About Paul Leach
I grew up in the food business, my parents owned two very successful restaurants and I remember working (or a least thinking I was) in them from a very early age.
All through school I knew I wanted to go in to the hospitality industry and the day that I started at college could not come quick enough. I spent an enjoyable three years learning my trade and left college to join my parents in their second restaurant.
In 1992 my parents decided that the time was right for them to sell up and I felt it was also the right time for me to go out on my own.
In 1993 I opened my first Cafe called “Hogarth’s” and that is really where it all began. Since then I have built up and sold nine food businesses and loved every minute (well most of it) and learnt a lot about how the sale process works.
I love the food industry and really wanted to crack double digits and open shop number ten, unfortunately the two things that I value the most in my life, my marriage and my health probably would not have lasted so I called it a day.
I always felt that there was a better way to sell cafes and food businesses and that is where GSE and the “Six Weeks to Sale” program have come from.
I am now using the experience I gained selling all those businesses to help others to do the same. It works well for me as I am still involved in the industry and it helps my clients by them avoiding some of the mistakes that I made when selling my first couple of cafes – Win Win!
I would love the opportunity to show you more about how this approach can help you to sell your business for the price that you want and on your terms.
If you are looking for a Business Broker that has walked the walk and understands the industry as well as your situation then I would love to here from you.
Why Work With Us?
Work with a Specialist
Selling your business is a pretty big deal, don’t be fooled into thinking that selling a café is the same as selling any other business. Whilst there are parts of the transaction that are standard there are also a lot of differences when selling cafes.
Don’t underestimate the advantage of working alongside a specialist in your industry. Benefit from experience gained over more than 20 years and the sale of nine of my own food business as well as many sales on behalf of others.
I love this industry and if you need any advice about buying or selling a café, restaurant or takeaway then feel free to get in touch.
Are you worried about how to cope with the added stress and work of dealing with the business sale whilst staying on top of all the day-to-day stuff?
It took me my first 2-3 sales to work it out but I have learnt that the sale process is all about preparation. I have developed checklists and templates as part of my process that make this much quicker and will save you a lot of time.
Having everything prepared will mean that you can provide information to interested buyers quickly which will take lot of stress out of the process for you and will keep the buyer moving forward.
My system and approach is all about making things as easy as possible for you.
Sell for More
It is a known fact that a structured plan to exit your business can increase the value by more than 50% and in some cases as much as 100%.
My system uses the principles of Exit Planning and applies them practically to the hospitality industry to allow business owners to implement plans quickly without adding too much to the working week.
What would even a 20% increase in the value of your business mean to you? Could you find a couple of hours a week to achieve this?