One thing I’ve seen over many years in the restaurant industry are concepts that never quite live up to their potential. Maybe it didn’t work from the beginning or stopped working over time. It…
Last month I suggested you should keep all your intellectual property (IP) in a separate entity. The primary reason is asset protection, but it also gives you flexibility as to taxable income as well…
One thing I’m frequently asked is “How do I structure my restaurant company?” Most people asking the question either already have multiple units or intend to follow a multi-unit growth plan. If your goal…
We’ve seen the cost of a new restaurant, whether it’s QSR, fast-causal or casual dining, go up dramatically. The price per square foot, along with start-up costs, require concepts to have high volumes or…
One of the biggest decisions you’ll make as a restaurant owner is your choice of a bank. I have touted the value of investors and equity for years, but, the real source of funding…
When I meet with a new client, I always ask, “What’s your exit strategy?” Usually, they’re focused on growing, and then will make a decision as to an exit later. Early in the growth…
Full disclosure: I’m not an employment lawyer. I’m a tax attorney and have worked with restaurants for 45 years. I’m also a restaurant owner and once took time off from practicing law to be…
Let’s continue a discussion we’ve debated in the Monitor for years: owning versus leasing real estate. Key Reasons for Owning Real Estate: 1. Flexibility: The benefit of owning real estate, as we saw during…
There is no one answer on the best way to finance a restaurant acquisition or fund new unit development, or even financing real estate. There is no secret or magic wand, just a lot…
