Built to Sell: Why Every Hospitality Business Needs an Exit Plan

Every hospitality business will sell or shut down—there is no middle ground. Yet too many owners leave money on the table because they wait too long to plan their exit or do not understand what buyers are really looking for. Whether you plan to sell in six months or six years, exit planning should start on day one, and if it has not, you are already behind.In this session, Michelin-trained chef and hospitality business broker Olivia Casson reveals why most hospitality businesses don’t sell at the right price and how to fix it. Having opened and operated more than 25 venues, from UK celebrity hotspots to large-scale ADF operations (and everything in between ) having left corporate hospitality because traditional brokers were not doing it right, Olivia knows first-hand what separates a profitable sale from an expensive shutdown. This is not just another hospitality operations talk. This is about making sure your business works for you, when you own and when you sell. Whether you are thinking of buying, selling or just want to build a stronger, more valuable business, this session is for you.