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…
Franchisees are always on the lookout for new opportunities. Sometimes deciding which new restaurant concepts are strong opportunities for expansion is like spinning a roulette wheel and hoping your number lands. Not all new…
Lately, we’ve seen a growth in the number of restaurant companies either getting ready or already actively involved in the process refinancing their senior debt. There has been some hesitation due to interest rates…
