Acquiring an overseas restaurant feels like assembling IKEA furniture with instructions in three different languages – doable, but you'll face surprising complications and extra costs at every step. Hidden expenses from legal requirements, tax complexities, currency fluctuations and local regulations typically add 15-25% to your purchase price. These overlooked costs separate profitable acquisitions from financial disasters.
Why international takeovers cost more money
A Dutch hospitality takeover? You know the playbook. International deals throw you curveballs at every turn. Each country brings unique laws, tax structures, and red tape that'll drain your time and wallet.
⚠️ Heads up:
Too many entrepreneurs focus solely on purchase price calculations. This oversight creates cash flow nightmares during those critical first months after takeover.
Legal and advisor expenses
Foreign markets demand local expertise – your Dutch advisors won't cut it here.
- Local lawyer: €5,000 - €15,000 for due diligence and contracts
- Local accountant: €3,000 - €8,000 for financial review
- Tax advisor: €2,000 - €6,000 for tax structure
- Notary: €1,500 - €4,000 for ownership transfer
💡 Example:
Restaurant takeover in Belgium for €300,000:
- Belgian lawyer: €8,000
- Accountant review: €5,000
- Tax advice: €3,000
- Notary costs: €2,500
Total advisors: €18,500 (6.2% of purchase price)
Permits and compliance expenses
Each country's hospitality rules differ dramatically. Permits that transfer automatically in the Netherlands require fresh applications abroad.
- Hospitality permit: €500 - €3,000 (varies by country)
- Alcohol license: €200 - €2,000
- HACCP certification: €1,000 - €3,000
- Fire safety inspection: €500 - €1,500
- Music licenses: €300 - €1,200 per year
Currency and financing expenses
Purchasing outside the eurozone introduces currency volatility. Even eurozone transactions carry international banking fees.
💡 Example:
Takeover in United Kingdom for £250,000:
- Currency exchange costs: €2,500 (1%)
- International bank transfer: €150
- Currency hedge (protection): €1,200
- Extra financing costs: €3,000
Total currency/financing: €6,850
Travel and accommodation expenses
Multiple site visits are mandatory for viewings, negotiations, and final transfer. From years of working in professional kitchens, I've seen buyers underestimate these recurring costs:
- Flight tickets: 4-6 trips × €200-800 per trip
- Hotels: 15-25 nights × €80-150 per night
- Car rental: €50-80 per day
- Meals: €40-60 per day
Travel expenses typically range €3,000 - €8,000, depending on distance and trip frequency.
⚠️ Heads up:
Plan minimum 4 trips: initial viewing, due diligence, contract negotiation, and transfer. Reality usually demands more visits.
Complete financial picture and budgeting
International hospitality takeovers require 15-25% additional costs above purchase price. A €200,000 restaurant means €30,000 - €50,000 in extra expenses.
💡 Example total picture:
Restaurant in France for €250,000:
- Purchase price: €250,000
- Advisors and legal: €15,000
- Permits: €4,000
- Travel costs: €5,000
- Financing costs: €3,000
- Unforeseen (5%): €13,850
Total investment: €290,850 (16.3% extra)
Managing your new international operation
Post-takeover, you need immediate control over your new business finances. Multi-currency management tools help track food costs, recipes, and HACCP compliance from day one. This prevents months of confusion about actual dish profitability.
Multi-currency support allows seamless comparison between your Dutch and foreign locations using identical metrics.
How do you calculate the extra costs? (step by step)
Inventory all advisors you need
Make a list of local lawyer, accountant, tax advisor and notary. Request quotes from at least 2 parties per discipline. Budget 10-15% of the purchase price for professional services.
Calculate all permit and compliance costs
Check with local authorities which permits you need and what they cost. Don't forget HACCP, fire safety and music licenses. Budget €2,000 - €8,000 for all permits combined.
Plan your trips and accommodation
Budget for at least 4 trips of 3-5 days each. Calculate flight tickets, hotel, car rental and meals. Budget €3,000 - €8,000 for travel costs, depending on distance and local prices.
✨ Pro tip
Set aside exactly 12% of your acquisition budget specifically for month 2-4 post-takeover surprises. International restaurant deals consistently reveal hidden compliance costs and operational adjustments that surface only after you start operating.
Calculate this yourself?
In the KitchenNmbrs app you can do this in just a few clicks. 7 days free, no credit card.
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Frequently asked questions
Are international takeovers always more expensive than Dutch ones?
Yes, due to extra legal costs, permits, travel and currency risk. Budget 15-25% extra costs on top of the purchase price.
Can I use Dutch advisors for a foreign takeover?
For the Dutch side yes, but you always need local expertise. Foreign laws and procedures are too different to handle from the Netherlands.
What happens if the currency changes during the takeover process?
You run currency risk if you buy outside the eurozone. Consider a currency hedge to protect yourself against major exchange rate fluctuations during negotiations.
How long does an international hospitality takeover typically take?
Usually 3-6 months longer than a Dutch takeover. Extra time for due diligence, permits and bureaucracy abroad.
Which costs do entrepreneurs most often forget?
Travel costs (often more trips than planned), local compliance costs and currency exchange costs. The time you spend yourself is also often underestimated.
Do I need separate insurance for international restaurant operations?
Absolutely – Dutch insurance won't cover foreign operations. You'll need local liability, property, and business interruption coverage, which varies significantly by country and can cost 20-40% more than domestic policies.
📚 Sources consulted
- EU Verordening 852/2004 — Levensmiddelenhygiëne (2004) — Official source
- EU Verordening 853/2004 — Hygiënevoorschriften voor levensmiddelen van dierlijke oorsprong (2004) — Official source
- EU Verordening 1169/2011 — Voedselinformatie aan consumenten (2011) — Official source
- NVWA — Hygiënecode voor de horeca (2024) — Official source
- NVWA — Allergenen in voedsel (2024) — Official source
- Codex Alimentarius — International Food Standards (2024) — Official source
- FSA — Safer food, better business (HACCP) (2024) — Official source
- BVL — Lebensmittelhygiene (HACCP) (2024) — Official source
- Warenwetbesluit Bereiding en behandeling van levensmiddelen (2024) — Official source
- WHO — Foodborne diseases estimates (2024) — Official source
Food Standards Agency (FSA) — https://www.food.gov.uk
The HACCP standards shown in this application are for informational purposes only. KitchenNmbrs does not guarantee that displayed values are current or complete. Always consult the FSA or your local authority for the latest regulations.
Written by
Jeffrey Smit
Founder & CEO of KitchenNmbrs
Jeffrey Smit built KitchenNmbrs from 8 years of hands-on experience as kitchen manager at 1NUL8 Group in Rotterdam. His mission: give every restaurant owner control over food cost.
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