What NYC restaurant owners actually get paid, what moves the number — lease, liquor license, delivery mix, letter grade — and how a real, confidential sale works across the five boroughs.
NYC restaurant sales typically trade between 1.8x and 3.0x SDE (seller's discretionary earnings). Concepts with a transferable lease, a full on-premises liquor license, a documented direct-delivery channel, and an A letter grade fetch the top of the range. Heavy third-party delivery reliance, short lease term, or a pending health issue pull the number down.
| Metric | Typical Range (NYC) |
|---|---|
| SDE multiple | 1.8x – 3.0x |
| Liquor-licensed premium | +0.3x – 0.7x for a clean, transferable SLA license |
| Entry-size SDE | $120K+ |
| Upper-bracket SDE | $900K+ |
| Typical close timeline | 5 – 9 months; SLA license transfer usually sets the closing date |
Ranges reflect recent NYC-metro market activity and SBA-eligible transactions. Your number depends on the specifics — request a free valuation for a real range.
A lender wants 5+ years remaining including options. A short or above-market lease — or a landlord who won't approve an assignment — is the most common reason an NYC restaurant deal dies. We get the landlord conversation started early.
A full on-premises NY State Liquor Authority license is a real, valued asset. Buyers pay a premium for one that transfers cleanly without a 500-foot hearing.
A current A grade from the NYC Department of Health is a trust signal buyers underwrite. An outstanding B or C, or open critical violations, is a price detractor we help you clear before going to market.
Third-party delivery (DoorDash, Uber Eats, Grubhub) above ~35% of sales is a yellow flag — those margins and that customer relationship belong to the platform, not the buyer. Direct ordering and a loyal dine-in base price better.
Cash-heavy reporting kills value. Two to three years of clean P&Ls with documented owner add-backs is worth more than any renovation.
Selling in the five boroughs is not the same as selling in the suburbs. These are the New York City and State requirements that most often shape price, escrow, and the closing date:
On-premises liquor licenses do not automatically convey — the buyer files a corporate-change or new-license application with the State Liquor Authority. Budget 3–6 months. If three or more on-premises licenses sit within 500 feet, the application triggers a '500-foot rule' hearing before the local community board. We coordinate these filings so the closing date is realistic.
Restaurants must post their DOH inspection letter grade. Buyers and lenders review the grade and violation history during due diligence, so we clean up open items before listing.
If you operate outdoor seating under NYC's Dining Out NYC program, the license is site- and operator-specific and must be re-applied for by the buyer — it is not automatically assignable. We flag it so revenue tied to outdoor seating is presented accurately.
New York's bulk-sale rule (Tax Bulletin TB-ST-70) requires the buyer to notify the NY State Department of Taxation and Finance on Form AU-196.10 at least 10 days before paying for or taking possession of the business assets. The state can hold sale proceeds in escrow to cover any unpaid sales tax the seller owes. We build this into the closing timeline so it never surprises either side.
If your business is in Manhattan south of 96th Street and pays annual base rent of $250,000 or more, you likely pay the NYC Commercial Rent Tax (effective rate roughly 3.9% after credits). Buyers underwrite this as a real cost, so we normalize it in your financials up front.
In NYC the commercial lease assignment is the single biggest deal factor. Most leases require landlord consent to assign, carry a 'good guy guarantee,' and may include recapture rights that let the landlord take the space back instead of approving your buyer. We pull your lease early and get the landlord conversation started before you go to market.
Most NYC restaurant sales close in 5–9 months from listing, and the State Liquor Authority transfer usually determines the final closing date. The single biggest time-saver is quiet preparation before you go to market: clean books, normalized add-backs, a current DOH grade, and an early read from your landlord on assignment. We recommend 60–90 days of prep.
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Most NYC restaurants sell for 1.8x to 3.0x SDE. A transferable full liquor license, a strong lease with options, an A letter grade, and a low third-party-delivery mix push you toward the top of the range.
It does not transfer automatically. The buyer files a corporate-change or new-license application with the NY State Liquor Authority, which typically takes 3–6 months and can require a community-board hearing under the 500-foot rule. We manage the filings and timeline.
It is usually the most important single factor. Most NYC commercial leases require landlord consent to assign and carry a good-guy guarantee. A short lease or an uncooperative landlord is the most common deal-killer, so we engage the landlord early.
New York requires the buyer to notify the NY State Department of Taxation and Finance on Form AU-196.10 at least 10 days before closing. The state can escrow sale proceeds to cover any unpaid sales tax. We build this into the closing schedule.
If your restaurant is in Manhattan below 96th Street and pays $250,000 or more in annual base rent, you likely owe Commercial Rent Tax (about 3.9% effective). Buyers underwrite it as a real cost, so we normalize it in your numbers.
Success-only commission with no upfront fee. You pay nothing until your restaurant actually sells.
We sell businesses across all five boroughs: Manhattan · Brooklyn · Queens · The Bronx · Staten Island. Other NYC selling guides: restaurants, bars & nightlife, delis & bodegas, laundromats, dry cleaners, and medical & dental practices.