How do I sell a Korean restaurant?

Buyers of a Korean restaurant will want a working kitchen they can trust. They will want to know that the food they tasted can be made again by someone else, and that the supply chain behind it will still work. Preparing those answers before you list gives buyers something to work from. Here is what to put in order first.

Write down what only you know

Put marinades, sauces, soup bases and banchan prep into written recipes and prep sheets, with timings and quantities. Note who prepares each item and how long it takes. A buyer cannot assess a kitchen that lives in your head. Ask your lawyer how recipes are treated in the sale, so that what you hand over and what you keep is clear.

Hand over suppliers and equipment

List your meat suppliers, Korean grocery sources and produce vendors, with contacts and how orders are placed. Be ready to introduce the buyer. Gather records for the table grills, exhaust and refrigeration, including who owns each item and when it was last serviced. A tidy list gives due diligence a clear starting point.

Show the kitchen runs without you

If you cook, butcher or manage every shift, a buyer will worry about what happens when you leave. Train a lead cook and a floor manager now, and be open about how long you can help during a handover. Decide who will tell the staff, and when, with your lawyer or broker advising on timing.

Reach buyers who know the cuisine

Choose a listing and a broker who can describe the format clearly, including tabletop dining and the menu structure. Buyers who already work in Korean food may bring more specific questions. Be ready with financial statements your accountant has reviewed.