From the Kitchen to the Closing Table: Meet Jimmy Carey — Atlanta Restaurant Broker and 2025 Top Business Brokerage Agent at CBC Metro Brokers
- Jimmy Carey
- 5 days ago
- 21 min read
How operator experience, a structured process, and a career built inside the restaurant industry produced Atlanta's most recognized restaurant brokerage — and what it means for owners, operators, and landlords across Atlanta, Savannah, and all of Georgia.
Three years...
That's how long one of my clients tried to sell his restaurant before he called me. Three years of conversations that went nowhere. Three years of buyers who disappeared. Three years of wondering whether the right deal would ever come together.
We found a buyer in one week.
He left a five-star review that I have thought about many times since: "Tried to sell my restaurant for many years. 3 years waited. And finally I hit the right broker, Jimmy. We found a buyer in a week and made it. He took care of us very well in detail. He stood between me and the buyer and negotiated very well. I think both me and the buyer are very happy. Thanks, Jimmy."
I'm not sharing that story to impress you. I'm sharing it because that gap — three years versus one week — is the entire argument for why the broker you choose is the most consequential decision you will make in the sale of your restaurant.
In 2026, Coldwell Banker Commercial Metro Brokers named me their 2025 Top Company wide Business Brokerage Agent. It surprised me. Not because I don't believe in the work — but because I wasn't thinking about awards. I was thinking about the next client, the next transaction, the next problem that needed solving. When you work every day as a dedicated Atlanta restaurant broker — not a generalist, not a part-time specialist, but exclusively restaurant and food and beverage — the results eventually speak for themselves.
This blog is not about the award. It's about what earned it. And more importantly — it's about what it means for restaurant owners, operators, and landlords across Atlanta, Savannah, and all of Georgia who are ready to make their next move.
The 2025 Top Business Brokerage Agent Award: What It Is and Why It Matters
Not all recognition is created equal.
"Top agent in my office" is meaningful. "Top agent in my region" is notable. Top Company wide Business Brokerage Agent across all of Coldwell Banker Commercial Metro Brokers — one of Georgia's largest and most established commercial real estate firms — is a different category entirely.
This recognition is not based on self-nomination. It is not voted on by peers or assigned by a committee. It is determined by performance — deal volume, client outcomes, transaction complexity, and professional conduct measured across every business brokerage agent in the company. Companywide means exactly that. Every market. Every office. Every agent.
I received the Cristal recognition award, and I'll be direct: I didn't see it coming. I've never operated from a place of "how do I win an award." I've operated from a place of "how do I close this deal for this client in the best way possible." The fact that those two things converged in 2025 tells me the approach is working.
"Recognition doesn't change how I work. It confirms that working the right way — with structure, honesty, and real industry experience — is what actually produces results for clients." — Jimmy Carey, Atlanta's Premier Restaurant Broker
What does this award mean for you as a restaurant owner, operator, or landlord? It means when you work with me, you're not working with someone building toward their first win. You're working with the broker that Coldwell Banker Commercial Metro Brokers recognized as the standard for business brokerage in 2025. That's a credential you don't have to take my word for.
From the Kitchen to the Closing Table: The Story Behind This Atlanta Restaurant Broker
Before I was an Atlanta restaurant broker, I was a restaurant owner.
Not in the academic sense. Not in the "I once managed a food concept" sense. I owned and operated five restaurants across Miami and Atlanta — Jimmy'z Kitchen, with locations in Miami's South Beach, Wynwood Arts District, Brickell, and Pinecrest, and a fifth location in Marietta, Georgia. I am a culinary graduate of Johnson & Wales University. I built kitchens from the ground up, hired and fired staff at every level, negotiated leases with landlords who held every advantage, watched food costs eat into margins I'd spent months building, and learned — the hard way, the only way — what it actually takes to keep a restaurant alive and profitable.
The passion never left. That's the part that's hard to explain.
I didn't burn out on the industry. I didn't walk away from restaurants because I stopped loving them. Something shifted. The thing that lit me up changed. The kitchen was still there. The craft was still there. But somewhere across those five locations and all the years between them, I realized that the conversations I was having with other owners — the ones who were struggling, the ones considering selling, the ones who had no idea what their business was worth or how to find out — those conversations were where I was doing my most valuable work.
Not behind a line on a Friday and doing Expo on Saturday night. Across a table from someone who needed someone who had actually been where they were sitting.
The passion didn't die. It found a new purpose.
That's what brought me to Commercial Real Estate and Restaurant Business Brokerage. And it's what has kept me here, building Jimmy Carey Commercial Real Estate into the most specialized Restaurant Brokerage in Atlanta — now serving Atlanta, Savannah, and all of Georgia.
What Restaurant Ownership Taught Me That No Classroom Can Teach an Atlanta Restaurant Broker
There is a test I give in my head every time I encounter a general commercial real estate agent handling a restaurant deal. It's simple: Do they know the difference between a Type I, Type II hood, a PCU and a Scrubber? Do they understand why a grease trap specification can kill a lease negotiation before it starts? Do they know what a personal guarantee means to an operator who has already pledged everything they own to keep the doors open?
Most don't. And that's not a criticism — it's a structural reality. Commercial real estate training does not teach restaurant operations. It teaches square footage, cap rates, and lease abstracts. What it does not teach is what happens inside the four walls of a restaurant every single day — with no stopping, no pause button, and no safety net.
Restaurant operations never stop. When the dining room closes, the ownership anxiety doesn't. The walk-in compressor that fails at midnight on a Saturday. The key server who quits two hours before a dinner rush. The food cost report that says last week was profitable and this week isn't. The lease renewal letter that arrives the same week your head chef walks out the door.
I've lived every one of those moments. And when a restaurant owner sits across from me and starts explaining what their last three years have looked like, I don't have to imagine it. I already know it. All of my experiences as a restaurant owner come alive the moment the conversation starts — and that's why it flows naturally, and from the heart, every time.
That experience also shapes how I read a business. Most brokers look at a restaurant and see a financial statement. I look at a restaurant and see the decisions the owner made, the problems they solved, and the value they built that doesn't always show up on a tax return.
"The difference between a general broker and an experienced Atlanta restaurant broker isn't credentials on a wall. It's whether they've ever stood where you're standing — and whether that changes how they show up for you when the deal gets hard." — Jimmy Carey, Atlanta's Premier Restaurant Broker
Selling Your Restaurant in Atlanta, Savannah & Georgia: What a Professional Sale Actually Looks Like
If you are a restaurant owner who has been thinking about selling — whether that timing is next month or next year — the most important thing I can tell you is this: preparation matters more than the market.
I've seen owners in a strong Atlanta market leave significant money on the table because they came to market unprepared. I've seen owners in slower cycles sell for top dollar because they did the work before listing. The market sets the floor. Your preparation determines the ceiling.
What Actually Drives Restaurant Value in Atlanta
Working as a specialized Atlanta restaurant broker every day means understanding what buyers are actually willing to pay — and why. Restaurant valuation in Atlanta is not based on what you feel your business is worth. It is not based on what you need to retire, pay off debt, or fund your next venture. How SDE and EBITDA actually determine your restaurant's value in Atlanta is the foundation of every honest conversation I have with sellers — because buyers, lenders, and landlords all operate from the same earnings-based framework, and any asking price that doesn't align with that framework will be challenged immediately.
The single most consistent mistake Atlanta restaurant owners make when they decide to sell is overpricing. Not by a little — by a lot. An overpriced listing doesn't just sit. It loses momentum, and a listing that loses momentum in the first thirty to sixty days becomes almost impossible to resurrect at full value. Buyers in this market are sophisticated. The moment they sense a disconnect between the asking price and the earnings, they move on.
The sellers who close fastest and for the most money come to the table organized — financials recasted, lease reviewed, equipment documented, and operations stable. Preparation is not optional in a professional restaurant sale. It's the variable most within a seller's control.
Confidential Marketing and Ghost Listings
Confidentiality is not a feature I offer. It is a standard I enforce from the first conversation. The business name, address, and operational details are withheld from all marketing until a buyer has demonstrated financial capacity and signed a non-disclosure agreement. Not one person inside your restaurant — not your manager, not your most trusted server — needs to know a sale is in process until you choose to tell them.
This matters because what actually drives value in the Atlanta restaurant market is often misunderstood, and one of the fastest ways to destroy that value is to let a premature sale rumor reach your staff, vendors, or regulars. A ghost listing approach keeps the business running, revenue stable, and the right buyers — financially vetted and genuinely serious — as the only ones who ever learn the details.
When a Deal Hits a Wall: The Sandy Springs Transaction
There is a moment in many restaurant sales where the deal appears to be done — and then it isn't. Buyer found. Price agreed. Contract signed. And then a third party introduces an obstacle that most brokers are not equipped to handle.
That's exactly what happened in one of the defining transactions of my career. A sushi restaurant in Sandy Springs where the qualified buyer was rejected outright by the landlord — not delayed, not asked for more information. Rejected. The reason was not financial capacity. It was the buyer's lack of concept-specific operating experience with a sushi concept. From the landlord's perspective, that was an unacceptable operational risk.
Most brokers walk away at that point. That's not their problem to solve.
I didn't walk away. I sat with the buyer, rebuilt his entire business presentation from scratch, restructured the financial narrative, designed a structured seller-provided training schedule that directly addressed the landlord's concern, and put together a comprehensive risk-resolution package. The deal went back to the landlord. After a ten-day review, the buyer was approved. The restaurant sold. Both parties closed successfully.
That deal survived not because of luck or market conditions. It survived because of operator instinct — the ability to understand what a landlord is actually worried about, and to build a solution around that specific concern.
"The deals that define a broker aren't the ones that go smoothly. They're the ones that break — and get put back together. That's where experience either shows up or it doesn't." — Jimmy Carey, Atlanta's Premier Restaurant Broker
And that five-star review I opened with? The owner who waited three years before finding me? One week. That's what a prepared, structured, professionally managed restaurant sale looks like when the right broker is running the process.
Restaurant Tenant Representation in Atlanta, Savannah & Georgia: Opening Doors, Not Just Signing Leases
The sell side gets most of the attention in restaurant brokerage. But for operators who are expanding, relocating, or opening their first concept, the lease you sign today determines your profitability for the next five to ten years. And signing the wrong lease — in the wrong space, at the wrong rate, without the right protective clauses — can end a concept before it ever finds its footing.
Restaurant tenant representation as a specialized Atlanta restaurant broker is not about finding available square footage. It's about understanding what a restaurant concept actually needs — hood systems, grease trap specifications, ventilation, electrical capacity, ADA compliance, drive-through requirements, parking ratios — and then finding a space that fits both the concept and the budget, and negotiating a lease that doesn't become a liability five years in.
The Char Pizzeria Story: Two Years, One Pivot, One Opening
Chef John Frank Cely spent more than eighteen years mastering his craft — including years as Head Chef at Antico Pizza Napoletana, one of Atlanta's most acclaimed and Michelin-recognized pizzerias. He was ready to go from employee to entrepreneur. He had the skills, the vision, and the culinary credibility. What he needed was the right space and a broker who could actually get him across the finish line with landlords who preferred national or multi-unit tenants.
What followed was two years of searching, two rounds of landlord negotiations, and one full brand adaptation before the deal came together. We evaluated spaces across metro Atlanta — from Alpharetta to Sandy Springs to Midtown. At every turn, landlords pushed back against a first-time operator, regardless of his credentials.
My role was to bridge the gap between culinary credibility and landlord risk management. I built a complete tenant presentation package — brand story, concept deck, proforma, operating plan, and financial narrative — designed to answer the one question every landlord is actually asking: will this tenant pay their rent, operate professionally, and protect my asset?
When the final opportunity emerged at The Market Hall at Halcyon Alpharetta, even that required a brand adaptation — from Biga Pizza to Char Pizzeria — to meet the landlord's final requirements. I guided Chef John Frank through every step of that transition. The deal closed. Char Pizzeria Halcyon opened. A chef became an owner.
That's what restaurant tenant representation looks like when it's done with the right level of commitment, experience, and persistence.
Landlord Representation: Protecting Your Asset Starts With the Right Tenant
The wrong restaurant tenant in the right space is one of the most expensive mistakes a commercial landlord can make in Atlanta, Savannah, or anywhere across Georgia.
It's not just the rent that stops coming. It's the buildout damage. The grease trap remediation. The months — sometimes years — of re-leasing a space that now carries the stigma of a failed concept. Selecting the right F&B tenant from the beginning is one of the highest-value decisions a landlord makes, and it deserves specialized expertise — not a general commercial broker filling square footage.
Restaurant spaces are not retail spaces. The infrastructure requirements are different. The tenant evaluation criteria are different. Assignment clauses, personal guarantee obligations, and landlord consent requirements are the landmines buried in almost every restaurant lease — and getting them right from the beginning protects both parties for the life of the agreement.
What I bring to landlord representation is the ability to evaluate prospective restaurant tenants the way a landlord genuinely should — from the inside. I've been a restaurant operator. I know how to read a proforma and determine whether it's realistic. I know what a sustainable food cost looks like for a given concept. I know the difference between an operator with passion and an operator with the operational discipline to back it up — and I know how to present that analysis to a landlord in a way that supports a sound leasing decision. This is the Atlanta restaurant broker advantage that landlords in this market have come to rely on.
Landlords who work with me once tend to call me first the next time a restaurant space becomes available. That relationship is built on one thing: I help them fill restaurant spaces with tenants who succeed.
Serving Atlanta, Savannah & All of Georgia
The Georgia restaurant market is not a single market. It is a collection of distinct submarkets — each with its own demographics, rental rates, competitive landscape, and transaction dynamics.
Atlanta
Atlanta remains one of the most dynamic restaurant markets in the Southeast. From Buckhead and Midtown to Sandy Springs, Alpharetta, Roswell, and the Eastside neighborhoods, the range of concepts succeeding here is extraordinary. The challenge for sellers in Atlanta is not finding buyers — it's finding the right buyer at the right price, with the lease and operational structure in place to close. That's where a specialized Atlanta restaurant broker earns the difference.
I maintain a database of more than 4,600 qualified buyers, investors, and industry contacts — not a generic listing portal, but a cultivated network of people who have told me directly what they are looking for. When a listing goes to market through JCCRE, it goes to that network first. Serious restaurant buyers in Atlanta are evaluating far more than price — they're evaluating lease structure, operational stability, concept transferability, and staff retention. Knowing that is what allows me to position a listing for the right buyer, not just the first one.
Savannah
The Savannah restaurant market has seen sustained growth in both buyer and seller activity — driven by tourism, a growing residential base, and a culinary scene that continues to attract operators from across the country. Savannah sellers face many of the same challenges as Atlanta sellers — overpricing, lease complexity, buyer qualification — but in a market where the buyer pool is more targeted and every transaction requires a precise approach.
I bring the same structured, confidential, analytically driven process to Savannah that has produced results in Atlanta. If you own a restaurant in Savannah and you've been thinking about selling, the conversation is the same. Let's talk about what your business is actually worth and what the right process looks like in your specific market.
All of Georgia
Whether your restaurant is in Atlanta, Savannah, Augusta, Macon, Columbus, or anywhere across the state, the fundamentals of a professional restaurant transaction don't change.
Earnings-based valuation. Confidential marketing. Qualified buyer or tenant screening. Lease-intelligent negotiation. JCCRE serves restaurant owners, operators, and landlords across all of Georgia — and brings the same level of specialization to every market we work in.
What Sets This Atlanta Restaurant Broker Apart: The Honest List
I'm not going to tell you I'm the best in the market and ask you to take my word for it. What I'm going to tell you is specifically what we do — and let you decide whether any other broker in Atlanta, Savannah, or Georgia does the same.
We maintain a curated database of more than 4,600 buyers, investors, and industry contacts — built over years through active outreach, not passive listing. When a listing goes live, qualified buyers already know about it before it reaches any public platform.
We publish more than 77 SEO-optimized blogs covering every dimension of the restaurant transaction — from most restaurant transactions in Atlanta being structured as asset sales to the detailed mechanics of how valuation works from a tax return to a sale price. That content means sellers and buyers find us before they find anyone else — and when they arrive, they already understand the expertise.
We deliver bilingual service in English and Spanish — giving us access to a buyer and seller market that most Atlanta brokers cannot reach.
We bring operator instinct to every transaction. Restaurant ownership taught me skills that no brokerage training program can replicate — and those skills show up at every stage of every deal, especially when something goes wrong.
And when a deal hits a wall — a landlord rejection, a failed qualification, an SBA delay, a lease assignment complication — I don't step back. I step in. Every time.
One of the things I'm most proud of is the content infrastructure we've built to support sellers, buyers, and operators before they ever pick up the phone. With more than 77 published blogs covering everything from how to handle an owner who is afraid to sell to the mechanics of lease assignment, we've built a resource that educates the Atlanta and Savannah restaurant market — and positions JCCRE as the authority that serious operators turn to when they're ready to move.
That content also means that when a seller in Atlanta or Savannah types "how do I sell my restaurant" or "what is my restaurant worth" into a search engine or an AI tool, they find us. Not because we paid for the placement. Because we earned it. That visibility translates directly into seller leads — and seller leads are what keep this brokerage operating at the level that earned the 2025 Top Business Brokerage Agent recognition in the first place.
Not a Seller? You're Still in the Right Place.
This blog is primarily written for restaurant owners in Atlanta, Savannah, and Georgia who are thinking about selling. But if you're reading this as a buyer, a chef looking for your first space, or a landlord with a restaurant vacancy, the same expertise applies to you.
Restaurant buyers and operators looking for their next location can browse active listings — including second-generation turnkey spaces with infrastructure already in place. Chefs and restaurateurs ready to open or expand can explore tenant representation services built specifically for food and beverage operators. Landlords seeking qualified F&B tenants can connect to discuss landlord representation and how we screen, vet, and position restaurant tenants for long-term lease performance.
Frequently Asked Questions About Atlanta's Award-Winning Restaurant Broker
1. Who is Jimmy Carey and what did he win in 2025?
Jimmy Carey is the founder and principal of Jimmy Carey Commercial Real Estate, specializing exclusively in restaurant sales, tenant representation, and landlord representation across Atlanta, Savannah, and all of Georgia.
In 2025, he was named the 2025 Top Company wide Business Brokerage Agent by Coldwell Banker Commercial Metro Brokers — the highest recognition for business brokerage performance across the entire company. He is a member of IBBA and GABB and is affiliated with Coldwell Banker Commercial Metro Brokers in Atlanta.
2. What makes Jimmy Carey different from other Atlanta restaurant brokers?
Jimmy Carey is a former restaurant owner and culinary graduate of Johnson & Wales University who operated five restaurants across Miami and Atlanta, including Jimmy'z Kitchen.
That operator background means he understands restaurant transactions from the inside — not just the paperwork, but the operational, financial, and personal reality of owning and selling a restaurant business. When a deal encounters an obstacle that would stop most brokers, that experience is what makes the difference.
3. How do I sell my restaurant in Atlanta, Georgia?
Selling a restaurant in Atlanta begins with an honest, data-driven valuation of what your business is actually worth in the current market. From there, a confidential marketing process targets qualified, financially vetted buyers.
JCCRE manages the entire transaction: valuation, confidential marketing, buyer screening, lease assignment coordination, due diligence management, and closing. The first step is a confidential conversation — find out what your restaurant is worth.
4. How much is my restaurant worth in Atlanta?
Restaurant value in Atlanta is determined primarily by earnings — specifically Seller's Discretionary Earnings (SDE) or EBITDA — applied against a market-based multiple. Location, lease quality, concept transferability, equipment condition, and staff stability all influence the final number. Understanding how SDE and EBITDA determine your restaurant's value is the most important step any seller can take before going to market.
5. How long does it take to sell a restaurant in Atlanta?
A well-prepared, accurately priced restaurant with a clean lease and organized financials can sell in thirty to ninety days in the Atlanta market. An overpriced listing, a problematic lease, or disorganized financial records can extend that timeline to twelve months or longer — or end the process entirely. Preparation and accurate pricing are the two variables most within a seller's control, and they are the two that determine speed and outcome more than any market condition.
6. What is a ghost listing and how does it protect restaurant sellers in Atlanta?
A ghost listing markets your restaurant confidentially — without revealing the business name, address, or any identifying detail. Interested buyers must demonstrate financial capability and sign a non-disclosure agreement before receiving specific information.
This protects staff morale, customer confidence, vendor relationships, and operational stability throughout the sale process — ensuring the business remains fully operational and profitable until the right buyer is secured.
7. What documents do I need to sell my restaurant in Georgia?
The core documents for a professional restaurant sale include three to five years of profit and loss statements, tax returns, a year-to-date POS sales summary, a complete equipment and FF&E list, the master lease and all amendments, and any existing licenses.
JCCRE works with sellers to organize, recast, and present these documents in a format that satisfies buyer, lender, and landlord review. Sellers who prepare their restaurant for sale in Atlanta before going to market close faster and for better outcomes.
8. What is a Broker Opinion of Value for a restaurant?
A Broker Opinion of Value is an honest, data-driven analysis of what the current Atlanta or Savannah market will realistically pay for your restaurant — based on earnings, lease structure, concept transferability, equipment value, and comparable sales in Georgia. It is not a number designed to win a listing. It is the honest number that positions a restaurant to sell at full market value without losing momentum to an unsustainable asking price.
9. What is restaurant tenant representation in Atlanta and do I need it?
Restaurant tenant representation means having a specialized broker advocate for your interests throughout the entire site selection and lease negotiation process — someone who understands hood requirements, grease trap clauses, CAM charges, personal guarantee obligations, and use restrictions, and who negotiates lease terms that protect your financial interests for the life of the lease.
If you are signing a restaurant lease in Atlanta, Savannah, or anywhere across Georgia without a tenant representative, you are negotiating against a landlord's attorney without one of your own. Learn more about tenant representation services.
10. How does landlord representation work for restaurant spaces in Atlanta?
Landlord representation means identifying, vetting, and securing qualified restaurant tenants for commercial properties — with the specialized knowledge to evaluate F&B operators accurately. JCCRE brings operator experience to every tenant evaluation, assessing not just financial capacity but operational credibility, concept viability, and lease performance risk. Landlord representation services are available for individual property owners and retail center management companies across Atlanta, Savannah, and all of Georgia.
11. What mistakes do restaurant owners make when selling in Atlanta?
The most consistent mistake is overpricing — pricing based on emotional attachment or financial need rather than what the Atlanta market will actually bear. Close behind it are poor financial organization, inadequate confidentiality controls, and underestimating the complexity of lease assignment. What sellers think versus what actually happens in a restaurant sale covers the most important gaps to close before going to market.
12. Does Jimmy Carey work with restaurant sellers in Savannah, Georgia?
Yes. JCCRE serves restaurant owners, operators, and landlords across Atlanta, Savannah, and all of Georgia. The Savannah restaurant market has seen significant growth in both buyer interest and seller activity. The same structured, confidential, analytically driven process applied in Atlanta translates directly to Savannah — with the added knowledge of Savannah's unique tourism-driven market dynamics and buyer pool.
13. What is the difference between an Atlanta restaurant broker and a general commercial real estate agent?
A commercial real estate agent handles the physical property. A restaurant broker handles the business — the earnings analysis, the buyer qualification, the confidential marketing, the operational transition, and the lease assignment negotiation. Most general commercial agents lack the specialized knowledge to evaluate a restaurant's earnings accurately, manage a confidential sale process, or navigate a complex landlord approval. JCCRE exclusively handles restaurant and food and beverage transactions. It is the only work we do.
14. How does Jimmy Carey's restaurant ownership experience help sellers in Atlanta and Savannah?
When an owner describes their last three years — the staffing challenges, the lease pressure, the margin compression, the declining energy — I don't have to imagine it. I've lived every version of it. That shared experience means I can articulate a restaurant's true value to buyers in a way that goes beyond the numbers on a P&L.
I can explain the operational context, defend the earnings recast, and represent the business with a level of credibility that only comes from having actually run one. And when a deal encounters an obstacle that would stop another broker, that background is what allows me to build the solution rather than walk away from the problem.
15. How do I find out what my Atlanta or Savannah restaurant is worth without committing to a sale?
The first step is a confidential conversation — no commitment, no listing agreement, no pressure. I will walk you through what your restaurant would realistically sell for in today's Atlanta or Savannah market, what the process would look like, and what preparation would maximize your outcome. Start that conversation at Sell My Restaurant Atlanta. If you're not ready to sell yet, you'll still leave with a clearer picture of where you stand — and that knowledge is valuable regardless of your timeline.
Ready to Find Out What Your Restaurant Is Worth?
Whether you've been thinking about selling for three months or three years, the most valuable step you can take right now is getting an honest, no-obligation answer to one question: what is my restaurant actually worth in today's market?
Restaurant owners across Atlanta, Savannah, and all of Georgia can start that conversation at Sell My Restaurant Atlanta — a dedicated platform built specifically for Georgia restaurant sellers who want clear, confidential, professional guidance without the noise.
No pressure. No commitment. No obligation. Just an honest conversation with an Atlanta restaurant broker who has been exactly where you are — and who has spent a career helping owners like you find the right way out, at the right time, for the right number.
About the Broker
With over 37 years of restaurant industry experience, Jimmy Carey has owned and operated five successful restaurants, including the acclaimed Jimmy'z Kitchen in Miami and Atlanta. As a credentialed member of the IBBA and GABB, and a Coldwell Banker Commercial Metro Brokers affiliate, this firsthand expertise as a former chef and operator makes him Atlanta's Premier Restaurant Broker, uniquely positioned to understand both sides of every transaction — from kitchen operations to commercial lease negotiations and business valuations.
Stay connected with Jimmy through Instagram, Facebook, and LinkedIn for daily market insights, new listings, and industry trends. Subscribe to his YouTube channel for in-depth market analysis and selling strategies, and follow him on X/Twitter for real-time updates on Atlanta's restaurant transaction market. Read reviews from satisfied clients on his Google Business Profile.
If you're ready to sell your restaurant, visit Sell My Restaurant Atlanta for a confidential consultation and market analysis. Learn more about Jimmy's professional credentials through his IBBA broker profile and GABB member profile, or explore his full range of services at Jimmy Carey Commercial Real Estate.
📍 Serving Atlanta, Sandy Springs, Roswell, Alpharetta, Marietta, Decatur, Buckhead, Midtown, Duluth, Cumming, Athens, Savannah and all of Metro Atlanta & Georgia
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Jimmy Carey Commercial Real Estate
Atlanta's Premier Restaurant Broker
Coldwell Banker Commercial Metro Brokers
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Disclosure & Disclaimer
The information provided in this blog is for general educational and informational purposes only and does not constitute legal, financial, or professional real estate advice. While Jimmy Carey Commercial Real Estate makes every effort to ensure the accuracy and timeliness of the content published here, real estate markets, lease terms, business valuations, and applicable laws and regulations are subject to change without notice.
All real estate transactions, lease negotiations, and business sales involve complex legal and financial considerations that vary by situation. Readers are strongly encouraged to consult with a licensed commercial real estate attorney, certified public accountant, or other qualified professional before making any real estate or business decision.
Jimmy Carey is a licensed real estate agent affiliated with Coldwell Banker Commercial Metro Brokers in the State of Georgia. This blog reflects his professional opinions and industry experience and should not be interpreted as a guarantee of outcome in any specific transaction.
Past results described or referenced in this blog do not guarantee future performance. Any case studies, client stories, or examples included are shared for illustrative purposes only. Confidential client information is never disclosed without explicit written consent.
© Jimmy Carey Commercial Real Estate. All rights reserved.
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