A question I am often asked is “when is the best time to sell my restaurant concept/business?” In approaching this question, it is important to separate concept value from franchise value (though in many…
As we all know, franchise restaurant companies are dynamic and constantly selling and acquiring multi-unit real estate sites, sometimes in fairly significant numbers. I’d like to highlight the key points related to the acquisition…
Every so often, the restaurant industry comes up with a new kind of concept that’s not just an individual restaurant, but a new way of delivering food to customers using an existing space or…
Restaurant concepts, be they single-units, multi-units or chains, must evolve or, more extremely, “re-concept.” There are many examples of restaurants that have tried to reposition themselves by reinventing their concept to attract new or…
Business people who develop a successful concept often want to grow it, and in many cases they decide franchising is their growth vehicle. I have a client with a great concept that involves cinnamon…
The increase in the minimum wage and, more importantly, the market, particularly in Minnesota, has driven up labor cost in all aspects of the restaurant business; everything from general manager salaries to wait staff….
I am more convinced than ever that restaurant concepts have to look at new and creative ways to spur growth. This is particularly true for franchise concepts. It seems like every franchisor I know…
One of the common problems I’ve seen over the years is the overly complex legal structures of many restaurant companies. When I wrote an article a number of years ago called “Beg, Borrow or…
If you open a local or even national food periodical, you would be hard pressed not to see some comment about the success of Thomas Boemer and Nick Rancone. The chef-businessman combo brings a…
