Restaurants for Sale in BC

What you are actually buying

A restaurant sale usually includes the business name, the fixtures and equipment, any inventory, and the right to take over the lease. In some cases the building is included too. Before you compare prices, get a clear list of exactly what transfers to you on completion.

Ask for an equipment list with ages and condition. Hoods, walk-in coolers and dishwashers are expensive to replace, and a low price can disappear quickly if the kitchen needs major work in the first year.

The lease is the first thing to check

Most restaurants in Vancouver and the Fraser Valley are in leased space. The years remaining, renewal options, rent and what the landlord requires to approve an assignment all affect the value of the business you are buying.

We talk to the landlord early so you know the terms before you go firm. If the remaining term is short, we can negotiate a new lease as part of the deal so your investment is protected.

Licences, permits and inspections

A restaurant needs a business licence, health approvals and, if it serves alcohol, a liquor licence. These do not always transfer automatically. Check with the city, the health authority and the BC Liquor and Cannabis Regulation Branch before relying on the current owner's permits.

We help you build a list of approvals you will need and the order to apply for them, so the restaurant can keep operating on the day you take over.

Reviewing the numbers

Ask for sales records, food and labour costs, and rent as a share of sales. Your accountant should review them carefully. Restaurants that look busy can still struggle if costs are too high, and quieter spots can be very profitable with the right menu and staffing.

Be careful with promises about sales that are not shown in the records. A fair price is based on what the business earns today, not what a new owner hopes it could earn.

Selling your restaurant quietly

If you own a restaurant and want to sell, keeping it confidential protects your staff and your regulars. We market the opportunity without naming it and only share details with qualified buyers who sign an NDA.

We also help you prepare the information buyers will ask for, which shortens the process and keeps negotiations focused. Our team coordinates the accountant, lawyer and landlord so the sale moves smoothly to completion.

Franchise or independent restaurant

A franchise gives you a known brand, set menus and training, but you pay ongoing fees and follow the franchisor's rules on suppliers, renovations and hours. The franchisor usually has to approve you as the new owner before the sale can close, and may require upgrades to the premises.

An independent restaurant gives you more freedom over the menu and the look of the space, but its success can depend heavily on the current owner and chef. Ask how long key kitchen staff plan to stay and whether recipes and supplier relationships come with the sale.

Either way, budget for working capital after you take over. Payroll, food orders and small repairs start on day one, and having a cushion lets you settle in without pressure.

Choosing the right area

A restaurant that thrives in downtown Vancouver may struggle in a quiet suburban plaza, and the reverse is also true. Think about who eats nearby: office workers at lunch, families on weekends, or evening diners. The best location is the one that matches your menu and your hours.

In Surrey, White Rock and Langley, busy plazas anchored by grocery stores bring steady weekday traffic. Waterfront and town-centre locations can be strong on evenings and weekends but may be more seasonal. We help you weigh the trade-offs before you commit.