That’s the question that’s been debated for years especially during periods of high interest rates when capital is expensive. Yes, restaurant operators should work on growing operations rather than tying up capital in real…
If you read my article last month, you gained a sense of how market value is currently being viewed. To build on that discussion, we must address a key question: What metrics should owners…
In the almost-50 years I’ve been involved as a lawyer in the restaurant world, I’ve never seen a period where there’s been so much uncertainty regarding valuations. The current marketplace is unpredictable and concepts…
Monroe Moxness Berg attorney Chris Mumm will serve as a panelist in a webinar produced by GBQ titled, “From Kitchen to Close: Navigating Restaurant M&A in Today’s Market Webinar”. This webinar will provide restaurant…
A problem for many multi-unit concepts that have achieved opening a significant number of stores is navigating through the phase of becoming a tired concept and losing customer counts. Staying ahead of consumer trends…
I made my first investment in restaurants as a young lawyer with no money. My contribution was some legal fees and a small amount of cash. The restaurant stayed around for 10 years and…
Restaurateurs like Danny Meyer, Cameron Mitchell, Richard Melman, Phil Roberts and Scott Harris have one thing in common: They’ve all done a great job of creating concepts. Their concepts have been in multiple sectors,…
Most of us start the new year with some personal resolutions. Businesses, however, don’t need resolutions, but rather concrete plans and ideas. Here are six things I recommend you focus on in 2026 to…
The restaurant industry, particularly companies that own multiple units of concepts, know the significant importance of having real time, unit-level financial information. There has been various software developed and other common approaches, in most…
