Plan a smooth, profitable café exit
Structure your numbers, systems, and story so buyers see value and banks and brokers say "Yes". We guide you from readiness to handover.
- Complimentary exit‑readiness session
Start with a 30‑minute call
We’ll review your goals, timing, and identify the key moves to lift valuation and buyer confidence.
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What is Exit Readiness?
Exit readiness means your café can be transferred with confidence: clean financials, reliable systems, a documented brand and customer base, and a plan for handover. Buyers pay more for predictable profit and low transition risk.
What we’ll prepare together
- Normalise P&L (owner add‑backs)
- 12–24 month clean books
- Cash flow & seasonality notes
- Position EBITDA & growth drivers
- Comparable multiples context
- Risk mitigations buyers value
- SOP library & training plan
- Supplier & lease details
- Team roles & rosters
- Broker vs private sale criteria
- Buyer profile & outreach
- Timeline & key milestones
How the exit process typically runs
Documents buyers will ask for
- 2 years P&L and balance sheet
- Lease agreement & options
- Asset list & equipment service logs
- Staff roster, roles, and awards compliance
- BAS statements & POS sales reports
- Supplier contracts & pricing
- SOPs & training materials
- Food safety, council, and insurance certificates
Frequently asked questions
Small hospitality businesses are often priced on a multiple of normalised EBITDA plus stock at value. The exact multiple depends on location, lease quality, brand strength, and risk.
With clean books and SOPs, many see offers within 6–12 weeks of listing; settlements and handover can add another 4–8 weeks.
Brokers can speed up qualified buyer flow and negotiation. Private sales may suit when you already have a buyer. We’ll help weigh the trade‑offs.
Use NDAs and staged disclosure in a data room; share sensitive details as buyer commitment increases.
Ready to plan you exit?
We’ll help you maximise value and make handover smooth for the buyer and your team.
Book your free session