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…
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…
Over the years of practicing law, I’ve been assigned the job by my clients to deliver problematic news to their bankers or investors. This experience has taught me some key insights into how to…
More than almost any other sector, the restaurant industry is plagued with ever-changing issues concerning employee compensation, and yet this issue is one of the keys to a successful restaurant. So, it’s not surprising…
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…
