Acquisition & sale

Buy a restaurant knowing exactly what you are buying.

Buyers, investors, groups, and sellers too: CHR Consulting audits the business, the lease and the operation before signing, then supports the first months after the takeover.

An operator's eye

A business is bought on figures, not on an impression.

Flattering sales can hide a drifting cost of goods ratio, heavy payroll, equipment at the end of its life or a restrictive lease. These points weigh directly on the price and on profitability after the takeover.

The acquisition audit links every finding to the buyer's projected P&L, to negotiate on concrete facts and prepare a realistic takeover plan.

Who it is for

  • Buyers and first-time owners
  • Investors
  • Expanding groups
  • Sellers preparing a sale
  • Hotels taking back their restaurant
01

Financial audit

Accounts, ratios, prime cost, seasonality, consistency between declared sales and observed activity.

02

Commercial lease

Remaining term, rent and indexation, permitted use, service charges, works, assignment clauses: what the lease really allows.

03

Business valuation

Real profitability, investments to plan and risks, to put the asking price in context and prepare the negotiation.

04

Compliance and installations

Licences, fire safety and accessibility, food hygiene, extraction, condition of the kitchen and equipment.

05

Teams and organisation

Employment contracts transferred, organisation chart, rotas, productivity and HR points of attention.

06

Takeover plan

Projected P&L, priorities for the first months, adjustments to the offer and organisation, ratio tracking after the takeover.

Beforesigning: an audit to negotiate on facts
8–12%of sales: the sustainable share of occupancy costs for a restaurant
Since 2012CHR Consulting has supported buyers, sellers and investors

Frequently asked questions

How do you value a restaurant business?

By starting from real profitability rather than sales alone: restated operating profit, cost of goods and labour ratios, weight of the rent, investments to plan, condition of the lease and installations. These elements put the asking price in context and support the negotiation.

What should I check in the commercial lease before buying a restaurant?

The remaining term, the rent and its indexation, the permitted use and activities (cooking, extraction, terrace, opening hours), how service charges and works are split, and the clauses governing assignment.

Are employees transferred with the business in France?

When a business is sold, current employment contracts are in principle transferred to the buyer (article L1224-1 of the French Labour Code). The team, contracts and payroll must therefore be analysed before signing.

How much does a pre-acquisition audit cost?

Consulting is tailored and quoted after a first conversation. For a first opinion, the Expert session (one hour by video with Florian Poirson) costs €150 incl. VAT.

A venue to buy or sell?

Let's discuss the business, the lease and the figures, in confidence.

Let’s discuss your project