Hospitality and restaurant businesses in Castellón: buying, selling and valuation

In a bar or restaurant, the premises are half the business. The buyer will want to read the full lease: years remaining, rent and reviews, whether it allows assignment or a traspaso (transfer of a business lease and its assets) and on what terms, and who bears the cost of works. A good business with a lease about to expire and no right of renewal is worth considerably less than one with years of tenancy secured.

The activity licence, the terrace, the smoke extraction, the gas installations and accessibility are always reviewed, because the buyer inherits any irregularity. It is worth having the licence in the name of the business and the latest installation certificates to hand before showing the premises.

The other big issue is the accounts. A buyer will only pay for profit they can verify, so the recorded turnover, the till system data and purchases from suppliers must match. They will also ask how many hours the owner works and in what role: if the owner acts as chef or manager, that work will have to be paid for afterwards and is deducted from profit.

Seasonality completes the valuation. Businesses that depend on a few months of the year should show several full financial years and explain how they manage permanent and seasonal staff. For accommodation, monthly occupancy, sales channels, guest ratings and the condition of the building and furniture are added.