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,…
After taking advantage of targeted government programs, offered as lifelines in a drifting economic sea, the restaurant industry now heads for shore, but with a few extra passengers on board. With Main Street loans,…
Last month I wrote about important issues to consider going forward from a financial standpoint. This month, I’ll focus on seven non-financial items I think we learned from the pandemic that we should take…
The pandemic may be starting to be in our rearview mirror, but don’t relax yet. There are still loose ends to attend to. Here are some actions that you need to be thinking of…
We are all anxious to get our restaurants reopened. And therefore, we are all anxious to come up with new ideas to attract back our customers and attract new ones. But keep in mind…
Working through the pandemic and watching the ups and downs of the financing world, I saw obvious winners and losers. The QSR world, particularly with drive-thrus, along with those with effcient takeout and delivery,…
As I’ve written about many times, but bears repeating: There are a number of government programs, grants and other help that have provided cash for the restaurant industry, particularly the independent restaurant owners who…
