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 . . .
Dennis Monroe is quoted in the recent Restaurant Business online article “As Financing Dries Up, Companies Turn to Crowdfunding.” The article suggests that as traditional funding sources like banks and large investors are pulling back from funding restaurants, crowdfunding may be gaining some new life. Because there are plenty of consumers out there who have . . .
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 . . .
