What goes into curating the food experience for one of the country’s largest music festivals? With nearly 100 restaurants serving more than 225,000 attendees over a single weekend, the Outside Lands food lineup is about far more than great food. It’s a carefully built reflection of Bay Area dining trends, operational strategy, and brand exposure.

In this episode, we welcome back Tanya Kollar, Food Program Director for Outside Lands, to go behind the scenes of the 2026 festival’s food lineup. We discuss how Tanya selects restaurants, balances legacy institutions with emerging concepts, and helps brands tailor their menus for festival success. From nostalgic staples to global cuisines and exclusive collaborations, Tanya shares how food, hospitality, and business strategy all come together at Outside Lands.

We also explore what restaurants gain from participating beyond direct revenue, including marketing exposure, operational insights, and broader brand visibility. Whether you’re a restaurant owner, operator, or simply fascinated by large-scale food curation, this conversation offers a unique look at how one of the nation’s most influential food festivals is built.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/51.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

What stands out after 50 episodes about restaurant deals? From navigating leases and due diligence to understanding timing, financials, and risk, certain themes come up again and again.

We celebrate our 50th episode by each sharing our top three favorite and most impactful conversations from the show. We revisit topics like when to walk away from a deal, the right time to sell, financial discipline, and the importance of working with the right professionals. Along the way, we reflect on the guests and discussions that shaped how we think about restaurant transactions and the value they’ve brought to listeners.

Whether you’re revisiting past episodes or just getting started, these highlights offer a clear picture of the topics that come up most often and why they matter when buying or selling a restaurant.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/50.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

What happens when someone with years of restaurant experience buys their first business? You might expect the process to be smoother, but even seasoned operators face challenges when stepping into ownership for the first time.

In this episode, we continue our conversation on what virgin buyers want to know, but with a different perspective. We’re joined by Joshua Rabbie, owner of Benny’s Tacos in Santa Monica, who brings decades of experience across kitchens, front-of-house operations, and multiple restaurant concepts. We talk through his first acquisition and the realities he faced, including what caught him off guard and what he would approach differently today.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/49.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

Buying a restaurant can be exciting, but for “virgin buyers,” the process can also feel overwhelming. From writing your first offer to figuring out whether a listing is actually worth pursuing, there are many questions that come up long before a deal ever reaches the finish line.

In this episode, we sit down with Drew Butler, owner of Market Pizza by Drew Butler in Culver City, to talk through the questions first-time buyers are asking right now. Drew joins us as someone actively searching for his first brick-and-mortar restaurant, and we walk through the realities behind restaurant listings, offers, and due diligence. Along the way, we discuss how buyers can present themselves seriously to sellers and landlords, and why preparation matters more than most people realize.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/48.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

When should you walk away from a restaurant deal? Not every transaction is meant to close, and knowing the difference between a solvable challenge and a true red flag can save you time, money, and stress. In this episode, we talk about the real reasons restaurant deals fall apart and how to recognize when pushing forward no longer makes sense.

From delays and shifting motivation to emotional dynamics between buyers, sellers, and landlords, we discuss why trusting your instincts matters. Not every red flag is fatal, but not every deal should close. If you are navigating a restaurant transaction, this conversation will help you think clearly about when to negotiate, when to pause, and when it may be time to walk away.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/47.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

What should restaurant buyers and sellers be preparing for in 2026? As the year unfolds, we are seeing clear themes emerge that are shaping how deals are getting done and who is stepping into the market. Some of these shifts have been building for years, while others are newer developments that are changing expectations on both sides of the table. In this episode, we share the three areas we believe will matter most this year.

For buyers, we talk about where opportunity may be coming from and how the financing environment is influencing purchasing power. For sellers, we outline what today’s buyers are really looking for and how expectations have evolved. Whether you plan to sell this year or in the near future, this conversation will help you think a few steps ahead.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/46.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

How should restaurant owners and operators think about 2026 from a financial perspective? In this episode, we step back and talk through what it really takes to stay profitable in the current restaurant landscape, from planning ahead and adapting to cost pressure to building the right financial mindset for the year ahead.

We’re joined by Matt Granville, a longtime restaurant executive with deep experience in finance and operations, most recently serving as CFO and COO of a multi-unit barbecue concept. Together, we discuss how strong operators approach budgeting, forecasting, and prime cost management, why waiting for monthly reports is often too late, and how daily operational decisions show up directly on the P&L.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/45.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.

What’s the right time to sell a restaurant or bar? It’s a question every owner eventually faces, and one that rarely has a simple answer. In this episode, we talk through how timing affects value, options, and outcomes, and why selling at the right moment often has less to do with urgency and more to do with preparation.

We explore the idea of selling when a business still has momentum, clarity, and appeal, rather than waiting until fatigue, pressure, or declining performance force the decision. If selling is on your horizon, whether soon or someday, this conversation will help you think more clearly about timing, tradeoffs, and how to position yourself before the window starts to close.

Get full show notes, resources, transcript, and more information here: https://www.therestaurantsalesbroker.com/44.

If you’re considering selling your business and would like a free consultation, reach out to patrickAndAndy@therestaurantsalesbroker.com or visit TheRestaurantSalesBroker.com to learn more.