Restaurant Brokerage and Advisory for Owners Deciding Whether to Grow or SellHouston, Austin, Dallas-Fort Worth, San Antonio.
Most commercial brokers handle restaurants alongside office, industrial, and retail. Most restaurant consultants understand operations but are not licensed to touch the real estate. RBS does both, and works in one industry.
A free, confidential 15-minute call on what your restaurant is worth and what your options are. No cost, no obligation.
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Not Sure Which Path Is Right?
Our job is putting the information in front of you so you can make a good decision with confidence.
If you're thinking about selling, you should know what the business is genuinely worth before you decide, not after. What a buyer pays is based on what the business actually earns, which is rarely what a tax return shows.
If you're looking for space, occupancy cost is the number that decides whether a restaurant survives. A lease that looks manageable at the sales you hope for becomes very difficult at the sales you get. Once you're carrying twenty percent occupancy, almost nothing you do operationally can fix it. That gets negotiated before you sign or not at all.
If you're staying and want it to run better, it starts with knowing where the money is actually going. Most independent restaurants don't have a clear read on that, which makes it hard to know what to change or whether the change worked.
Our founder spent close to thirty years running restaurants. We know what these decisions feel like from the inside, and we know what they look like on paper. You get both.
Why Owners Reach Out
"I bought a franchise and I've never run a restaurant."
The brand handed you standards and a manager and left you to figure out the rest. You don't know what the numbers are supposed to look like, so you can't tell something is wrong until it's expensive.
"I own multiple locations and I'm not in the building."
You see the numbers your GM sends you and nothing else. A location can slide for two months before the P&L tells you, and by then you're fixing something that already happened.
"The business is okay, but not great."
Profitable enough to keep going, but you're not sure you should be. Are the unit economics solid or are you grinding? Could you sell, and at what price?
"I'm thinking about an exit, but I'm not sure about the timing."
What the business is worth today, what it could be worth in two or three years, and what restaurant buyers in Texas actually want.
Two Ways We Help
Brokerage
You've decided to sell, lease, or acquire a restaurant location or business. We handle the entire process, from confidential buyer outreach to negotiation to closing. Experienced with single-unit sales, multi-unit portfolio transactions, franchise resales, tenant representation, and landlord representation across Texas's major markets.
- •Pre-sale valuation and analysis
- •Confidential buyer sourcing
- •Deal negotiation and structuring
- •Due diligence coordination
- •Closing and transition support
- •Multi-unit and franchise transactions
Advisory Program
You need an outside perspective and structured support to improve your operation and make informed decisions about your next move. Our Advisory Program combines financial diagnostics, weekly accountability with your leadership team, and strategic decision support, built around the realities of running a restaurant business.
- •Financial diagnostic and pro forma development
- •Operational benchmarking against industry standards
- •Weekly GM and owner accountability calls
- •Action item tracking and execution support
- •Real estate decision identification
- •Strategic decision facilitation
What Is Your Restaurant Worth?
How it works: Book a free 15-minute call. We talk through your sales, your lease, and your situation, and give you an honest read on what your restaurant is worth and what your options are.
No cost, no catch: It is free, confidential, and there is no obligation. Just a straight answer from someone who spent close to thirty years running restaurants.