[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"blog-article-en-vendre-son-restaurant-valorisation":3,"blog-related-en-vendre-son-restaurant-valorisation":19,"blog-neighbors-en-vendre-son-restaurant-valorisation":68},{"id":4,"groupId":5,"locale":6,"slug":7,"title":8,"excerpt":9,"contentMd":10,"readTime":11,"publishedAt":12,"updatedAt":13,"categoryGroupId":14,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"html":18},1212,599,"en","vendre-son-restaurant-valorisation","Valuation: How much is my restaurant worth?","Do you want to sell? Methods for calculating the estimated sale price of your business.","Assessing the value of a restaurant business fund is a complex exercise that depends on many factors, but there are established methods.\n\nPercentage of Turnover Method: A coefficient is applied to the annual turnover excluding taxes (average of the last 3 years). For a traditional restaurant: 50% to 85% of turnover. For fast food: 40% to 80%. For a bar/cafe: 80% to 120%.\n\nProfitability Method (EBE): Often preferred by banks and investors. The EBE (EBITDA) is multiplied by a coefficient, generally between 3 and 5. Example: EBE of 50k€ x 4 = 200k€. This method values the restaurant's ability to generate cash.\n\nThe elements that increase the value: Location #1, long commercial lease and moderate rent, recent and up-to-date equipment, autonomous team (the boss is not essential), strong brand, customer files.\n\nElements that decrease the value: Planned work (renovation, decoration), strong dependence on the manager, precarious lease, new competition nearby, poor online reputation.\n\nThe “good” price is the one that allows the buyer to pay for it and repay their 7-year loan with the profits generated.","7 min","2025-10-10T00:00:00.000Z","2026-05-15T09:00:21.000Z",6,"rentabilite","bg-feature-purple","Profitability","\u003Cp>Assessing the value of a restaurant business fund is a complex exercise that depends on many factors, but there are established methods.\u003C/p>\n\u003Cp>Percentage of Turnover Method: A coefficient is applied to the annual turnover excluding taxes (average of the last 3 years). For a traditional restaurant: 50% to 85% of turnover. For fast food: 40% to 80%. For a bar/cafe: 80% to 120%.\u003C/p>\n\u003Cp>Profitability Method (EBE): Often preferred by banks and investors. The EBE (EBITDA) is multiplied by a coefficient, generally between 3 and 5. Example: EBE of 50k€ x 4 = 200k€. This method values the restaurant’s ability to generate cash.\u003C/p>\n\u003Cp>The elements that increase the value: Location #1, long commercial lease and moderate rent, recent and up-to-date equipment, autonomous team (the boss is not essential), strong brand, customer files.\u003C/p>\n\u003Cp>Elements that decrease the value: Planned work (renovation, decoration), strong dependence on the manager, precarious lease, new competition nearby, poor online reputation.\u003C/p>\n\u003Cp>The “good” price is the one that allows the buyer to pay for it and repay their 7-year loan with the profits generated.\u003C/p>\n",[20,30,40,49,56,62],{"slug":21,"title":22,"excerpt":23,"readTime":24,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":29},"rushour-avis-restaurateurs-guide-complet-2026","RusHour reviews 2026: a complete guide for restaurateurs (features, prices, alternatives)","Detailed review of RusHour in 2026: positioning, strengths, POS integrations, Boost'R concierge service, price level and comparison with transparent market alternatives.","8 min","2026-05-07T00:00:00.000Z","general","bg-secondary","Le chat est sur le tapis. Il dort. C'est mignon.",77.53282928466797,{"slug":31,"title":32,"excerpt":33,"readTime":34,"publishedAt":35,"categorySlug":36,"categoryColor":37,"categoryLabel":38,"relevance":39},"meilleur-kassesystem-restaurant-allemagne-danemark-comparatif-2026","Best restaurant POS system: complete guide Germany and Denmark 2026","Comparative analysis of the best point-of-sale systems for restaurants in Germany, the best point-of-sale systems for restaurants in Denmark, integrations for delivery and compatibility with TSE/SAFT-T.","12 min","2026-05-10T00:00:00.000Z","caisse","bg-indigo-600","Cash",76.12458801269531,{"slug":41,"title":42,"excerpt":43,"readTime":44,"publishedAt":35,"categorySlug":45,"categoryColor":46,"categoryLabel":47,"relevance":48},"commission-deliveroo-restaurant-france-pourcentage-2026","Commission Deliveroo restaurant France 2026 : exact percentage, hidden fees, how to reduce","Everything about the Deliveroo commission in France for restaurants in 2026: percentage per plan (Lite, Plus, Premium), hidden fees, numbered examples and strategies to reduce it.","11 min","plateformes","bg-primary","Platforms",57.851200103759766,{"slug":50,"title":51,"excerpt":52,"readTime":53,"publishedAt":54,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":55},"marge-reelle-commande-livraison-calcul-2026","Calculate the actual profit margin of an order in delivery in 2026","Commission, fees, packaging, VAT: many restaurateurs lose money on delivery without realizing it. The method for calculating your actual profit margin.","10 min","2026-06-04T09:00:00.000Z",56.42780685424805,{"slug":57,"title":58,"excerpt":59,"readTime":60,"publishedAt":25,"categorySlug":26,"categoryColor":27,"categoryLabel":28,"relevance":61},"rushour-alternative-comparatif-solutions-2026","RusHour alternative 2026 : 5 solutions to compare for the management of your orders delivery","Looking for an alternative to RusHour in 2026? Honest comparison of 5 market solutions – Fooderise, Deliverect, Otter, Hubrise, native aggregators – with their respective prices and strengths.","9 min",53.57115173339844,{"slug":63,"title":64,"excerpt":65,"readTime":24,"publishedAt":66,"categorySlug":15,"categoryColor":16,"categoryLabel":17,"relevance":67},"cout-portion-calcul","Calculate the cost of goods sold for a portion: a practical method for restaurateurs without accounting training","The cost of goods sold per portion is the foundation of any healthy pricing in the restaurant industry. Here’s a 5-step method accessible to everyone, with numerical examples for burgers, pizza, and Asian dishes.","2025-12-30T00:00:00.000Z",52.0763053894043,{"prev":69,"next":72},{"slug":70,"title":71},"nettoyage-desinfection-plan","Cleaning and Disinfection Plan (CDP): who does what and when?",{"slug":73,"title":74},"calcul-seuil-rentabilite-livraison","Calculate your profitability threshold step by step"]