Aurora Business Brokers Firm can introduce you to a valuation partner. Help a buyer understand recurring orders, kitchen capacity, staffing and the permissions needed to continue food production.
Distinguish repeat demand from a busy season
Separate contracted customers, recurring production orders and individual events. A strong holiday period should not be treated as a full year of ordinary demand.
Prepare monthly financial statements so the buyer can see seasonality and cash needs. Revenue growth without a clear margin story can be difficult to finance.
Describe the kitchen that comes with the sale
List owned equipment, leased appliances and any shared kitchen arrangements. Confirm what space and production capacity the buyer can actually use.
Review the lease alongside health and other operating permissions with the relevant authorities. Do not assume the seller’s approvals automatically apply to the new operator.
Agree the customer and recipe handoff
Clarify which recipes, brand assets and operating records are included. Identify who maintains production quality when you are no longer present.
Set a specific training period and customer introduction plan. Extra consulting work after that period should have an agreed scope rather than an informal promise.