The restaurant industry has been one of the most prolific users of sale-leaseback financing. Over the last few years, cap rates have been favorable. That means the price the potential tenant gets for their…
It was a long time coming, but the newly refurbished Lexington in St. Paul appears to be worth the wait. The beautiful, old building, once the sipping grounds for St. Paul notables, has been…
I must be asked once a week by a chef or someone looking to invest with them: “What makes a successful chef-driven restaurant?” The reason is we’ve become a country of foodies. Chefs dream…
How do restaurateurs convince bankers that they aren’t risky businesses? Are there well-heeled investors out there who might fund a talented chef’s dream of owning a restaurant? Dennis Monroe will be among the panelists…
I love numerous profit centers in restaurants. I also love maximizing the use of the real estate. With the addition of a café concept and a boutique hotel to his high-end Restaurant Alma, award-winning…
In an interview with the Minneapolis/St.Paul Business Journal, Dennis Monroe talks about restaurant investing and the principles he relies on to gauge a restaurant’s potential for business success. He also discusses current restaurant trends…
There has been a great deal of speculation about the post-election tax policy and when it will, if at all, be implemented. What we would like to do in this article is not just…
It’s ironic that “Red” would be in the name of both of Luke Shimp’s restaurant offerings since Red Cow, and now Red Rabbit, aren’t in the red but smartly in the black. Shimp understands…
A discussion of the financial aspects of the restaurant industry would not be complete without a look at market trends and new market segments. As the model of creating profitable restaurants continues to evolve,…
