Charles Allen Smith

Background

I got my real estate license in 2003 and earned my broker's license in 2008. For years, I worked in residential real estate—selling homes, running a team, learning how deals actually get done. It was good work, but I eventually realized I was more interested in the complexity of business transactions than the volume of home sales.

That's what led me to business brokerage. I started Smith Allen Group to focus specifically on restaurant and hospitality sales in San Diego and throughout Southern California. It's a different kind of work—longer timelines, more variables, higher stakes. But it's also more interesting.

How I Work

When you call Smith Allen Group, you're talking to me or someone on my small team. We don't hand you off to a call center or a rotating pool of agents. I work directly with every client, from first conversation through closing.

That means I'm involved in the pricing, the marketing, the buyer qualification, the negotiations, and the coordination with escrow and due diligence. I prefer it that way. Selling a business isn't a templated process—it requires judgment calls, and I'd rather make them myself than delegate them.

What I Focus On

Most of my work involves restaurants and food service businesses—full-service restaurants, QSRs, cafes, bars, catering operations. These are the transactions I know best, and where I can be most useful to clients. I also handle other small business sales when they're a good fit, but restaurant deals are the core of what I do.

If you're thinking about selling, I'm happy to talk through your situation—no pressure, no obligation. Sometimes the best advice is to wait. Sometimes it's to move quickly. The answer depends on your specific circumstances, and I'd rather give you honest guidance than push you toward a transaction that isn't right.