Access to financing for new restaurant ventures may be easing after the freeze that followed the Great Recession; but, as Dennis Monroe tells QSR magazine, lenders remain risk-averse.
“If you’re an established operator, it’s pretty simple to get financing,” he said. “What gets trickier is when you move down the food chain to concepts that are less known, ones that are more regional concepts or ones that are start-ups.”
The article, “The New Norm,” surveys the current financing landscape, examining both the traditional sources of capital and some new alternatives available to restaurant operators.
Read the full article.
