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,…
At first glance, the beautiful new McKinney Roe may not be a bean counter’s dream, but it has a lot going for it that doesn’t take a spreadsheet to uncover. While those of us…
2016 was an interesting year in restaurant finance. All the year’s action—the growing impact of activist shareholders, changes at the SBA franchise registry, the overall beating in casual dining’s performance and yet, new finance…
