I have seen everything from a salsa and chip kiosk in Iowa to a 20,000-square-foot casual dining jungle. Yet the appetite for new, potentially lucrative restaurant concepts seems inexhaustible. In today’s market, with all…
The year 2013 was a busy year for restaurant deals that ended with a flurry of transactions in the public and private markets and the entire franchise industry. The year also included a significant…
The public finance markets are again open to emerging restaurant concepts. This is due to the supply of capital, the desire of investors to invest in high growth and the liberalization of securities. The…
The one consistent issue in the restaurant industry is the inability of small, start-up or emerging restaurant companies to find a source of early-stage financing, particularly equity capital. Further, it is rare for an…
The restaurant community has recently embraced a unique tool to secure additional capital for restaurant development. Restaurant owners who have proven concepts and need to develop are taking advantage of the EB-5 Program, also…
by Dennis Monroe from Restaurant Finance Monitor, August 16, 2013 Download article One of the big issues for restaurants trying to secure financing is the problem of having negative equity on the balance sheet….
Access to financing for new restaurant ventures may be easing after the freeze that followed the Great Recession; but, as Dennis Monroe tells QSR magazine, lenders remain risk-averse. “If you’re an established operator, it’s…
Dennis Monroe‘s comments on the advantages of sale-leasebacks and private placements as funding options for early-unit franchisees appear in the article “How to Help Small Franchisees Get Financed” in the May issue of Restaurant…
The number of outside investors teaming up with good operators to buy into franchise systems is proliferating of late. In particular, private equity has served as the funding for consolidation of franchisee units and…
