(The article refers to the Restaurant Finance Monitor’s list of top 200 restaurant franchisees of 2017.) The Monitor 200 provides an interesting look at key franchisee operators who have a bearing on our industry…
The first time I visited Pajarito was in the company of Rick Nelson, the restaurant reviewer for the Star Tribune (Rick and I aren’t close personal friends; this dinner for four was a silent…
The restaurant industry has been one of the most prolific users of sale-leaseback financing. Over the last few years, cap rates have been favorable. That means the price the potential tenant gets for their…
It was a long time coming, but the newly refurbished Lexington in St. Paul appears to be worth the wait. The beautiful, old building, once the sipping grounds for St. Paul notables, has been…
I must be asked once a week by a chef or someone looking to invest with them: “What makes a successful chef-driven restaurant?” The reason is we’ve become a country of foodies. Chefs dream…
I love numerous profit centers in restaurants. I also love maximizing the use of the real estate. With the addition of a café concept and a boutique hotel to his high-end Restaurant Alma, award-winning…
There has been a great deal of speculation about the post-election tax policy and when it will, if at all, be implemented. What we would like to do in this article is not just…
It’s ironic that “Red” would be in the name of both of Luke Shimp’s restaurant offerings since Red Cow, and now Red Rabbit, aren’t in the red but smartly in the black. Shimp understands…
A discussion of the financial aspects of the restaurant industry would not be complete without a look at market trends and new market segments. As the model of creating profitable restaurants continues to evolve,…
