We caught up with the brilliant and insightful Dominique Maddox a few weeks ago and have shared our conversation below.

Dominique, appreciate you joining us today. The first dollar your firm earns is always special. We’d love to hear about how you got your first client that wasn’t a friend or family.

In 2010, when I started selling restaurants, I didn’t have experience, a portfolio, or a long list of connections. What I did have was hunger, discipline, and a belief that hard work could open doors talent alone couldn’t.
I built my entire prospecting system from scratch. I created an Excel spreadsheet of restaurant owners by ZIP code, printed my own marketing brochure, stuffed envelopes, and hit the pavement. My goal was simple: foot-canvass at least 25 open restaurants every week. I would walk in, introduce myself, shake hands with managers, and leave brochures for owners who weren’t on site. Most days, I heard “the owner isn’t here” more than anything else. But I kept going.

About a month into this grind, I walked into Jimiz Lounge in Marietta, Georgia—and everything changed. I asked the waitress if the owner was available, expecting the usual response. Instead, she pointed to a man sitting at the bar.
I walked up, introduced myself, and asked the question I had rehearsed hundreds of times:
“I’m Dominique… I’m a restaurant broker. Have you thought about selling your business?”

To my surprise, he invited me to sit down for a drink. Within minutes, he was telling me how ready he was to sell not only Jimiz Lounge, but also his Bartending School. One more meeting later, I had my first signed listing agreement.
A few months after that, I closed the sale on both businesses—my first deals as a restaurant broker.
That moment showed me something I still believe today:
When preparation meets persistence, opportunity eventually says yes.
It wasn’t luck—it was consistency finally paying off.

As always, we appreciate you sharing your insights and we’ve got a few more questions for you, but before we get to all of that can you take a minute to introduce yourself and give our readers some of your back background and context?

When I entered the restaurant brokerage industry at just 28 years old, I was stepping into a world dominated by professionals nearly twice my age. Most restaurant brokers begin their careers around 55, after decades in adjacent fields. I didn’t fit the mold—yet that became my advantage. I brought a fresh perspective, relentless energy, and a willingness to do the hard work required to understand restaurant owners on a deeper level.

Over the years, I’ve become one of the few restaurant brokers in the entire nation to hold both the Certified Business Intermediary (CBI) and Certified Franchise Executive (CFE) designations. These credentials aren’t just letters after my name—they represent thousands of hours invested in mastering the complexities of business sales, franchise systems, valuations, negotiations, and due diligence. In an industry where specialization is rare, I chose to double down.
After spending seven years with one of the nation’s largest restaurant brokerage firms, I made a bold decision in 2019: to step out on faith and build something better. I founded EATS Broker because I saw a clear gap in the marketplace. Restaurant owners didn’t just need another general business broker—they needed someone who truly understood the restaurant business from the inside out.

Restaurant sales aren’t like selling an HVAC company or tech firm; they require a unique blend of financial insight, operational knowledge, and emotional intelligence. I wanted to build a firm where every conversation, every valuation, and every marketing plan was crafted specifically around the realities restaurant owners face.

Today, EATS Broker is becoming a powerhouse in the Dallas–Fort Worth market and throughout the Southeast, representing listings ranging from $100,000 to $5 million. We’ve helped independent operators, national franchisees, first-time buyers, and multi-unit groups navigate some of the biggest financial decisions of their lives.

What truly sets us apart is our hands-on, high-touch approach. We don’t just list restaurants—we guide owners through one of their most significant financial and emotional transitions. From exit planning and valuations to marketing, negotiation, and closing, our mission is simple.
Help restaurant owners win.

My journey from a young broker with no experience to a recognized leader in this industry reflects the same discipline and grit I learned playing football at Morehouse College. That background taught me how to prepare, how to compete, and how to lead—with integrity and resilience.

Whether I’m advising a Baby Boomer planning their retirement, helping a franchisee navigate a complex resale, or supporting an operator ready for their next chapter, my commitment is always the same:
Provide expert guidance, serve with transparency, and protect the legacy each owner has built.
EATS Broker was founded to solve problems, support entrepreneurs, and elevate the restaurant resale industry—and every day, that mission inspires the work we do.

Any stories or insights that might help us understand how you’ve built such a strong reputation?

When I look back at the past thirteen years, I firmly believe my reputation was built on two pillars: specialization and honesty. From day one, I made the decision to focus exclusively on restaurants—not every business under the sun. That choice immediately set me apart. Restaurant owners can feel when someone deeply understands their world, their challenges, their numbers, and their exit options. I built trust by speaking their language and giving them real, practical advice rather than generic sales talk.

My honest consulting approach has also been a major driver of my reputation. I don’t tell restaurant owners what they want to hear—I tell them what they need to hear. That means giving accurate valuations, setting realistic expectations, and educating them on a resale process that most people misunderstand. In an industry where misinformation is common, my clients appreciate my transparency and the fact that I’m willing to guide them even when the conversations are tough.

Holding both the Certified Business Intermediary (CBI) and Certified Franchise Executive (CFE) designations—a combination very few brokers in the nation have—further reinforces that I’m committed to my craft. These certifications aren’t just letters after my name; they demonstrate my dedication to understanding this industry at the highest level.
Ultimately, my reputation was built one conversation, one valuation, and one closing at a time. I focused on consistency, credibility, and being the broker who truly advocates for restaurant owners. That’s why people choose EATS Broker—they know I’m going to show up with honesty, expertise, and a genuine commitment to helping them make the right decision for their future.

How did you put together the initial capital you needed to start your business?

When I launched EATS Broker, I didn’t have a safety net, a trust fund, or a stack of savings to fall back on. What I did have was a vision — a clear, unshakable belief that the restaurant industry needed a different kind of brokerage. A brokerage that understood restaurateurs, not just spreadsheets. A brokerage built on expertise, transparency, and heart.
But vision alone doesn’t pay for websites, branding, or the operational backbone of a new business. Those early days were tough — financially and emotionally. I was determined to build EATS Broker lean, so I tried to cut corners where I could. I hired an inexpensive web developer overseas, thinking it was a smart business decision. The site went live…and then 48 hours later, it was gone. Deleted. The developer had my money, and I had nothing to show for it.
That moment hit me hard. It wasn’t just the loss of cash — it was the feeling of taking a leap and falling face first. Still, I wasn’t ready to quit.
Around that same time, I approached someone I knew who wanted to buy a restaurant. I pitched him the opportunity to invest $20,000 in my new brokerage in exchange for equity. He reviewed my business plan carefully — and passed. The irony? He bought a restaurant instead, and it closed within a year. That “no” stung, but in hindsight, it was a blessing. EATS Broker was meant to be built on my terms, not diluted before it even got started.
The breakthrough came from a place I never expected.
My father-in-law was visiting from Abuja, Nigeria the very next month — and I almost didn’t share my business plan with him. I didn’t want to mix family and money, and after being declined once, I braced myself for another “no.” But when he arrived at our home, something told me to show him what I was building.
He looked over my business plan for less than five minutes, closed the folder, and asked me one simple question:
“How much do you need?”
I told him $20,000.
His response was just as simple.
“I’ll send it when I get back to Nigeria.”
And he did. Within a week, the funds were wired. No negotiation. No hesitation. No long speeches. Just belief — belief in me, in my vision, and in what EATS Broker could become.
That investment didn’t just fund a website or launch a business — it validated my dream at a moment when I needed it most. It allowed me to take the leap from being a restaurant broker to becoming the founder of the first Black-owned restaurant brokerage firm in the nation.
Looking back now, that $20,000 wasn’t just capital. It was the spark.And that spark ignited everything that EATS Broker has grown into today.

Contact Info:

• Website: https://www.EATSbroker.com
• Instagram: EATSBroker
• Facebook: RestaurantBroker
• Linkedin: Dominique Maddox, CBI, CFE