Advice for Buying a Restaurant and Selling a Restaurant

The Restaurant Brokers interview Jim Sullivan of Sullivision!

Posted by WSR Operations on Aug 28, 2015 12:16:00 PM

August 28th, 2015 – The Restaurant Brokers, Eric and Robin Gagnon, are joined this week on their national restaurant radio show, We Sell Restaurants, by Jim Sullivan, CEO and Founder of Sullivision.com, “the foodservice and retail industry's #1 resource for results-driven training tools and  programs.” Jim is well-known as a brand-builder, motivator, trend-spotter and problem-solver.

Jim Sullivan, CEO and Founder of Sullivision.com joins We Sell Restaurants on their restaurant radio show this week.  Jim is well-known as a brand-builder, motivator, trend-spotter and problem-solver and his firm, Sullivision is “the foodservice and retail industry's #1 resource for results-driven training tools and  programs.”

He has been a guest on CNN, NBC, ABC, Fox News, the Food Network and now, the We Sell Restaurants Radio Show.  Sullivan has shared his insights on strengthening leadership, performance and profitability in the Wall Street Journal, New York Times, USA Today, Fast Company, and Inc. 

Sullivan brings his knowledge to the airwaves when the Restaurant Brokers ask him questions that get to the heart of the restaurant industry.  According to Jim, “Service is our invisible product.  Good service can save a bad meal but a good meal can’t save good service.”  When asked why some brands or franchises grow and others don’t, he tells the radio audience that it can be attributed to three things. The first is focus.  In Jim’s words, restaurant operators should “Focus on what you can control, not what you can’t control.”  He cites a “lack of scalable, effective systems” as a second reason brands don’t grow and thirdly he references, “lack of capital.”

In an industry where Jim says, “there are more ways to lose money than to make money” he recommends training people daily with pre-shift meetings.  According to this training guru, a short one or two minute info nugget provided daily on a single topic is more easily retained and built upon than taking the staff off the floor for lengthy training classes. 

The Restaurant Brokers wrap up this week’s restaurant radio show with their trademark Restaurant Reality Segment where they reinforce that training “doesn’t’ have to be expensive.”  Never one to mince words in the Restaurant Reality segment, the Restaurant Brokers tell their audience that when it comes to training, “If you look at this as an expense, you’re doomed.  It’s an investment in a long term gain.” 

Tune in this weekend for an insightful interview with Eric and Robin Gagnon and We Sell Restaurants as they Satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success on GLN the Good Living Network next week, Monday at 2pm EST, Tuesday at 9PM EST and Thursday at 3PM EST.

This Week’s Guest:

CEO and Founder of Sullivision:

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Jim Sullivan, CEO and Founder of Sullivision.com, is a veteran of over 20 years in the hospitality and retail industries. He’s worked for and with companies as distinct as Walt Disney Company, Target, McDonald’s, Apple, and Starbucks.  He’s the author of two books that have sold over 400,000 copies worldwide, including the best-sellers Fundamentals: 9 Ways to Be Brilliant at the Basics and Multi Unit Leadership: The 7 Stages of Building High-Performing Partnerships and Teams.  His DVDs called Jumpstart! The Art of Effective Pre-Shift Meetings and The Shift: are being used in over 30,000 restaurants worldwide.  

Jim is an award-winning restaurant operator, a visiting professor at Penn State University, Purdue, the University of Delaware, Cal Poly and the Culinary Institute of America. Sullivision.com has offices in Denver, Appleton, Wisconsin and London. You can reach Jim by visiting www.sullivision.com

About We Sell Restaurants

We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants for sale, leasing a restaurant and franchise restaurant resales.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge and unmatched service. They can be found online at www.wesellrestaurants.com.  The We Sell Restaurant radio show airs on GLN the Good Living Network next week, Monday at 2pm EST, Tuesday at 9PM EST and Thursday at 3PM EST.  We Sell Restaurants is franchising nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.

The Restaurant Brokers Interview First Watch and Flying Biscuit!

Posted by Robin Gagnon on Aug 21, 2015 5:39:15 PM

August 22nd, 2015 – The Restaurant Brokers, Eric and Robin Gagnon, are joined on their weekly radio show by First Watch The Daytime Café and Flying Biscuit Café to talk breakfast concepts - one of the hottest day parts today in the restaurant industry!
 
This week Eric and Robin are talking to restaurant operators that are breaking eggs and cooking up both omelets and profits! That’s right they’ve got two industry leaders with a pulse on the hottest breakfast menu trends and we’re EGGcited to let you listen in on the fun. They’ll talk about what “deskfast” is, how Flying Biscuit café is staying ahead in the “Year of the Yolk” and what golfing has to do with how First Watch came to be.
 
Breakfast is on the rise, especially with fast-food chains, McDonald’s has been serving breakfast for years and Taco Bell recently launched their breakfast menu and it has boomed. Is fast-food breakfast just a competition between fast-food chains or is it negatively affecting restaurants like First Watch and Flying Biscuit sales? Actually, one of our guests say they love that Taco Bell has started serving breakfast. “I want to send Taco Bell a thank you note!”
 
According to some recent research 69 percent of those who eat any breakfast foods during the week consider low cholesterol or heart healthy claims important when selecting food. So what about healthy dining? What are these restaurants doing to bring in and satisfy those people? For the Flying Biscuit they’re offering alternatives like turkey bacon and fresh fruit. For First Watch they’re offering a Gluten-Free Guide, Quinoa Bowls and they don’t charge extra for healthy substitutes. “We don’t penalize people for eating healthy.”
 
So what are the challenges for Fresh Watch only being open from 7am to 2:30 pm? What are the challenges for Flying Biscuit serving breakfast from 7am to 10 pm?  What are these restaurants doing to serve their community? What advice are they giving to would-be restaurateurs? Could this be the right concept for you? Tune in this weekend for answers to these questions and more with Eric and Robin Gagnon as they Satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success on GLN the Good Living Network next week, Monday at 2pm EST, Tuesday at 9PM EST and Thursday at 3PM EST.  
This Week’s Guests:
 
Chief Marketing Officer of First Watch Chris Tomasso: 

 
firstwatch-1Chris Tomasso. Mr Tomasso is a seasoned marketing and branding professional with more than 20 years’ experience guiding some of the most well-known brands in the restaurant and entertainment industries.
 
First Watch begins each morning at the crack of dawn, slicing fresh fruits and vegetables, baking muffins and whipping up their French toast batter from scratch. Everything is made to order, and freshness is never compromised. They don’t use heat lamps or deep fryers First Watch uses only the finest ingredients possible for the freshest taste around.
 
President and Co-Founder of Flying Biscuit Daryl Dollinger: 

 
Daryl Dollinger Since 2007, has been the president and co-founder of Big Game Brands (formerly Raving Brands), which includes The Flying Biscuit Café where on an average week close to 5 thousand biscuits are being baked, per location.Flying_Biscuit_Round_Logo-1
 
As the head of the company, he oversees functions including franchisee marketing, sourcing and qualification, sales and recruiting, franchisee relations, franchise training and operations, real estate, legal, finance and general administration. Dollinger is the key player on the management team since the company's inception five years ago. He works with a diverse team of eight individuals who assist in the management of the enterprise.   Prior to his time with the company, Dollinger was involved in all facets of restaurant management with companies such as ARAMARK and Einstein’s Bagels. He is a member of the International Franchise Association (IFA) and the International Council of Shopping Centers (ICSC).

About We Sell Restaurants
 
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resales.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge and unmatched service. They can be found online at www.wesellrestaurants.com.  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.

Topics: restaurants for sale

Restaurant Brokers Interview SouthernArt, Peppermill Resort Spa Casino & Caesars Palace's FIZZ

Posted by Robin Gagnon on Aug 14, 2015 5:37:25 PM

August 14th, 2015 – The Restaurant Brokers, Eric and Robin Gagnon, are joined on their weekly radio show by Southern Art, Peppermill Resort Spa Casino, and FIZZ to talk about operating and investing in restaurants within hotels and casinos.
 
Some restaurants are out in the open for everyone to see and others are hidden gems. This week Eric and Robin are talking about the hidden gems, restaurants in nontraditional locations like hotels and casinos. They’ll talk about what Sir Elton John’s relationship with Caesars Palace’s FIZZ champagne lounge is, what celebrities are going in and out of Peppermill and why Oprah’s former chef Art Smith’s restaurant Southern Art is making InterContinental Buckhead Atlanta a hotspot.
 
What are the positives?  Are there any challenges?  Answers to both of these questions seem to be the same! “Employees are the largest assets.” “Getting the right employees is the biggest challenge.” Multiple shareholders can be another challenge, but did you know Peppermill has internal control of all their restaurants? It’s true!
 
So, does the restaurant drive the casino and hotel business or does the hotel and casino drive the restaurant business? For Southern Art, Jason Deville shares his view, “For us it works both ways...for certain, restaurants and bars sell hotel rooms. We hear quite often that people come to stay at our hotel because they want to dine in Oprah’s chef’s restaurant.”
 
Tune in this weekend to hear more from our panel and learn how and why you should invest in a nontraditionally located restaurant, how to survive the internal competition, the steps to take before taking part in this type of commitment and more! Join Eric and Robin Gagnon as they Satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success next week on the GLN the Good Living Network, Monday at 2pm EST, Tuesday at 9PM EST and Thursday at 3PM EST. 
 
This Week’s Guests:
 
Director of Food and Beverage InterContinental Buckhead/Southern Art Jason Deville: 
 
Southern_Art_logo-2Jason Deville is a results driven food and beverage professional who always finds a way to get the job done. Deville also has a firm belief in educating employees and developing leaders. He says doing so has helped him build successful supervisory and management teams. Jason describes himself as always excited by a challenge and thriving best in fast-paced, high-pressure environments. He likes to deliver results while staying focused on the bottom line.
 
Peppermill Resort Spa Casino’s Jim Moritz:

Jim-Moritz-1Jim Moritz is the Assistant General Manager received his B.S. from University of Nevada, Reno and has been with Peppermill since 1978 when he started as a busboy. With hard work and dedication he climbed the ladder working various front and back of the house positions, from quick service to fine dining. Mr. Moritz has also been Director of Resort Operations and Director of Food and Beverage where he was responsible for 10 restaurants, 16 bars and lounges, banquets and a night club.


  
Owner of FIZZ Las Vegas Michael Greco:

Michael’s journey began in 2004 as the first employee of the renowned Body English, a multi-million dollar nightclub at the Hard Rock Hotel in which Greco spearheaded the conceptualization, design and opening. From night to day, Greco is also responsible for changing the face of daytime entertainment in Las Vegas with the creation of Rehab, the Sunday pool party at the Hard Rock Hotel.
 
With a vast amount of celebrity connections, Greco joined Palms Casino Resort in 2009 to work directly with George Maloof in an effort to keep the brand on the cutting edge. As the Vice President of Entertainment his highlights include signing both Mariah Carey and Matt Goss to their first Las Vegas residencies.
 
Greco’s most recent accomplishment came with the exciting late 2013 opening of FIZZ Las Vegas. The multi-million dollar project is a collaboration with business partner Steven Kennedy and global entrepreneur David Furnish.
 
About We Sell Restaurants
 
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resales.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge and unmatched service. They can be found online at www.wesellrestaurants.com.  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.

Topics: restaurants for sale

Restaurant to Retail! A Radio Show with the Restaurant Brokers

Posted by Robin Gagnon on Aug 7, 2015 3:58:43 PM

August 07th, 2015  – The Restaurant Brokers, Eric and Robin Gagnon, are talking to restauranteurs who took their product out of the store and onto the grocery store shelf! They are joined on their weekly radio show by the CEO and president of Atlanta Bread Company, CEO of The Chef Shelf, and CEO and chef of Davio’s Nothern Italian Steakhouse/Davio’s Frozen Food.

This week Eric and Robin are talking to panelists who know all about taking a business from “Restaurant to Retail.”  Have you got that secret sauce everyone’s raving about and you’re looking to take it to supermarket shelves across the nation? Well, tune in to GLN the Good Living Network next week, Monday at 2pm EST, Tuesday at 9PM EST and Thursday at 3PM EST.  These panelists have figured out how to successfully monetize their product through alternate distribution channels.  They are sharing their tips for success with listeners. .

Don’t miss it because these CEOs aren’t holding back! They all agree that while success may not happen quickly, there is, according to at least one of these experts there is “great demand for brands to be in supermarkets.”  They all agree it can be harder than you think to move your restaurant offerings onto restaurant shelves since as one guest puts it, “You don’t go to Costco overnight.” 

What are some of the challenges? Steve DiFillipo of Davio’s distributes his frozen food brand in more than 3,000 outlets nationwide and says, “Don’t think you’ll get restaurant markups!”  Other advice from this panel, “When going from restaurant to retail your brand has to be consistent with the supermarket’s brand and you have to be realistic.  Lastly, pick and choose your items to put forward at retail.  As these experts tell us, “Don’t think you can do everything on your menu.”

Atlanta Bread President Jerry Couvaras has developed a 140,000 square foot bakery facility that turns out 52,000 muffins an hour on just one line.  He is adamant that quality control can set you apart saying, “Quality, quality, quality (is) the point of difference” He adds that the bakery distribution side of the business is a benefit for his franchisees.  It allows his total brand to benefit from a large Research and Development chef team, ultimately helping both the retail store (franchise units) as well as sales in outside retailers.  

Chef Shelf owner Tanner Agar says you can and should start small saying, “It can be lucrative and a lot of fun…It’s so important the product represents them.” 

Tune in to get more details and advice like what trust has to do with going into retail and the real key to branding a product. How long should it take to start seeing your product in stores? Who should you be selling to? Is retail right for you and your brand? Join the restaurant brokers and find out the answer to these questions and more!

This Week’s Guests:

CEO and president of Atlanta Bread Company Jerry Couvaras: 

Jerry is a strategist, a visionary, and a leader.  His early career success in South Africa saw him thrive in investment banking, where he gained invaluable internal exposure in a wealth of industries. This afforded him limitless opportunities once here in the US. Upon making Atlanta his home some twenty years ago, he saw a sandwich chain as a smart early investment not for what it was, but for what it could be, and he soon capitalized on the company’s expansion potential to set new standards in the market. Recognition for such initiatives came rapidly. In 2003, he was a finalist for Ernst & Young’s Southeast Businessman of the Year. Today, Bake One and Atlanta Bread develop and supply new product innovation for 

atlanta-bread

some of the largest global customers based here in the US, while exporting to fifteen countries worldwide. Jerry continues to stand as a model of success. He’s been a guest speaker at recognized establishments and featured in high-profile business publications, including Donald Trump’s The Way to The Top.
 He graciously serves as a Trustee of Woodruff Arts Center, and sits on the Boards of Directors with The Hirsch Academy, FOCUS (Families of Children Under Stress), and Concorde Fire Soccer Club.

 
Chef and CEO of Davio’s Northern Italian Steakhouse/Davio’s Frozen Food Steve DiFillipo:
Steve is a chef, owner, restauranteur and author. His Davio’s brand is in Atlanta, Boston, Philadelphia, and Foxborough, Maine. This consummate restauranteur and Culinary School graduate has also taken his 

home-steve-1

brand outside these location and into more than 3,000stores including Cosco, Big Y and BJ’S. The Davio’s Frozen Food line of popular Spring Rolls-Philly Cheesesteak Buffalo Chicken, Shrimp Cojita and Chicken 

Parm are in the coolers at stores in more than 40 states across the U.S.Steve is a graduate of Boston University and the Cambridge School of Culinary Arts. He is very involved in the community, serving on several non-proft boards. It all started at the age of 24, Steve purchased an established restaurant called 

Davio’s in Boston’s Back Bay. That was his first in a succession of popular restaurants changing the concept to a Northern Italian Steakhouse.


In 2008 he was inducted into the Massachusetts Restaurant Hall of Fame and in 2014 was awarded Restauranteur of the Year. He is also the author of “It’s All About the Guest: Exceeding Expectations in Business and in Life, the Davio’s Way.”

CEO of The Chef Shelf Tanner Agar:

Logo_JPEGTanner Agar worked as a chef and server in fine dining in Canada, the US, and Spain. While a student at TCU he started The Chef Shelf to help chefs and restaurants package their award winning recipes and connect customers to the flavors they love through products, videos, and recipes. Tanner also hosts a 15 second cooking show on Instagram.


 About We Sell Restaurants

We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resales.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge and unmatched service. They can be found online at www.wesellrestaurants.com.  The firm is expanding nationwide and has offices in Atlanta, Colorado, Tennessee and Florida.

Topics: restaurants for sale

Restaurant Brokers joined by Shark Tank winner How Do You Roll? and others to talk Asian concepts

Posted by Robin Gagnon on Jul 31, 2015 5:38:32 PM

The Restaurant Brokers, Eric and Robin Gagnon, are joined on their weekly radio show by Yuen L.Yung of How Do You Roll?, Randy Murphy of Mama Fu’s and Patty Sriskiew of Natalee Thai.

This week Eric and Robin are focusing on Asian Cuisine! They are interviewing restaurant operators who are serving flavors showing Americans have moved beyond the basic “wok and roll.” The 2014 Culinary Forecast from Nation's Restaurant News shows Southeast Asian cuisine is gaining popularity along with out of the bento box thinking like Asian inspired breakfast items.  You’ll hear from these operators on what is making their concept fresh, different and appealing to consumers. Guest range from Shark Tank winner How Do You Roll? to Mama Fu’s, an Asian brand on the comeback trail.   

What happens when you get a million dollar injection into your business? The restaurant brokers asked How Do You Roll co-founder Yuen Yung this question.  He appeared on ABC’s Shark Tank and left with a cool one million dollars to grow his brand.  According to Yuen, “What you see on TV in eight minutes” is just a portion of the more than 90 minute grilling from the Sharks.   In the case of How Do You Roll, one shark stepped up to put more money in their restaurant chain than any other concept had previously been awarded on the show.

According to the guests working to expand their brand (Mama Fu’s and How Do You Roll?), one challenge facing today’s franchise operator is finding real estate.  The restaurant brokers agree that yes, “everyone is looking for real estate between 1500 and 2000 square feet.”  One response when space is expensive, do less with more.  Mama Fu’s President and CEORandy Murphy says his franchise Asian restaurant chain has figured out how to significantly reduce their square footage and double profits.  

Listen to this week’s show as the restaurant brokers take on Asian Cuisine and all elements ranging from the main ingredients to the customer profile.  Is it possible to build a process around a cuisine as old as history itself?  Yes, says Yuen Yung of How Do You Roll, “To be a sushi chef takes time and training, we’ve found ways to systemize it.”
 
The We Sell Restaurants Radio Show airs each week at 2PM EST Monday, 9PM EST Tuesday, and 3PM EST Thursday on the Good Living Network Radio!  The show is also available for instant download on itunes!

This Week’s Guests:

Co-Founder of How Do You Roll? Yuen L. Young:
Yuen_Retake_1
Yuen L. Yung co-founded the fast-casual sushi dining franchise in 2008 with his brother Peter Yung. Yung’s entrepreneurial spirit has always been evident and after years of being a successful financial advisor, he launched a franchise practice with two partners… but Yung was no stranger to the restaurant industry. As a child he ran the cash register at his parents’ restaurant where he gained valuable experience.
           
Being the first of its kind, How Do You Roll? leads the sushi revolution by offering unique ingredients such as soy wraps, grilled chicken and beef, and seasonal fruits such as strawberries. Those intimidated by raw fish as well as sushi aficionados can find exactly what they want. The fast casual sushi concept appeared on Shark Tank and attracted a million dollar investment from one of the sharks.
 
Yuen sees How Do You Roll? as an opportunity to leave an impression on the world, by making sushi more accessible and creating world peace through cultural fusion. He declared "making the world better, one stomach at a time" as How Do You Roll’s mission.
 
Randy Murphy of Mama Fu’s:

Mr. Murphy began his professional career in High Tech software development and sales as a consultant for PricewaterhouseCoopers, Tivoli Systems and Digital Motorworks.  He also helped to create and build the Business Process Management software company, Lombardi Software that recently sold to IBM.  During this tenure in High Tech, Mr. Murphy also owned and operated a software development and consulting business, Murphy Consulting.  He has a B.A. degree in Economics from The University of Texas, Austin.
After nearly 13 years in High Tech, Mr. Murphy began his transition over to the restaurant business and now has over a decade of restaurant operations and franchise experience.  He has held operational roles at various quick service, fast casual and full service brands, and has held nearly every position from bussing tables to Area Director, and at one point Mama Fus largest franchisee.Randy_Murphy_1-1

Mr. Murphy made the leap from franchisee to franchisor when he and partners acquired the Mama Fu’s Asian House brand in 2008 from Raving Brands out of Atlanta, GA.  Since moving the headquarters to Austin, TX and improving and redefining the brand through 9 corporate owned and operated stores, Mama Fu’s is now actively growing its franchise base once again with 19 total stores operating and nearly 70 units in various stages of development.

Mr. Murphy has brought core operational changes to Mama Fu’s such in-house delivery, Flex Casual dining service (fast casual lunch, full service dinner), and full adoption of technology in all areas of the business from site selection, marketing, mobile apps, consumer ordering and loyalty, social media and staff management.  Since acquiring the brand, unit level revenues have increased by 20 percent while startup costs have decreased by 25 percent, and in 2012 Mama Fu’s was recognized as 13 on the Fastcasual.com Top 100 Movers and Shakers, and was awarded the prestigious NRN Menu Masters, Menu Trendsetter award.   Mama Fu’s focuses on franchising with experienced, multiunit operators and has franchise partners in the system that also currently or have operated brands such as Buffalo Wild Wings, Melting Pot, Wendys, Chilis, McAlisters Deli, Sonic, Egg and I, SmashBurger, and Little Caesars.

Mr. Murphy co founded Murphy Adams Restaurant Group, Inc. with Mark Adams, and is President and CEO of the company and the Mama Fu’s franchise system.  Mama Fu’s is a recognized contributor to many local schools, churches and youth organizations in the Central Texas area through its 9 year old, CORE fundraising program. Mr. Murphy and his wife Rebecca live in Austin, TX with their two children, Charlie and William.  Mr. Murphy spends spare time as a Little League coach and active member of Young Presidents Organization, and enjoys travelling with family, following Longhorn sports, and mountain biking. 

Patty Sriskiew of Natalee Thai:
 
Patty Sriskiew of Natalee Thai Cuisine has had a feature segment on KCAL9 of Los Angeles, California and Natalee Thai has won many awards including the 2013 Argonaut Award for Best Thai in the Best of The Westside awards. Natalee Thai was also awarded the Thai Select Premium Award by Thailand Ministry of Commerce.  Patty_-_NAT_THAI_Headshot_1

This Thai restaurant offers traditional Thai dishes, a pleasant dining atmosphere, and friendly staff. The recipes are prepared with the freshest ingredients and they make use of the fresh local products whenever possible. Also adhering to Asian cultural tradition, all of Natalee Thai’s meals are served "Family Style."

About We Sell Restaurants

We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resales.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge and unmatched service. They can be found online at www.wesellrestaurants.com.  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.

Topics: restaurants for sale

Restaurant Broker Moderates Panel on Taking Your Franchise to the Next Level

Posted by Robin Gagnon on Jul 30, 2015 6:06:05 PM

WFN_July_21_4Restaurant Broker Robin Gagnon of We Sell Restaurants recently served as the moderator for the Women's Franchise Network (WFN) event held in Atlanta on Tuesday, July 21.  The topic of the discussion was "Taking your Franchise to the Next Level."  The event offered a chance for networking and knowledge building among new and existing franchisors as well as those interested in entering the busines. Industry professional in attendance included well known names in the Atlanta franchise industry.

The Small Business Development Center or SBDC formed part of the panel for the night's discussion.  Jeff Paterson and Ted Beveridge discussed the resources of the SBDC which include free business consulting services available to help established and emerging businesses thrive.  According to the two, "assistance can take the form of helping on business plans; marketing strategies; financial analysis; management structure and access to capital."  Christy James from JP Morgan Chase Bank weighed in on the lender side of the equation and discussed the significance of a well written business plan when applying for financing. Franchisors asked the panel questions related to how they might qualify for Minority Owned Business initiatives and support for franchisees that need a "outside resource" to assist in looking at franchisee financial performance. 

The event was held at the former Georgia Pacific Building which is now part of Georgia State University's campus. Atlanta franchisor, Atlanta Bread Company served an extensive menu to the attendees and served as a major sponsor along with Shipe Dosik Law firm, a well known franchise attorney group in the marketplace. 

The Women's Franchise Network - Atlanta Chapter is part of a network of local chapters that are designed to develop relationships with women franchising professionals and to address issues, share ideas and offer solutions related to franchising.  The initiative exists under the umbrella of the International Franchising Association or IFA. The first chapter was launched in May, 2002 in Denver and now includes nearly 20 active markets including Atlanta.  

The panelists for the event included:  

Jeffrey Patterson - SBDC

Jeff has extensive financial industry experience that includes leadership roles in credit administration, commercial lending, operations management, regulatory compliance, and audit administration. His expertise includes loan proposal and business plan preparation, cash flow management, budgeting, and customer satisfaction. He also has brokerage and financial planning training as well as his Commercial Lending Diploma from RMA.

Christy James:  JP Morgan Chase Bank

Christy has worked 17 years in the banking industry which includes managing a team of banking professionals, business banking, lending and community involvement. She has expertise in leading corporate initiatives within the branch, providing quality leadership, analyzing data, relationship acquisition, making product recommendations and evaluating credit. During Christy's career, she has earned many awards and received recognition for outstanding performance. 

TED BEVERIDGE - SBDC

Mr. Beveridge spent six years as a successful small business owner prior to joining the Georgia SBDC Network. He has experience in every facet of small business operations and has developed specific expertise in the food and retail sectors. Mr. Beveridge also spent several years in corporate financial roles and is well-versed in quantitative functions like budgeting, financial planning, pricing, and cash-flow forecasting. Additionally, he spent four years conducting search-and-rescue operations in the United States Coast Guard.

The Executive Leadership Team of the Women's Franchise Network, Atlanta Chapter Include:  

CLARISSA BRADSTOCK

As the CEO of Any Lab Test Now, Clarissa Bradstock is proud to lead the franchisees in their goal of providing an exceptional experience for our customers interested in clinical, toxicology and DNA testing.  In addition, Clarissa is the Vice Chair for the Southeastern Franchise Forum, and on the IFA Women's Franchise Network committee, and the Chair for the Atlanta Chapter of the Women's Franchise Network.   

LAUREN FERNANDEZ

Lauren E. Fernandez is the founder and principal of The Fernandez Company, a consulting & law practice specializing in all aspects of restaurant and franchise development, consumer product development, and brand licensing.   She works with companies in developing new revenue streams in regulated industries, particularly in areas such as franchising, food and drug.   Before forming her own company, she served as the General Counsel for FOCUS Brands, parent company six brands including Cinnabon®, Moe's Southwest Grill® and Auntie Anne's® Pretzels
 
ROBIN GAGNON
Robin Gagnon is the Vice President and Chief Marketing Officer of We Sell Restaurants, the nation's largest restaurant brokerage firm and an emerging franchisor. She specializes in the franchise resale space and has represented dozens of brands including:  Which Wich, Subway, Atlanta Bread, Cinnabon, Burger King, KFC Taco Bell and many more. She is the co-author ofAppetite for Acquisition, a book written for the restaurant industry which was named Best of 2012 by Small Business Book Awards.
ELLEN BOOKMAN

Ellen Bookman is President of Bookman Public Relations, an independent consulting practice, which officially opened in May 2004. A 20+ PR year PR veteran.  Ellen's experience is vast, yet over the last several years has been completely focused on the franchising industry where she is seasoned in multiple disciplines, including brand building, media relations, franchise recruitment and new store openings, presentation development and implementation, strategic consulting, collateral material development, event management, client relations and employee relations.  Ellen serves on the leadership team for the Women's Franchise Network Atlanta Chapter.

DIANN CATTANI

Diann Cattani has been a Supplier to the Franchise Community for years and has vast experience in Franchise initiatives such as Royalty Fee Revenue Assessments, Compliance Audits, Guest Experience Feedback Programs, Market Research, and Online or Digital Marketing Strategies. Currently Diann is an Independent Consultant working with Franchisors to assess needs in specific areas and then incorporating the results into working with Franchisor and Franchisee Clients in developing and implementing sustainable programs designed to drive customers to their business and measure their experience

Topics: restaurants for sale

Top 10 Restaurants for Sale in June 2015

Posted by Robin Gagnon on Jul 27, 2015 10:57:51 AM

The Top ten restaurants for sale last month by the Restaurant Brokers set new records for activity, signed confidentiality agreements and outreach to our expert staff. We measure all activity by the number of times someone contacts us to look at the restaurant for sale listings on our website.  Though the summer months are traditionally slower in the industry for sale, 2015 has broken all records for activity, closings and contacts. 

Our most popular listing this month is this fully equipped restaurant space for lease by restaurant broker Ken Eisenband. This space is located in a gorgeous shopping center located in the heart of Boca Raton. 
Restaurant Space for Lease - Unoccupied & Fully Equipped in Boca Raton
Lease: Expires Sept 28, 2019 plus five year option
Monthly Rent: $5459
Inside Sq. Ft. 2000

Price:$65,000
City:Boca Raton

Our second most popular is another fully equipped location for sale in Florida by We Sell Restaurants franchisee Ke Eisenband.  This pizza shop located in a popular plaza attracts lots of customers on a daily basis. The location has closed down due to a partners' dispute. Take advantage of this opportunity...

Fully Equipped Pizza Shop for Sale on University Dr. in Broward County
Lease: Negotiable
Monthly Rent: $1983
Inside Sq. Ft. 1200
Outside Sq. Ft. 100
Price:$25,000
City:Tamarac

Number three on our list is this beautiful tea house in Roswell's booming Historic District priced only at cost of asset. Built in the 1920s this sandwich shop has great "bones" as the architects say, and is rich with details.
Sandwich Shop for Sale - Tea House in Roswell's Historic District
Lease: 5 year
Monthly Rent: $first year 3675
Inside Sq. Ft. around 1250
Outside Sq. Ft. outdoor patio could be added
Price:$24,900
City:Roswell

The next most popular this month another restaurant space for lease, also in Roswell area. This 2600 sq feet space in Fulton County has a reasonable rent of about $5200 per month. Rent this turnkey location and turn it into any concept! 
Restaurant Space For Lease in Highly Desirable North Fulton-Roswell Area
Lease: will be looking for 5 year lease
Monthly Rent: $asking $19/SF with $5.15 PSF in CAMS = $5232.50 ASKING
Inside Sq. Ft. 2600
Price:$0
City:Roswell


This profitable Mexican restaurant for sale is ranked number 5 on our most popular restaurants. This full-service restaurant has been established for over 11 years and is conveniently located in a popular area of Northeast Atlanta. 
Mexican Restaurant For Sale Profitable With Great Books and Records
Lease: Expires May 31, 2018
Monthly Rent: $3600
Inside Sq. Ft. Approx 1300 SF

Price:$75,000
City:Atlanta


The rent for this Restaurant for Sale is unbelievable for East Cobb at just $900 per month, including everything! The owner is ready to finance with $50,000 down. This one is a great deal!
Fusion Restaurant For Sale East Cobb Owner Financing
Lease: no lease, month to month
Monthly Rent: $900 all in
Inside Sq. Ft. approx 1300
Outside Sq. Ft. 500
Price:$75,000
City:Marietta


Fully equipped pizzeria for sale in Port St Lucie features wood-fired pizzas and a wide selection of gourmet meals.
Beautifully built Pizzeria for Sale in Port St. Lucie
Lease: negotiable
Monthly Rent: $6757.77
Inside Sq. Ft. 2102

Price:$150,000
City:Port St. Lucie


Pizza restaurants for sale are popular this month... This one is located in Pompano Beach is part of a 15 location chain in South Florida that has served the area since the 1960’s. Take over this restaurant established for over 40 years and start making profits!
Pizzeria for Sale in Pompano Beach Part of Multi-Unit Group NO ROYALTIES
Lease: Expires October 31, 2024
Monthly Rent: $2120
Inside Sq. Ft. 1700
Outside Sq. Ft. 300
Price:$29,900
City:Pompano Beach

This Cafe restaurant for sale with delivery option is no longer available but was one of our top listing this past month. 
Cafe Restaurant for Sale in Booming DeKalb County!
Lease: 3 years plus option to renew
Monthly Rent: $850
Inside Sq. Ft. 900

Price:$49,995
City:Decatur

Lastly the restaurant space for lease in downtown Atlanta. This restaurant space situated near major universities and retailers is the perfect location for your new concept.
Restaurant Space for Lease in Atlanta - Near Major Downtown Universities
Lease: To Be Negotiated
Monthly Rent: $4995
Inside Sq. Ft. 2900

Price:$25,000
City:Atlanta

The restaurant brokers see the national trend in contacts for our brokerage firm continuing to explode as we work to provide a superior customer service experience for clients in the market to either buy or sell a restaurant.  The summer of 2015 is shaping up to be a record breaker in sizzling summer heat and sales at We Sell Restaurants. 

Topics: restaurants for sale

Restaurant Brokers Interview Industry leaders on Restaurant Training!

Posted by Robin Gagnon on Jul 24, 2015 6:09:21 PM

July 24, 2015 – The Restaurant Brokers, Eric and Robin Gagnon, are joined on their weekly radio show by Joe Kelly of Talent Served, Kim Zimmerman of Kim Zim Hospitality and Misty Young of Squeeze In Truckee.
 
This week Eric and Robin are questioning a panel filled with successful people about Restaurant Training. Restaurant training can be one of the last things new owners look into, if they look into it at all, but it should be one of the first! Join us as our panel tackles the hard questions and the Restaurant Brokers help you get ready to run the most rewarding operation you can, the right way!
 
How do restaurants train their staff to deliver greatness? How do the best restaurant companies get everyone on the same page when it comes to service? Has training become more affordable for restaurants over the years? Does an investment in training lead to lower turnover and happier employees? How much restaurant training has shifted to video or online training? What does the training of the future look like? Well, Kim Zim can tell you this, it’s not what it used to be.
 
“You can’t use grandma’s training tools, they don’t work anymore!” Kim Zim of Kim Zim hospitality said.

The We Sell Restaurants Radio Show airs each week at 2PM EST Monday, 9PM EST Tuesday, and 3PM EST Thursday on the Good Living Network Radio!  The show is also available for instant download on itunes!
 
This Week’s Guests:
 
Joe Kelly professional recruiter of TalentServed:
 Joe_Kelly_Profile_Picture_1
His firm is made up of hospitality industry veterans with broad experience in operations and corporate human resources with many of the industry's top companies. He helps restaurateurs and understands the real world challenges that hospitality professionals face in their day-to-day work life.  He also grasps what companies are looking for in their future leaders.
 

 

Misty Young chairman of Squeeze In Franchising: 

 
Her firm helps others become owners of a high quality, well known, systematically designed and developed restaurant opportunities. She is co-owner of Squeeze In, a four location restaurant collection based in Reno and Tahoe with a fifth location opening in Northern California in the fall of 2014.Misty_0192-copy_1
 
She's a certified member of the John Maxwell Team, and as a Coach, Speaker and Trainer she serves independent restaurant owners and other small business owners, to help achieve business and personal success.
 
The Author of From Rags to Restaurants: The Secret Recipe to Restaurant Success, describes herself as a high energy restaurant owner, expert with confidence, diligence and tenacity.
 
Misty grew up in a family restaurant where she was introduced to the business. 

Kim “Kim Zim” Zimmerman Florence of Kim Zim Hospitality LLC:

 
She has more than 20 years’ experience delivering award-winning training, operations, leadership development, human resources and branding successes for some of the biggest names in the restaurant and hospitality industry.
 kimzim_1
During her five years with InterContinental Hotels Group as the Brand Service Culture champion Kim helped Hotel Indigo grow from 7 to more than 34 domestic and international properties.
 
Prior to that she served as Director of Training for Ted’s Montana Grill, a national restaurant chain founded by Ted Turner. Kim also worked with DiscoverLink to develop an e-learning training program specializing in skill training, acculturation, and compliance training for the hospitality industry.
 
She is one of only 43 individuals to be certified as a Continuous Improvement Leader, and the only individual to be certified as an instructor, by Atlanta-based The Leadership Institute.
 
Florence has spoken at numerous professional conferences, including the National Restaurant Association. She most recently spoke at the 2011 national conference for the Council of Hotel and Restaurant Trainers (CHART).
 
About WeSellRestaurants
 
WeSellRestaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resales.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge and unmatched service. They can be found online at www.wesellrestaurants.com.  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.

Topics: buying restaurant

Survey Reveals Gap Between Sellers and Brokers. Restaurant Brokers Say....

Posted by Robin Gagnon on Jul 14, 2015 4:59:00 PM

Survey_GapA Recent Biz Buy Sell Survey found big differences between what the Broker and Seller think about the sales process. Is that a realistic picture of the selling process?  The Restaurant Brokers say, "Yes."

Biz Buy Sell, the online marketing engine just completed a new survey of brokers and sellers. The results are not surprising to the restaurant brokers as it seems to underscore that brokers and sellers are not always on the same page.  The survey found that 41% of sellers say their top priority in selling the business is to find "a good buyer fit (focused on the future success of the business)." 41% of Brokers surveyed say their top priority for their seller is "getting the best price."  So which is most important?  Getting the right price or getting the right buyer?  

In this restaurant broker's opinion, it isn't an either - or scenario. Ideally, the restaurant broker and seller forge a relationship and have a common understanding of both the transaction value (pricing and sales price) and the appropriate buyer fit before the marketing begins. One of our favorite questions to ask a seller is, "tell me who the ideal person is for your business?"  We also often volunteer our impression of that "right fit."  For example, some concepts are ideally suited for a chef husband and wife team while others need someone with a corporate background that understands numbers and enjoys dealing with a franchise.  Will they both pay the same for the business?  Maybe, but of competing offers are on the table, your broker should be able to break down both the quantitative and emotional reasons for choosing one over another.   

What is the value of hiring a business broker (or restaurant broker)?  The Bizbuysell survey asked this question and the responses are very different between the seller and the broker.  According to this survey, "brokers are more than twice as likely as owners to believe the primary value of using their services during a business sale is their "effectiveness in getting the owner more money." Sellers, on the other hand, put more emphasis on brokers' networks, with nearly half (47 percent) listing it as the main driver for using a business broker."  In this case, these restaurant brokers agree with the seller.  Our role is to drive traffic and bring our database and network to the table for a deal.  

What does that mean?  Brokers are being hired by the seller for their network and database of buyers but believe they are being hired to get the owner the highest price. Could this affect negotiations?  Absolutely. A broker may dismiss a buyer that doesn't immediately qualify for the purchase without considering that if he's the "right buyer" a seller might entertain something less than the asking price or consider owner financing. 

The survey continued with the finding that a reason for selling is often not fully understood between the seller and the broker. While retirement topped the list for both parties, sellers also admitted that at least 28% of the time, another venture was the reason to list the business.  That's much higher than the estimate by brokers who stated that another venture was only 12% of the reason for selling. 

Why don't businesses sell?  A majority (54%) of the sellers surveyed believe said that less than half of the interested buyers were qualified to buy.  By a four to one margin, business owners over brokers believed there was a lack of qualified buyers.  62% of the brokers surveyed said that over half of the potential buyers are qualified. From the restaurant broker's perspective, this means that communication about qualified buyers is not flowing from the broker to the business owner.  Our best practice is to qualify every buyer before having conversations with the seller and explain that process up front.  It's best for the seller, who knows that only qualified buyers are getting details for their business and it's best for the restaurant brokers, who know they are spending their most valuable commodity (time) with the most qualified buyers. 

To finance or not finance?  The area of owner financing was another key difference between the business owner and broker's understanding based on the Bizbuysell survey results.  Nearly 75% of the brokers surveyed (74 percent) believe seller financing is either "essential or important" while just 58 percent of owners agreed. In this broker's opinion, a decision on owner financing doesn't have to be set in stone at the time of listing.  We encourage buyers to bring all deals to the table and negotiate the terms based on the right fit for both parties.  Circumstances change over the life of a listing.  A seller committed and ready to go at the time of listing may have second thoughts three months later and be willing to hold out for his asking price.  On the other hand, he may accept a job or need to sell more quickly based on another life change.  That's what we believe our role is as the intermediary in the transaction - to get the deal to the closing table.  

All in all, it seems as though brokers and their sellers need to have some important conversations up front about the selling process.  Having both parties on the same page can make the difference between transactions that close quickly and with the right buyer versus those that don’t. 

Statistics in this article were quoted from the article, "Survey Reveals Gap Between Small Business Owner Expectations, Actual Selling Process" published on June 26, 2015. 

 

About BizBuySell

BizBuySell is the Internet's largest business for sale marketplace. Since 1996, BizBuySell has offered tools that make it easy for business owners and brokers to sell a business, and potential buyers to find the business of their dreams. BizBuySell currently has an inventory of approximately 45,000 businesses - spanning 80 countries - for sale at any one time and receives more than 1.4 million monthly visits. The site also features an extensive franchise directory as well as an easy-to-use business valuation tool. Please visit www.bizbuysell.comfor more information.

 

About We Sell Restaurants 

We Sell Restaurants is the nation's largest restaurant brokerage firm with offices in Georgia, Florida, South Carolina, Tennesee and Colorado.  For immediate access to our listings, visit us online at www.wesellrestaurants.com 

 

Restaurant Broker Robin Gagnon Interviewed on TV46 Atlanta

Posted by Robin Gagnon on Jul 1, 2015 11:32:00 AM

Overtime wages are going up and Restaurant Broker Robin Gagnon was asked to comment on how that will affect the restaurant industry by Atlanta CBS Affiliate TV46.  She's not the only one weighing in on the story with the National Restaurant Assocation, the National Retail Federation and others making the same call.  

She told the reporter, "I thik it's unfortunate for the restaurant industry," said Robin Gagnon, the owner of Atlanta-based “We sell Restaurants. The second largest line item behind food costs is labor costs and that's going up. Then you have the customer who's going to get the push back, [so] the pricing is going to go up as other costs go up."  

President Obama wants 5 million more people to be eligible to get overtime pay for working more than 40 hours a week.He's planning to raise the overtime cap so a salaried employee earning less than $50,440 a year would be assured overtime if they work more than 40 hours per week.

The role of those who currently serve as managers will change since the federal government will define that a minimum of 50% of their time must go to supervision.  In the restaurant broker's opinion, customer service will go down.

"So a manager that might have gone out talking to a table saying, 'How are you doing tonight? Share with me about your experience,' they are going to have closely constricted responsibilities that they're no longer going to be able to do that," Gagnon said.

The White House says the proposed changes will be open for public comment and should be finalized sometime next year.

The full interview can be seen here. 

TV46

Topics: buying a restaurant