Where should I list my pizzeria for sale?

Owners usually list where buyers already look, while keeping the news away from staff, regulars and competitors. Most owners use more than one route. The sections below describe the main ones and how to keep the sale quiet. Our page on selling an independent pizzeria covers getting the shop ready.

Listing sites and brokers

Business-for-sale sites put a listing in front of buyers searching across the country. A broker who works with restaurants can add a network of buyers and handle enquiries and screening. Ask any broker how they would market the shop, what they charge, and how they protect confidentiality. Deavo is a listings platform, not a brokerage.

Suppliers and industry contacts

Your cheese, flour and equipment suppliers know who is looking to grow or enter the trade. Other pizzeria owners, restaurant associations and your accountant may also know a buyer. These routes can find someone who already understands the work. Ask each contact to pass on your interest without naming the shop until a buyer is serious.

Keeping it confidential

Use a listing that describes the shop without its name, address or photos that identify it. Release details only after a buyer signs a non-disclosure agreement, and ask your lawyer to prepare one. Decide when and how staff will be told, because rumours can cost you good people before the sale closes.

• A confidential listing with no name or address.
• A non-disclosure agreement for every serious enquiry.
• A short summary ready to share once the agreement is signed.
• A plan for when and how staff are told.