Recently I spoke at a conference to lawyers on the current status of community banking, and it got me thinking about how much things have changed on that front for the restaurant industry. The…
In his monthly Foodservice News column, Dennis Monroe offers a review of St. Paul’s Salt Cellar restaurant. Once again, the review focuses not on the cuisine but on the restaurant’s overall business proposition, assessed…
The April 2015 issue of Foodservice News features the second in the series of Dennis Monroe’s monthly review columns in which he evaluates new Twin Cities restaurants on the basis of their business proposition…
Our guest contributor Marc Cohen is a risk consultant with the Property & Casualty department at Bearence Management Group. All businesses follow the same general principles of insurance, and some of those businesses will…
In our December 2014 newsletter, we outlined the various securities laws considerations for breweries and taprooms looking to raise money through a private placement offering. Now we turn our attention to the mechanics…
With the historic Mayweather-Pacquiao fight just days away, we thought it would be timely to remind our brewpub and taproom clients and friends to make sure they have the proper commercial licenses and…
Much has been written about the pressure on restaurants to contain its labor costs so as to counter the potential impact of the Affordable Health Care Act and the increase in minimum wages in…
For years, John Hamburger and I have expounded on the virtues of real estate ownership and the flexibility it provides. But it seems as if the current market conditions discourage ownership in favor of…
In the March 2015 issue of Foodservice News, Dennis Monroe presents the first in the series of monthly review columns that evaluate Twin Cities restaurants on the basis of their business concept (for additional…
