Restaurant Deal Making EXPOSED! With Patrick and Andy

Patrick Totah and Andy Mirabell | Restaurant Sales Brokers
  • 5.0 (8)
  • Entrepreneurship
  • Updated Biweekly

Selling (or buying) a restaurant or bar is no small feat. It's a complex and lengthy journey filled with many hurdles and deal-killers along the way. Restaurant Deal Making EXPOSED! is a masterclass in the navigation of these restaurant transactions, helping buyers and sellers to prepare for the good, the bad, and the ugly that comes with them. Whether you're looking to sell your lifelong business for top dollar or are on the hunt for the perfect restaurant or bar to call your own, this podcast will equip you with the knowledge and strategies you need to succeed. Show hosts Patrick Totah and Andy Mirabell are ex-restaurateurs and seasoned brokers who specialize exclusively in restaurant sales. Every other week, join them and their guest experts as they leverage their industry experience to uncover the secrets to successful deals, expose the challenges, share insider knowledge and wisdom, and provide invaluable insights and practical advice for buyers, sellers, and lessees to help them avoid common pitfalls, and guide them through the restaurant transaction process as seamlessly as possible. For more insights and to learn how Patrick and Andy can help you find high-caliber buyers for your restaurant or bar, visit: www.therestaurantsalesbroker.com. This is the show for you if you find yourself asking questions like: *How do I sell my restaurant? *How do I sell my bar? *How can I prepare my business to be sold? *Who sells restaurants? *Can I sell my restaurant if it is losing money? *Can I use a commercial broker to sell my restaurant? *Who should I contact to sell my restaurant? *Who should I contact to sell my bar?

  1. The Hidden Costs Behind "Turnkey" Restaurant Listings

    4d ago

    The Hidden Costs Behind "Turnkey" Restaurant Listings

    What does “turnkey” really mean when it comes to restaurant listings? While the term is often used to suggest a buyer can walk in and start operating with minimal effort, the reality is often much more complicated. In this episode, we discuss why buyers should look beyond the label and understand what costs and requirements may still be waiting beneath the surface. In this episode, we break down some of the most common surprises restaurant buyers encounter after going under contract. From change of ownership health inspections and ADA considerations to equipment maintenance records and plumbing issues, we explain why proper due diligence is essential. We also discuss the difference between a truly turnkey opportunity and what many brokers really mean when they use the term. Whether you're buying your first restaurant or your tenth, understanding these potential pitfalls can help you avoid costly surprises and make more informed decisions. This conversation is a practical reminder that restaurant infrastructure may save you time and money, but it does not eliminate the need for careful inspection and planning. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/53. If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

    17 min
  2. How Journalism and Influencer Culture Shape the Restaurant Industry with Alex Barreira

    May 28

    How Journalism and Influencer Culture Shape the Restaurant Industry with Alex Barreira

    What shapes the public perception of the restaurant industry today? Traditional journalism, social media influencers, and online narratives all compete for attention, but they often approach restaurant stories from very different angles. In this episode, we explore how those perspectives influence the way restaurant openings, closures, and industry trends are understood by the public. In this episode, we sit down with Alex Barreira, hospitality beat reporter for the San Francisco Business Times, to discuss the realities of covering the restaurant industry in today’s fast-moving media environment. We talk about how restaurant stories are sourced, how journalism differs from influencer culture, and the challenges of balancing speed, accuracy, and business impact. From public filings and restaurant closures to social media trends and investor confidence, Alex shares a behind-the-scenes look at how restaurant industry news is reported. We also discuss why restaurants often become deeply personal to the communities around them and how public perception can influence both businesses and neighborhoods. Whether you are a restaurant owner, operator, investor, or simply interested in how restaurant narratives are shaped, this conversation offers a thoughtful look at the intersection of media, business, and hospitality. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/52. If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

    27 min
  3. Behind the 2026 Outside Lands Food Lineup with Tanya Kollar

    May 14

    Behind the 2026 Outside Lands Food Lineup with Tanya Kollar

    What goes into curating the food experience for one of the country’s largest music festivals? With nearly 100 restaurants serving more than 225,000 attendees over a single weekend, the Outside Lands food lineup is about far more than great food. It’s a carefully built reflection of Bay Area dining trends, operational strategy, and brand exposure. In this episode, we welcome back Tanya Kollar, Food Program Director for Outside Lands, to go behind the scenes of the 2026 festival’s food lineup. We discuss how Tanya selects restaurants, balances legacy institutions with emerging concepts, and helps brands tailor their menus for festival success. From nostalgic staples to global cuisines and exclusive collaborations, Tanya shares how food, hospitality, and business strategy all come together at Outside Lands. We also explore what restaurants gain from participating beyond direct revenue, including marketing exposure, operational insights, and broader brand visibility. Whether you’re a restaurant owner, operator, or simply fascinated by large-scale food curation, this conversation offers a unique look at how one of the nation’s most influential food festivals is built. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/51. If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

    23 min
  4. Top Highlights from 50 Restaurant Deal Making Conversations

    Apr 23

    Top Highlights from 50 Restaurant Deal Making Conversations

    What stands out after 50 episodes about restaurant deals? From navigating leases and due diligence to understanding timing, financials, and risk, certain themes come up again and again. We celebrate our 50th episode by each sharing our top three favorite and most impactful conversations from the show. We revisit topics like when to walk away from a deal, the right time to sell, financial discipline, and the importance of working with the right professionals. Along the way, we reflect on the guests and discussions that shaped how we think about restaurant transactions and the value they’ve brought to listeners. Whether you’re revisiting past episodes or just getting started, these highlights offer a clear picture of the topics that come up most often and why they matter when buying or selling a restaurant. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/50. If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

    17 min
  5. What Virgin Buyers Want to Know (Part 2) with Joshua Rabbie

    Apr 9

    What Virgin Buyers Want to Know (Part 2) with Joshua Rabbie

    What happens when someone with years of restaurant experience buys their first business? You might expect the process to be smoother, but even seasoned operators face challenges when stepping into ownership for the first time. In this episode, we continue our conversation on what virgin buyers want to know, but with a different perspective. We’re joined by Joshua Rabbie, owner of Benny’s Tacos in Santa Monica, who brings decades of experience across kitchens, front-of-house operations, and multiple restaurant concepts. We talk through his first acquisition and the realities he faced, including what caught him off guard and what he would approach differently today. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/49. If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

    28 min
  6. What Virgin Buyers Want to Know (Part 1) with Drew Butler

    Mar 19

    What Virgin Buyers Want to Know (Part 1) with Drew Butler

    Buying a restaurant can be exciting, but for “virgin buyers,” the process can also feel overwhelming. From writing your first offer to figuring out whether a listing is actually worth pursuing, there are many questions that come up long before a deal ever reaches the finish line. In this episode, we sit down with Drew Butler, owner of Market Pizza by Drew Butler in Culver City, to talk through the questions first-time buyers are asking right now. Drew joins us as someone actively searching for his first brick-and-mortar restaurant, and we walk through the realities behind restaurant listings, offers, and due diligence. Along the way, we discuss how buyers can present themselves seriously to sellers and landlords, and why preparation matters more than most people realize. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/48. If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

    36 min
  7. When To Walk Away From a Restaurant Deal

    Mar 5

    When To Walk Away From a Restaurant Deal

    When should you walk away from a restaurant deal? Not every transaction is meant to close, and knowing the difference between a solvable challenge and a true red flag can save you time, money, and stress. In this episode, we talk about the real reasons restaurant deals fall apart and how to recognize when pushing forward no longer makes sense. From delays and shifting motivation to emotional dynamics between buyers, sellers, and landlords, we discuss why trusting your instincts matters. Not every red flag is fatal, but not every deal should close. If you are navigating a restaurant transaction, this conversation will help you think clearly about when to negotiate, when to pause, and when it may be time to walk away. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/47. If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

    18 min
  8. The Top 3 Things for Restaurant Buyers and Sellers To Prepare for in 2026

    Feb 19

    The Top 3 Things for Restaurant Buyers and Sellers To Prepare for in 2026

    What should restaurant buyers and sellers be preparing for in 2026? As the year unfolds, we are seeing clear themes emerge that are shaping how deals are getting done and who is stepping into the market. Some of these shifts have been building for years, while others are newer developments that are changing expectations on both sides of the table. In this episode, we share the three areas we believe will matter most this year. For buyers, we talk about where opportunity may be coming from and how the financing environment is influencing purchasing power. For sellers, we outline what today’s buyers are really looking for and how expectations have evolved. Whether you plan to sell this year or in the near future, this conversation will help you think a few steps ahead. Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/46. If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

    22 min
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About

Selling (or buying) a restaurant or bar is no small feat. It's a complex and lengthy journey filled with many hurdles and deal-killers along the way. Restaurant Deal Making EXPOSED! is a masterclass in the navigation of these restaurant transactions, helping buyers and sellers to prepare for the good, the bad, and the ugly that comes with them. Whether you're looking to sell your lifelong business for top dollar or are on the hunt for the perfect restaurant or bar to call your own, this podcast will equip you with the knowledge and strategies you need to succeed. Show hosts Patrick Totah and Andy Mirabell are ex-restaurateurs and seasoned brokers who specialize exclusively in restaurant sales. Every other week, join them and their guest experts as they leverage their industry experience to uncover the secrets to successful deals, expose the challenges, share insider knowledge and wisdom, and provide invaluable insights and practical advice for buyers, sellers, and lessees to help them avoid common pitfalls, and guide them through the restaurant transaction process as seamlessly as possible. For more insights and to learn how Patrick and Andy can help you find high-caliber buyers for your restaurant or bar, visit: www.therestaurantsalesbroker.com. This is the show for you if you find yourself asking questions like: *How do I sell my restaurant? *How do I sell my bar? *How can I prepare my business to be sold? *Who sells restaurants? *Can I sell my restaurant if it is losing money? *Can I use a commercial broker to sell my restaurant? *Who should I contact to sell my restaurant? *Who should I contact to sell my bar?

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