Skip to content
×
PRO Members Get
Full Access
Get off the sidelines and take action in real estate investing with BiggerPockets Pro. Our comprehensive suite of tools and resources minimize mistakes, support informed decisions, and propel you to success.
Advanced networking features
Market and Deal Finder tools
Property analysis calculators
Landlord Command Center
ANNUAL Save 16%
$32.50 /mo
$390 billed annualy
MONTHLY
$39 /mo
billed monthly
7 day free trial. Cancel anytime.
Level up your investing with Pro
Explore exclusive tools and resources to start, grow, or optimize your portfolio.
~$5,000+ potential annual savings on vetted partner products
10+ deal analysis calculators with ready-to-share reports
Lawyer-reviewed leases for every state ($99/package value)
Pro badge for priority visibility in the Forums

Let's keep in touch

Subscribe to our newsletter for timely insights and actionable tips on your real estate journey.

By signing up, you indicate that you agree to the BiggerPockets Terms & Conditions
Followed Discussions Followed Categories Followed People Followed Locations
Real Estate Deal Analysis & Advice
All Forum Categories
Followed Discussions
Followed Categories
Followed People
Followed Locations
Market News & Data
General Info
Real Estate Strategies
Landlording & Rental Properties
Real Estate Professionals
Financial, Tax, & Legal
Real Estate Classifieds
Reviews & Feedback

Updated over 4 years ago on . Most recent reply

User Stats

59
Posts
20
Votes
Jeremy Bourgeois
  • Contractor
  • Putnam, CT
20
Votes |
59
Posts

Commercial real estate

Jeremy Bourgeois
  • Contractor
  • Putnam, CT
Posted

This might be a dumb question but does anyone know how to determine the value of a restaurant?

To give some context, I went to a seller appointment on a distressed property. They bought it as a house, but began renovating to turn it into a restaurant. They didn’t make it very far (thus the reason for said appointment). I am trying to wholesale this deal but am not sure if I should determine my after repair value based off of residential comps or commercial comps. I also have no idea where to find the commercial comps, or just any idea how to run the numbers on a potential new restaurant. Any advice would be greatly appreciated.

Anyone run into a similar situation?

Loading replies...