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Restaurant Valuation


Brock J. RULE


This article looks at the valuation parameters in the restaurant market. The restaurant market employs an excess earnings method with three variables: market rent, a real estate capitalization rate, and a business multiple. Selection of a market rent con-siders rent-to-sales ratios, rent coverage ratios, and market comparables – the goal being affordability. The business is valued by applying a multiple to the cash flow remaining after a deduction for rent (i.e., the “excess earnings”). The value of the enterprise is the sum of the value of the real estate and the value of the business.


Journal information

  • Edited by: IROVAL under ANEVAR guidance
  • ISSN: 1842-3787
  • Frequency: bi-annual
  • Current Volume: 12 (2), 2017

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CNCSIS category B+


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