About Paul Ficalora

Growing up in a family business environment I always had an interest in the challenges of managing a business. Earning a BA in Business Administration and MBA in Marketing have been resources in every phase of my career. 

A 10-year corporate career conducting business exclusively with restaurants, offering marketing and financial services, established my foundation to become a restaurant broker. 10 Years of brokering restaurants has fueled my admiration for restaurateurs and motivates me to be their trusted advisor when it is time to purchase or sell a restaurant. 

• I know the industry standard formulas for establishing the value of a restaurant, along with local market conditions. This distinguishes me from any other business or real estate broker. 

• Confidentiality in the sale of a restaurant is vital. My methodical approach to maintaining privacy begins with the very first call to me, all the way through the discrete marketing program, to the closing. 

• My database of over 2,000 restaurants in the NY metro area is my unique source of potential buyers.

• From listing to closing, I represent my clients every step of the way. A detailed letter of intent, including a complete list of furnishing, fixtures and equipment, becomes the outline for the buyers and sellers attorneys to ensure a smooth uneventful closing. 

• As a Commercial Real Estate Agent, I am well versed in establishing the value of a building as well as a business, in the event the restaurateur also owns the building. 

• Always thinking about protecting my clients I became a Property & Casualty Insurance Broker to be a complete restaurant business advisor.

• Through an affiliation with Rock Energy Consultants I make every effort to reduce your utility rates so you can bring more revenue to the bottom line.