Successful founders prioritize cash upfront over potentially larger payouts from complex earnouts. Earnouts often underperform because founders lose control of the business's future performance, leading to dissatisfaction despite a higher on-paper valuation.

Unlike tech, where exits are common and founders share their journeys, the restaurant world has few acquisitions. Successful operators rarely disclose their numbers or strategies, creating a "super opaque" environment for newcomers trying to learn the business of hospitality.

At 18, Alex Marechniak acquired his first business with minimal capital by negotiating an "earn out" with the sellers. This seller-financing structure allowed him to pay for the business using a percentage of its future revenue, proving lack of capital isn't a barrier to ownership.

The founder's uni importing business was profitable, but he discovered seafood distribution has even lower margins (3-5%) and requires massive scale to be viable. He pivoted to a restaurant model, which offered a clearer, albeit more complex, path to significant growth and a potential exit.

TA's compensation structure aligns partner incentives directly with investor returns. The primary way for partners to increase their ownership (carry) is by generating realized gains—i.e., returning capital to Limited Partners. This systemically prioritizes liquidity and successful exits over simply deploying capital or marking up portfolio value on paper.

A restaurant concept's success or failure is immediately apparent; you know within the first month if customers want what you are offering. This rapid feedback loop contrasts sharply with tech startups that often spend over a year on MVPs before knowing if they have a viable business.

In frothy markets with multi-billion dollar valuations, a key learned behavior from 2021 is for VCs to sell 10-20% of their stake during a large funding round. This provides early liquidity and distributions (DPI) to LPs, who are grateful for the cash back, and de-risks the fund's position.

To overcome cash flow issues for large purchases, small businesses can offer a 'Special Purpose Vehicle' (SPV) to loyal customers. A customer fronts the capital, gets repaid first from the sales, and then splits the remaining profit with the business, turning patrons into financial partners.

The founder's research indicates a clear financial threshold for a viable exit in the restaurant industry. Private equity firms typically aren't interested in smaller operations, setting a target of 8-figures in profit for any restaurant group planning an acquisition strategy.