The third time wasn’t the charm, so now we have what amounts to the fifth try at the Calhoun Square restaurant space in Uptown. Figlio, a Parasole restaurant, had a 20-plus-year run in this…
The tax reform legislation is teeming with new rules, but I’d like to focus on how the new law affects the restaurant industry and how operators should respond to the changes. Along the way,…
In the February issue of Minnesota Real Estate Journal, Jeff Shea and Pat Weller consider the impact of the new tax reform bill on commercial real estate industry. The article discusses expensing increases under Section…
There are a few chefs in town with the ability to take over an existing restaurant space that didn’t hit its numbers and turn it around. Obviously, the master in this town is Kim…
Over the years, our firm has been involved in many refranchising programs and seen both good and bad approaches. One of the most problematic programs was the Applebee’s refranchising, which was initiated to pay…
Strong branding allows successful restaurants to rise above the fray, remain recognizable in a crowded field of competitors and resonate with loyal customers. The essential elements of a strong brand include not only a…
When you walk up to Nolo’s Kitchen and Bar in Minneapolis’ North Loop, you’re struck with the history attached to the building. It started out as a stately Maytag appliance store, then became a…
In last month’s issue, when considering the employment issues likely to arise for restaurant operators, we discussed ways to avoid costs and minimize your losses. Now, let’s look at a few ideas that can…
What makes a restaurant operator think he or she can succeed in a space where others may have had a good run, but then closed their doors? Sometimes it’s the previous operator’s failings, sometimes…
