Here’s my game plan: bootstrap and stack. Buy a small service business, grow it, and use the cash flow to buy another. It’s like how private equity folks build empires, but without the fancy suits and corner offices. Focus on industries with low entry barriers—maybe a lawn care company or a niche cleaning service. And don’t sleep on seller training; that six-month runway can save you from face-planting. It’s not sexy, but it’s smart. Slow and steady wins the race, not chasing Instagram pipe dreams.
tampabusinessbroker
Buying a Main Street Business Without SBA Funding: 4 Practical Financing Options
When it comes to buying a Main Street business—think local service companies, small retail shops, or owner-operated trades businesses—many buyers assume Small Business Administration (SBA) loans are the only game in town. But that’s not always the case. Some deals simply don’t qualify for SBA funding due to the business’s tax returns, owner involvement, or […]
Asset Sale vs. Stock Sale: What Business Owners and Buyers Need to Know
When you’re preparing to buy or sell a business, one of the most important decisions you’ll face is how to structure the transaction: as an asset sale or a stock sale. This isn’t just a legal or tax distinction—it’s a foundational element of the deal that can have serious consequences for both buyer and seller. As a business broker working across Florida for nearly two decades, I’ve seen this decision make or break deals. Let’s dig into the pros and cons of each option so you can understand what may be best for your situation.
The #1 Deal Killer: Bad Books & Records
I even show them the data—just like in the screenshots above. Thousands of listings online. But when you filter for those with actual usable records? That number collapses. Today, it dropped from 2,223 to just 449.
Debunking the Restaurant Failure Myth: Why Restaurants Really Fail
As a seasoned business broker, I’ve heard the same tired myth time and again: “90% of restaurants fail in their first year.” It’s a scary statistic that gets tossed around without much scrutiny, discouraging aspiring restaurateurs and skewing perceptions about the industry. The truth? It’s not nearly that grim.