I really don’t want to write another article about what we learned from the pandemic, you probably don’t want to read one. But, I would be remiss if I didn’t point out a few…
While revenue is still the biggest issue affecting the restaurant industry, recruiting, securing and retaining employees are all tied for second place. To be considered an employer of choice, restaurant owners need to use…
Let’s start with the obvious, but often overlooked: Controlling your real estate in some form of ownership, especially in today’s restaurant market, is preferable to leasing. Control gives you the option of converting your…
Two words come to mind for the anatomy of a deal the last few years: flexibility and creativity. Those two words were the hallmark of deals completed during the height of the pandemic and…
As we start the new year, I’ve been receiving a lot of questions about how companies can differentiate themselves in compensation planning. This afternoon I’ll be presenting a series of creative techniques to the…
If it’s December, that means I’m thinking and writing about yearend tax planning. Being a tax lawyer, it is always one of my most enjoyable articles to write. This year, however, is the hardest…
At the recent Restaurant Finance & Development Conference, I had the good fortune of moderating a real estate panel with three experts: Victor Calanog, a Moody’s economist renowned in the real estate sector; Glen…
When clients and fellow restaurateurs ask what their restaurant is worth, my general reply is that it’s worth a multiple of your cash flow, or EBITDA (earnings before interest, taxes, depreciation and amortization). Next,…
After taking advantage of targeted government programs, offered as lifelines in a drifting economic sea, the restaurant industry now heads for shore, but with a few extra passengers on board. With Main Street loans,…
