When a restaurant sells you out: Restaurant buyers often say the price is too high

Baker’s House sale website Salad House Morristown had a sale last year that sent the restaurant’s owner scrambling to find a new buyer.

The sale was reported in the New York Times and was followed by a public outcry.

The buyer reportedly wanted $200 million, and Baker’s did not have enough cash to make it happen.

The restaurant closed in 2018, but Baker’s owner, David Baker, says he’s still interested in buying the building.

“It was a very tough decision, because of the financial impact,” Baker told Recode.

Baker’s has been open since 2015, but the building is now listed on the market, for $1.6 million.

In 2018, Baker’s opened a restaurant in San Antonio, Texas, and plans to reopen in the city in 2019.

Baker told the New Orleans Times-Picayune that he hopes to make the changeover to San Antonio as soon as possible, but he doesn’t know how long that will take.

“We have a lot of things going on,” Baker said.

“So it’s not a big deal.

We are just waiting on the next step.”

Baker said he’ll be open for dinner service starting in the fall, and he’s looking for a partner who will help him build out the space.

The price of Baker’s sale was first reported by Recode, and the Times-Pikachu reported that the property has been listed for $800,000.

Baker has since been contacted by a number of potential buyers, but there is no word yet on whether he’ll accept them.

“I’ve been very active in this market,” Baker says.

“You have to have that opportunity to be a leader, and I think I’m one of the leaders in the country right now.”

Baker says that he’s not looking to make any drastic changes to his menu.

“As long as we’re open, I’m going to have the same things we’re going to do every week,” Baker tells Recode’s Dave Weigel.

Baker says he plans to focus on the same basic menu as before, but says that a few of the items may change in the coming months.

“The big ones are the salads,” Baker explains.

“There are some new dishes that are coming up in the future, and some of the new things that we’re cooking are things we’ve never cooked before.

So that will be something that’s coming up as we go forward.”

Baker, who will still be the executive chef, has already said that he plans on expanding his menu, but that it won’t be as drastic as the changes he made in the past.

“In terms of changes, it’s more like I’m doing some sort of experimentation,” Baker shared.

“And that’s okay.

I’m just trying to do what I want to do and make the best of it.”