Over 25 years, I've owned and operated restaurants and bars across a range of cuisines and formats — from fast-casual to full table service. I know what the till roll actually says at close, what a bad lease clause costs you three years in, and what a buyer is really looking for when they ask to see twelve months of numbers.

For five years I ran a Subway franchise with five stores of my own, so I understand franchise territory agreements, transfer approvals, and royalty structures from the inside — not just in theory.

Alongside my own restaurants, I've personally handled somewhere between 50 and 60 buy-and-sell transactions for other owners — sourcing buyers, building valuations, negotiating terms, coordinating legal, and getting deals to completion without service ever missing a beat. I've also spent time as a licensed real estate agent, selling several commercial and residential properties, which is why property advisory sits naturally alongside the restaurant side of the business.

Sisu Brokers exists because most restaurant sales are handled by people who've never run a kitchen, staffed a Friday night, or negotiated a rent review. I've done all three. That's the difference I bring to a deal.