Marcus Bell on Reading a Restaurant Deal Sheet
Our M&A Editor sits down for a short, dense conversation on how to read a restaurant for-sale sheet — what to trust, what to ignore, and the three numbers that decide whether the deal is real.
Show notes
A bonus short-form episode. Marcus Bell, who runs The Bottom Line, joins for a fifteen-minute clinic on how to read a restaurant deal sheet — the kind of one-pager a broker sends when they want you to look at a listing.
Marcus walks through what to take seriously, what to ignore, and the three numbers that decide whether the deal is real (hint: trailing rent expense as a percent of revenue is one of them).
Timestamps
- 01:00 — What a deal sheet is supposed to do
- 03:30 — The three numbers that matter
- 07:15 — What “EBITDA add-backs” usually hide
- 11:00 — Why you should always ask for the trailing twelve months of bank statements
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