How do I sell my restaurant if I am also the head chef?

When the owner is also the chef, a buyer asks one question quietly: what happens to the food when you leave? Answer it with evidence, such as written recipes, costed menus and a second cook who can run service. That takes months, not weeks, so start early.

Write down what is in your head

Record recipes with weights and methods, prep lists for each station, plating notes, ordering sheets and supplier contacts. Test each recipe by having someone else cook it from the page. If it comes out different, fix the page. A binder that works without you is a selling document.

Train a second cook who can lead

Promote or hire a sous-chef and give them real responsibility, including ordering and the line on busy nights. Buyers want to see that the person who runs service when you are away is steady, and ideally willing to stay. Ask your lawyer before offering staff anything tied to the sale.

Show the kitchen runs on your nights off

Take regular nights off and let the books and the guest reviews show what happens. Keep a simple record of those nights for your buyer. The page on reducing owner dependence covers the same idea for any business.

Offer a handover, in writing

Many buyers ask the seller to cook alongside them for a set period. Agree how long, how often, what you will be paid and what happens if either side wants out early. Ask your lawyer about your recipes and the rules on competing afterwards, and ask your accountant how any pay is treated.