Restaurant Finance Archives - Page 14 of 24

Dennis Monroe to Moderate Panel on Successful Restaurant Delivery Operations at the Inaugural Food on Demand Conference

Dennis Monroe will moderate a panel “Case Studies from Successful Delivery Operators” at the inaugural Food on Demand Conference at the Renaissance Dallas at Plano Legacy West, March 19-20. The panel will address the…

Dennis Monroe Comments in QSR on VC Funding for Early-Stage Restaurant Concepts

An article “Is Venture Capital Right for Your Restaurant Concept?” in the February issue of QSR, quotes comments from Dennis Monroe, discussing what he sees as an increasing interest on the part of venture…

Martina: Taking over someone else’s place can be challenging until you make it your space

There are a few chefs in town with the ability to take over an existing restaurant space that didn’t hit its numbers and turn it around. Obviously, the master in this town is Kim…

The Right Way To Do Refranchising

Over the years, our firm has been involved in many refranchising programs and seen both good and bad approaches. One of the most problematic programs was the Applebee’s refranchising, which was initiated to pay…

Intellectual Property: Opening Up New Sources of Capital

Strong branding allows successful restaurants to rise above the fray, remain recognizable in a crowded field of competitors and resonate with loyal customers. The essential elements of a strong brand include not only a…

Nolo’s Kitchen: Experienced restaurateurs bring three dayparts and a fun basement bar to the North Loop

When you walk up to Nolo’s Kitchen and Bar in Minneapolis’ North Loop, you’re struck with the history attached to the building. It started out as a stately Maytag appliance store, then became a…

Making Money With Your Employees

In last month’s issue, when considering the employment issues likely to arise for restaurant operators, we discussed ways to avoid costs and minimize your losses. Now, let’s look at a few ideas that can…

Rebirthing Icons: Two experienced restaurateurs tackle the age-old questions: Why you? Why now? Why there?

What makes a restaurant operator think he or she can succeed in a space where others may have had a good run, but then closed their doors? Sometimes it’s the previous operator’s failings, sometimes…

Saving Money on Employment Matters

Employment law is nuanced, and contains many pitfalls and traps for the unwary. The purpose of this article is not to discuss all of the intricate details of the law but to focus on…

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