In “Securing Capital: EB-5 Program Pros and Cons,” an article co-authored with Greg Remeikis and Stephanie O’Rourk of CohnReznick in the November 12 edition of Nation’s Restaurant News, Dennis Monroe outlines the tactics for…
Gerry Duffy was one of the presenters on the National Business Institute (NBI) seminar “Wisconsin and Minnesota Frac Sand Mining Law: Regulation, Land Purchasing/Leasing and Environmental Issues from Both Sides of the Table.” He…
On November 18, Monroe Moxness Berg begins working out of its new office on the seventh floor of The Minnesota Center, located at 7760 France Avenue in Minneapolis. The 18,000 sq. ft. space has…
The public finance markets are again open to emerging restaurant concepts. This is due to the supply of capital, the desire of investors to invest in high growth and the liberalization of securities. The…
The one consistent issue in the restaurant industry is the inability of small, start-up or emerging restaurant companies to find a source of early-stage financing, particularly equity capital. Further, it is rare for an…
The restaurant community has recently embraced a unique tool to secure additional capital for restaurant development. Restaurant owners who have proven concepts and need to develop are taking advantage of the EB-5 Program, also…
