Hospitality & Restaurants Businesses for Sale in New York.

Loyal regulars, a team that knows the work, and revenue from catering, events, and memberships alongside the dining room are what make the best hospitality businesses worth getting excited about.

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$1.4M
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Featured Hospitality & Restaurants Businesses in New York

Showing 11 of 11 listings

Food Distributor

Over 30 years of built-in demand supplying essential baked goods to restaurants, coffee shops, and farmers markets across a tri-state footprint with no supplier contracts locking the business into any single manufacturer.
Price$400K
Revenue$540K
SDE$260K

Distilling Company

A craft distillery generating $1M in annual revenue at roughly 50% margins, with two trademarked brands, a self-distribution model, and a new RTD product line already gaining traction.
Price-
Revenue$1M
SDE$475K

Italian Restaurant

A full-service Italian restaurant and bar generating $3.9M in revenue with over forty years of community loyalty, operating under fully absentee ownership from out of state.
Price-
Revenue$3.9M
SDE$300K

On-Site Medical Services Business

Nationwide on-site medical, water safety, and emergency response staffing operation with an 18,000-person medic database, a proprietary IT platform, and zero customer acquisition spend generating $3M in revenue across 2,500 events per year.
Price-
Revenue$3M
SDE$450K

Axe Throwing Dining Entertainment Venue

Dining and entertainment venue combining gourmet food, crafted cocktails, live music, and an axe throwing facility, generating over $1.7M in revenue with $439k in seller discretionary earnings.
Price$2M
Revenue$1.7M
SDE$439K

Food Event and Catering Business

Nearly twenty years of recurring themed food and drink festivals generating six-figure annual profits, with established venue partnerships, a radio advertising relationship, and a built-in audience of thousands per event.
Price$450K
Revenue$363.4K
SDE$158.4K

Redacted

Five-location sustainable seafood restaurant group generating $15M in annual revenue with a sixth location opening soon.
Price-
Revenue$15M
EBITDA$0

Legacy Family Winery

Vertically integrated winery and hospitality operation spanning 205 acres with estate-grown production, DTC experiences, events, and membership revenue across $3.4M in 2025 sales.
Price$27M
Revenue$3.4M
SDE$300K

Production Studio Rental Service

Full-service rental studio and production facility generating $1.6M in revenue with $550k SDE and margins expanding year over year.
Price$7M
Revenue$1.6M
SDE$550K

Hospitality Real Estate Brokerage

Specialized commercial real estate brokerage focused on hospitality and nightlife venues in Manhattan, with four consecutive years of $750k revenue and 40% margins.
Price-
Revenue$750K
SDE$300K

Travel and Tourism Company

MWBE-certified destination management company with over four decades of experience designing customized group and FIT travel programs, MICE logistics, and leisure itineraries across the US, Canada, and the Caribbean.
Price$750K
Revenue$500K
SDE$255K
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Due diligence

What to Look For

Practical guidance from hundreds of real acquisition conversations.

Revenue Beyond the Dining Room or Primary Venue

  • Ask how revenue breaks down by channel over at least two years: dine-in, catering, private events, memberships, wholesale, and any other sources.
  • Catering accounts, private event bookings, and recurring event programming represent income streams that return predictably and don't shrink when foot traffic slows.
  • Businesses where 20 to 30 percent or more comes from sources beyond walk-in traffic have meaningful protection built in.
  • Revenue from catering and private events that books months in advance is one of the most valuable qualities in a hospitality acquisition.

Management Team and Kitchen Leadership

  • Ask who handles floor operations, bar ordering, kitchen direction, or event coordination day to day, and how long those people have been in those roles.
  • A general manager who handles scheduling and vendor calls, or a kitchen manager who owns the food, means the business can run through a transition without losing quality.
  • Find out what typically gets escalated to the owner and what the team handles on their own. The answer tells you how much the business depends on one person.
  • Long-tenured management is especially valuable in hospitality because replacing experienced kitchen and floor leadership is genuinely hard and disruptive.

Lease, License, and Real Estate Clarity

  • Ask to see the full lease document before you spend real time on a deal: remaining years, renewal options, rent escalation clauses, and whether landlord approval is required for assignment.
  • A restaurant or bar with eight or more years of remaining lease and renewal options gives you the runway to recoup your investment and build something.
  • For businesses with alcohol service, find out whether the liquor license is in good standing, what past violations if any look like, and what the transfer process involves in your state.
  • Getting these questions answered early prevents the most common deal surprises. The lease and license are as important as the financials.

Staff Stability and Retention

  • Ask about average tenure across front and back of house and how the business handles hiring and training.
  • Teams with two or more years of average tenure signal an operation where quality is baked in.
  • Ask whether there's a documented training system for new hires or whether quality depends on experienced staff passing things along informally.
  • Stable staff is worth paying for because rebuilding a team after a transition is expensive and disruptive to guest experience.

Valuation

What Should You Expect to Pay?

2x-3x

SDE

Owner-operated

3x-7x

EBITDA

With management team

The spread here reflects how much the business depends on the owner being present, whether revenue comes from multiple channels, and the quality of the lease and licensing situation.

What drives a premium

Revenue from multiple channels: catering, events, memberships, or wholesale alongside in-venue traffic

General manager, kitchen manager, or event coordinator who runs daily operations without the owner

Clean liquor license with no violations and a clear, workable transfer process

Stable staff with average tenure above two years and a documented training system for new hires

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Hospitality & Restaurants Businesses in New York

Start with the lease, the liquor license if there is one, and who manages operations when the owner isn't there. From there, look at revenue by channel so you understand how exposed the business is to any single revenue source. Staff stability and documentation, recipes, event processes, training, are also worth spending time on because they tell you whether quality will hold up through a transition. Browse hospitality and restaurant businesses for sale on Rejigg to see what's available.
Most hospitality and restaurant businesses sell for 2 to 7 times annual profit. Owner-operated businesses where the owner is still on the floor or in the kitchen typically trade at 2 to 3x SDE. Businesses with a management team in place, multiple revenue channels, and a strong lease can reach 4 to 7x EBITDA. Real estate, whether the building is included or the lease needs to be assigned, also affects how buyers finance the deal. Use the SBA loan calculator to model different scenarios.
Ask for three years of financials and request monthly P&Ls broken out by revenue channel: dine-in, catering, events, delivery, memberships, or whatever applies. Review the full lease document, not just a summary. Pull the liquor license history including any violations. Talk to the staff if the seller allows it. And ask to see the business operating during a normal shift, since watching how a GM, kitchen manager, or event team actually functions tells you more than paperwork alone.
Good starting points: What are the lease terms, renewal options, and rent escalation clauses? Who holds the liquor license and what does the transfer process involve? What's revenue by channel, and what's the trend over the last two years? Who runs the operation when the owner is out, and how long have they been in that role? What's average staff tenure, and what does the turnover rate look like? What's the equipment list and condition, especially walk-in coolers, kitchen equipment, and HVAC? Are there any health code violations or open regulatory issues?
Rejigg is built for small business acquisitions including restaurants, bars, event planning companies, catering operations, and hotels. You can browse hospitality and restaurant businesses for sale on Rejigg and connect directly with sellers without a broker in the middle.
The lease is often as important as the financials. You want to understand remaining term, renewal options, rent escalation clauses, and whether the landlord needs to approve an assignment and under what conditions. A restaurant or bar with eight or more years of remaining lease and two five-year options gives you the runway to recoup your investment and build something. Shorter remaining terms or uncertain renewal conditions are worth getting very comfortable with before making an offer, since they shape how much you can reasonably pay.
It depends on how the business manages it. Hotels, event companies, and restaurants in seasonal markets can still command strong prices if they have diversified revenue, whether that's memberships, year-round events, or off-season catering. Show at least two years of monthly financials so you can see the full revenue pattern, including how the business handles its slow months. Businesses that have built revenue streams to smooth their seasonality consistently get better offers than those that go quiet for several months a year.