Similar businesses sell at 1.6x to 5.5x SDE. Compare live listings and connect with sellers.
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A family-owned Texas food business established decades ago, pairing a wholesale/retail sausage manufacturer with a counter-service BBQ restaurant, drive-thru, and retail market. The manufacturing plant supplies the restaurant with all sausage products, creating a vertically integrated operation with no third-party supplier risk. Products include fresh and smoked sausages, smoked beef brisket, turkey, ribs, and branded BBQ sauces and spices, sold through grocery retail, food service, e-commerce, and catering channels. Both the restaurant and manufacturing properties are owned by affiliated real estate entities and are included in the sale, eliminating landlord risk. Long-tenured, non-owner General Managers run day-to-day operations at both divisions, supporting a smooth ownership transition. This communication relates solely to a potential change-of-control M&A transaction involving an eligible privately held company. It is intended only for prospective acquirers who will acquire control and actively participate in management and is not an offer or solicitation of securities. If these criteria do not apply to you, this communication is not intended for you; please do not access or review the transaction materials.
Research indicates that the North American Market and particularly the US market is poised to experience a 11%+/- cumulative average increase year over year through 2033. This is your chance to stake your claim for a portion of that action for your family's future well being. This 8 year old firm has done the heavy lifting. They have 40 major coffee shop accounts along Texas freeways and some 14,500 consumer accounts that are poised to be the genisis of a new internet innitiative that will launch the Firm's direct to consumer home delivery model. The Firm is fully staffed and trained. All equipment is in good condition. The manufacturing facility can handle a 50% increase in production before needing to be expanded. 2025 saw another solid year of sales at $1,600,000 in gross revenue with SDE of over $200,000. This business has been built by and run by a single MOM with three children - there is no doubt that you can do the same. Complete the NDA which is included on this site and get access to the information you need to make a decision as to whether or not this business is for you.
National transaction benchmarks for food manufacturing businesses.
Under $500K
$500K to $2M
Over $2M
A variety of factors can cause businesses to trade outside this range, including earnings quality, operational transferability, key-person risk, growth trajectory, and geography, so a listing priced above or below the typical multiple usually reflects real differences in the underlying business.
Cofounder & CEO
Key diligence, valuation, financing, and transition considerations for buyers evaluating food manufacturing acquisitions.
Determine whether the business owns brands or manufactures for others. A branded maker controls its margins, its shelf relationships, and its marketing risk; a co-packer or private-label manufacturer trades brand risk for customer-concentration risk. These are different valuation problems, and the median earnings near 140,000 mean little until you know which model generates it.
Verify food-safety registration, certifications, and inspection history first. Food manufacturers operate under federal and state food-safety regimes, and many customers require specific third-party certifications. A lapse or recall history is both a liability and a barrier to keeping the customers who depend on the certification.
Get revenue by customer and by channel before trusting the top line. A co-packer with one anchor customer or a brand dependent on a single retailer is fragile; diversified channels are more durable. With a revenue base near 920,000, the concentration profile, not the revenue figure, tells you how risky the earnings are.
Assess production capacity and whether the facility can grow with you. Roughly 18 percent of these businesses own their real estate, and processing equipment is both valuable and specialized. Understand current utilization, the cost to add capacity, and whether the facility is the constraint on growth.
Model the working capital tied up in ingredients, inventory, and shelf life. Food businesses carry perishable inputs, inventory cycles, and sometimes seasonal demand, all of which lock up cash. Understand spoilage, shrink, and the cash conversion cycle, and size the working capital you must fund.
Use the moderate seller-financing norm to bridge transition risk. About 18 percent of these sellers advertise financing, which gives room to structure a note or earnout that keeps the seller engaged through recipe transfer, customer introductions, and certification continuity.
Answers to common buyer questions for this market.
