A tomato grown from a seed with a history of being passed down through generations becomes an heirloom tomato with an unusual shape and a wonderful taste. Recent visits to the aptly named Heirloom…
You know the old adage “How do you make a million dollars in the restaurant industry? You start out with two million.” It may not apply in today’s more thoughtful restaurant business environment, but…
Each month in Foodservice News, Dennis Monroe reviews a new restaurant’s business proposition, based on his years as a business attorney and former CEO of a local multi-concept restaurant company. In his February 2016…
The year 2015 was not a terribly monumental 12 months for new financing ideas. Instead, it was an overall dynamic market, a continuation of current trends and an acceleration of competition because of the…
Restaurant owners constantly need to evolve their concepts and update their facilities. Owners are aware of this fact and accept this as part of ongoing success. I wish the same could be said about…
No one could be sadder than I am about the recent closures of three fine-dining restaurants in Minneapolis. Not only was I a frequent and extremely satisfied guest over the years, but I also…
Equipment leasing was one of the earliest forms of financing for restaurants, used typically to fund furniture, fixtures, equipment and, at times, leaseholds. I got involved in franchise and restaurant finance in 1980, and…
This is the last in a series of three articles examining the reasons why lenders and investors like the restaurant industry. The first article was about equity investors, drawing insight from three private equity…
In October’s Foodservice News, Dennis Monroe reviews Nighthawks Diner, opened recently by the creator of the North Loop’s successful restaurant Haute Dish. Assessment of Nighthawks Diner’s overall business proposition leads Dennis to conclude that…
