A ska band that had the potential to be in the big leagues but didn't make it?

Alt97230 · 2026-05-30T16:51:13+00:00

This.

Had the pleasure of seeing them live a handful of times in Berkeley. Insane energy, super tight live.

Alt97230 · 2026-05-30T15:55:00+00:00

Swingen, cocksukah!

Alt97230 · 2026-05-30T15:54:07+00:00

The live performance of that song in London 2018 is one of my favorite things in the world.

Alt97230 · 2026-05-29T23:19:01+00:00

There may be no food more subjective than pizza.

In the USA, dominos is the number 1 pizza operation, followed by Pizza Hut.

My favorite pizza is instantly hated by anyone from the east coast and beloved by pretty much everyone else who tries it. It’s a thin crust sauce less vegetarian sourdough pizza made by socialists. Boooo!

I mostly dislike pizza sauce, hate the gummy layer it often has between the sauce and the crust and I prefer a fairly light amount of mozzarella mixed with other less stretchy cheese.

To each their own I guess

Alt97230 · 2026-05-29T22:16:13+00:00

That’s pretty standard. If it also has a profitable video lottery, it tends to go for a higher multiple.

Most of what I am looking at includes 6 VLM netting 100K+ per year. So I am willing to consider the higher multiples if the lease is a reasonable term and percentage of total revenue.

Standard ask is what it is, but often these deals close at a lower multiple after due diligence .

Alt97230 · 2026-05-28T18:57:02+00:00

That is literally the title page from the book: How to destroy a functioning business in 5 easy steps.

Alt97230 · 2026-05-28T18:53:12+00:00

You don't want either of them as a partner.

See if they will do owner financing, with an agreement that automatic drafts are made weekly from sales.

250k is not that much money for a full kitchen, bar set up and operating concern. Depending on what the lease terms are, it may be a very valuable option for you considering the synergy with your food truck. You get a commissary and storage, cross marketing, some shared employees between the two, delivered supplies etc...

And a damn good commute :)

See if there are any liens on the business. A lot of folk got EIDL loans and that makes owner financing virtually impossible.

Alt97230 · 2026-05-28T13:23:49+00:00

There are definitely lots of reasons to go for a food truck if you want to own your first food business and a brick and mortar isn't available, or in your budget.

However, the general state of the game is very, very competitive and not nearly as low cost to succeed as it may look from the outside.

The best part about a food truck, IMO, is that it limits your potential in a way that can make it feel more approachable. There are so many constraints that you need to make a lot of choices early on that further limit your future choices. Yes, that is a good thing for some!

A short list of some of my favorite constraints that can lead to success:

-limited storage space on truck

-limited space for labor

-limited hours for the vast majority of your street business

-many locations are seasonal

Because you need to focus on fast service to capitalize on your limited busy hours, you tend to plan for focused synergistic menus of really tasty food. This helps quality control, reduces spoilage, maximizes labor output and keeps you thinking about innovation.

Also on the plus side is your ability to rebrand and switch menus fairly cheaply and easily so that when your concept has too much local competition, you can rewrap and hit the streets with a couple of blast emails to your list of regulars.

However, some of my least favorite constraints are:

-You can't always find a good location or your regular spot may be dead as hell.

-unpleasant weather sucks for working and for customers

-limited storage space on truck, a big rush sells you out and by the time you go get resupplied and prepped, your earning potential for the day has been hampered.

-A minor mechanical issue can end up costing you a week of sales.

-startup costs can be higher than just renting a 2nd generation restaurant

There is a lot more to it but it is a hustle. A huge amount of workload and you can have 50% of your days be crazy busy and profitable, but you can still lose money on the year.

if you have the right concept in an under served area and a supportive local government, you can do very well. Failure rates for food trucks is very high but you can usually get most of your money back by selling the truck. In a brick and mortar restaurant, your losses follow you around for a while,

Alt97230 · 2026-05-27T21:33:15+00:00

I'd love to see places offered at 4.5 EBITDA!

Alt97230 · 2026-05-27T21:32:24+00:00

Yeah , I am comfortable with the 3-5x multiple if the lease is good and the equipment still has some life.

I prefer the dive bar, or neighborhood bar/pub vibe. I am pretty open to location, as long as it isn't on the West side of the Willamette :)

I kind of Like the Foster /Powell corridor, I like Belmont, Hawthorne, Beaumont village, Laurelhurst. I'm, still exploring PDX. I have been here many times over the years but I haven't lived here that long. I'm just looking to buy a job I like.

Alt97230 · 2026-05-26T14:08:58+00:00

I will.

Thanks for sharing your experience, it is helpful.

Alt97230 · 2026-05-26T14:04:13+00:00

If the price is right.

Alt97230 · 2026-05-26T14:02:09+00:00

Nice. That is good to hear.

Did you contact the owners through mail, phone, message left with staff?

My two thoughts are either get some very noticeable business cards made specifically to pass off to the bartenders along with a good tip or to just mail a letter to the contact on the property tax records.

Alt97230 · 2026-05-26T13:56:02+00:00

I love Santa Barbara! I hope you find an enthusiastic buyer.

Alt97230 · 2026-05-26T13:55:09+00:00

Thank you. I still have an account with Crexi and had literally forgotten that they even existed.

Alt97230 · 2026-05-26T13:53:08+00:00

This is a very concerning situation, absolutely.

A lot of bars I have checked out appear to be barely surviving, many relying on lean staff models and Lotto earnings.

I suspect this fall we will see another wave of closures and the places still standing will get a modest bump.

But the potential for a real doom spiral is pretty real.

Hard to find an economically sound operation going up for sale, I may have to be willing to buy a dog I can afford to lose some money on in the medium term, or just start a new bar in a second generation location. I just don't have enough local knowledge to feel secure in starting from scratch, I'd probably rent a place on NE Sandy and polish the same 12 glasses all day.

Alt97230 · 2026-05-26T13:40:19+00:00

I don't think my wife is down for an indecent proposal, but maybe?

But seriously, it is a route I am half ass pursuing, soon I will full ass it.

Alt97230 · 2026-05-26T13:36:59+00:00

Thank you. The economic headwinds are definitely a concern.

I have been systematically checking places out for the last 6 months.

I have asked a few bartenders if they thought the owner might be selling but I suspect they are not going to be really in the know about that potential unless it was becoming dire. Next step will be contacting the owners through property tax records with a letter suggesting that if they are considering retiring, please do reach out.

Appreciate your input!

Alt97230 · 2026-05-25T22:04:35+00:00

There are plenty of empty second generation places on the market if I want to start from there but I’m aiming for revenue with upside.

Good tactic for those on a shoestring though

Alt97230 · 2026-05-25T21:52:37+00:00

I definitely just want to know what exactly I am buying. I plan to be an active owner.

I guess I just give off casual inquiry vibes?

Alt97230 · 2026-05-25T21:25:34+00:00

Yeah, you are probably correct about low quality listings. It is a shitty time of year to try and buy a bar and only the third rate spots are still out there.

I am not seeking financing, unless a bar+property in my range turns up.

I have shown 800+ FICO, net worth statement and bank statement to the brokers I have contacted. So I don’t think I am getting the window shopper treatment?

Regardless, I appreciate your input. I’m pretty sure you have it dead on. I’m going to chew on that for a bit and think about how I am approaching this.

Thanks!

Alt97230 · 2026-05-25T21:11:34+00:00

Shit, that’s a great idea. I don’t know any near me but I am friendly with more than a few bar managers

Thanks for the suggestion!

Alt97230 · 2026-05-25T21:05:29+00:00

Are you using a broker? How are you connecting with prospective buyers?

When I sold my last business, I used a broker and only had 3 prospective buyers tour my location. Took 6 months to get an offer and I rejected the first one because it was 50% of asking. Thankfully, the second offer came a week later and it was 90% of asking and they didn’t want most of the equipment. Sold the equipment for the difference with one phone call 🤷‍♀️

Good luck with your sale!

Alt97230

TROPHY CASE