This year has proven difficult for restaurant owners across the U.S., and it is not expected to get easier as health concerns continue to plague the country.
BPM Partner Edward Webb sat down with FSR Magazine, a publication for food industry leaders, to discuss the practical realities of exiting a business and what restaurant owners should consider to receive the maximum value from their business as they exit.
Read the entire article in FSR Magazine.
About Edward Webb
Edward has over 30 years of experience in consulting and financial management, including specific experience in business restructuring and leadership advisory services. Prior to BPM, Edward was a Partner at a boutique advisory services firm providing financial analysis, fiduciary services and the resolution of problem asset situations nationwide. He also spent nine years at a national accounting and consulting firm where he developed significant experience in business valuation, business startups and executive leadership. Edward began his career managing the problem-asset portfolio in the successful turnaround of a large East Coast thrift.
About BPM’s Business Ownership Transition Services
Following a decade of quantitative easing and low interest rates, the US economy has generated greater than $1 trillion of capital for investing into private companies – and there is pressure to put these investment dollars to work. This circumstance supercharges the opportunity for private business owners to create wealth, deconcentrate risk or move on to the next phase of life. BPM’s Business Ownership Transition team is ready to help aligning owner motivation with deal costs and expand enterprise value to maximize the value of a life’s work and to permit an entrepreneur’s graceful exit.