Unlocking the True Value: How Much is my Restaurant Worth In Atlanta
- Jimmy Carey
- Oct 26, 2023
- 19 min read
Updated: 6 days ago
By Jimmy Carey — Atlanta's Premier Restaurant Broker | Jimmy Carey Commercial Real Estate | Coldwell Banker Commercial Metro Brokers
If you're thinking about selling your restaurant in Atlanta, the question you're really asking isn't 'what do I want for it?' — it's how much is my restaurant worth in Atlanta right now, based on what qualified buyers will actually pay. Those are two very different numbers, and the gap between them is where most restaurant sales fail before they ever get started.
I'm Jimmy Carey — a professionally trained chef, former owner of five restaurants called Jimmy'z Kitchen, with locations across Miami and Atlanta, and now Atlanta's Premier Restaurant Broker with Coldwell Banker Commercial Metro Brokers. In 37+ years working in and around the restaurant industry, I've sat on both sides of this conversation. I know what it feels like to build something from scratch, pour everything into it, and then face the hard reality of what the market will pay. And I know exactly what buyers, lenders, and landlords look for when they evaluate a restaurant for sale in Georgia.
This guide gives you the complete picture — the valuation methods, the factors that drive or destroy value, the mistakes that cost sellers tens of thousands of dollars, and the specific dynamics of Atlanta's restaurant market that every seller needs to understand before they set an asking price. Whether you're planning to sell your restaurant in Atlanta in six months or three years, what you learn here will directly affect your outcome.
How Much Is My Restaurant Worth in Atlanta? Start With the Right Foundation
Before we get into the three valuation methods, let's establish what actually drives restaurant value — because most sellers start with the wrong assumptions.
The value of your restaurant is not what you paid to build it. It is not what a friend sold their restaurant for three years ago. It is not what you need to retire or pay off debts. And it is not the sum of your emotional investment, your years of sacrifice, or the potential someone else could unlock with the right concept.
Restaurant value in Atlanta Georgia — and everywhere else — is determined by one primary metric: Seller's Discretionary Earnings (SDE). SDE is the total financial benefit available to a single owner-operator after all legitimate operating expenses are paid. It is calculated from your actual financial statements, and it is the number that buyers, SBA lenders, and landlords use to evaluate every aspect of your deal.
In Metro Atlanta, restaurant valuations typically range between ~1.7x and 2.8x SDE, depending on concept type, lease quality, location, FF&E condition, owner involvement, and transferability of operations. That multiplier is applied to your recast SDE — and the result is the defensible market value of your business.
Understanding this foundation is the difference between pricing your restaurant to sell and pricing it to sit. And if you want to understand what happens when sellers get this wrong, the breakdown of why restaurants fail to sell in Atlanta explains exactly how overpricing — driven by emotional rather than earnings-based valuation — is the single most common reason restaurant listings die in this market.
"I've owned and operated multiple restaurants myself — I know the blood, sweat, and money that goes into building one. But when I sit across from a seller and they tell me what they need to get out of it, I have to be straight with them: the market doesn't care what you need. It only cares what the business earns. That's the conversation that determines everything." — Jimmy Carey, Atlanta's Premier Restaurant Broker
Financial Statements: The Foundation Buyers and Lenders Actually Use
Every serious buyer in Atlanta will request a minimum of three to five years of tax returns, profit-and-loss statements, and POS sales reports before making an offer. These documents are not a formality — they are the raw material from which SDE is calculated, asking price is justified, and SBA financing is approved or denied.
If your financial records are disorganized, incomplete, or structured to minimize taxes rather than reflect actual operational earnings, you have a credibility problem that will suppress offers and extend your time on market. The practical solution is to begin organizing your financial presentation at least six to twelve months before you plan to list — a process I walk through in detail in my guide on how to prepare your restaurant for sale in Atlanta.
Assets: Equipment, FF&E, and Leasehold Improvements
The physical assets of your restaurant — commercial kitchen equipment, hood systems, walk-in coolers, dining room furniture, POS systems, and leasehold improvements — contribute to value, but their contribution is often misunderstood by sellers.
Buyers evaluate assets based on fair market value (FMV) and operational condition — not original purchase price or book depreciation. A hood system that cost $10,000 to install four years ago may have an FMV of $1,000–$3,000 today. Walk-in coolers running at suboptimal temperature don't just create health inspection risk — they create discount requests during negotiation.
In profitable restaurant transactions, assets support the earnings story. In transactions where there are no earnings to value, assets become the story — and that is a very different, and much harder, conversation. If your restaurant is struggling, understanding the full framework of a restaurant asset sale is essential before you set expectations.
Reputation and Goodwill: The Intangibles That Buyers Price Both Ways
Goodwill — the value attributed to brand reputation, loyal customer base, and concept recognition — is real, but it is also the most misunderstood component of restaurant valuation. Sellers often overestimate it; buyers often discount it aggressively.
In Atlanta's restaurant market, goodwill is reflected in the SDE multiple, not added on top of it. A restaurant with a 4.5-star Google rating, consistent revenue, and strong community recognition will command a higher multiple than a comparable restaurant with a 3-star rating and declining traffic. Buyers review your online reputation before they ever schedule a walkthrough — and what they find directly shapes how aggressively they negotiate.
Understanding what restaurant buyers look for in Atlanta gives you a clear picture of how buyers evaluate both tangible and intangible value — and what signals, positive or negative, they are specifically looking for in Atlanta's market.
Location: Atlanta's Neighborhoods Are Not Created Equal
Location is a permanent constraint that no amount of renovation or rebranding can change — and Atlanta's restaurant market is hyper-local. Buckhead, Midtown, Virginia-Highland, the BeltLine corridor, Sandy Springs, Decatur, Roswell, Alpharetta, and Marietta each carry distinct buyer demand profiles, rent structures, and demographic compositions that directly affect valuation.
A Buckhead or Ponce City Market location with strong foot traffic and favorable lease economics commands a meaningfully different valuation than a comparable concept in a secondary strip center off a side road in an outlying suburb. Location establishes your price ceiling. Earnings establish your actual price. The relationship between the two determines how competitive your listing will be in Atlanta's active restaurant transaction market.
The Three Valuation Methods Atlanta Restaurant Owners Need to Know
There are three established approaches to restaurant valuation, and an experienced Atlanta restaurant broker will use all three — triangulating between them to arrive at a defensible asking price. Here is how each works, and where each applies in Atlanta's market.
Asset-Based Valuation: When Earnings Don't Exist
Asset-based valuation establishes the floor of a restaurant's market value by calculating the liquidation value of its tangible assets: kitchen equipment, dining room furniture, leasehold improvements, and POS systems — all at current fair market value, not original cost.
This method is most relevant in two scenarios: when a restaurant has no positive SDE (i.e., it is breaking even or losing money), or when a buyer is specifically acquiring a second-generation space to rebrand or repurpose. In profitable transactions, asset-based valuation serves as a check — the asking price should always exceed the liquidation value of assets, or there's no financial justification for selling as a going concern.
The hard reality of asset-based transactions is that used restaurant equipment depreciates quickly and steeply. A kitchen that cost $75,000 to equip typically carries an FMV of $10,000–$15,000 at time of sale. Leasehold improvements are valued even more conservatively — often 10–18 cents on the dollar — unless they are in exceptional condition and directly usable by the incoming concept.
If your restaurant is underperforming and you're facing an asset sale scenario, the guidance in The Harsh Reality of Selling Underperforming Restaurants in Atlanta is essential reading before you set any expectations. The owners who price these transactions correctly from day one recover something meaningful. The ones who hold out for an earnings-based valuation on a business with no earnings typically walk away with nothing.
Income-Based Valuation: The Most Important Method for Atlanta Sellers
Income-based valuation is the primary method used for profitable restaurant transactions in Atlanta — and it is the method your buyer, their lender, and every sophisticated broker will apply to evaluate your asking price. There are two primary approaches within this method.
Capitalization of Earnings (SDE Multiple)
This is the most commonly used method in Atlanta's independent restaurant market. SDE is calculated by taking your net profit and adding back the owner's salary, personal expenses run through the business, depreciation, and any non-recurring costs. The resulting number represents the true economic benefit available to a single owner-operator.
A market-appropriate multiple — typically ~1.7x to 2.8x SDE in Metro Atlanta depending on concept, lease, and risk profile — is then applied to arrive at asking price. A restaurant generating $50,000 in recast SDE might be priced between $85,000 and $140,000, depending on those qualitative factors.
The multiple is not arbitrary. It reflects buyer-perceived risk. A restaurant with a long lease, low owner involvement, stable staff, and strong location commands a higher multiple. A restaurant where the owner is also the chef, with 18 months left on the lease and inconsistent financials, commands a lower one. Understanding which factors push your multiple up or down — and which of the 12 hidden factors that lower restaurant value in Atlanta may already be quietly dragging yours down — is essential preparation before pricing.
"Buyers don't negotiate based on what your restaurant looks like or what it used to do. They negotiate based on one number: SDE. If you don't know yours before you list, the buyer will calculate it for you — and I promise you, their number will be lower than yours." — Jimmy Carey, Atlanta's Premier Restaurant Broker
Discounted Cash Flow (DCF)
The Discounted Cash Flow method estimates the future cash flows your restaurant is expected to generate over a defined period — typically three to five years — and discounts them to present value using a rate that reflects the risk of the investment. DCF is most appropriate for restaurants with consistent, well-documented cash flow histories and strong long growth trajectories.
In Atlanta's independent restaurant market, DCF is less commonly applied in smaller transactions but becomes more relevant for multi-unit concepts, established franchise locations, and larger full-service restaurants where future cash flow projections can be substantiated with operational data. For most single-unit sellers, the SDE multiple remains the more practical and defensible approach.
Market-Based Valuation: What Atlanta Comparables Actually Tell You
Market-based valuation — sometimes called the comparable sales approach — establishes value by comparing your restaurant to similar businesses that have recently sold in your market. The challenge in Atlanta's restaurant market is that truly comparable sales data is limited, largely confidential, and highly context-dependent.
Two restaurants with identical revenue and SDE can sell at dramatically different prices if one has a 7-year lease in Buckhead and the other has 14 months remaining in a secondary Cobb County location. Concept type, neighborhood, lease structure, FF&E condition, and buyer demand in the specific submarket all affect what comparable sales tell you.
This is one of the reasons working with a broker who has actual Atlanta transaction history matters. Access to real comparable data — not online listing prices, but actual closed transactions — gives sellers a realistic anchor for pricing decisions. Combined with a thorough understanding of what restaurant buyers look for in Atlanta today, market-based analysis helps you understand not just what your restaurant might be worth — but what qualified buyers in this market will actually pay.
What Affects How Much Your Restaurant Is Worth in Atlanta
Beyond the three valuation methods, a series of specific factors determine where within the valuation range your restaurant lands — and whether qualified buyers will pursue it or pass.
Lease Quality: Often the Most Important Factor in the Transaction
In Atlanta restaurant transactions, the lease is frequently worth more than the business itself. A restaurant with eight years of remaining term, reasonable rent escalations, a clean assignment clause, and a cooperative landlord is a fundable deal. A restaurant with 18 months left on the lease and an uncooperative landlord is not — regardless of how strong the earnings are.
Landlords in Atlanta's premium corridors — Buckhead, Midtown, Sandy Springs, Roswell, Johns Creek, the BeltLine — exercise significant control over lease assignments. They review buyer financials, restaurant experience, concept viability, and personal guarantee capacity before approving a transfer. A buyer who cannot satisfy landlord requirements cannot complete the purchase, regardless of the agreed sale price.
Address your lease before you go to market. Review remaining term, renewal options, assignment clause language, personal guarantee requirements, and rent escalation schedule. If your lease has less than three years remaining with no options, negotiate an extension before listing. This single step can transform an unsellable listing into a competitive one.
Owner Dependence: The Transferability Problem
Buyers are not hiring you to continue running your restaurant. They are acquiring an operating business — and they need confidence it can continue operating under new ownership. If your restaurant cannot function without you behind the line or on the floor every night, buyers see a liability, not an asset, and they price accordingly.
Restaurants with documented systems, trained management, and operational infrastructure that doesn't depend on the owner's daily presence command higher multiples and attract more qualified buyers. If you are currently the chef, the manager, and the bookkeeper, begin delegating at least twelve months before you plan to list.
Competition and Concept Positioning
Atlanta's food and beverage market moves fast. A concept that was differentiated five years ago may now be competing with a dozen similar operations in the same ZIP code. Buyers evaluate market saturation directly — the Buckhead upscale casual segment has seen meaningful compression, fast-casual corridors in Midtown are overbuilt in several categories, and bubble tea concepts have saturated specific Duluth and Doraville corridors.
If your concept is showing signs of age — dated decor, a menu that hasn't evolved, minimal social media presence — buyers will factor the cost of repositioning into their offer. This is not personal. It is a market reality that affects every restaurant transaction in Georgia.
How to Prepare Before You Find Out What Your Restaurant Is Worth in Atlanta
Valuation is not something you do the week before you list. The sellers who achieve the strongest outcomes in Atlanta's restaurant market are the ones who invest in preparation 6–12 months in advance — giving them time to clean up their financials, address lease issues, reduce owner dependence, and build the documentation package that gives buyers confidence.
Organize Your Financial Records
Gather and organize a minimum of four to five years of tax returns, annual profit-and-loss statements, monthly P&Ls for the most recent 12–24 months, POS sales reports, and payroll summaries. Have a CPA experienced in restaurant transactions help you recast your financials — adding back legitimate owner benefits, non-recurring expenses, and discretionary items to arrive at a defensible SDE.
Clean, recast financials are the single most powerful tool a seller has. They establish your asking price, accelerate buyer due diligence, satisfy SBA lender requirements, and reduce the risk of retrades late in the transaction. The detailed preparation checklist in my guide on how to prepare your restaurant for sale in Atlanta covers exactly what documentation buyers and lenders will request — and how to have it ready before they ask.
Assess and Document Your Equipment
Walk your kitchen with fresh eyes. Create a current equipment list with age, condition, and service history for major items. Address critical deferred maintenance — a hood system with an overdue cleaning, a walk-in cooler running three degrees warm, an HVAC system that buyers will flag during their walkthrough — before you go to market. Buyers who discover deferred maintenance during due diligence request price reductions that almost always exceed the actual cost of repairs.
Understand Your Market Before Pricing
Before you set an asking price, understand what's happening in your specific Atlanta submarket right now. Which concepts are selling? What are qualified buyers actively pursuing? What lease terms are landlords requiring from incoming tenants? An experienced Atlanta restaurant broker has access to actual closed transaction data, active buyer profiles, and landlord relationship intelligence that no online listing platform can provide.
Sellers who price based on real market data sell. Sellers who price based on emotion or what they 'need' typically don't — and the cost of that mistake compounds with every week the listing sits. I've documented exactly how that cycle plays out, and what it costs, in my analysis of why restaurants fail to sell in Atlanta.
Improve Your Brand Before Listing
Invest in your online reputation before you go to market. Respond to reviews — especially negative ones — professionally and promptly. Refresh your social media presence. Address any visible consistency issues in branding, signage, or presentation that a buyer would notice during their pre-offer research phase.
A restaurant with a 4.3-star Google rating and 200+ reviews is a different asset than the same restaurant with a 3.2-star rating and 40 reviews. Buyers pay for proven community relationships — and they discount perceived reputation risk heavily.
The Valuation Process: What Happens When You Work with an Atlanta Restaurant Broker
Understanding how much your restaurant is worth in Atlanta is only the starting point. The valuation process, done correctly, also positions your business for a successful transaction — not just an accurate number.
Step 1 — Confidential Broker Opinion of Value (BOV)
The first step is a confidential, no-obligation market assessment with an Atlanta restaurant broker who specializes in food and beverage transactions. This is not a general commercial real estate appraisal — it is an industry-specific analysis that accounts for SDE, lease quality, FF&E condition, owner involvement, concept transferability, and current Atlanta market comparables.
A BOV from an experienced restaurant broker will give you a realistic asking price range, identify the specific factors suppressing or supporting your value, and tell you honestly what — if anything — needs to be addressed before you go to market. Understanding what a dedicated Atlanta restaurant brokerage team actually delivers — from operator-based valuation methodology to confidential ghost listing marketing — is the starting point for any seller who wants to understand why specialization produces better outcomes in this market.
If you're ready to find out what your restaurant is actually worth — with no obligation and complete confidentiality — contact Jimmy Carey today to schedule a Broker Opinion of Value.
Step 2 — Review and Respond to Offers Strategically
When offers arrive, the first one is rarely the final price. Buyers make initial offers to test your flexibility, anchor the negotiation, or reflect their own financial analysis of your SDE. Responding strategically — not emotionally — with data-backed counteroffers that reference your recast financials, comparable transactions, and lease quality is what separates sellers who protect their asking price from those who accept whatever lands first.
The negotiation strategies that actually work in Atlanta's restaurant market — including how to structure counteroffers, when to hold firm, when to be flexible on terms rather than price, and how to handle due diligence renegotiations — are covered in full in my guide on how to sell a restaurant in Atlanta.
Step 3 — Manage Due Diligence and Close
Once a buyer is under contract, the transaction enters due diligence — the period where buyers verify everything you've represented about your restaurant. Financial records, equipment condition, lease terms, health inspection history, staff structure, and operational systems all come under scrutiny.
Sellers who have prepared properly enter due diligence from a position of confidence. Sellers who haven't prepared typically face retrade requests, deal delays, or outright collapse at this stage. The goal is to make due diligence confirm your valuation — not undermine it.
Restaurant Valuation Beyond Atlanta: Savannah and the Georgia Market
Whether you're asking how much is my restaurant worth in Atlanta or evaluating a sale in Savannah, the fundamental valuation framework — SDE-based pricing, lease quality, market comparables, and operational transferability — applies consistently across Georgia's restaurant market. What changes is the local market context.
Savannah's restaurant market is driven by a distinct mix of tourism traffic, local residential demand, and a historic downtown core that creates unique lease dynamics. Buyer interest from hospitality investors, E-2 visa buyers, and independent operators looking to capitalize on Savannah's growing culinary reputation has increased meaningfully in recent years. Restaurant concepts along River Street, in the Historic District, and in the City Market corridor attract a different buyer profile than Atlanta's suburban submarkets — and that difference affects how value is calculated and presented.
The same principles apply statewide: accurate SDE, a transferable lease, a professionally managed process, and realistic pricing based on current market conditions. Georgia restaurant owners — whether in Atlanta, Savannah, or anywhere in between — deserve honest, market-based guidance from a broker who understands the full transaction landscape.
Frequently Asked Questions: How Much Is My Restaurant Worth in Atlanta?
1. How much is my restaurant worth in Atlanta?
The answer depends primarily on your Seller's Discretionary Earnings (SDE). In Metro Atlanta, profitable independent restaurants typically sell for 1.9x to 2.8x SDE, depending on lease quality, location, concept transferability, owner involvement, and equipment condition. A restaurant generating 20,000 in recast SDE might be priced between 28,000 and 36,000 in current market conditions. The only way to know your specific number is through a professional Broker Opinion of Value based on your actual financial documentation.
2. What is the most important factor in determining my restaurant's value?
Seller's Discretionary Earnings (SDE) is the single most important factor. Buyers and SBA lenders underwrite to SDE — they calculate it independently from your financial statements, and if your asking price doesn't align with what SDE supports, the deal won't finance. Lease quality is the second most critical factor, particularly in Atlanta where landlords in premium corridors exercise significant control over buyer approval.
3. Does my restaurant's location in Atlanta affect its value?
Significantly. Atlanta's restaurant market is hyper-local. A concept in Buckhead, Midtown, or along the BeltLine carries different buyer demand, rent expectations, and valuation benchmarks than the same concept in a secondary suburban location. Location affects your price ceiling — the maximum buyers will justify paying given the market's rent and revenue expectations for that specific trade area.
4. How much is my restaurant worth if it's not profitable?
When a restaurant has no positive SDE, it has no earnings-based value. Buyers in this scenario are purchasing used equipment, leasehold improvements, and fixtures at liquidation prices — typically 20–35% of original cost. A 50,000 build-out may yield 5,000–22,000 in an asset sale. Timing matters enormously: the longer you wait to sell an underperforming restaurant, the less you recover.
The full breakdown of how underperforming restaurant sales work in Atlanta — including real numbers — is covered in The Harsh Reality of Selling Underperforming Restaurants.
5. How does my lease affect how much my restaurant is worth?
Your lease can make a profitable restaurant difficult to sell — or an asset-only situation more attractive than expected. Restaurants with less than three years of remaining term and no renewal options face serious financing obstacles: SBA lenders require sufficient lease runway to cover the loan period, and buyers won't commit to a business they can't occupy long-term.
A strong lease with 7+ years, renewal options, and a clean assignment clause is a genuine value driver. A weak or restrictive lease is one of the 12 hidden factors that lower the value of a restaurant in Atlanta that sellers most commonly overlook.
6. How long does it take to sell a restaurant in Atlanta?
A properly priced, well-prepared restaurant in Metro Atlanta typically moves within 90–150 days from listing to closing. Asset sales with favorable lease terms can close in 60–90 days.
Transactions requiring SBA financing and landlord approval typically run 120–180 days from contract to closing. Listings that are overpriced or inadequately prepared can sit for 6–18 months — and the extended duration itself becomes a barrier to eventually closing, as buyers interpret time on market as a red flag.
7. What documents do I need to determine how much my restaurant is worth?
At minimum: four to five years of business tax returns, four to five years of annual P&Ls, monthly P&Ls for the most recent 12–24 months, year-to-date P&L updated within 30 days, POS sales reports, payroll summaries, your current lease and all amendments, and a current equipment list.
These documents are what any experienced Atlanta restaurant broker will review to prepare a defensible Broker Opinion of Value — and what buyers and SBA lenders will require before making or financing an offer.
8. Should I hire a restaurant broker or sell my Atlanta restaurant myself?
Restaurant sales involve simultaneous negotiation with buyers, SBA lenders, and landlords — all of whom have different priorities and different leverage points. A specialized restaurant broker manages those dynamics, anticipates where deals break down, and protects your interests throughout the process.
Most failed restaurant transactions fail because risk was identified too late — after a buyer was under contract, after landlord objections surfaced, after a lender denial. The difference between a generalist and a dedicated Atlanta restaurant broker is measurable in both final sale price and probability of closing.
9. How much is my restaurant worth in Savannah, GA?
The same SDE-based valuation framework applies in Savannah as in Atlanta, but Savannah's market has its own dynamics. Tourism-driven revenue can create strong top-line sales with seasonality considerations that buyers and lenders factor into their underwriting.
Historic District locations command premium buyer interest but also carry unique lease complexities given building ownership structures and landlord profiles. If you're a restaurant owner in Savannah considering a sale, a confidential market assessment will give you a realistic picture of what your specific concept, location, and lease structure is worth in today's Savannah restaurant transaction market.
10. What mistakes do sellers make that reduce how much they get for their restaurant?
The most costly mistakes are: pricing based on original investment rather than SDE, listing before financials are organized and recastable, failing to address lease issues before going to market, accepting the first offer without proper negotiation strategy, and working with a generalist broker who doesn't understand restaurant-specific deal dynamics. All of these are preventable — but only if you address them before you list, not after a deal collapses in due diligence.
Ready to Find Out What Your Atlanta Restaurant Is Worth?
After 37+ years in the restaurant industry — first as a Johnson & Wales-trained chef, then as a multi-unit operator running five Jimmy'z Kitchen locations across Miami and Atlanta, and now as Atlanta's Premier Restaurant Broker — I've come to understand one truth that most sellers learn too late: the restaurants that fail to sell are rarely unsellable. They were simply never positioned correctly from the start.
The financials weren't recast. The lease wasn't addressed. The asking price was built on emotion rather than earnings. The buyer pool wasn't properly qualified. And by the time those issues surfaced, the deal was already dead.
That outcome is not inevitable. It is a preparation problem. And preparation problems have solutions.
"Every restaurant owner deserves a straight answer to one question before they go to market: is my business actually ready to sell, or am I about to find out the hard way that it isn't? I've had that conversation hundreds of times. It doesn't cost you anything to get that answer. Not getting it costs you everything." — Jimmy Carey, Atlanta's Premier Restaurant Broker
If you're thinking about selling your restaurant in Atlanta — or anywhere in Georgia — the most valuable step you can take right now is a confidential, no-obligation market assessment. Not a listing agreement. Not a commitment. Just a clear-eyed, honest evaluation of where your restaurant stands, what it's realistically worth, and what — if anything — needs to happen before you go to market.
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
Ready to Understand What Your Restaurant Is Worth in Atlanta?
Jimmy Carey
Atlanta's Premier Restaurant Broker
Coldwell Banker Commercial Metro Brokers
■ 305-788-8207 ■ 678-320-4800
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