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Pepperlot
Free restaurant valuation guide

What's your restaurant worth?

Get an instant estimate based on how restaurants actually sell. Enter your numbers below, then learn what moves your value up or down before you list.

Profit after all expenses, from your P&L or tax return.

$

What you pay yourself as the working owner.

$

One-time and personal expenses run through the business.

$

Total sales over the last 12 months.

$
Seller's Discretionary Earnings (SDE): $145,000
Estimated value range

$217,500 – $435,000

Most likely around $326,250 at a 2.25× SDE multiple

$217,500$435,000
Revenue cross-check:At 25–40% of your $700,000 annual revenue, that's $175,000 – $280,000. Use it as a sanity check against the SDE estimate above.

This is an estimate for orientation only, based on common restaurant sale multiples (1.5–3× SDE; 25–40% of revenue). It is not a formal appraisal or financial advice. Actual value depends on your lease, location, financials, equipment, and the buyer. For a precise figure, consult a restaurant broker or certified appraiser.

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How it works

How restaurants are valued.

SDE multiple

Most common
For owner-operated restaurants, value is driven by Seller's Discretionary Earnings — net profit plus the owner's salary and add-backs. Multiply SDE by a market multiple, typically 1.5–3×. Half of restaurants sell between 1.34× and 2.53× SDE; stronger, lower-risk operations earn the higher end.

Revenue rule of thumb

Quick check
A fast sanity check: restaurants often sell for 25–40% of annual revenue. Full-service tends toward 30–35%; quick-service and fast-casual can reach 40–45% thanks to lower operating risk.

Asset-based

Closed or non-operating
When a restaurant isn't operating or is sold for parts, value comes from tangible assets — equipment, FF&E, build-out, and inventory — at market value, which is well below replacement cost.
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What moves your value up or down.

Raises your multiple

  • ✓A long, secure, transferable lease at market rent
  • ✓Clean, consistent financials and strong margins
  • ✓A business that runs without the owner day-to-day
  • ✓Growing sales and a clear growth path
  • ✓A liquor license and prime, high-traffic location
  • ✓Well-maintained equipment and recent build-out

Lowers your multiple

  • ✗A short lease, above-market rent, or no transfer option
  • ✗Thin or inconsistent margins, messy books
  • ✗Heavy dependence on the owner to operate
  • ✗Declining sales or heavy local competition
  • ✗Deferred maintenance or aging equipment
  • ✗No liquor license where buyers expect one

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