Mar 14, 2025
Tucson Arizona:

“Where is this place? It’s supposed to be right around here.”

(Can’t read the full email – click here for the online version.)

After an enjoyable month of winter, we’ve made our way to southern Arizona to enjoy its warm spring weather. Tennis and mountain hikes beckon. 

Then there is the food scene. Tucson is a big city and naturally, one can find a huge variety of excellent places to eat. The other day by wife had a craving for a buddha bowl, so I plugged that into Google and up popped this neat sounding little place, not far from our hotel and near the university. 

Interesting area to be sure. 

The street consisted of one- and two-story buildings only. Vagrants and students walked the streets. Modern street cars passed by frequently.

Google told me we were close when I parked the car. But when we walked towards where I thought the restaurant was – we didn’t see it. Finally, my wife simply walked into one of the shops and asked. Turns out the place we wanted was right next door.

We chose this place partly because of the menu and partly because of the reviews. When we walked in, we were greeted loudly by a lanky fellow who looked to be Indian. The restaurant itself comprised 2 small rooms, one of which was a small kitchen, reception space and the other with just enough seating area to accommodate a dozen patrons. 

We made our selection – paid for it in advance and were told to grab a seat and he’d bring our meal to us – in 15 minutes. 

This gave us time to look around and read the “story”.

The owner, who was cook, server and seemed to be on his own, was a Nepalese geologist. Back in the 80s, when he was working in the high Himalayas in his profession, he would get sick from the food prepared either by the camps or by the locals. He decided that he needed to cook for himself – both to stay healthy and to have proper nutrition.

Over a few years, he developed his own recipes and unique curries. Curries that would cause “neither tears nor burning tongues.”

In time, he moved to the US and decided to open a restaurant, featuring his dishes. His first attempt was in Silver City, New Mexico. Supposedly this went well, although he closed it in 2019 and decided to move to Tucson and try his luck in this city.

While we were waiting for our meal, my wife noticed a typed letter in blue, taped to the outside window. The note read something to the effect that this “profitable and popular” restaurant was for sale. 

That led me to think about a recent call with my group of coaches. One of the participants shared information he had recently learned on the “success” business owners are having of late, in selling their companies.

The picture is bleak. Here are some stats that should wake some of you up.

1. Everyone of you, who owns a business, will leave it someday. Either voluntarily, (via a sale) or involuntarily. (death, disease, divorce, disability)
2. 81% of all owners expect to exit their business within the next 10 years, yet only 13% have even started to create a plan on how best to do that.
3. Because of demographics (47% of current owners are over 65), there will be more sellers than buyers. A seller’s market this it not. 
4. Most owner’s wealth is tied up in the business. So selling for full value is a must for retirement purposes. Yet…
5. 40% of all sales become involuntary and those sales obtain only 46% of that potential value.

The upshoot of these facts?

1. 40-50% of owners end up closing their businesses rather than selling them.

The main reason is the following:

• These businesses are not sellable. They are too dependent on the owner.

This is certainly the case for our Nepalese geologist/restaurateur. He is the business. He does everything. The buying, the cooking, serving – likely the washing up too.

The only thing of value is his kitchen, the tables – perhaps his Google Business Listing.

But there is no “business”. It is too reliant on him.

Better, would be for him to begin to sell his recipes. Sell instruction, conduct classes, educate foodies on how to create the wonderful curries and dishes that have made his little place so popular. 

Maybe that is his future goal. I cannot tell. 

But if you own a business and you do not have processes and systems in place, such that the business no longer needs you for it to function – then you really need to start thinking and planning on how to set that up. 

Otherwise, you will end up as a sad statistic, like the majority of every current business owner out there. 

Email me directly, if you’d like to get in touch with my colleague who is an expert in helping clients develop successful business exit plans. 

Until next week, 

Stay healthy and focus on profit! 

 - Hugh 
The “Profit Accelerator” Expert

P.S.  Creating a profitable, scalable business is one key component to being able to sell it for full value. That’s why I created my new Business Academy.  You can become a member right now, at 70% off. Click here now and use the code: MAR70. 
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