Restaurant business isn’t always the kindest to entrepreneurs, and many find that after a successful foray into the world of food service, it’s time to put down the apron and menus and sell their restaurant for a nice profit. According to industry insights, a lot of business owners are listing their F&B businesses for sale. Especially post covid, the business turmoil has left the industry with in-stability, with many now left with no or little capital to operate.
One such facilitator, Ok! Acquired is witnessing many people selling their ready-made licenced businesses because of various reasons. Some of them wished to discontinue, and a few of them wanted to shift their base to another country. Having said that, this selling of the businesses is a very profitable business opportunity for new-age entrepreneurs who are literally going out and buying new businesses with their financial capabilities.
If the business is not making money or is marginally profitable this is called the Assets in Place purchase. With these types of purchases the buyer is usually interested in the fixtures and equipment, lease, leasehold improvements and any licenses that go with the business and they are not normally interested in the name and menu of the business. The buyers for this type of business have their own menu and concept in mind. The criteria for pricing the Assets in Place business is the ratio between the sales price and sales.
More buyers than sellers
“While a large number of people are selling their ready-made businesses with liquor and bar licences, there is also a larger group of people who want to get into the business and transform restaurants into nightclubs, thereby reviving the nightlife market. In today’s market, this is a continuing trend,” Subh Jha, founder of Ok! Acquired informed who primarily focuses on bridging the gap between buyers and sellers, as well as investors, by providing an online platform through which they can buy, sell, or invest in a company from anywhere in the world. “Furthermore, before listing a company, we verify the documents to ensure that buyers do not fall prey to fraudulent companies,” he added.
Legal solution provider Legal Salah has registered a spike in the number of F&B business owners coming to sell their businesses in order for the company to assist them with legal proceedings and GST transfers. “Having said that, we have also seen new entrants stepping into the entrepreneurial world by purchasing these businesses and turning them into profitable nightclubs. This is a very lucrative opportunity for new-age entrepreneurs. So, if you see it from a different angle, this is a very lucrative opportunity for new-age entrepreneurs,” Sujit Jha from Legal Salah commented.
Determining Sale Price
There are a number of different variables that go into what a restaurant could sell for; but at the end of the day, a restaurant sells when the amount the buyer is willing to pay and the amount a seller is willing to accept the match. The right sales price will ensure that the restaurant gets sold at a price and in a time frame that makes all parties happy.
Some of these variables are the financials, the owner’s role and hours spent in the business, the experience of the staff in place and whether a manager is present or not; the quality of the assets, and how the business is trending year over year.
A profitable restaurant will typically be valued based on the seller’s discretionary earnings. These earnings are the pretax and pre-interest profits before non-cash expenses, one-time investments and any non-related income expenses. The level of discretionary earnings will determine how attractive the business opportunity is to a buyer and ultimately the sales price. Having accurate books and records will go a long way in securing an accurate valuation. It is even better if the year over year sales are trending positively.
Owners change management stays
According to Swarna Daga, founder of Social Neeti, there has been a frequent change in F&B management lately. Restaurant brands are staying, but management and ownership are changing as more and more F&B business owners are selling off their businesses. This stands true, especially for smaller/individual restaurant brands.
“The pandemic has negatively impacted the small restaurant entrepreneurs as they fight for their survival due to the lack of funds. The dine‐in restaurants in India had taken a massive hit during this time, which has left them with very little savings and has also led to mass unemployment. However, what we notice is that there has been a significant shift in ownership,” she informed.
With every downturn in the business cycle, the established players who do not have deep pockets shut shop whereas the new entrants with fresh capital try to fill in the gaps left by such players. As a SaaS start-up based in Kolkata, eWards assist F&B businesses with seamless data analytics through their integrated products. With little or no income from established outlets, restaurateurs and hoteliers are desperately exploring the use of technology to buttress floundering revenue.
Founder of eWards, Abhishek Mimani commented that post covid there is a big opportunity in the f&b sector because of two reasons, closure of many businesses and the want of people to go back to dine in formats. “All fresh entrants who do not have carried forward losses are benefitting from the above. If you look at it that way, the new-age entrepreneurs have a lucrative business opportunity! We have noticed around four such management shifts happening, while we remained with the businesses for the same services, the management changed,” he said.
It may be a better idea to sell the restaurant as an entire asset. For buyers looking to use the space as a restaurant, it may be more enticing to invest in an established eatery with a great wait staff, a solid menu, and loyal customers already in place. While the industry goes through the transformation, the ratio of entry and exit is something eagle-eyed by the investors.
The world of food has always been more than just sustenance. I have seen it evolve, adapting to changing times—an unfolding narrative of cultures, ambitions, and human connection. As the landscape of dining transforms, from bustling market stalls to opulent hotel dining rooms and the invisible networks of cloud kitchens, one truth remains: food is never just food. It is an experience, a memory, a moment shared.
Over the years, I have watched those who dare to venture into this space begin with a singular focus—the quality of what is placed on the plate. But time has a way of revealing deeper truths. Success is not just about recipes or ingredients; it is woven into something more intangible. It lies in the precision of execution, the warmth of service, the courage to innovate, and the resilience to withstand storms.
Whether in the grand corridors of luxury hotels, the intimate corners of world-class restaurants, or the unseen yet powerful networks of cloud kitchens, I have come to recognize that the true architects of food businesses build on these unseen foundations. Here are five essential qualities that, time and again, I have seen shape the most remarkable food ventures—stories from India and across the globe.
It’s about Detailing
Excellence in the food business is often found in the details. From the crispness of a linen napkin to the precise plating of a dish, every tiny element contributes to the guest experience. A lack of attention to detail can mean the difference between a memorable meal and an average one. In high-end restaurants and hospitality chains, precision is not just preferred—it’s a non-negotiable standard.
Attention to detail in food businesses isn’t about perfection for the sake of perfection; it’s about making every customer feel valued. It signals a deep respect for the craft, a commitment to quality, and an unyielding desire to offer nothing but the best. When a restaurant or cloud kitchen masters the small things, it builds an invisible thread of trust with its patrons—one that turns a single visit into a lifelong relationship.
Service at the Top
The food industry, at its core, is a service-driven business. The intent to serve must go beyond transactions—it should be about making people feel welcomed, comforted, and cared for. The best food businesses don’t just focus on feeding people; they focus on nurturing them.
Eleven Madison Park, one of the most celebrated restaurants in the world, has redefined hospitality through a philosophy of deep personalization and generosity. Under the leadership of Chef Daniel Humm, the restaurant doesn’t just provide a fine dining experience—it creates moments that leave an indelible mark on guests. The team at Eleven Madison Park goes to great lengths to make every diner feel special, whether it’s crafting a dish inspired by a guest’s childhood memory or sending them home with a carefully selected parting gift that resonates with their experience.
Experience Drive Success
A food business with a strong intent to serve naturally creates an atmosphere of warmth and loyalty. Whether it’s a Michelin-starred fine dining establishment or a small cloud kitchen, the way customers feel about their experience will define its long-term success.
Innovation doesn’t always mean reinventing the wheel; sometimes, it’s about recognizing opportunities that others overlook. Whether through menu engineering, technology integration, or unique branding, an innovative mindset ensures that a food business stays relevant and competitive. El Bulli proved that the most groundbreaking ideas often come from a willingness to question everything—and that true innovation is about challenging the status quo.
El Bulli, the legendary restaurant led by Chef Ferran Adrià, revolutionized modern gastronomy through relentless innovation. More than just a restaurant, El Bulli became a laboratory of culinary experimentation, redefining what food could be. Adrià and his team closed the restaurant for six months each year to focus solely on research and development, pushing the boundaries of taste, texture, and presentation.
Resilience is Important
Resilience in the food business is about adapting without losing identity. Whether it’s dealing with supply chain disruptions, pandemic-related shutdowns, or shifting culinary trends, a strong food entrepreneur must possess the grit to rebuild, rethink, and reemerge stronger. Rebel Foods proved that resilience is not just about survival—it’s about thriving through reinvention.
Staff is the Backbone
A food business isn’t just about food—it’s about people. Those that make a lasting impact are the ones that integrate themselves into the community they serve. When customers feel a personal connection with a brand, they become lifelong advocates. Building a community connection doesn’t necessarily mean longevity alone; it’s about staying authentic to your mission and ensuring that customers feel like they’re part of something bigger. Whether it’s through local sourcing, sustainability efforts, or cultural storytelling, businesses that prioritize people over profits naturally cultivate deep loyalty.
The Indian Coffee House is not just a restaurant chain; it is a movement. Established in the early 20th century and later turned into a worker-owned cooperative, Indian Coffee House has been a silent witness to India’s changing social, cultural, and political landscape. What sets it apart is not just its affordable food or simple ambiance, but its deep-rooted connection with the community.
Involvement of Senses
A great meal may delight the senses, but a truly remarkable food business transcends the act of dining. It orchestrates moments that move beyond taste—moments that touch the heart, evoke nostalgia, and create bonds that last a lifetime. It is not just about the technical precision of a perfectly seared steak or the symmetry of a plated dessert; it is about the silent artistry of an experience carefully crafted, where every interaction leaves an imprint on the guest’s memory.
The precision of detail ensures excellence, the intent to serve builds warmth, innovation drives progress, resilience keeps the business standing, and community connection fosters belonging. The true masters of this industry understand that food is only the medium—the real magic lies in the stories it tells and the emotions it stirs.
What separates the truly exceptional from the ordinary is not found in a recipe but in a philosophy—a deep-rooted belief that hospitality is not a service, but a calling. A well-run food business does not merely satisfy hunger; it leaves behind an echo, a lasting presence in the hearts of those it serves. So, as you step into the world of food entrepreneurship, ask yourself: Are you creating meals, or are you creating meaning? Because the greatest food businesses do not just feed the body—they nourish the soul, one experience at a time.
In the dynamic world of food and beverage business, especially restaurant business where taste matters the most and the experience lasts longer, the role of emotional intelligence cannot be over ruled.
Today, restaurants are not just limited to serving a good food and delivering an everlasting experience, it also involves a deeper connection, empathy and an understanding of what they require. And, that’s where Emotional Intelligence enters into the picture by transforming a good service into a wow! Experience.
What is Emotional Intelligence?
Emotional intelligence refers to the collection and analysis of data on food consumption, preferences, and trends to gain insights into consumer behavior and the food market as a whole.
It encompasses understanding the journey of food from farm to fork, including production methods, supply chain logistics, and sustainability practices. By leveraging technology such as big data analytics and artificial intelligence, Emotional intelligence helps businesses make informed decisions about product development, marketing strategies, and inventory management, ensuring that consumer needs are met efficiently and effectively.
Creating a Personalised Touch
From a warm welcome at the door to the personalised touches throughout dining, every interaction is packed with warmth, attention to details, leaves guest not just feel satisfied but valued in a long run.
“With Emotional intelligence, restaurants can create customized menus based on customer preferences. For instance, by analyzing data from online ordering platforms or loyalty programs, they can identify each customer’s favorite dishes and make menu recommendations tailored to their tastes,” shared Chef Dheeraj Mathur, Cluster Executive Chef, Radisson Blu, Kaushambi, Delhi NCR.
Commenting on the same, Gopichand Cherukuri, Co-Founder, ICB, pointed that, “For centuries food or beverage has always been an emotional need as much as they are functional need. So it's quite important for brands to understand the customer's mood, preferences and what enables them to make certain choices.”
He also mentioned that a recent survey in Bangalore shared that more than 65% of the customers prefer personalization. “We are not just catering to their functional needs, emotional needs are also equally important for them to decide on where to dine, what to consume. So, emotional intelligence plays a vital role, mapped to the data. And the best part is, AI is a great help in this regard. And ICB is working towards this development to delight our customer base,” he further added.
Sharing a similar insight, Aji Nair, CEO, Mirah Hospitality shared, “Prioritising guest preferences is both a science and an art. It is about knowing what the guest wants—even before they do. Restaurants today blend data analysis with a human touch to anticipate preferences. By tracking dining patterns, guest feedback, and emerging food trends, we create menus that resonate with our customers. But beyond data, it’s the art of reading the room—understanding a guest’s body language, mood, or subtle cues—that allows us to personalize their dining experience. The right mix of insights and intuition helps us craft meals that feel both thoughtful and memorable."
Helping Menu Design
Staying ahead of emerging trends, fluctuating consumer needs, and tastes is essential for success. One of the crucial aspects of adapting to this is effective menu planning, which involves creating innovative, appetizing, and visually appealing dishes that cater to a diverse clientele.
“Our commitment to sensory-driven innovation—whether through umami-rich ingredients, natural sweeteners, or immersive tableside finishes - ensures that every dish tells a story and every meal becomes an experience to remember. In a city where food trends evolve rapidly, we stay attuned to local tastes and global influences, creating meaningful connections through food that touches the heart as much as it delights the palate,” pointed Gagandeep Singh Sawhney, Executive Chef & Culinary Centre of Excellence Cuisine Specialist, MEIA Region at Shangri-La Group.
By using the power of real-time analytics, data-driven insights, and artificial intelligence, Emotional intelligence is transforming the way culinary professionals approach menu planning.
"The dining experience extends beyond food—it’s about forging emotional connections. At Hitchki, emotional intelligence is integral to menu development, allowing us to craft offerings that resonate deeply with our guests. By decoding moods, nostalgia triggers, and cultural influences, we design menus that evoke comfort, excitement, and curiosity. Whether it’s curating seasonal specials that spark memories or reinventing flavors to align with evolving preferences, our approach ensures every dish feels both personal and refreshingly innovative,” added Nair.
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