How do I sell a Lebanese restaurant?

A Lebanese restaurant that has run for years has parts a buyer cannot see on a walk-through, and will ask about them: the recipes, the supplier relationships, the regulars and the family at work in the room. Selling well means making those things visible and transferable before the first buyer asks. The more you can show, the smoother the handover and the fewer surprises late in the deal.

Write down the recipes and the suppliers

Document the signature dishes, the marinades, the bread and pastry, with quantities and methods. Keep a list of suppliers, what each provides and how long you have dealt with them. A buyer will ask. You can decide what to share and when, and a confidentiality agreement should come first. See whether recipes come with the restaurant.

Be clear about family and staff

Decide which family members will stay, for how long and in what role, and which will leave. Tell a buyer plainly. Staff are better told at the right moment than left to hear it from someone else. If a cook or baker is central, think about what would keep them through the handover.

Keep regulars and catering clients

Regulars and event clients follow people they trust. Plan introductions, a transition period and a message that reassures them the food and welcome will continue. Keep a record of upcoming bookings and deposits, since a buyer will want to see them.

The landlord and confidentiality

• Read your lease for what it says about assignment, and talk to your landlord early.
• Use a confidentiality agreement before sharing names, books or recipes.
• Keep inquiries away from staff and guests until you are ready.
• Ask your lawyer and accountant about the structure of the sale.