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…
I seldom say the current topic is so important that it affects almost everyone who owns or has an interest in restaurants. But since most restaurants are set up as an LLC, that’s our…
When I meet with a new client, I always ask, “What’s your exit strategy?” Usually, they’re focused on growing, and then will make a decision as to an exit later. Early in the growth…
Full disclosure: I’m not an employment lawyer. I’m a tax attorney and have worked with restaurants for 45 years. I’m also a restaurant owner and once took time off from practicing law to be…
Let’s continue a discussion we’ve debated in the Monitor for years: owning versus leasing real estate. Key Reasons for Owning Real Estate: 1. Flexibility: The benefit of owning real estate, as we saw during…
There is no one answer on the best way to finance a restaurant acquisition or fund new unit development, or even financing real estate. There is no secret or magic wand, just a lot…
