Hospitality exit guide
Prepare a hospitality business without announcing the sale
Hospitality transactions can turn on lease terms, location, licences, staffing, equipment and reliable trading evidence. Preparation helps a broker or adviser assess the opportunity without immediately circulating the venue's identity.
Make trading performance understandable
Organise point-of-sale records, financial statements, wage costs, food or beverage costs and seasonality. Explain unusual closures, owner labour and one-off events consistently.
Review the lease before discussing value
Record remaining term, options, rent reviews, permitted use, guarantees, assignment requirements and landlord consent. A popular venue with an unsuitable lease can create a very different sale conversation.
List licences and operating approvals
Identify liquor, food, accommodation, outdoor dining or other approvals and confirm whether they can transfer or require a new application.
Separate equipment, stock and fit-out
Document what is owned, financed, leased or excluded. Note material maintenance issues instead of leaving them to appear during buyer diligence.
Explain staffing and owner involvement
Describe rosters, management capability, key employees and the owner's normal working role without exposing staff identities during an early confidential review.
Choose relevant hospitality experience
Compare brokers who understand leasehold businesses, confidential marketing, local buyer demand and the operational drivers of the particular venue type.