I am often asked what is the best legal structure for a multiunit operator. The answer can vary in a number of ways, especially if you have more than one concept which can necessitate…
I really don’t want to write another article about what we learned from the pandemic, you probably don’t want to read one. But, I would be remiss if I didn’t point out a few…
While revenue is still the biggest issue affecting the restaurant industry, recruiting, securing and retaining employees are all tied for second place. To be considered an employer of choice, restaurant owners need to use…
Let’s start with the obvious, but often overlooked: Controlling your real estate in some form of ownership, especially in today’s restaurant market, is preferable to leasing. Control gives you the option of converting your…
Two words come to mind for the anatomy of a deal the last few years: flexibility and creativity. Those two words were the hallmark of deals completed during the height of the pandemic and…
If it’s December, that means I’m thinking and writing about yearend tax planning. Being a tax lawyer, it is always one of my most enjoyable articles to write. This year, however, is the hardest…
At the recent Restaurant Finance & Development Conference, I had the good fortune of moderating a real estate panel with three experts: Victor Calanog, a Moody’s economist renowned in the real estate sector; Glen…
Dennis Monroe recently wrote a four-part series of articles that appeared in the Star Tribune about the franchise process. He offers advice on becoming a franchisee, the best way to get financing for a…
When clients and fellow restaurateurs ask what their restaurant is worth, my general reply is that it’s worth a multiple of your cash flow, or EBITDA (earnings before interest, taxes, depreciation and amortization). Next,…
