How is social media reshaping the restaurant industry, and what can owners do to protect their business? We’ve seen firsthand how TikTok videos, Instagram posts, and Yelp reviews can drive massive traffic or create unexpected backlash overnight. Unlike traditional critics with context and standards, today’s influencers are building their own brands while reviewing your business, sometimes amplifying issues unrelated to food or service.

In this episode, we break down how intent and impact can differ, and why a single post can ripple across your business and staff. We also discuss practical strategies for protecting your business while working with influencers. You’ll gain actionable insights for responding to criticism, spotting recurring feedback themes, and safeguarding your restaurant in today’s fast-moving online landscape.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/36.

What happens when a restaurant deal is nearly complete and a sudden change threatens to derail it? Material adverse changes (MAC) can turn a smooth transaction into a complicated situation, and they often appear when you least expect them. From equipment failures to unexpected employee raises, the time between signing a contract and closing escrow is full of risks that can dramatically alter a business’s value.

You’ll learn how to navigate MAC situations, including why thorough seller disclosures are your best defense, how to handle disagreements when buyer and seller perspectives clash, and when bringing in a third-party professional can help resolve disputes. By understanding these risks and strategies, you’ll be better prepared to protect your restaurant transactions and keep deals on track, even when unexpected changes arise.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/35.

How do festival food lineups come together, and what does it take to make them successful? In this episode, we’re talking with Food Curator Tanya Kollar, who manages food programs for major events such as Outside Lands and Lightning in a Bottle. Tanya shares how she works with chefs and restaurants to create menus that appeal to diverse audiences, balance operational realities, and meet the unique challenges of serving thousands of attendees in the middle of a festival. She explains how pop-up restaurants are changing the landscape of festival food and why thoughtful planning makes all the difference for both vendors and festival-goers.

Whether you’re a restaurant owner exploring festival opportunities or curious about the business behind large-scale events, Tanya provides actionable insights for creating successful culinary experiences in high-volume settings. From managing pop-ups to navigating operational hurdles, this episode offers strategies and lessons that can be applied to your own restaurant or event ventures.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/34.

Getting a liquor license can make or break a restaurant deal. The regulatory side of alcohol businesses is often the most challenging part for entrepreneurs, filled with complex bureaucracy, paperwork, and rules that most operators dread. Yet without proper navigation of the Alcoholic Beverage Control (ABC) system, even the most promising restaurant transaction can stall for months or fall apart entirely.

In this episode, we're joined by Jemma Jorel Lester, a California hospitality licensing specialist who spent nearly a decade mastering ABC approvals before launching Proper Pour Company. Jemma shares her expertise on everything from timeline management to the five main reasons applications get denied, offering practical insights for both buyers and sellers navigating the transfer process.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/33.

What are the biggest challenges that can derail a restaurant deal? Restaurant transactions are complex, with multiple parties involved: buyers, sellers, landlords, lenders, and health departments. Any one of these parties hitting a snag can cause months of hard work to unravel in a matter of days. Having been both restaurant owners and now brokers, we understand the emotional and financial stakes that come with these deals.

In this special crossover episode with The Restaurant Dealmaker Show, we’re joined by Steve Zimmerman, a seasoned restaurant broker with years of experience in the industry. We share the strategies we use to keep deals on track, including how to manage buyer and seller expectations, navigate landlord negotiations, and handle the due diligence process. You’ll hear examples from real transactions, learn how to avoid the common pitfalls, and be better equipped to succeed in your own restaurant transaction.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/32.

What happens behind the scenes of a successful restaurant acquisition? In this episode, we explore the sale of Steins Beer Garden in Mountain View, where seasoned operator Ricky Singh shares how he navigated a competitive bidding process to acquire a well-established restaurant in the heart of Silicon Valley.

Ricky talks about his approach to buying existing restaurants with proven revenue, the value of keeping operations running during a sale, and why he sees established businesses as less risky than starting from scratch. Whether you’re a first-time buyer or a seasoned restaurateur, Ricky’s insights into deal-making will be invaluable to anyone considering an acquisition in today’s market.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/31.

What happens if ICE shows up at your restaurant’s door? The restaurant industry has long depended on immigrant labor, but with increased ICE enforcement, owners face new threats to their staffing and operations. From heightened raids to the uncertainty about their employees’ status, restaurant owners are now asking: How do we protect our teams, our businesses, and ourselves?

In this episode, immigration attorney Helen Lawrence joins us to discuss the current state of immigration enforcement and its impact on the restaurant industry. Helen provides insight into how the administration is focusing on low-hanging fruit and what restaurants can do about the threat of ICE raids. She explains the shifting tactics of enforcement and the ways restaurant owners can prepare for the unexpected.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/30.

What does your restaurant’s bookkeeping say about its true value? Many owners load up their books with expenses to reduce taxes, but this can obscure the actual market value of the business, especially when it’s time to sell.

In this episode, we welcome back restaurant accounting expert Dan Engel, who discusses the trade-off between tax savings and clean financial records. Whether you’re thinking about selling in the near future or just want to improve your financial management, maintaining clean books will ultimately help you secure better lease terms, qualify for loans, and maximize your business’s market value.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/29.