Business Valuations and Appraisals Certified by Eric Jordan CPPA
* Appraisals to Support Litigation * Qualified Expert Witness *
$1,000 to $5,000 - Prepared in approximately one week, depending on your need.
An appraisal you can go to court with.

Eric Jordan, CPPA Specializing in small business and intangible assets

CALL US IF YOU NEED AN APPRAISAL ON ANY OF THE FOLLOWING, OR SIMILAR, EQUIPMENT: Cooking Equipment: Alto Shaam, Amana, APW Wyott, Bakers Pride, Belshaw, Blodgett, Cleveland, Doyon, Duke, Frymaster, Garland, Groen, Henny Penny, Hobart, Holman, Imperial Range, Jade Range, Keating, Lang, Magikitch’n, Market Forge, Merco Savory, Middleby, Panasonic, Pitco, Quest, Rational, Southbend, Steamcan, US Range, Vulcan, Wells, Winston, Wolf Preparation, Dishwashing, and Serving Equipment: Aladdin Temp-Rite, Berkel, Brute, Bunn, Carter-Hoffmann, Champion, Moyer Diebel, Cres-Cor, Dynamic, Globe, Hatco, Hobart, Jackson, Jet Spray, Metro, Nu-Vu, Quest, Robot Coupe, Star, Salvajor, SuzyQ, Univex, Varimixer, Waring Refrigeration and Bar Equipment: Arctica, Bally, Beverage Air, Blendtec, Continental, CDS, Cornelius, Delfield, Follet, Frosty Factory, General, Glastenders, Habco, Hoshizaki, Hussmann, Ice-O-Matic, Kelvinator, Manitowoc, Master-Bilt, Nor-Lake, Norbec, Perlick, QBD, Randell, Scotsman, Taylor, Traulsen, True, Victory, Vita-Mix, Waring Exhaust Hoods and Systems: CaptiveAire, CleanAir, Gaylord, Giles, Halton, Quest, Spring Air, UV Hoods

Our experience shows most restaurant valuations fall into one of these three situations: (1) Valuation of an ongoing business with assets, employees and lease in place. (2) Value of a restaurant that has ceased operations, but still has available lease, and a likelihood ---- that customers, and possibly staff, will return.  This will have a lot more value than a liquidation. (3) Liquidation value. A franchisor may want to buy the equipment at a liquidation price of $50,000. They will then spend $100,000 fixing it up and turn and sell it to another franchisor for $450,000 thereby making a fast $300,000 at the expense of the lender.  We try to keep these types of situations from happening.  A bankrupt franchise operation can still be worth a lot of money, certainly a lot more than equipment and leasehold improvements at liquidation price. WITH A FULL RESTAURANT VALUATION WE LOOK AT MORE THAN NUMBERS: (1) ACCOUNTING: First and last is (ROI) Return on Investment. This starts by finding the real 'normalized net income' Restaurant equipment : Cooking Equipment: Alto Shaam, Amana, APW Wyott, Bakers Pride, Belshaw, Blodgett, Cleveland, Doyon, Duke, Frymaster, Garland, Groen, Henny Penny, Hobart, Holman, Imperial Range, Jade Range, Keating, Lang, Magikitch’n, Market Forge, Merco Savory, Middleby, Panasonic, Pitco, Quest, Rational, Southbend, Steamcan, US Range, Vulcan, Wells, Winston, Wolf Preparation, Dishwashing, and Serving Equipment: Aladdin Temp-Rite, Berkel, Brute, Bunn, Carter-Hoffmann, Champion, Moyer Diebel, Cres-Cor, Dynamic, Globe, Hatco, Hobart, Jackson, Jet Spray, Metro, Nu-Vu, Quest, Robot Coupe, Star, Salvajor, SuzyQ, Univex, Varimixer, Waring Refrigeration and Bar Equipment: Arctica, Bally, Beverage Air, Blendtec, Continental, CDS, Cornelius, Delfield, Follet, Frosty Factory, General, Glastenders, Habco, Hoshizaki, Hussmann, Ice-O-Matic, Kelvinator, Manitowoc, Master-Bilt, Nor-Lake, Norbec, Perlick, QBD, Randell, Scotsman, Taylor, Traulsen, True, Victory, Vita-Mix, Waring Exhaust Hoods and Systems: CaptiveAire, CleanAir, Gaylord, Giles, Halton, Quest, Spring Air, UV Hoods The word restaurant could be interchanged with cafe, dining room, cafeteria, food court, dining lounge, food bar, diner or many other terms. Restaurant became widely accepted in the 1950's and replaced diner and cafeteria as the new and modern term. Restaurants sometimes specialize in takeout food or catering. There can be many types of food served or it may have an ethnic bend to it. Seafood, beef, Chinese, or many other terms could be used to tell about the specific type of restaurant being run. If you get a chance you should visit some of our favourite restaurants: www.ororestaurant.com www.milagrorestaurant.com www.notabenerestaurant.com www.marbenrestaurant.com www.fridarestaurant.ca www.donatellorestaurant.ca www.stockrestaurant.com www.ursa-restaurant.com www.actinoliterestaurant.com www.acadiarestaurant.com www.thevillagecafe.net www.mhkrestaurant.com www.courtyardrestaurant.com www.capitaldining.ca www.atelierrestaurant.ca www.goldenpalacerestaurant.ca www.milestonesrestaurants.com Other places to find valuation analysis. http://hbr.org/product/restaurant-valuation-o-charley-s-and-afc/an/111081-PDF-ENG http://softwaretopic.informer.com/restaurant-valuation-spreadsheet http://www.investopedia.com/articles/stocks/08/restaurant-invest.asp http://www.amazon.ca/Guide-Restaurant-Valuation-Edward-Moran/dp/193508125X http://www.abebooks.com/9781935081258/Bvrs-Guide-Restaurant-Valuation-Moran-193508125X/plp (2) VALUE TO WHO: • To a liquidator • To an operator who can operate more effectively through economy of scale • To the current operator who may be looking to refinance (3) INTANGIBLE ASSETS: • Value to recruit and train the employees • Value to duplicate the client base • Value of systems, processes, procedures and any documentation that goes with • Internet footprint including Social Media (4) LEASEHOLD IMPROVEMENTS: These need to be covered regardless of whether the building is leased or owned. It is important that the right questions are asked in any comprehensive appraisal. (5) HARD ASSETS: Determining fair market value. Book value means nothing if we want to know the true value of the restaurant business. • Restaurant Equipment • Restaurant Inventory (6) VALUE OF CASH FLOW: This is calculated by finding the normalized net income then multiplying it by a ratio determined by risk, opportunity, and the intellectual property affecting the means to produce. (7) RISK: What are the possible risks to your restaurant? No appraisal can be completed without properly understanding risk. • How long is the restaurant business lease? • Are there reasonable options to extend the lease? • If the owner of the building also owns the restaurant has the rent been paid at market rates? • Are you in a one industry area, or is the area changing? • Are industry trends your friend or enemy? • Are there any Government regulations? • Staffing? • Competition and pricing challenges? • Changes to accessibility? Road changes? • How good is the succession plan, and do you even have one? • Operations and Training Manuals - How complete? • Additional questions depending upon the answers given.

You can expect your report back to you in approximately one week. As you can well understand, no computer program, gross sales or other rule of thumb guessing techniques are going to be helpful for you in determining the real value of your restaurant. In fact, these techniques could harm you. Valuation and appraisal is our full time business. We do a lot of restaurant valuations and other business valuations.

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How to Value a Restaurant Generally $1,000 to $2,500 Call for exact pricing for your situation.   Eric Jordan, CPPA Free consultation. Call or email now! 1-800-606-0310 eric@pin.ca

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How to value a restaurant or price restaurants using valuation and appraisal principles for $1,000 to $2,500

THE MOST POPULAR BRANDS OF RESTAURANT EQUIPMENT WE SEE IN CANADA:

• Cooking Equipment
  Alto Shaam, Amana, APW Wyott, Bakers Pride, Belshaw, Blodgett, Cleveland, Doyon, Duke, Frymaster, Garland, Groen, Henny Penny, Hobart, Holman, Imperial Range, Jade Range, Keating, Lang, Magikitch’n, Market Forge, Merco Savory, Middleby, Panasonic, Pitco, Quest, Rational, Southbend, Steamcan, US Range, Vulcan, Wells, Winston, Wolf

• Preparation, Dishwashing, and Serving Equipment:
  Aladdin Temp-Rite, Berkel, Brute, Bunn, Carter-Hoffmann, Champion, Moyer Diebel, Cres-Cor, Dynamic, Globe, Hatco, Hobart, Jackson, Jet Spray, Metro, Nu-Vu, Quest, Robot Coupe, Star, Salvajor, SuzyQ, Univex, Varimixer, Waring

• Refrigeration and Bar Equipment:
  Arctica, Bally, Beverage Air, Blendtec, Continental, CDS, Cornelius, Delfield, Follet, Frosty Factory, General, Glastenders, Habco, Hoshizaki, Hussmann, Ice-O-Matic, Kelvinator, Manitowoc, Master-Bilt, Nor-Lake, Norbec, Perlick, QBD, Randell, Scotsman, Taylor, Traulsen, True, Victory, Vita-Mix, Waring

• Exhaust Hoods and Systems:
  CaptiveAire, CleanAir, Gaylord, Giles, Halton, Quest, Spring Air, UV Hoods