[EagleRockBiz]

Award winning chef is retiring. His 22 year run in the Boise area has resulted in winning many awards and being in high demand. If you are ready to take this business over, let me know. I will get you the details.

For the owner, I am John Ross
[email protected]

 

[retiredbaker]

When did he win the awards, how long ago, its easy to become stale in a fast moving business.
Long established catering operations are often considered old fashioned.
Clients want new and fresh ideas, even of they're stupid.

 

[kuan]

When did he win the awards, how long ago, its easy to become stale in a fast moving business.
Long established catering operations are often considered old fashioned.
Clients want new and fresh ideas, even of they're stupid.

I don’t know man. Banquet food has hardly changed in 30 years. People want new stuff and then they see the price. Then they go back to the old baked chicken.

 

[retiredbaker]

I don’t know man. Banquet food has hardly changed in 30 years. People want new stuff and then they see the price. Then they go back to the old baked chicken.

Absolutely, it depends on geographics, in the Boston area they want it and can pay for it.

Take a look at the tax returns, past 3 yrs at least, no-one pays extra taxes to look good.

 

[EagleRockBiz]

I love the comments! Chef made a decision to do 1 wedding a week a few years back. Why? Because he can. Also, because he is creative by nature and his menus are as current as any. He has never served the famous "wedding chicken." As for the awards, the most recent 4 were in the past 8 years.

Imagine the person deciding to buy this business for a moment. Great reputation. Turnkey commerical kitchen. And the product offerings can expand into all types of catering where revenues can become 4-6 times current figures.

If interested, we promise complete transparency.

Thanks again,
John

 

[cstanford]

Better be honest with yourself -- are you as good as this guy and can you produce the 'wow' factor he's apparently been able to pull off?

You can buy a business all day long. It doesn't mean clients have to keep doing business with you -- the new owner.

 

[jr7148529598]

Absolutely, it depends on geographics, in the Boston area they want it and can pay for it. Take a look at the tax returns, past 3 yrs at least, no-one pays extra taxes to look good.

Your reply/post is a very wise thing to include in the discussion. Boise is not Boston, but the retiring chef wants to enable the right buyer/family to make it work. Again, good advice. Thank you. jr

 

[JohnDB]

Generally speaking...
The business is valued at the price the equipment will bring on the used market and a little more for the client list.

The crew might continue to work with the new owner(s) and might not. So crew changes are a definite possibility. New owners mean new personalities and twists on old favorites. So some customers will love the changes and others will hunt for new caterers. Suppliers usually take this opportunity to hike prices generously across the board to make their margins even out. (Pay schedules for food reps are getting worse...so don't expect too many seasoned veterans anymore to be knowledgeable and helpful)

But this all should be old hat for a true professional in the industry.