Advice for Buying a Restaurant and Selling a Restaurant

Restaurant Brokers Interview Hit TV Series Hell's Kitchen Contestants

Posted by WSR Operations on Oct 22, 2014 2:31:36 PM

Hell's KitchenOctober 25, 2014 – This week, restaurant brokers Eric and Robin Gagnon are talking with current and former contestants on the hit Fox Television show Hell’s Kitchen.  They are joined by Richard Mancini winner of the first season, Robyn Almodovar from season 10, and Frank Bilotti who’s currently on the air of this hit TV show hosted by Gordan Ramsey that’s now in its thirteenth season.    
 
What is it really like in Hell’s Kitchen? What do you need to survive the heat of Chef Ramsey’s temper?  The restaurant brokers get personal with these contestants that found themselves on the wrong end of a dish served at less than perfection!  They have faced off with Chef Ramsey and lost or won on national TV!  What do you need to land a slot or even win on Hell’s Kitchen?  Richard Mancini, winner of season one says you need “Three things, ego, craziness and know how to cook.”  How’s the competition?  Robyn Almodovar, a fan favorite from season 10 says she had to “beat 100,000 people to get on the show.”
 
The challenges, according to these three feisty guests are both on and off camera where they reveal that being ‘locked in a dormitory with 19 people” presents its own set of opportunities. We asked how our guests prepared themselves for the show and one of this season’s competitors, Frank Bilotti, said “It’s about pushing yourself to the limit and stepping out of your realm.”
 
The question on everyone’s mind however is about Chef Gordan Ramsey.  His reputation for pushing chefs to deliver their best is well known in the industry.  What’s he like outside the kitchen?  Chef Robyn Almodovar says “Outside the kitchen he’s a crusty marshmallow.”
 
Join the restaurant brokers on Saturday if you have every wondered what it means to your career to make it to national television.  These guests talk about life before and after Hell’s Kitchen. They offer advice for would be contestants and revel how their lives were changed by this experience.
 
Listen in as our guest’s give us the inside scoop on what it’s really like in Hell’s Kitchen. Listen to the entire restaurant radio show live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
 
This Week’s Guests:
 
Chef Richard Mancini, Season 1
 
Chef Richard Mancini is quite at home in the kitchen. He has been chef to a host of stars including the Rolling Stones, U2, INXS, the crew of Air force 1, the movie crews for Chain Reaction, My Best Friend’s Wedding, and more. Chef Rich has appeared on prestigious cooking shows as well.  He was on Chef Wanted with Anne Burrell where he won the title in Season 1 was most recently on Hell’s Kitchen 2013. After an 11-year stint as an acclaimed restaurant owner, Chef Rich is getting back to what fills his heart… catering to people directly. Whether its an in-home gathering, catering or a corporate party, the service is sure to satisfy with Chef Rich in the kitchen.
 
Robyn Almadovar, Season 10
 
Chef Robyn Almodovar grew up in Staten Island, New York, the youngest of her mother’s children. Coming from a half Puerto Rican, half Italian background her childhood was filled with culture, vibrancy, and a deeply ingrained passion for food. At 23, Robyn started a new venture to become a cosmetologist and enrolled at Roffler & Muller Cosmetology School but it was not long before the culinary sirens call lured her back to the kitchen and Robyn decided to finally follow her heart. Robyn has worked at several respectable restaurants in South Florida including The Forge and Danny Devito's before obtaining an Executive Sous Chef position at the Royal Palm Hotel. After working at the Royal Palm for almost a year, Robyn felt she was missing that HEAT in the kitchen again. She decided to part ways and started her own venture by purchasing a 24’ mobile café (food truck). That’s when “Palate Party” was born. Chef Robyn Almodovar is raising the bar. She is a Culinary ARTIST. She uses her passion and prepares each dish with LOVE.
 
Frank Bilotti, Season 13 
 
Frank, a native son who hails from Grant City, is an executive chef from Staten Island, New York. His signature dish is Filet Mignon Bordelaise with Shallot Fig Chutney and Gremolata. Frank graduated from the ‘Johnson and Wales University’ with an Associate of Arts and Sciences (A.A.S), Culinary Arts/Chef Training and has been a master creator ever since! He has been the Executive Chef for ‘Bin 5 Restaurant’ as well as ‘Casa Belvedere’.

 

Topics: buying a restaurant

Bakery and Cafe for sale in Macon - Serves up Gourmet Goods with Style

Posted by WSR Operations on Oct 21, 2014 10:30:00 AM

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Bakery and Cafe for Sale by the Restaurant Brokers is Priced to Move!  Adorable location and great rent!

Buy this bakery and cafe for sale in Macon Georgia.  This vintage inspired bakery and cafe for sale serves up cupcakes, ice cream, cold sandwiches, hot dogs and more!  One step in this restaurant and you will be transformed back in time. 

This Seller told the Restaurant Brokers, “Sell my restaurant!” for personal reasons and is ready to make this opportunity happen quickly.  The business is 2600 square feet and approximately 30.  It has beautiful chandeliers and vintage art decorating the space and bringing a homey feel to add to the sweet treats and great food being produced in this location.  The 100 year-old cash register completes the look but the iPad based POS system steps this bakery up to the modern century.  Rent for this space is only $1200 per month and 3 years remain on the lease.

This kitchen is small but features a convection oven, several freezers and refrigeration, prep tables, small wares and more!  There is a grease trap, but no hood, so add a few more pieces of equipment and you could serve up just about anything.
 
The menu at this bakery and cafe for sale features gourmet desserts, old fashioned ice cream and cold sandwiches.  Favorites such as Waldorf Chicken Salad, Glam Ham, hot dogs served up any way you can dream and a Root Beer Float keep customers coming back for more.
 
Recipes will transfer in the sale of this bakery and cafe for sale.  The existing owner will even stay on to train and ensure a smooth transition.
 
This north side Macon location is sure to please any concept.  Located near lots of shops, car dealerships, residential and office spaces, this location has it all.  The average income within a 3 mile radius is $79,519 and over $7M was spent on restaurant expenditures in 2013.  Buy this bakery and cafe for sale and capitalize on these statistics. Click on the link below to learn more about this bakery and cafe for sale in Macon, Georgia.
 
Contact the Restaurant Brokers today!

Topics: buying restaurant

Restaurant Brokers Talk Restaurant Manners with Etiquette Specialists

Posted by WSR Operations on Oct 15, 2014 3:05:41 PM

CaptureOctober 18, 2014 – This week, restaurant brokers Eric and Robin Gagnon are talking restaurant etiquette with Suzanne Wind an award winning author of the educational children’s book- The SMART Playbook, Chef Ivan Flowers the Executive Chef at Top of the Market and Cynthia Roden a certified etiquette consultant on their weekly Restaurant Radio show.

When it comes to restaurants are you handling yourself in the proper manner? We asked what we should do about cell phones and Chef Ivan says “using your phone while dining is like eating a pastrami sandwich during love making, it diminishes the experience.”  What are some tips for families when going out with kids to a formal restaurant? Guest Suzanne Wind says “If I couldn’t control my kids it’s time to pay the bill and go home.”

These guests discuss the common issues guests deal with when it comes to dining in a restaurant including ways to distinguish who should pick up the check, and how you should deal with substitutions and modifications to your meals. Cynthia Roden says, “when sending back your meals, keep it low-key” The guests weigh in saying “send back food with grace and politeness” and “stay kind and considerate” are the golden rules for the restaurant.

Listen in as our guests discuss the unspoken rules for restaurant etiquette and how you better your restaurant experience for not only yourselfers but for others. Listen to the entire restaurant radio show live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.

This Week’s Guests:

Suzanne Wind, the SMART Playbook

Suzanne Wind, the award winning author of the educational children’s book- The SMART Playbook: Game-changing life skills for a modern world. Her work as a manner and social skills expert has been featured on WCBS radio and FOX Good Day NY. Before kids, she was an international marketing executive in NYC. Her career and living overseas taught her the importance of knowing and using the common language of manners and social skills to being your best. Today she’s a mom with a mission, inspired to communicate social skills in a modern world to a new generation.

Ivan Flowers, Top of the Market

Chef Ivan Flowers brings 25 years of fine cuisine experience to Top of The Market.  Prior to becoming Executive Chef at Top of The Market, Chef Flowers owned Fournos restaurant in Sedona, Arizona.  Fournos received many accolades, including being named a top 25 restaurant in Arizona.  He was also Executive Chef at  L’Auberge de Sedona, the AAA Four-Diamond, Four Star award winning restaurant.  While Executive Chef at L’Auberge de Sedona, Flowers completely re-designed the menus for the dining room, bar and catering.  After this change, the customer satisfaction rating soared to 99 percent.   Flowers has created extraordinary cuisine for some of the finest restaurants in Arizona, including T. Cooks at Scottsdale's Royal Palms Resort and the Phoenician's Mary Elaine's and Different Pointe of View. Flowers' passion for cooking came from his father, who was chef and owner of Rendezvous Restaurant in New York. He learned from his father that a good chef lets the food do the work with respect to flavor and presentation. This lesson has guided Flowers' elaborate career, earning he and the restaurants he has led an abundance of accolades and awards. This lesson has also made Chef Flowers an accomplished and sought-out teacher to aspiring chefs from around the world. Though his food is influenced from countries around the world, he combines a love for French and Italian cuisine with a passion for Mediterranean – what he likes to call "global fusion".  Flowers prides himself on offering a healthy yet diverse menu, featuring organic products whenever possible with vegetables and herbs. His menus change to capture the best of each season, allowing Chef Flowers to creatively blend inspiration with the finest foods available. From 2001 to 2007, Flowers served as Executive Chef at Different Pointe of View in Phoenix, where his distinct menu earned praise from food critics around the world. Here, Flowers' "teaching kitchen" became regarded as one of the most coveted places for up-and-coming chefs to develop their skills and discover their own style. Different Point of View became the finest restaurant for high end cuisine for Hilton Hotels worldwide.  Chef Flowers was bestowed the honor of one of the greatest Chefs globally for the Hilton Hotel Corporation. Prior to this role, Flowers was the lead instructor and chef of L'Ecole restaurant at the highly-respected Le Cordon Blue SCI Culinary Institute in Scottsdale. As chef and instructor, Flowers was responsible for educating an ongoing class of 30 students in classical French cuisine. In addition, he handled all restaurant operations including menu development, budgeting, forecasting and catering. During his tenure, L’Ecole received its highest Zagat® rating and went onto to a four month waiting list for reservations. Flowers’ culinary experience also includes serving as Chef de Cuisine at T. Cooks at the Royal Palms, where he contributed to the attainment of the restaurant’s fourth Mobile star and TOP 10 in Food Arts magazine. Other accomplishments was his role as  Sous Chef at the Phoenician’s Mary Elaine’s, where he trained in a five-star setting with two James Beard award-wining chefs, Alessandro Stratta and George Mahaffey as well as Bradford Thompson who later in his career became a James Beard award winner. Flowers received his A.O.S. degree in culinary arts and restaurant management from Le Cordon Bleu SCI Culinary Institute in 1997. While attending Le Cordon Bleu, he was a Sous chef at ASU's University Club, as well as a Sous Chef at Scottsdale Center for the Arts. In addition to his culinary education, Flowers holds a bachelor’s degree in psychology from the New York Institute of Technology.

Cynthia Roden, Etiquette Leadership Institute

Cynthia Roden is a trained and certified etiquette consultant through the Etiquette Leadership Institute, an affiliate of The Protocol School of Washington, and The Etiquette Survival Group in San Luis Obispo, CA.  Ms. Roden originally from Manhattan and New Canaan, CT spent several years as an advertising executive in New York City before relocating to Vero Beach, FL. She continued to use her experience in marketing, client relations and business development while working for several in-house and boutique advertising firms throughout Florida.  In addition to having owned a specialty retail shop, Ms. Roden played a central role in her husband's law firm dealing with employee relations and training. Cynthia possess an affinity for public speaking, presenting seminars and workshops which has been facilitated through her extensive background in theatre and voice. Cynthia Roden holds a B.A. from Denison University in Granville, OH.

Topics: buying a restaurant

Cinnabon Franchise Bakery for Sale - Owner Financing Potential

Posted by WSR Operations on Oct 15, 2014 10:04:06 AM

Cinnabon Franchise Bakery for Sale Atlanta

Buy this Cinnabon Franchise for Sale in the Atlanta Metro!  Join this tasty brand that’s a worldwide phenomenon with unmatched crave appeal.  

This Franchise Bakery for Sale brand has been ranked in the Top 200 by Nation’s Restaurant News, in Entrepreneur Magazine’s Franchise 400, by Restaurants and Institutions Top 300 Chains and ranked in the Top 400 by Franchise Times. Baked goods leave customers ready for more with such favorites as their famous Classic Roll, Minibon, Cinnabon Bites, Caramel Pecanbon, CinnaPacks and Cinnabon Stix -- all made with our signature Makara Cinnamon - as well as specialty beverages like the Mochalatta Chill and various flavors of Chillattas frozen beverages.
 
Did we mention that this store is in an unmatched mall with unmatched traffic?  Flagship stores like Macy’s and  Dillard’s along with signature mall retailers like Ann Taylor and Sephora are only part of the reason this is one of the Atlanta area’s best malls. The owner is even willing to consider financing part of this sales price for a qualified buyer! 
 
40% of the sales at this location take place from Thanksgiving to Christmas.  What are you waiting on?  Grab this Franchise Bakery for Sale today offered by the restaurant brokers inside a trade area with a projected population in 2018 of more than a million and a 2013 median household income of nearly six figures.  
 
4,000 companies, 28 million square feet of office space and over 180,000 workers call this area home so it’s no wonder the Cinnabon Franchise Bakery for Sale does excellent volume and will earn an owner operator $85,000 per year.  Now that’s a lot of cinnamon buns!
 
High end retail environment.  The top three performing categories in this mall are Home Entertainment & Electronics, Jewelry and the Food Court!
 
This Cinnabon Franchise Bakery for Sale has a transfer fee of $7,500 which includes your access to Comprehensive, certified training for Franchise Partners and key managers in both the field as well as Cinnabon’s WOW University, Continuing corporate and on-site Bakery franchise training, Access to online training tools and development support and an In-depth Bakery and coffee shop franchise operations manual
 
Outstanding food court exposure in this store that is oh so perfect sets the brand standards of this Franchise Bakery for Sale.  Lease rate if $8500 per month is worth every penny of it when you see the quality and value of this mall location. Rent includes ALL UTILITIES.  That’s right.  You have no power bill or other utilities – it’s all in the rent!
 
Owner is absentee but current manager is making over $40,000 per year.  An onsite owner/operator will be able to build sales beyond their current state on the strength of the mall alone! 

Topics: buying restaurant

The Restaurant Brokers interview the hottest emerging franchisors!

Posted by WSR Operations on Oct 7, 2014 5:26:08 PM

October 7, 2014 – This week, restaurant brokers Eric and Robin Gagnon are talking emerging franchisors with Brad Fishman the CEO of Fishman PR, Zach Current with Fuel Pizza, and Mike Branigan the VP of Marketing and Product Innovation for Bruster’s Real Ice Cream on their weekly Restaurant Radio show.
 
What is an emerging franchisor?  We asked Brad Fishman who says, “If you’re not using your franchise fees to pay your bills” then you are no longer “emerging.”  What are some critical first steps you should know before taking your successful restaurant brand and duplicating a franchise?  Guest Mike Branigan of Brusters says “It’s not as simple as you many people may think” and “Your first ten franchisees are critical to the growth and success of your franchise.”
 
Franchises are expected to add 221,000 new jobs in 2014.  Moreover, with 2.6 percent employment growth, franchises are adding jobs faster in 2014 than in 2013 and outpacing projected total employment growth in the United States by 0.8 percentage points.  These guests tell listeners that some typical mistakes in franchising include moving forward before they were “financially ready for it” and those hwo “don’t realize the amount of time and money it was going to take”.  Brad Fishman says, “It does take time to establish your brand.”  The guests weigh in saying “sharing information and being a good listener” along with “staying as disciplined as possible” are keys to success.
 
The restaurant brokers return with Restaurant Reality with their take on the unbridled truth when it comes to emerging franchises.  Admitting that they are in fact, emerging franchisors themselves, this duo tells the audience that while there is “tremendous benefit to franchising your brand including additional income, exposure for your concept and the satisfaction of building a business” that it is “not for everyone.”
 
Listen in as our guests discuss the steps you should take to build a successful restaurant franchise and duplicate your brand. Listen to the entire restaurant radio show live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
 
This Week’s Guests:

RestaurantGroup_04 

Brad Fishman, Fishman PR

Brad Fishman has devoted the majority of his career to not only building Fishman Public Relations into one of the largest and most respect PR agencies of its kind, but also promoting franchising as a business model and helping educate franchise systems about effective lead generation strategies. Always seeking to stay on top of the latest trends, people, news and legislation impacting the franchise industry, Brad can found as a participant or known presence at nearly every franchising event domestically or overseas.
 
As one of the most well-connected individuals in the franchise industry, Brad has spent more than 20 years helping franchise systems develop franchisee lead generation and consumer awareness campaigns that help them achieve their desired growth. As a successful entrepreneur who knows how to operate a business, Brad has earned the trust and credibility of other entrepreneurs in the industry.
 
His professional involvement in franchising includes sitting on the boards of numerous companies and organizations, as well as serving as past chairman of the IFA’s Franchise Supplier Forum, a past member of the IFA’s board and executive board and the IFA's Membership and International committees.
 
Zach Current, Fuel Pizza
 
Our second guest Zach Current with Fuel Pizza.  Zach is then Vice President of Custom Fuel Pizza, and he lives to share the best things in life with everyone. Zach has found that Pizza, something you eat when you’re in a good mood or something you share with the people you love, is one of those “best things”.
 
Zach has worked in restaurants all his life and the most important thing he's learned is that through proper preparation and hard work, and with a common goal of serving great food, working as a team gets you far. Cooperation is key.
 
In his role as VP, he's motivated by the fact that you can’t deliver anything great, such as friendliness, service, and quality, without a system that works. Accordingly, his mission each day is to ensure that every one of his associates is provided with the ingredients, tools, and direction needed to make great pizza for their guests and create great opportunities for themselves.
 
Finally, as a partner in a small business, Zach realized, with the help of a few of his fellow colleagues and community leaders, he's able to positively impact the communities and the lives of families in many different ways.
 
Mike Branigan, Bruster’s Real Ice Crean and Nathan’s Hot Dogs
 
Michael Branigan has more than 25 years of marketing, public relations and product innovation experience with revenues ranging from $23 million to $322 million over his trajectory in the industry.  His track record of performance and leadership has lead companies to great success, incredible turnarounds, experiencing 7 years out of 8 years of positive comparable store sales increases and displaying increases of 17% versus previous year at Sizzler USA; the most significant regeneration effort in his career.
 
Most recently, Michael has led the Bruster’s Real Ice Cream marketing efforts into their 6th straight quarter of positive comparable store sales in more than a decade.  He is also part of the executive management team piloting the launch of a new emerging franchise brand, Wit or Witout® Famous Philly Eats a brand new entry into the QSR category.
 
Michael is a creative visionary with discipline and focus leading franchise companies to achieve set strategies, brand repositioning and strategic growth. In addition, Michael is an exemplary manager, leading, motivating and creating a culture where people are team oriented, accountable and understand what it takes to succeed to be a great franchise organization.
 
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 resale’s.  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.
 
The We Sell Restaurants radio show is on the air every Saturday at noon in Atlanta on Talk920 and every Sunday at 1PM on Biz 1190.  It is available for download on iTunes as well.

Topics: buynig a restaurant

Profitable Pizza Shop for Sale in East Cobb Ready for New Owner!

Posted by WSR Operations on Oct 7, 2014 10:15:04 AM

Pizza Shop for sale
This Pizza Shop for sale located in the heart of North Cobb is well established and goes beyond the basic pie!  Pasta and More is Served. 
This pizza shop for sale has a great menu that extends beyond traditional pie.  Subs, wings, pasta and more round out a menu that delivers a lot of sales in a small space. This pizza shop offered by the restaurant brokers is profitable and will provide a nice return for a hard-working owner operation. Books and records are available showing sales in excess of $100,000 for this year.

Well established pizza shop (opened in 2000) is approximately 1300 square feet inside and seats around 20 in the desirable East Cobb marketplace.  The rent is practically unbeatable at $1500 per month with all CAMS in a great location surrounded by mixed retail, medical offices, local high schools and elementary schools, churches, government office buildings, and car dealerships.  This pizza shop for sale is located in a strip shopping center on an incredibly busy highway with a daily vehicle count that's off the scale. There are also tons of single-family, upscale homes and  numerous subdivisions located nearby with crowds of families that dine at this pizza shop for sale.

Everything you need is included in the kitchen.  Plenty of refrigeration, freezer space, prep tables, double-decker pizza oven, dough mixer, - you name it, it's here.  Take a look at the photos to view the hood, oven and refrigeration.

The pizza and pasta menu features all of the favorites - calzones, sub sandwiches, steak and cheese sandwiches, baked wings,garlic cheese bread, lasagna ravioli, eggplant Parmesan, pasta with sausage or meatballs, lasagna, and of course let's don' forget - Pizza!  All proprietary  recipes will transfer when you buy this pizza shop for sale so that the regulars can continue to enjoy their favorites for years to come.  

This location does a tremendous take-out business, and other menu items could easily be added: BBQ, expanded wing menu, you name it, and you could make it work.  The owner will provide two weeks of training  remaining on-site to assist in the smooth transition from one owner to the new owner.  

For all the information, electronically sign the confidentiality agreement and see the complete listing. Feel free to call the listing agent with any questions.

Topics: buying restaurant

Restaurant Brokers Appear at Inland Seafood and Quality Wine Show

Posted by Robin Gagnon on Oct 3, 2014 5:15:01 PM

Restaurant Broker Eric GagnonThis week, restaurant brokers Eric and Robin are talking to the organizers, participants, and random foodies in attendance at the Inland Seafood and Quality Wine Show. The event was held September 15th and was a showcase of Inland Seafood's Superior Seafood, Meats and Artisan Specialty foods perfectly paired with Quality Wine & Spirits' exquisite portfolio. It was an opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest foods, wine and spirits in the world!

 
Inland Seafood is the largest seafood distributor in the southeast, one of the leading packers of Maine lobster, and one of the most innovative companies in our industry. It has built its strong reputation over 35 years by providing quality products to its customers; products that are tailored to every foodies needs. Established in 1977, Atlanta, Georgia-based Inland Seafood was founded on the simple philosophy of supplying customers with the best quality seafood available with the best service in the industry. Today, it is the largest full-line processor and distributor of more than 1,000 fresh, frozen, smoked and specialty seafood items in the Southeast. Inland also offers a full-line of non-aquatic gourmet specialty foods including a full line of antibiotic-free, hormone-free meats, game and poultry as well as cheeses, olives, oils and so much more through Inland Specialty Foods. It supplies over 3,500 restaurants and 900 retail outlets and has a complete processing plant on-site, including butchering, packing, frozen storage, lobster tanks, cooking facilities, test kitchens and more.
 
When it is time for Restaurant Reality, hosts Eric and Robin Gagnon pull no punches when it comes to the need to attend trade shows.  Eric names off several saying, “The reality is that if you operate a restaurant in this country, there are opportunities virtually a few hours from your location being held somewhere each year.”  According to these restaurant brokers, attending an event like the National Restaurant Association Show or other more local events can be “a game changer for a restaurant operator.”  They list off the just a few things a restaurant owner can hope to learn including updates on technology, ideas for efficiency as well a new items for the menu. Listen to the entire restaurant radio show live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
 
This Week’s Guests:
 
Meteka H. Gilyard, Sales Manager – Inland Seafood 
 
Ted Field – A Big Slice
 
Ted is a native of Alexandria, Virginia but spent his summers in Atlanta. He fondly remembers Sunday dinners around a big table with the entire extended family present. Ted regrets the passing of these bonding experiences and as an adult began inviting friends over regularly for more time 'round the table. To him it was self-improvement through entertaining. As abigslice's wine expert, he seeks to create the perfect pairings for Clare's delicious recipes. But he never takes himself or wine too seriously. Fun-loving and friendly, he always reminds his classes that wine is the most variable food item there is. So relax! Consider each new bottle an adventure.
 
Andrew Tokas – Me, Me Chef, and I
 
Chef Andrew is quite possibly one of Atlanta's most sought-after Personal Chefs.  Chef Andrew's solid background in Classic French, Italian, and New American Cookery lends itself to a dining experience like no other.  He expertly plans and prepares culinary adventures according to your desire, listening to you, the client, along the way to tailor a meal to your specific needs... from an intimate gourmet dinner for two, to a formal wine and food pairing for ten, or a casual al fresco picnic for 100!
 
One of the key elements to Chef Andrew's success is his understanding of how tastes and textures progress throughout a meal to complement each course from start to finish.  An often neglected aspect of a meal, the wines and other beverages, happens to be Chef Andrew's unique secret.  His extensive knowledge of the many wine varietals and styles lends itself to his crowning touch.
 
Jesse Wilson and Angel, Students – Le Cordon Bleu
Nicholas Silford – Food Network Kitchen
Craig Miller – Peachy Canyon Winery
Dominique & Laurel – The Boneheads
 
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. 
 
The We Sell Restaurants radio show is on the air every Saturday at noon in Atlanta on Talk920 and every Sunday at 1PM on Biz 1190.  It is available for download on iTunes as well. 

 

Topics: buying restaurant

Restaurant Brokers Ask...Where's the Beef?

Posted by Robin Gagnon on Sep 26, 2014 10:57:56 AM

This week,   Eric and Robin Gagnon talk to experts from the cattle industry! The Restaurant Brokers are talking to Suzanne Bentley from the Georgia Beef Board and Kirk Halpern from Halpern’s Steak and Seafood on their weekly Restaurant Radio show. Studio_Shot_-_Wheres_the_beef

 
The cattle industry in America invented farm to table with ranchers, butchers and chefs combining to place this important protein on plates and on palates. The restaurant brokers interview those close to the industry to learn: 1) The newest cuts of beef and how they are being prepared 2) How the industry provides more than one million jobs in the U.S. creating a ripple effect in the economy and 3) Why Steakhouses remain a favorite of Americans that have had a love affair with beef since the wild west was settled. We're talking to ranchers, representatives of the beef board and chefs who say beef is healthy, on trend and delicious.
 
Listen as Suzanne Bentley tells the restaurant brokers that there are 500 cattlemen in the Georgia and surprisingly, it is the “third largest commodity in the state.”  This is not a big business with a few people controlling the market.  Kirk Halper from Halpern’s Steak and Seafood reveals that the “average owner of cattle owns 40 head of cattle” and his firm is developing local customer programs with these small producers since in his words, “People want to know where their food is coming from.”
 
Does beef get the short end of the stick when consumers think about healthy dining?  Yes, according to the Georgia Beef Board spokesperson who said ‘Beef is not the bad guy.”  In fact, beef delivers important nutrients like protein, zinc and iron and can both help someone manage their weight and boost their immunity.  Halpern agrees saying a new book on the horizon is about to dispel the myth that beef isn’t the healthiest choice and it is provocatively titled, “The Big Fat Surprise.”
 
In restaurant reality, the restaurant brokers point out that if your menu is heavy on beef and you’re seeing price increases, there is ”lots of help out there and you do need to call on some of the experts available to you.”   They point out that even if you are a one unit operation there is a need to “educate and train your staff” on the healthy aspects of your menu so they can share this information with customers. Listen to the entire restaurant radio show live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
 
This Week’s Guests:
 
Suzanne Bentley, The Georgia Beef Board
 
Suzanne Bentley is the Director of Industry Information for the Georgia Beef Board. Bentley promotes beef across the state of Georgia to spread the positive message of beef and let everyone know that Beef is a safe, healthy and wholesome protein. She represents Georgia’s farmers and ranchers on behalf of the beef checkoff program.

Kirk Halpern, Halpern’s Steak and Seafood
 
Kirk Halpern is a 25 year meat industry veteran. After graduating from Duke University School of Law and briefly practicing law, he joined his father’s family business Buckead Beef, rising to President/COO. In 2005 Kirk started Halpern’s Steak and Seafood where he, his father Howard Halpern, their partners and other team members have built the leading meat purveying company with sales last year of $340 million dollars.  Kirk Halpern was elected to the Board of The Industry Association and serves locally on the Board of Directors of Goodwill of North Georgia.  He has a passion for growing farmer driven programs and developing specialty lines and meat cuts. 
 
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. 
 
The We Sell Restaurants radio show is on the air every Saturday at noon in Atlanta on Talk920 and every Sunday at 1PM on Biz 1190.  It is available for download on iTunes as well. 

 

Donut Shop for Sale with Drive Thru! This One Serves up Sweet Earnings

Posted by WSR Operations on Sep 23, 2014 2:05:00 PM

Donut_shop_mainBuy this Donut shop for sale by the Restaurant Brokers and pay no royalties with this licensing agreement. 


This donut shop for sale is part of an industry turning out more than 10 billion donuts a year. Buy this donut shop for sale and get a taste of these sweet numbers!  Freshly made in the store, these donuts sell out every weekend. 

This donut shop for sale by the restaurant brokers is 1700 square feet inside and the rent is a reasonable $1400 a month.  Fully equipped commercial kitchen with a drive thru window allows for sales on the go.  This kitchen features items such as a convection ove, fryers, refrigeration and more.

All recipes will transfer in the sale of this donut shop for sale and the owner will stay on for two weeks to help ensure a smooth transition.  With this donut shop for sale in Georgia you operate under a licensing agreement instead of a franchise. You get the benefits of a large operator without all of the costs and ongoing fees.  You pay no royalties and don't contribute to any advertising fund; YET you CAN use their federally registered product and name recognition.  Now that's a winning scenario! 

This donut shop for sale has a menu beyond the basics.  They offer breakfast sandwiches, bagels and various hot beverages to suit all taste buds.  The current owner is looking for the next owner operator and has asked the Restaurant Brokers to sell his donut shop for sale.
Gross sales last year reached $166,000 and this year are on track to top $180,000.  This owner has created a turn-key business, just waiting for the next owner operator. 

The current operating hours are an early bird’s dream!  Keep the existing  hours and with a little more production, sales will increase, especially on weekends. 

Sign the confidentiality agreement to view the location and pictures.  If this sounds like the business for you, contact the Restaurant Brokers today.  

Topics: buying a restaurant

Ooh La La! Restaurant Brokers Tackle French Cuisine on Radio Show!

Posted by Robin Gagnon on Sep 19, 2014 1:37:08 PM

 

 Eric and Robin Gagnon talk to French cuisine experts Gwen Denninghoff and Christine Taylor from Le Metro Creperie, and Georgia Gronefeld from Amelie’s Bakery on their weekly Restaurant Radio show. 
 
Ever since Julia Child went to Paris and authored her classic debut cookbook, “Mastering the Art of French Cooking” in the 1960’s, Americans have delighted in the tastes, smells and delights of French cuisine.  While French cooking used to only take place in upscale restaurants, we are now seeing fast casual concepts deliver the food these palates have come to love. The restaurant brokers allow French cuisine to take center stage on their radio show with operators who are making French food and a little Parisian culture accessible to the American audience.
 
Listen as one guest explains the phenomena of French cooking by saying “It starts with basic ingredients and builds to great things.” Another guests tells us they had to “southernize” their French food a bit to meet the taste of their customers.  Christine Taylor of Le Metro Creperie tells the restaurant brokers they have to educate customers on the quintessential French item, the crepe by saying, “It’s like a French quesadilla.”    This week our guests reveal the secret to their success for casual concepts that are based on cuisine! These operators tell us, “French cuisine is not a journey through flavors, it’s a destination on its own!”  Tune in this week to learn firsthand why we say “Ooh la, la, you don’t want to miss this episode.”  
 
The restaurant brokers take on restaurant reality in their popular segment and talk about specializing in one cuisine can create its own set of challenges and opportunities.  Restaurant Broker Robin Gagnon reminds listeners that “You live by your reputation and if you build around a model that presents a certain type of cuisine or around a single type of food, you have to be flawless in the execution.”  Eric reminds foodies, would-be restaurateurs and operators that if you specialize, you can’t forget ambiance.  He says today’s guests “got high marks from customers for their style.  They didn’t just put out a menu that said ‘hey we’re French” – they brought on designers and created a totally unique French experience.”
 
Listen to the entire restaurant radio show live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190. 
 
This Week’s Guests:
 
Gwen Denninghoff and Christine Taylor, Le Metro Creperie
 
The Mother-and-daughter team! Christine Taylor and Gwen Denninghoff launched their business, Le Metro Creperie, in Atlanta, just this past January. 
 
Gwen Denninghoff, attended SCAD where she obtained a BFA in Production Design, which came in handy when it was time to design and build out Le Metro Creperie. While at SCAD, she also worked at Paula Deen’s restaurant, The Lady and Sons, which gave her an opportunity to see first-hand how lucrative the restaurant industry can be.  She loves food, travel, and her family, and is married to Logan Denninghoff, an Atlanta based actor and henchman to her business scheming.

Georgia Gronefeld, Amelie’s French Bakery
 
Georgia Gronefeld is the Operating Manager and Head Chef at Amelie’s French Bakery. Amelie’s is a neighborhood bakery with an intoxicating Parisian shabby-chic ambience.  It has been described by one customer as a perfectly non-judgmental social utopia.  The bakery started in Charlotte North Carolina’s Arts District and has spread to a second location in Charlotte, another in Rock Hill, South Carolina and recently, Amelie’s Atlanta. Georgia has been with Amelie’s for the past 7 years after studying Baking and Pastry Arts at Johnson and Whales University.
 
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. 
 
The We Sell Restaurants radio show is on the air every Saturday at noon in Atlanta on Talk920 and every Sunday at 1PM on Biz 1190.  It is available for download on iTunes as well.  

 

Topics: buying a restaurant