Restaurant Finance Archives - Page 7 of 22

Finding opportunities in the midst of chaos

I know this may make me sound like the eternal optimist, but I do believe that there are some good opportunities for the restaurant industry during these difficult times. I’ll outline a few things…

Can I use my insurance coverage for COVID-19?

Question: Can I use my insurance coverage for COVID-19? During these uncertain times, the restaurant and foodservice landscape is evolving quickly, sometimes daily. So what does this mean for the losses incurred by these…

Capital Options for a post-Covid-19 World?

We will emerge from this crisis. Restaurants will reopen. The public is hungry for a return to normalcy and restaurant dining. Let’s discuss some options for reopening your restaurant. With the help of my…

Is crowdfunding in your future?

It’s become more and more common for restaurants to raise capital through crowdfunding. There are two types of approaches to crowdfunding: One is rewards-based, which gives the contributors gift certificates, free food and special…

Dennis Monroe to join panel considering implications of COVID-19 for restaurant industry

Dennis Monroe will join a panel of restaurant finance experts in a webinar presented by Restaurant Finance Monitor on COVID-19 implications for the restaurant industry. The webinar will be moderated by RFM‘s president John…

COVID-19 and Restaurants: How to Leverage Your Lawyers

Excerpted from the article in Restaurant Finance Monitor. See full article here. Obviously, these are tough times for the restaurant industry. It behooves restaurant owners to effectively use their advisors, particularly their accountants and…

Is There Equity Participation in Your Future for Your Key Employees?

Obviously with the cost of labor and the shortage of key management personnel for restaurants, operators need to be creative, particularly in promoting participation in the ownership for key employees to incentivize and develop…

Here are some things to do when (or before) your restaurant runs out of money

Having enough capital and raising enough capital have always been the thorns in the rose-colored glasses of talented chefs who want to start their own restaurants. And now, with so many restaurants closing and…

In world of fake meat, steakhouses still rule

Steakhouses have been around in the U.S. since the mid-1900s and they’ve become a staple of our eating and dining experiences. Every major city has a variety of chain steakhouses, including high-end ones like…

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