An article “Is Venture Capital Right for Your Restaurant Concept?” in the February issue of QSR, quotes comments from Dennis Monroe, discussing what he sees as an increasing interest on the part of venture capital firms in funding less proven, early-stage restaurant concepts.
“People are looking downstream and looking at earlier stage companies — things that in the past they wouldn’t have looked at,” he argues. “Something with four or five stores they’re looking at now because they realize if they get to 10, 20, or 30 units and are doing well, then the price is just out of sight.”
Dennis also remarks on the renewed interest in restaurant space by non-traditional investors like family offices.
Read the full article.