The list of what we’ve learned over the last six months in terms of best practices for restaurant operators could be 20 to 30 items, but here are a few key ones: 1. Landlord…
If it wasn’t enough to continue dealing with COVID, now the foodservice industry has additional challenges of uncertainty and disturbances in downtown Minneapolis and other retail areas. Here are some ideas on how to…
Dennis Monroe is quoted in the recent Restaurant Business online article “As Financing Dries Up, Companies Turn to Crowdfunding.” The article suggests that as traditional funding sources like banks and large investors are pulling…
It’s never easy to raise money in the restaurant industry. Yes, there’s been a window for a number of years where we’ve seen private equity, both funds and individuals, investing in promising deals. This…
Up to this point, many restaurants have been able to survive due to PPP funds, concessions from landlords, interest-only payments from banks and generous terms from suppliers. However, for many time has run out….
During these tough times for restaurants, there is potential for an adversarial relationship between an operator and his landlords, bank, suppliers, employees and investors. This comes on top of the stress restaurant owners are…
The jury is still out as to what we’ve collectively learned from both the pandemic and the urban disruption as a response to George Floyd’s death while in police custody, but there are some…
“He who doesn’t understand history is deemed to repeat it.” And no one wants to repeat what we’ve all been through—and are still going through. So it’s not too early to reflect on what…
Dennis Monroe is quoted in a recent Star Tribune article discussing the Federal Reserve’s new Main Street Lending Program. Although intended for small to medium-sized businesses, the program is unlikely to attract many borrowers…
