Excerpted from the article in Restaurant Finance Monitor. See full article here. Obviously, these are tough times for the restaurant industry. It behooves restaurant owners to effectively use their advisors, particularly their accountants and…
Obviously with the cost of labor and the shortage of key management personnel for restaurants, operators need to be creative, particularly in promoting participation in the ownership for key employees to incentivize and develop…
Having enough capital and raising enough capital have always been the thorns in the rose-colored glasses of talented chefs who want to start their own restaurants. And now, with so many restaurants closing and…
Steakhouses have been around in the U.S. since the mid-1900s and they’ve become a staple of our eating and dining experiences. Every major city has a variety of chain steakhouses, including high-end ones like…
Participants in the restaurant industry have always faced the dilemma of whether to own or lease real estate. Financial buyers prefer leasing real estate, because they don’t want to tie up capital. Owner/operators trend…
It’s not uncommon for restaurants to have some kind of retail component, but in the past these retail endeavors offered products related to the restaurant, such as sauces or frozen pizzas, or items leveraging…
It’s not uncommon for restaurants to have a retail component. Normally these retail endeavors offer products related to the restaurant, such as sauces or frozen pizzas, or items leveraging the restaurant’s name. A more…
Food delivery can be EXPENSIVE! Restaurant operators are all too familiar with increasing costs and shrinking margins. Don’t let delivery drain your bottom line. Don’t be afraid to innovate. For example, there are ongoing…
While many businesses have taken advantage of Employee Stock Ownership Plans (ESOPs) for employee incentives and buyouts, there are very few to be implemented in the restaurant industry. They have been deemed difficult to…
