Experienced broker, serving the Bay Area since 1985.

Strong Internet exposure to thousands of potential buyers.

Proven results with hundreds of very satisfied clients.

Extensive industry knowledge with over 29 years of experience.

Trust Jeff to get the job done right
no matter how difficult.
Call today at 925-736-8200
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What's Hot Right Now?

Stockton Breakfast Lunch on the water established 34 years
Region: Other
Location: Stockton
Price: 299,000
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This is a prime 1,000 SF location in the heart of downtown Burlingame (across from the Apple Store) with very high foot traffic and exposure. It is currently being operated as a hot new ice cream concept using nitrogen to make ice cream right before your very eyes.
Region: Peninsula
Location: Burlingame
Price: 124,000
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Japanese Restaurant and Bar Walnut Creek est. 1986 and Noodle House (two separate restaurant) Price Reduction
Region: East Bay
Location: Walnut Creek
Price: 520,000
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Berkeley Coffee House with sandwiches Berkeley near UC
Region: East Bay
Location: Berkeley
Price: 85,000
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Buying or Selling a Restaurant
Check it's Karma-tips from Jeff Back Restaurant Broker.

Restaurants have Karma! They really do. karma isn't something you see exactly, it is something you feel. A restaurant's Karma is something you feel the moment you walk into a restaurant.

I first discovered the idea of restaurant karma many years ago while working in several college dormitory cafeterias at the Hotel School at the University of Denver where I was a student. We were required to work in three almost identical facilities as part of our work program and I discovered an amazing thing. The feeling of each cafeteria was different even though the facilities and the food were identical. The difference between them, (and the differences were dramatic), was caused by the person managing the facility. The personality of the manager affected not just the attitude of the employees but the quality of the food, the cleanliness, speed of service and no doubt the bottom line. I worked in all three locations and I found myself changing, in a sense, taking on the personality of the person in charge in each facility I worked in.

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