Recently I’ve become interested in the evolution, or lack thereof, of using a franchise business model for growth and expansion versus other types of business models like licensing, corporate-store development or partnerships. These strategies…
In a recent article in a Minneapolis newspaper, a reporter asked a long-time restaurateur who was closing his restaurant the reason he was doing so. The restaurateur responded it wasn’t from a lack of…
One thing I’ve seen over many years in the restaurant industry are concepts that never quite live up to their potential. Maybe it didn’t work from the beginning or stopped working over time. It…
Last month I suggested you should keep all your intellectual property (IP) in a separate entity. The primary reason is asset protection, but it also gives you flexibility as to taxable income as well…
One thing I’m frequently asked is “How do I structure my restaurant company?” Most people asking the question either already have multiple units or intend to follow a multi-unit growth plan. If your goal…
We’ve seen the cost of a new restaurant, whether it’s QSR, fast-causal or casual dining, go up dramatically. The price per square foot, along with start-up costs, require concepts to have high volumes or…
One of the biggest decisions you’ll make as a restaurant owner is your choice of a bank. I have touted the value of investors and equity for years, but, the real source of funding…
Conversations at the recent Restaurant Finance & Development Conference made it clear that the overall costs of restaurant operations have gone up dramatically, especially real estate expenses. Whether it’s a new location or your…
One of the highlights of the 2024 Restaurant Finance & Development Conference (November 11-13, 2024) was the Monroe Moxness Berg Success Breakfast! MMB’s Dennis Monroe interviewed Greg Flynn – CEO of Flynn Group, the…
