Meet The Brokers

Meet Our Brokers

Arizona Restaurant Sales specializes in restaurant, bar, and liquor license acquisitions and sales.  Our brokers have extensive experience in assisting clients throughout Arizona with a focus on the Phoenix Metro area, Prescott, Sedona, and the Verde Valley.

Brian Harron

Arizona Restaurant Broker

With over 30 years experience as both a restauranteur and restaurant broker, Brian Harron has been privileged to sell many restaurant and bar businesses, and has owned and operated a few as well! A former chief operating officer of the National Restaurant Association, Brian has been the owner of a restaurant management, operations, and consulting company, president of a meat and grocery supply company, and publisher of a news magazine for the restaurant business. He is a graduate of the School of Hotel and Restaurant Management at Cornell University. He holds a Master’s Degree in Education and Marketing from the University of North Dakota, and has considerable professional education in the field of business brokerage and commercial real estate. In 2014, he was named a Top Producer at West USA Realty for having the greatest number of business brokerage sales. He is a Member of the Board of Directors of the Arizona Business Brokers Association (AZBBA) Central Chapter and has won awards as an AZBBA Top Producer in 2014, 2015, & 2016 as well as the Top Producing Team in 2016 and 2017.

Tim Whipple

Arizona Restaurant Broker

Tim Whipple specializes in business brokerage and commercial real estate advisory throughout Arizona with a focus on the Phoenix metropolitan area. He has been a licensed real estate agent since 2001 and has assisted clients in hundreds of business and commercial real estate transactions in Arizona and across the United States. He takes great pride in providing a high level of service to clients and customers, and is an expert in marketing, contract negotiations, and lease/contract review. Tim is an active member of the Arizona Business Brokers Association (AZBBA) and the International Business Brokers Association (IBBA).

Patsy “Bud” Rago

Arizona Restaurant Broker

Patsy “Bud” Rago has a 30-year history in Sales, Sales Management, and Restaurant Ownership that gives him the ability to be the best client customer representative. Bud knows first-hand about owning a restaurant business as he owned a successful pizzeria in Gilbert, Arizona which he purchased, operated, and sold. His experience and knowledge help business owners understand the value and marketability of their business as well as showing a buyer what it takes to be successful in finding the right business to fit theirs and their family’s lifestyle. Bud specializes in restaurant sales in the Phoenix East Valley including Chandler, Gilbert, Mesa, Tempe, and Queen Creek. Originally from Upstate New York, Bud relocated with his wife to Gilbert, AZ in 2008 following their daughter’s college graduation.

Bill Toole

Arizona Restaurant Broker

Bill’s lifelong passion is serving the restaurant industry with over 31 years as both an executive and entrepreneur. He has a unique perspective on helping teams and businesses achieve long-term success. Bill served as Chief Operating Officer for the final five years of his 31-year career with Peter Piper Pizza, Inc. and held positions from dishwasher, General Manager, District Manager and Vice President of Operations before settling into his role as an executive with the brand. Bill was responsible for all aspects of operating the pizza and entertainment chain which was home to over 150 locations and 3,500 team members in the United States and Mexico. During Bill’s tenure as an executive at Peter Piper, the company experienced record same store sales growth for seven consecutive years. Bill is currently the co-owner of three high volume local Arizona restaurants which operate as three separate brands. He’s closely involved with the strategic direction of his business along with day-to-day operations and beyond. Bill specializes in the sale of growing restaurant concepts and multi-unit operations as well as high volume restaurants with potential for expansion.