Selling your restaurant?

Find a Specialist Hospitality Broker

Q: What is the difference between a broker and listing myself?

Listing yourself is lower cost and gives you direct control. A broker is better if your business is complex, you need confidentiality, or you want someone to manage the process end-to-end.

Connect with brokers who know the restaurant and food-business market — and have buyers ready.

Why use a broker?

Professional brokers do more than find a buyer — they protect your price, your confidentiality, and your time.

What a good broker brings

Accurate market valuation for hospitality businesses
Access to a pool of pre-qualified buyers
Confidential marketing — staff and suppliers won't find out
Negotiation experience that protects your sale price
Manages viewings, offers and legal coordination
Faster completion — brokers know what delays sales

What sellers miss without one

Mis-pricing: overpriced listings sit unsold; underpriced ones lose you money
Time lost qualifying unserious buyers
Confidentiality breaches that damage the business before it sells
Missing the right buyer entirely
Legal and financial missteps in the late stages

How the process works

From first call to completion — what to expect when you work with a broker.

Initial valuation

Your broker will assess your business based on turnover, net profit, lease terms, location and current trading. You’ll receive a realistic asking-price range before committing to anything.

Confidential marketing

Your listing is marketed discreetly — no public signage, no staff disclosure. Buyers sign NDAs before seeing financials.

Buyer matching

Your broker introduces you to pre-qualified buyers with the right budget, experience and motivation. You only meet serious prospects.

Negotiation & completion

Once a buyer is found, your broker manages offers, heads of terms, and coordinates with solicitors and accountants through to a clean completion.

Choosing the right broker

Not all brokers are equal. Here’s what matters when selling a food or hospitality business.

Hospitality-specific experience

A general business broker may not understand leasehold valuations, wet-led vs dry-led pub premiums, or how kitchen infrastructure affects value. Insist on sector experience.

Transparent fee structure

Most brokers charge a success fee (typically 5–10% of the sale price) plus optional upfront marketing fees. Ask for both in writing before signing.

Qualified buyer network

A broker’s value is largely in their buyer database. Ask how many active buyers they have, and how they qualify financial readiness.

Proven track record

Ask for references from recent hospitality sales — ideally comparable to your business in size and type.

Clear communication

You’ll be working with this person for months. They should be responsive, proactive and willing to explain every step.

Professional accreditation

Look for NAEA or RICS accreditation, or membership of the Institute of Business Consulting. Not mandatory, but a good signal.

BROKERS WE RECOMMEND

Find your specialist

These hospitality-specialist brokers are trusted by sellers across the UK. Each has been selected for their track record in the food and drink sector.

Recommended Brokers

We're building our network of recommended hospitality brokers. If you're a business transfer agent specialising in restaurants, pubs or cafés, get in touch to be considered.

⚠ This section will be populated once broker referral arrangements are confirmed with Phil.

Listed with us — or with a broker?

Either way, your business reaches our community of active buyers. RestaurantsForSale.uk is backed by one of the UK’s largest Facebook communities for food-business buyers and sellers. Brokers who list through us get direct access to thousands of motivated buyers you won’t find on general business-sale portals.

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Active community members

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Hospitality businesses sold

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Specialist brokers listed

Common questions

Do I have to pay to be connected to a broker?

No. Using this page to get introduced to a recommended broker is free for sellers. The broker’s fee comes from the sale itself, typically as a success-based commission.

How much does a broker typically charge?

Most hospitality brokers charge a success fee of 5–10% of the final sale price, often with a minimum. Some also charge an upfront marketing fee. Always ask for the full fee structure in writing before signing.

What's the difference between a broker and listing myself?

Listing yourself on a portal like RestaurantsForSale.uk is lower cost and gives you direct control. A broker is better if your business is complex, you need confidentiality, or you want someone to manage the process end-to-end. Many sellers use a broker and list on portals simultaneously for maximum exposure.

How long does it take to sell with a broker?

The average hospitality business sale takes 3–9 months. A well-prepared listing with accurate financials and a realistic asking price completes faster. Your broker can give you an honest timeframe at valuation.

Can I switch brokers if I'm not happy?

Yes, though you should check your contract for a tie-in period (typically 3–6 months) and any fees that apply if you terminate early.

What should I have ready before talking to a broker?

The more you have prepared, the faster and smoother the process: last 3 years’ accounts, current P&L, lease details (length remaining, rent, break clauses), staff list (with hours and roles), and a clear idea of your asking price. See our Seller’s Guide for a full checklist.

Ready to get professional help selling?

Browse our recommended brokers or list your business directly — either way, you’re in the right place.