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…
A lot has been written and discussed about tried-and-true concepts for incentivizing employees as it relates to their participation in the growth and increased value of the company. But, there are also some new…
Monroe Moxness Berg’s John Remakel recently facilitated an engaging discussion on financing sources for restaurant businesses at the 2025 Restaurant Finance and Development Conference (RFDC), which took place November 10-12 in Las Vegas. The…
I don’t know if there will be a recession, nor if there will be a broad move by banks to deal with risky loans. But I do know there’s enough uncertainty to create a…
The One Big Beautiful Bill provides some extensions of old law and some new items that especially help the restaurant community. Here are some of the key provisions: Section 168 Bonus Depreciation Deduction The…
