What if you could be handed the blueprint for selling your own restaurant hassle-free ( and in record time) without paying any commissions?

Ready for some great news?

Selling your restaurant is not as hard as the "experts" ( brokers) have made it out to be.

The reason the process has been made to sound so difficult is that they're making money off of your confusion. They make their commission fees by getting you out of the picture ( I should know, I'm a restaurant broker myself).

I'm Mark Chase, founder of Restaurant Real Estate Advisors. And I want you to realize something...

You can do this yourself ( and save yourself a ton of time and commission fees).

Your restaurant started as an idea. You acted on that idea, brought it life, and have lived it. You've put in the hours. Not many people have what it takes to do this ( especially most brokers). Trust us when we say that selling your restaurant is not NEARLY as difficult as the challenges you've already tackled,

Paying 10%-12% commission-ultimately tens of thousands of dollars on something that, with a little guidance, you could do yourself, is unnecessary, and it's unfortunate you've been made to believe that it's the only effective option.

You can do this. And we're here to help.

Not only have we eliminated the broker, but also the hassles, vast time commitment, uncertainty, and guesswork that comes with selling your restaurant.

Here are a few things we're here to help you accomplish.
  • Get organized and prepared so you can ease your mind going into the process knowing your ducks are totally in a row.
  • Eliminate tire-kickers and know that only the most qualified and able buyers will be the ones you’ll spend your valuable time dealing with.
  • Control the conversation from the get-go and stay completely organized along the way.
  • Quickly come to a mutually beneficial agreement and get your asking price.
  • Know exactly what to expect with the escrow and not be blindsided by bureaucratic red tape and deadlines.
  • Seal the deal, collect your money, and turn over the keys ASAP so you can move on with your life!
  • Provide you with solid support that’s available any time you get stuck.

Still skeptical? We don't blame you.

We want to send you the first chapter of our book

To earn your trust, we’d love to send you Chapter One of Why Most Restaurateurs End Up Flat Broke-Avoid Profit-Sucking Commissions. Sell Your Restaurant without a Broker that walks you along the whole process of getting your restaurant sold, commission-free.

You could use this information immediately and be on your way to selling your restaurant commission-free.

“What I like about a broker is that their fee comes out of the selling price, so I don’t have to come out-of-pocket upfront.”

Point taken. But the bottom line is how the chips fall in the end. The sad truth is that, in most deals, the broker’s fee eats up all the profit. Often it even causes the seller to walk away at a loss. This is unacceptable and unnecessary. We offer you the tools to do what they do (and more) at a tiny fraction of the price upfront. 

“But the broker is doing a lot of the work for me and working in my best interest.”

The broker is working in their interest and their interest only. If you could see what they do (which we’ll walk you through in the same amount of time it takes to drink your morning coffee), your jaw would drop. Sure, selling a restaurant takes some effort, but not as much to justify tens of thousands of dollars out of your pocket. 

“I just don’t have the time to do it myself.”

Although there is a bit of time investment with learning how to sell your restaurant, it requires no more than you’d need to work with a broker (gathering information for them, etc.). We think you’ll find that an hour or two of going through our materials to be well worth it, and when you’re done, you’ll know EXACTLY what to do every step of the way. If you have any questions, we’re always here to help. And we also have options where we do the work for you if you prefer.

“Will buyers take me seriously without a broker?”

The truth is, most buyers work without brokers. They prefer to work with sellers directly than through a middle-man. The only problem is, when most owners try to sell their restaurants, they, unfortunately, don’t understand what to do. So they go into it unconfident, uncertain, and unorganized and often end up with bad deals and wasting vast amounts of time. If you have a plan, are confident in what you’re offering the buyer, handle the roadblocks appropriately, and stick to your guns, you’d be surprised how well you can do. It’s your restaurant. You’ve put your heart and soul into it. No broker can sell it as you can.  Nothing is more convincing than that. With our help and your passion and knowledge, it’s a no-brainer.

You could use this right away with nothing further from us. 

No thanks. I'm fine paying a broker 10 percent for doing what I could easily do