The list of what we’ve learned over the last six months in terms of best practices for restaurant operators could be 20 to 30 items, but here are a few key ones: 1. Landlord Relationships: The landlord relationship may be the most difficult part of moving a restaurant concept ahead. Hopefully, you’ve received some sort . . .
If it wasn’t enough to continue dealing with COVID, now the foodservice industry has additional challenges of uncertainty and disturbances in downtown Minneapolis and other retail areas. Here are some ideas on how to deal with these added issues. 1. Pro Forma Analysis Start looking at your pro forma analysis in the longer term, realizing . . .
It’s never easy to raise money in the restaurant industry. Yes, there’s been a window for a number of years where we’ve seen private equity, both funds and individuals, investing in promising deals. This is particularly true in new concepts that have shown strong initial growth with the potential to be franchised. The same for . . .
