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,…
(The following article was published in the January/February 2017 issue of Proof, a magazine published by the Minnesota Licensed Beverage Association) During the last several years, hundreds of Minnesota businesses have fallen victim to…
At first glance, the beautiful new McKinney Roe may not be a bean counter’s dream, but it has a lot going for it that doesn’t take a spreadsheet to uncover. While those of us…
2016 was an interesting year in restaurant finance. All the year’s action—the growing impact of activist shareholders, changes at the SBA franchise registry, the overall beating in casual dining’s performance and yet, new finance…
It’s not often you can walk into a restaurant and instantly know it’s going to be a success. Erik the Red, developed by Erik Forsberg out of the old Hubert’s space in what is…
Talking with Chef Paul Lynch of the Urbana Craeft Kitchen & Market in the Hyatt Regency near Mall of America made the whole restaurant come alive for me. His version of a three-in-one concept…
