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Q4 2026Price published at release — up to 50% below it if you register before then. No credit card required now.Register →
Restaurants and hospitality

The restaurant is profitable because you are in it

Most independent restaurants earn what they earn because the owner is expediting and watching the pass. A buyer cannot assume that.

$659K
Owner-operated
$1.16M
Professionally managed
61.0%
Prime cost
2.16×
Debt service coverage
What the tool shows

The same restaurant is worth $659,190 owner-run and $1,163,800 with a manager in place. The gap is what the buyer has to pay someone.

Revenue$1,800,000
Prime cost at 61%$1,098,000
Occupancy and other, 26%$468,000
Operating income$234,000
SDE, owner working$306,600
EBITDA, manager at market$211,600

Read from the calculator on its shipped example. Lines marked (derived) are the difference between two of its figures rather than one it displays directly.

Every figure above is computed from inputs you control. Change one and the whole model moves.

Coming Soon →

What it looks like

Where the revenue goes
31%
30%
26%
13%
prime cost ends
Food 31%Labour 30%Occupancy and other 26%Operating income 13%

Prime cost is 61% against the 65% line a lender uses. The two costs a buyer can change.

These charts are the calculator’s own, drawn from the example it ships with. Put your figures in and they redraw.

Coming Soon →
The mistake it prevents

Quoting SDE against an EBITDA multiple, or the reverse. They differ by exactly the manager's cost, and mixing them moves the answer by more than half a million on a business this size. Beyond that: reading one good year as a trend, when the five-year view tests whether a margin gain came from the kitchen or from somewhere a buyer cannot repeat.

What it models
  • SDE and EBITDA separately, with the manager cost that separates them
  • Prime cost against the threshold, food and labour split visible
  • Whether a margin gain came from the kitchen or from deferred cost
  • Negative working capital as the asset it is, and the risk it becomes
  • Loan qualification and the maximum price the earnings support
Conventions, not research
  • The 65% prime-cost line is the threshold lenders commonly use, not a published standard.
  • Valuation multiples default to bands that circulate in restaurant broking.

Rules of thumb that circulate because they are roughly right. The calculator labels them as such and asks you to record your own source.

The tool applies all of this to your numbers, and tells you where it disagrees with itself.

Coming Soon →

Questions people ask

How is a restaurant valued?

On earnings, and which earnings figure matters enormously. The worked example is worth $659,190 owner-run and $1,163,800 with a manager in place, and the gap is what a buyer has to pay someone.

What is a good prime cost?

Sixty-five percent is the line lenders and buyers commonly use. The worked example runs 61%, and prime cost is the only pair of costs a buyer will credit you for improving.

Should I quote SDE or EBITDA?

Whichever matches the multiple you are applying. They differ by exactly the manager's cost, and mixing them moves the answer by more than half a million on a business this size.

Is negative working capital a good thing?

It is a genuine asset — you are paid at the table and pay suppliers in thirty days, so the cycle funds itself. It also reverses the moment volume drops, which is why the tool models both sides.

The answers above use the worked example. Your practice will give different ones.

Coming Soon →

How a purchase funds

Restaurants fund on equipment and fit-out more than on goodwill, and the working-capital cycle runs backwards — which helps at close and hurts when volume drops.

  1. 1
    SBA 7(a) →Start here

    The standard acquisition route. Ten years against earnings that assume a salaried manager, not the owner working the pass.

  2. 2
    Acquisition structure →Before you offer

    Bank debt, seller note and equity against coverage. The worked example clears at 2.16×, which is unusually comfortable for this sector.

  3. 3
    Equipment loan and lease →For the kitchen

    Line equipment, refrigeration and POS. Useful life is shorter here than in most sectors, so term matters more than rate.

  4. 4
    SBA 504 →If real estate is included

    If the building transfers. Fixed long-term money, and it will not fund the fit-out or the opening inventory.

  5. 5
    Seller financing →If the gap needs bridging

    Standby paper bridges the gap between the price an owner-operator earns and the price a managed business supports.

  6. 6
    Personal financial statement →Required either way

    Every 20% owner files one. Lenders in this sector look hard at operating experience alongside the numbers.

The lease is the asset nobody funds and everybody checks. A great restaurant on a lease with two years left is a different credit, whatever the coverage says.
Before release · Q4 2026

Up to 50% off for owners who register now

SDE and EBITDA differ by exactly what a manager costs, and that gap is most of the price. Settle which basis you are quoting before anyone asks.

No credit card required now. As long as your details are in the system, we send the discount access details when the software opens.

And the financing calculators are free and working today. SBA 7(a), 504, CAPLines, Form 413, equipment and seller paper — your account opens all of them the moment you register, months before the valuation software ships.

  • No payment now. Nothing is taken until you choose to buy.
  • Pricing is published at release; your price is up to 50% below it.
  • The discount applies to the first calculator you buy at launch.
What you hand over

The whole analysis exports as one PDF, generated server-side — every tab, the five-year history, the normalization and the working behind each figure. Not a screenshot of the tab you happen to be on.

It carries the business name, the period, who prepared it and for whom, so a lender or a buyer can act on it without asking who produced the figures.

An illustration of the export layout, not a real page. The PDF is generated from your figures.
Register for early access

One email when the software opens, and nothing else. Your details are not sold or passed on.

Open Restaurant →12 tabs · save your work if you want to · current as of August 2026