Advice for Buying a Restaurant and Selling a Restaurant

Franchise Finance - Getting Your Financial House in Order

Posted by WSR Operations on Feb 25, 2015 2:30:03 PM

February 21, 2015 – This week we are preparing your franchise brand for financing. We are talking with funding experts and are going to analyze the steps to getting your franchise house in order! We are weighing in on why lending is the key to expansion. As the market progresses lots people are excited about owning a franchise. Taking the right precautionary steps in accurate financing is essential to your business. We brought in financial experts to give their opinions on how you can be successful owning a franchise. 
Denise explained during our interview that the banks are looking for assets claims. The banks want to make sure that you are financially secure and will be able to handle the responsibility for repayment. Banks want to help small business and make you financially successful. “Capital access is there” she says.  
Frank Gallagher had similar advice. He stressed the importance of being organized and making a good impression on the banks. “Have all your paper work, and documents in place. The more complete your information is you have less chances for delay.” This is really important if you plan on starting your business really soon. Make sure that your financial advisor is proficient in the up keep of your documents.
Lastly Ron Feldman stresses the important of the SBA. The Small Business Administration is a great tool on finding out advice and getting quality information on your business. Ron utilizes the SBA for his clients and tells them research extensively on your business. “The more information you have, the better off your business will be.”
Join the restaurant brokers and the experts on franchise financing as they discuss the great tips on keeping your financial house in order. Tune into the entire restaurant radio show live on Atlanta radio station WGKA 920 The Answer on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guests:
Denise Thomas – ApplePie Capital
denise-1Denise Thomas, CEO and Co-Founder of ApplePie Capital. Headquartered in San Francisco, ApplePie Capital is a marketplace lender that provides a fresh new approach to franchise financing. The franchise loan marketplace enables franchise entrepreneurs to efficiently access the capital they need to start or expand their 
businesses. This previously difficult-to-access asset class of franchise loan investments offers investors the ability to earn attractive risk-adjusted returns with the brands they know and trust. ApplePie Capital believes in the power of the franchise industry to create economic growth and jobs, and is committed to fueling that growth by bringing market participants together in a whole new way.
Denise founded ApplePie Capital to create a new, more efficient source of capital for franchise businesses. Denise has more than 20 years of executive leadership experience in business and market strategy development. Her public and private company expertise spans the financial services, technology, healthcare, hospitality and online services industries, and she has led companies backed by leading venture capital firms, including Kleiner Perkins, Mohr Davidow and Sequoia Capital.
Denise has founded three other companies, and held executive and management positions with SharesPost, Healthiest You, Navigenics, LesConcierges, OffRoad Capital, Onyx Microcomputer, Post Communications, Kao Infosystems, and National Semiconductor. She has been a guest lecturer at both the Stanford Graduate School of Business and the Haas School of Business, University of California Berkeley.
Frank Gallagher – United Community Bank
Frank Gallagher, the Senior Vice President and SBA Manager of Franchise Lending at United Community Bank. United Community Banks, Inc. is a bank holding company based in Blairsville, Georgia, with $7.4 billion in assets. The company's banking subsidiary, United Community Bank, is one of the Southeast region's largest full-service banks, 
Frank joined as the SBA Franchise National Manager. Frank has more than 15 years of experience in SBA lending, with a focus in the franchise lending space and over 25 years’ experience in lending to small and middle market companies. Prior to United, Gallagher served primarily as a Regional Account Manager for CIT and has also held positions in risk management, business development, credit underwriting, portfolio maintenance, and loan closing, collections and loan closing.operating 102 offices in Georgia, North Carolina, South Carolina and Tennessee. The bank specializes in providing personalized community banking services to individuals, small businesses and corporations. Services include a full range of consumer and commercial banking services, including mortgage, advisory and treasury management products. United Community Bank is consistently recognized for its outstanding customer service by national survey organizations.
Ronald Feldman – FranData
Ronald Feldman is Chief Development Officer at FRANData. Ron Feldman utilizes his knowledge and experience with 
Ron_Feldman_speaker-1franchise finance to improve the flow of capital to the franchise community. His efforts build upon FRANdata’s financing solutions for franchisors that assist their franchisees with the financing process. Feldman is also a principal at Franchise America Finance and Siegel Financial Group and continues to serve as their Chief Brand Strategist. 
He is often called upon to be a keynote speaker at franchise-related events, and has appeared on television programs championing the cause of small businesses. Feldman has been published numerous times in trade magazines, and is the instructor-of-choice and subject matter expert on financing and capital access to the International Franchise Association (IFA)

Topics: buying a restaurant

Restaurant Brokers Interview Restaurant Startup Star Antonia Lofaso

Posted by WSR Operations on Feb 13, 2015 12:13:20 PM

February 14, 2015 –. The restaurant brokers interview one of Americas most loved Chefs - Chef Antonia Lofaso on their recent radio show.  Known for the star power she brought to Top Chef Season 4, Chef Lofaso is now on CNBCs Restaurant Startup with Joe Bastianich and Tim Love where they are on a quest to discover, develop and invest in Americas next generation of culinary superstars. Chef Antonia is the culinary consultant to the two restaurant moguls who battle against each other to invest in concepts where they can make big profits. Join the Restaurant Brokers as we interview Chef Antonia Lofaso.
Chef Antonia Lofaso is a Chef, Restaurant Owner, TV personality and mother known for her contribution to the food industry.  The restaurant brokers asked her about getting to this stage of success in her career and she recalled her early days.  According to the successful chef, it all started with a lot of “Minimum Wage. Head Down" and the ever present, "Yes, Chef" to the person in charge of the kitchen.  She freely admits the industry is challenging, calling it the “hardest and most passionately rewarding" industry out there. As a young chef on Season 4, she describes her Top Chef experience as one that left her "Scared out of my boots, in a fetal position." Scared out of her boots no longer, this feisty, friendly and approachable Chef is now starring in another hit show along with icons of the industry, Joe Bastianich and Tim Love. She describes life in front of the camera and her new show “Restaurant Startup.”
Join the restaurant brokers and Chef Antonia as they discuss the secrets behind running a great restaurant. Tune into the entire restaurant radio show live on Atlanta radio station WGKA 920 The Answer on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guest:
Chef Antonia– Restaurant Startup
Best known for her role on Top Chef (season 4), Antonia Lofaso is one of America’s most loved chefs and shows off her culinary skills with her feisty Italian personality on Top Chef: All Stars. Most recently Lofaso has gone from television personality to business owner and is currently executive chef and owner of Black Market in Studio City, California. Fans of her restaurant on the west side can now experience her creations closer to home as she currently opened Scopa; Italian Roots in Venice, California.
With a lifelong passion for cooking, Lofaso chased her dreams and has managed to balance her busy career with being a single parent. She shares her secrets and tips in her book “The Busy Mom’s Cookbook” re-released in paperback this fall (2013). Lofaso attended the prestigious French Culinary Institute, and upon graduating was hired at Beverly Hills’ best known restaurant, Wolfgang Puck’s Spago. Under the mentorship of Executive Chef Lee Hefter, Lofaso refined her skills and technique, and spent six years working at the famed LA hotspot.
After mastering the cuisine at Spago, Lofaso made the difficult decision to leave and pursue a new adventure. Within weeks, she was hired by SBE to run the kitchen at their new upscale L.A. supper club, Foxtail. Upon starting her new role at Foxtail, Lofaso’s career encountered a monumental boom when Bravo came calling and recruited her for season 4 of its highly acclaimed cooking competition show Top Chef. In addition to her restaurant and television experience, Lofaso can also include private chef to some of Hollywood’s biggest stars in her repertoire. She currently resides in Los Angeles with her daughter Xea.

Topics: buying a restaurant

Top Chef Contestants On the Air with the Restaurant Brokers

Posted by WSR Operations on Feb 4, 2015 1:45:20 PM

February 7, 2015 – The restaurant brokers Eric and Robin Gagnon are racing their way to the Top! This week we are talking to past contestants of Bravo TV’s Top Chef. What was it like on an adventurous season on one of Bravo TVs highest rated shows where chefs battle it out? Where are these chefs now and how has this national television exposure changed their careers? Join the restaurant brokers as we get the inside scoop on life before, during and after Top Chef
Chef Betty Frasier, one of the competitors on Top Chef explains that the show prepares you to stay on your toes and constantly stay creative.  She says it’s “Hats off to every chef that makes it through one more round.” The competition involves a constant elimination process. The chefs are brought to the season's host city like Los Angeles or New York which typically inspires themes throughout the season. The chefs live in a provided apartment or house during the course of the season, and normally do not have any outside communication. Each episode, the chefs participate in a Quickfire and an Elimination challenges. This format continues until two or three chefs remain, where each is challenged to create a full course meal; the chef with the best meal as determined by the judges is declared the Top Chef of the season. Near the end of the season, when only four to five chefs remain, the show moves to another host city to finish out the competition. “Your blood definitely get boiling” says Chef Frasier.
Ed CottonChef Ed Cotton, a season 7 competitor says that “the competition is far from ordinary.” The constant anticipation of getting eliminated can really take a toll on how someone performs. This first runner up contestant from season 7 who survived elimination over 16 other chefs also say, “We have to constantly be creative.”  He referrers to himself as the “Chef’s Chef” because of his expertise and knowledge of the food industry. During his radio appearance with the restaurant brokers, reveals his secrets on how to become the best at what you do and what got him to the final competition.
Chef Joy Crump says the Top Chef show “Mastered the craft of keeping us on our toes.”  Chef  Crump began her culinary career in Los Angeles where she worked as contract caterer for the president of Capitol Records and hosted large-scale functions for musicians and executives. What’s it like to switch gears and cook for Padma Lakshmi, host of Top Chef?  The guests are very flattering of the star saying, “She is lovely” “She has a heart” and most importantly, “She has a great palate.”
Join the restaurant brokers and their guests as they discuss the trials they endured from being on Top Chef. Tune into the entire restaurant radio show live on Atlanta radio station WGKA 920 The Answer on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guests:
Chef Betty Frasier 
Chef Betty Fraser is the co-owner of the popular Hollywood restaurant Grub and long established As You Like It Catering. A second season alumnus of Top Chef, Betty also appeared on the Top Chef Holiday Special and Top Chef Masters. In addition to her work as a chef and restaurateur she’s a frequent guest chef at food and wine events throughout the nation where she shares techniques for her signature “California Comfort Food.”
Chef Ed Cotton
Chef Ed Cotton! Ed is the Executive Chef of Sotto 13, a boutique Italian restaurant in the West Village. Prior to Sotto 13, Chef Cotton was Executive Chef at David Burke Townhouse. A seasoned veteran, Chef Cotton has honed his craft serving in top positions in the kitchens of some of the most respected chefs in the world including Daniel Boulud at db Bistro Moderne and Restaurant Daniel; Laurent Tourondel at BLT Market in the Ritz Carlton; David Burke; award-winning chef Barbara Lynch at acclaimed No. 9 Park in Boston; and Todd English at Olives and Figs. Chef Cotton spent six seasons on Food Network’s "Iron Chef America” as Sous Chef to Iron Chef Cat Cora. In addition, Chef Cotton earned a top spot on Bravo’s "Top Chef”, season 7, where he cut his way through intense competition finishing as runner-up. Ed is a graduate of the Culinary Institute of America.
Chef Joy Crump
Chef Joy Crump has a culinary style rooted in Southern, home-cooked tradition. Joy Crump crafts the seasons’ best locally-sourced and organic ingredients into comfortably refined dishes at FOODĒ in historic downtown Fredericksburg, Virginia.
Crump began her culinary career in Los Angeles where she worked as contract caterer for the president of Capitol Records and hosted large-scale functions for musicians and executives.  While in Los Angeles, she also worked on private events for Warner Bros. Television and served as private chef for actors and executives on Warner’s television series and feature films.
In 2005, Crump moved cross-country to Atlanta, Georgia where she enrolled at the Art Institute of Atlanta. While earning her degree, she studied under Chef Bradley Rouse, head chef for the Atlanta Hawks, and worked to develop specialized menus for NBA athletes and their families.
Following graduation, Crump began an apprenticeship at Woodfire Grill under Chef Michael Tuohy – an industry pioneer credited with bringing organic farm-to-table culinary practices to the Atlanta restaurant scene. During her tenure, Crump grew her skills in meat curing, butchery, fruit preservation, sauce-making and wine-pairing. When the Woodfire Grill’s ownership was turned over to Chef Kevin Gillepsie in 2008 (“Top Chef” Contestant, Season 6), Crump continued to work on his team for two years.
Crump has had the honor of cooking directly with some of the South’s finest chefs, including Virginia Willis, author of the nationally-acclaimed cookbook, “Bon Appetit, Y’all; Chef Ford Fry, Chef/owner, JCT Kitchen & Bar, The Optimist, King & Duke and St. Cecilia; Chef Hilary White, Chef/owner, The Hil at Serenbe Farms; Chef Scott Peacock, former Executive Chef at the award-winning restaurant Watershed in Decatur, and Chef Kevin Rathbun of Rathbun’s, Krog Bar, KR Steakbar and Kevin Rathbun Steak. 
In 2008, Joy founded FOODĒ as a home-based private event and catering company in Atlanta.  In 2010, FOODĒ grew to a physical location on Caroline Street in Historic Downtown Fredericksburg, Virginia.  There, Joy is the executive chef and co-owner.  She and her team pride themselves in putting their key philosophy into practice for their guest and clients – providing market-fresh meals in a comfortable environment. In 2014, Joy was one of sixteen contestants on the twelfth season of Bravo’s Top Chef.

Topics: buying a restaurant

Top 10 Restaurants for Sale in December 2014 by We Sell Restaurants

Posted by Robin Gagnon on Jan 30, 2015 6:08:45 PM

December is a traditionally slow month for transactions but December of 2014 broke all records
for website hits, buyer activity, signed confidentiality agreements and calls to our Certified
Restaurant Brokers for more details on our listings. Two franchises made the top ten along with
two bar or pub opportunities and two Italian restaurants.  The balance of the month’s most
popular restaurant for sale listings were spread between frozen yogurt shops for sale, lease
spaces and other varied concepts. 

The top two listings for the month went to Eric Gagnon who scored a lot of traffic on a Bar and Grill
in Cobb County Georgia. This local pub was a huge hit with buyers that want to acquire the assets
of a business and make it their own.  The low pricing at under $50,000 for a fully equipped bar
drove much of the activity on this one. 

Bar and Grill for Sale - Local Pub Ready for New Owner! It's a Steal!
Lease: expires July 2016
Monthly Rent: $5570
Inside Sq. Ft. 4000
Outside Sq. Ft.

A three store Papa John’s deal for Florida was a big winner with buyers seeking franchise
restaurants for sale and multiple units. This easy to run operation that transfers with training from
the brand, well known processes and stores that have below market leases.  We haven’t
wrapped up an offer on this one yet but it is certainly well on the way to being sold. 

Franchise Pizza Business for Sale - 3 Papa John's Restaurants for Sale
Monthly Rent: $1557 | 1250 | 1250
Inside Sq. Ft. 1800 | 1500 | 1200


The third most popular listing of the month was another franchise brand.  This franchise bakery
for sale turned a lot of heads with six figure earnings and a well develop client base.  The price at
only $265,000 was also a winner with restaurant buyers seeking a strong return on their invested

Franchise Bakery for Sale - Atlanta Bread Company 6 Figure Earnings
Lease: Valid thru Feb 1, 2023
Monthly Rent: $9572
Inside Sq. Ft. 4800

Despite the cold outside, we still have buyers focused on frozen yogurt shops for sale like the one
we featured in Atlanta.  This opportunity, in the heart of Buckhead, Atlanta’s most dynamic and
affluent shopping district was a hit among those seeking to get into the yogurt shop trend without
starting from the ground up. 

Frozen Yogurt Shop for Sale in the Heart of Buckhead
Lease: 3 years remaining
Monthly Rent: $2200
Inside Sq. Ft. 660

The outskirts of the metropolitan area – Roswell, was the location of the fifth most popular
restaurant for sale listing for the month.  This opportunity, priced at under $99,000 for a 2400
square foot facility is still on the market but the offers are getting serious and we hope to wrap up
the negotiations quickly on this one. 

Pasta and Pizza Business for sale by the Restaurant Brokers in Roswell
Lease: 3 years/option for 5
Monthly Rent: $4166 including all CAMS
Inside Sq. Ft. 2400

A bar for sale in the Flowery Branch town nearby Metro Atlanta featuring Sports, Food and Fun
made the second half of the top ten when it was released in the month of December.This location
has a large bar and seats plenty of people in the more than 5850 square feet it occupies outside
the Metro Atlanta marketplace. 

Bar for Sale nearby Metro Atlanta Has It All, Sports, Food, Fun!
Lease: Expires 2018
Monthly Rent: $6500
Inside Sq. Ft. 5850
City:Flowery Branch

Italian wasn’t just popular in Atlanta.  Certified Restaurant Broker, Ken Eisenband’s listing in
David County drove strong activity as well and made its way into the top ten restaurants for sale
this month.  The long term lease opportunity with a five year plus five year option at good rental
rates attracted those looking to enter the business. 

Italian Restaurant for Sale in Davie Can Convert to Any Concept
Lease: Five years with 5 year option
Monthly Rent: $6587
Inside Sq. Ft. 2516

OTP or Outside the Perimeter in Cumming Georgia, a Family Style restaurant for sale in
Cumming generated strong activity as well and landed this business in the top ten. The
small and easy to manage location is only 1400 square feet, is fully equipped with a commercial
kitchen and has rent at only $1516.67 per month including all CAMS, taxes and insurance. 

Family Style Restaurant for Sale Features American Classics
Lease: 3/3, started 2/1/14
Monthly Rent: $1516.67 NNN
Inside Sq. Ft. 1400

Owner financing is always a strong pull for buyers of restaurants looking to leverage their assets
and this restaurant for sale in Boca Raton earning six figures, got some buyers engaged in the
process.  The high earnings combined with owner financing was an opportunity that looked great
for many buyers. 

Restaurant for Sale in Boca Raton Earns 6 Figures - Owner Financing!
Lease: Expires 2019 with one option period
Monthly Rent: $3729.00
Inside Sq. Ft. 1065
Outside Sq. Ft. 400.
City:Boca Raton

Last, but not least, on the restaurant broker’s hit parade for the month was a former restaurant for
lease in downtown Atlanta with a Hood and Grease trap.  This space is being offered for no key money
and the landlord is ready to make a deal for the right tenant.  This is a free standing building and the
landlord is asking only $2300 per month for lease. 

Former restaurant for lease in Atlanta, Georgia - Hood and Grease Trap !
Lease: 5 year term plus 5 year option
Monthly Rent: $2300
Inside Sq. Ft. 1100

The December 2014 edition of the top ten restaurants for sale topped another record year in our markets
for restaurants sold.   Buyer activity as measured by restaurants sold, buyer inquiries, signed confidentiality
agreements and calls direct to our brokers indicate that interest is at an all-time high. 

Food Magazines Dish It Up on the Industry!

Posted by WSR Operations on Jan 30, 2015 1:38:41 PM

January 29, 2015 – What are the hottest trends in food straight from the editors and writers of food magazines? Food Editors and writers focused on foodies dish on the industry on this week's radio show. Has the newest health craze changed the perception of food? What cuisine is showing up on the pages and in the photos of magazines for 2015? Join the restaurant brokers as we talk food with influential food editors and writers from some of the top food magazines.
Nina Elder, executive food editor for Everyday with Rachael Ray tells the restaurant brokers that trends to look out for include “High Heat  - it brings a ton of flavor” and eating in a “fexitarian way.  Nina has a strong background in the editorial field with stints at national magazines including Better Homes and Gardens and Bon Appetite.  She is also a strong advocate for healthy living. In her interview with the restaurant brokers she explains the importance of chefs and their power to revamp their dishes to healthier alternatives. “Paleo is a lifestyle” she says so this trend has staying power while on the other hand, “Kale has peaked” and “Beets have emerged.”
Janet Helm, the chief food and nutrition strategist at Weber Shandwick tells the restaurant brokers that 2015 is the “year of the Bean.”  She reminds isteners to the popular radio show that there is a “rise of more plant based meals and “vegetables are now more “center of the plate.”  Janet has a substantial background in the editorial world and blogs for both Healthy Aperture and U.S. News & World Report. She believes that both taste and health can coincide and stresses that importance during the interview. Healthy eating can be tasty and beneficial. Her blog highlights out healthy recipes and transforms them for food for life.
Sharon Palmer, a registered dietitian with 16 years of health care experience participates in the show this week.  She says she channels her nutrition experience into writing features covering health, wellness, nutrition, and cuisine. Being in the healthcare industry has taught her the importance of healthy living and in her opinion, living a healthy lifestyle is not just about physical exercise but about the food you need for optimal health. ”Nuts and Seeds” she says, are going to be the new food craze of 2015..
Join the restaurant brokers and their guests as they discuss the secrets behind the pages of a successful food magazine. Tune into the entire restaurant radio show live on Atlanta radio station WGKA 920 The Answer on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guests:
Sharon Palmer – Today’s Dietitian Magazine
Sharon has created an award-winning profession based on combining her two great loves--food and writing. As a registered dietitian with 16 years of health care experience, she channels her nutrition experience into writing features covering health, wellness, nutrition, and cuisine. Sharon is also a passionate writer about food and environmental issues, having published a number of features on plant-based diets, hunger, agriculture, local and organic foods, eco-friendly culinary practices, sustainability, food safety, and food security.
Over 850 of Sharon's features have been published in a variety of publications, including Better Homes & Gardens, Prevention, Oxygen, LA Times, Cooking Smart, and CULINOLOGY. Her books include The Plant-Powered Diet: The Lifelong Eating Plan for Achieving Optimal Health Beginning Today and Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps & 125 Delicious Recipes.
 Sharon is the editor of the acclaimed health newsletter, Environmental Nutrition and nutrition editor for Today’s Dietitian. She writes every day for her popular Plant-Powered Blog. In addition, Sharon is a nutrition advisor for the Old ways Vegetarian Network and will serve as a returning judge for the 2015 James Beard Journalism awards. She was the proud recipient of the Loma Linda University Distinguished Alumnus Award.
Living in the chaparral hills overlooking Los Angeles with her husband and two sons, Sharon enjoys visiting the local farmers market every week and cooking for friends and family.
Nina Elder – Everyday with Rachael Ray Magazine
Nina has been with Every Day with Rachael Ray since 2011 and became Deputy Food Editor in 2013. Before joining the magazine, she was a member of the editorial teams at Bon Appétit and Better Homes & Gardens Her work has been nominated for a Bert Greene Award by the International Association of Culinary Professionals, as well as a James Beard Foundation Journalism Award. After graduating from GHS and the University of Missouri, Nina moved to Des Moines, Iowa, for an internship at Midwest Living; next she moved on to become travel and features editor for Better Homes and Gardens magazine.
Her job at Better Homes provided a broad background in writing and editing stories not only about travel but also about health issues (she wrote the monthly Health Update column), children's ideas (she helped the parenting editor with features) and gave her an entry into writing about food and cooking. As executive food editor at Ray's magazine, Nina works with writers, photographers, designers, recipe developers and test-kitchen staff to create seasonal features and appealing articles about food and cooking with an emphasis on fast, easy recipes and creative ideas.
Janet Helm- Weber Shandwick
Janet Helm, a registered dietitian, nutrition blogger, Chief Food and Nutrition Strategist in North America at Weber Shandwick (a global public relations firm), and a cookbook author! Janet is the author of the blog Nutrition Unplugged, where she frequently addresses food and nutrition trends and the latest diet crazes.  Janet is also the co-founder of the Nutrition Blog Network and Healthy Aperture, the first online food photo gallery focused on healthy foods.  Janet recently published her first book with the editors of Cooking Light called The Food Lover’s Healthy Habits Cookbook.  She also blogs for U.S. News & World Report.

Topics: buying a restaurant

Restaurant Brokers Franchise Featured on Radio Show

Posted by WSR Operations on Jan 23, 2015 6:15:29 PM

January 24, 2015 – We Sell Restaurants is expanding their franchise brand and on this week’s restaurant radio show, a guest host turns the tables on Eric and Robin Gagnon as they answer questions about their emerging brand.
Franchise expert and well known speaker to the franchise industry, Karen Spencer from Fran-Systems asks the restaurant brokers to “tell all” about the field they are taking nationwide with their branded approach as We Sell Restaurants. How do you become a restaurant broker? What does a day in the life of a franchisee look like?

This talented duo is never stumped by the guest hosts as they answer questions ranging from, “What is on the We Sell Restaurants Item 19?”  The response:  $132,400 in annual gross commission income in your first year as a restaurant broker franchisee.  How does the We Sell Restaurant franchise brand differ from typical business brokers?  The answer – specialization that pays off in better results.
What is the training like to learn this fast paced industry?  The duo describes one of the longest training cycles in the industry that kicks off with their book, Appetite for Acquisition as the textbook for week one and companion to their pre-work manual.  Week two is a full 30 to 40 hours in practicum and testing on the B.O.S.S. their proprietary Broker’s Operations and Sales System.  Week three takes place in the classroom where these subject matter experts deliver training developed by a national specialist.
The tables are turned when national franchise expert Karen Spencer of Fran-Systems interviews the restaurant brokers on their restaurant radio show.  Join the restaurant brokers this week to learn about their brand.  Tune into the entire restaurant radio show live on Atlanta radio station WGKA AM920 the Answer on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guest Host:
Karen Spencer – Fran-Systems1dcbe89 
Karen Spencer is the Founder and CEO of Fran-Systems, LLC., an Atlanta based franchise education and consulting company. Karen’s background encompasses over 25 years experience with all levels and types of franchise companies, such as Arby’s both Internationally and Domestically, AFC, RTM restaurant Group, Original Cookie Company, Planet Smoothie, Moe's.

Karen has written and published over 100 franchise educational articles and programs.  She serves as an Ambassador to Franchising for the IFA. Through the SBA she volunteers her time to conduct free classes to the public about franchising, teaches at many Universities for franchising and has been a speaker in the industry for over 20 years.  For this work, she has received many awards for her dedication to franchise education.

Topics: buying a restaurant

Certified Restaurant Brokers© Graduate We Sell Restaurants University

Posted by Robin Gagnon on Jan 17, 2015 11:18:28 AM

We Sell Restaurants announces the graduation of two new agents from We Sell Restaurants University this week. These newly minted Certified Restaurant Brokers© successfully completed a three week curriculum that is one of the most intensive in the business brokerage field.

Phase one of the program relies on the award-winning book Appetite for Acquisition as the textbook and companion piece to a 50-page manual with exercises, questions and information focused on developing knowledge about the mindset of the buyer.  Phase two of the University is a week-long practicum and webinar series on the proprietary software tool developed by the firm, the B.O.S.S. ©.  The B.O.S.S. © or Broker's Operations and Sales System is the nation’s most advanced web platform for business brokerage.  The proprietary tool developed by We Sell Restaurants functions as a customer relationship management (CRM) tool, a seller and listing live database tool and the only “Hot Report” in the nation, tracking the most important activity and deals for a broker to focus on. Students engage in daily webinars and apply their knowledge with daily and exercises and testing assure their competency on the platform. 

Phase three of the acclaimed program, the Classroom curriculum is delivered firsthand by Eric and Robin Gagnon, the country’s preeminent restaurant brokers.  This talented duo work through a 40-hour program that includes blended learning methods such as role playing, exercises and slide show delivery.  At the conclusion of We Sell Restaurants University, the students test and demonstrate overall competency in all three phases and achieve a minimum score of 85% before begin achieving Certified Restaurant Broker © status.    

The We Sell Restaurants classroom training was developed by an Donna Carson, an Instructional Designer with over ten years' experience designing and developing training curriculum for Procter & Gamble, utilizing nstructor-led, web-based, and blended learning methods to facilitate change.  She implemented and managed the first Learning Management System for Convergence Marketing and developed a library of e-learning modules for 5000+ retail merchandisers and sales employees.  In addition to Proctor and Gamble, her client list includes Google and now, We Sell Restaurants. 

Eric Gagnon of We Sell Restaurants says, “Graduating new agents from this program is one of the most satisfying aspects of the business.  Knowledge and the application of the correct business practices are what sets our brand apart in the industry.  This traning is a key element of that mission."



Everett Rashotskyfrom the South Florida office of We Sell Restaurants is shown accepting his award as a Certified Restaurant Broker. Recruited to join the firm by Franchisee, Ken Eisenband, Everett has an extensive business background.  He is an acknowledged foodie and restaurant connoisseur, frequently contributing to the blog, Miami Eats! Everett is a licensed salesperson in the state of Florida.  Eric Gagnon, President of We Sell Restaurants is shown presenting Everett with his award for his work during We Sell Restaurants University. 


Everette_Certified_Restaurant_BrokerGeorge Hilliard of Roswell Georgia is shown accepting his award as a Certified Restaurant Broker from Robin Gagnon of We Sell Restaurants.  George relocated from Vail Colorado and is joining the corporate office of the firm based in Atlanta Georgia.  A native of the Roswell area, George has a background in the restaurant and bar business as a multi-unit operator.  He was one of the original founders of Buckhead Saloon in Atlanta and expanded the brand to multiple cities. In Vail he served as a transaction broker for restaurateurs seeking additional space. 


We Sell Restaurants is the nation’s largest restaurant brokerage firm, specializing in restaurant sales, franchise restaurant resale and site location for the food service industry. He brand is expanding nationwide as the preeminent authority on Restaurant Brokerage.  If you are seeking a career in restaurant brokerage, visit our website at this link for more information.


Topics: buying restaurant

Deliver It! Restaurant Brokers Examine Restaurant Delivery Models

Posted by WSR Operations on Jan 16, 2015 5:07:14 PM

January 17, 2015 – Takeout and delivery service has become the nation’s most popular way to serve its hungry customers. This week the restaurant brokers are going on the run to talk to delivery experts about what makes this trend so popular. What is the secret on running a successful delivery service? Join the restaurant brokers we as explore America’s guilty pleasure... Takeout food!
Jennifer Pete, Vice President and Partner at Zifty, a multi-million dollar food delivery service explains the 376f91bchallenges associated with delivery for customers.  She says, ““Customers want it fast and they want it hot!”  These experts agree that making delivery a successful part of the restaurant business is tough since “There are a lot of moving parts.”  Customers want their food quickly, they want it at the correct temperature (whether hot or cold) and they don’t want excuses about why it didn’t show up.  Jennifer tells the restaurant brokers that delivery agents deal with “rushes the same as a restaurant faces” meaning everyone wants their food at 7:00.  Managing the delivery flow can be a logistical challenge.
The show’s second guest, Chef Jessica Swift leads a personal chef delivery service based in D.C.  She says that just working around the President’s motorcade is a challenge in and of itself.  Should restaurant owners do their own delivery?  These guests says no and cite the fact that “delivery is its own business.”  They cite the need to get drivers on board, used to the roadways and properly insured are just part of the reasons why this particular part of the restaurant business is better off outsourced rather than performed in house.
Join the restaurant brokers and their guests as they discuss the secrets on running a successful delivery business. Tune into the entire restaurant radio show live on Atlanta radio station WGKA 920 The Answer on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guests:
Jennifer Pete - Zifty
Jennifer Pete is vice president and partner of Zifty. was founded in 2003 and has since grown from one employee and six participating restaurants to 61 employees, 95 participating local restaurants and $2,965,063 in annual revenue in just nine short years. The company has experienced 146 percent growth over the past three years, which prompted its inclusion on the Inc. 5000 list. Jen has her focus on growing the business—a company that continues to grow by 30% each year. She's done this through by securing corporate partnerships, being passionate about the customer experience, and teaching the fine art of a handwritten note to her team. She enjoys running, obstacle courses of all varieties, traveling, chasing after her son, Seven, and their labradoodle Hudson.
Chef Jessica Swift – Chef Jess LLC
Chef Jessica Swift is an experienced chef and registered dietitian with a Master’s degree in Nutritional Sciences. Chef Jess prides herself on bridging the gap between scientific and layman’s terms for her clientele. She specializes in turning science into delicious meals to help you be your best inside and out. Meal delivery service and nutritional consulting create an excellent experience for customers too busy to cook or in need of specialized meals for dietary reasons.

Topics: buying a restaurant

Restaurant Brokers Ask...What's Under the Bun?

Posted by WSR Operations on Jan 7, 2015 5:48:33 PM

January 10, 2015 –  The restaurant brokers are going “under the bun!" on their weekly radio show as they speak with national experts on burgers. We are exploring beyond the basic burger to understand why this iconic American food just keeps on growing. Fast casual leaders, fast food giants and great chefs keep delivering more twists on this all American Classic. Join us as we talk to those that can explain the public's fascination with and insatiable appetite for the burger.
We interviewed three guests who are the top experts on burgers. Learn about what makes a “better burger” and why eating burgers are a true experience. George Frangos, of Farm Burger explains the importance of farm to table and difference in taste between grass-fed and grain-feed beef.
These experts describe why fresh ingredients mean so much to capture the taste of the burger. These tactics keep their hungry customers coming back for more. Join the restaurant brokers when John Adbo asks us “Where do you place your cheese? On top or bottom of the patty?” Is this question really a conspiracy or is their scientific research that makes a true difference?
Listen in as our guests discuss what is the proper way to eat your burger? Tune into the entire restaurant radio show live on Atlanta radio station WGKA 920 TheAnswer on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guests:
John Abdo – My Burger USA
The President/CEO of My Burger USA, Inc. He has been “Chief Burger Enthusiast” at My Burger since 2006, after taking over operations of his parents’ lunch-time burger joint upon graduating from the Univer
sity of Notre Dame. Working to refine his family’s burger business model, he knew he had to start from the ground up and learn every angle of running the restaurant. After 5 years, it was time to expand the 
 brand, and John opened the second My Burger restaurant in Minneapolis, MN in 2011, with the thought of capturing the Midwest better-burger market. Currently, he oversees all aspects of the small chain, and is looking towards building a formidable, sustainable and successful burger business in the Midwest US.
George Frangos – Farm Burger
 He is a restaurateur that brought an immense amount of restaurant industry knowledge to the success of opening Farm Burger, having previously worked as a part of the Concentrics Hospitality Group management team and as owner/ operator of Victory 96 State Street in Portsmouth, NH. Through years spent at two of the nation’s first and finest locavore restaurants, Peter Hoffman’s Manhattan institution, Savoy, and Nora Poullon’s Restaurant Nora in Washington, D.C., Frangos developed a commitment to seasonality and sustainability since the restaurant opened. 
David “Rev” Ciancio – Schweid and Sons

David “Rev” Ciancio, is a senior creative professional with 19 years of experience in marketing and business development. Currently Rev is the Director of Marketing for Burger Maker, a family owned and operated gourmet ground beef processor located in Carlstadt, NJ. Burger Maker's high quality ground beef can be found in grocery stores and restaurants under the brand name "Schweid & Sons," which Rev helped to create and launch. His role is to take his passion for hamburgers and match it with his years of experience in branding and hospitality marketing. Restaurants like Five Guys Burgers and Fries, Fuddruckers, BurgerFi and Tasty Burger use Schweid & Sons ground beef.

Restaurant Radio Show

Topics: buying a restaurant

Restaurant Brokers interview Chefs cooking from the Wild!

Posted by WSR Operations on Jan 7, 2015 2:52:34 PM

January 2, 2015 – We’re getting wild this week! The restaurant brokers are hunting chefs and experts that work with fish and wild game. We interview Sportsman Channel's Scott Leysath, host of the series, “The Sporting Chef” and “Hunt Fish Cook!”  We are also joined by Chef Tenney Flynn, co-owner and executive chef of the legendary GW Fins and Chef Mark Estee, Executive Chef and owner of Campo Reno!Sporting Chef
Join us as we interview three guests working with fresh from the field items. Learn about this trend sweeping the nation as we say "Game On" to fresh caught and prepared cuisine.  Chef Scott Leysath, better known as “The Sporting Chef” tells listeners how ended up on The Sportsman Channel with two TV shows and much more in this wild episode of the popular restaurant radio show.  
These experts describe with fresh from the field items in restaurants and are share expertise on fresh caught and prepared cuisine. Join the restaurant brokers when Chef Mark Estee reminds us that “Do you know where your food comes from?” is a common question from customers. Listen as one of our guests describes literally “shooting fish with a spear” and then serving it up.  These chefs say you have to “Take the game out of game” to get a very different flavor. 
Listen in as our guests discuss how the proper way to eat is truly in the wild!  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 Scott Leysath – The Sporting Chef
Better known as “The Sporting Chef,” Scott Leysath has been an Executive Chef for more than 20 years and is the leading authority on the proper preparation of fish and game. He is the author of multiple cookbooks, the most recent being “The Sporting Chef’s Better Venison Cookbook.” As the Executive Chef for Sportsman Channel’s “Hunt.Fish.Feed.” program, he’s helped create the wild game menu the volunteers serve at shelters across the country. He is also the cooking editor of the Ducks Unlimited Magazine and writes for a number of other publications. Scott makes numerous appearances on outdoor television, radio programs, events and trade shows nationwide. His current TV shows include The Sporting Chef, HuntFishCook and Dead Meat on Sportsman Channel. Learn more at
Chef Tenney Flynn – GW Fins
During the many years of co-owning legendary New Orleans fine dining seafood restaurant, GW Fins, Executive Chef, Tenney Flynn, has become known as one of the country’s foremost seafood experts, as well as a vocal enthusiast for the bounty of seafood that is available in the Gulf. Chef Flynn is known throughout the region for his stringent seafood approval process for GW Fins, and is, as the Wall Street Journal has referred to him “widely acknowledged as the fishmonger czar of the Gulf region.”
”One of my favorite aspects of our restaurant is that we print out menu daily, so we don’t have to have any specific item on the menu.  That way we don’t have to accept any seafood that isn’t pristine,” states Chef Flynn.
With the majority of GW Fins’ menu changing nightly, each evening is an entirely unique dining experience.  Although there are perennial favorites on GW Fins’ menu such as Lobster Dumplings, Crab Potstickers with Pea Shoot Butter and Sizzling Smoked Oysters, the majority of menu items have evolved since the restaurant opened.  Chef Flynn’s creativity has been instrumental in expanding the menu at GW Fins.  Many of the dishes draw from his love of both local New Orleans cuisine as well as Asian influences. “My culinary philosophy is that if you are working with seafood that already has wonderful flavor, the cooking techniques should respect these natural flavors rather than overwhelm them,” states Flynn.
Growing up cooking in his father’s restaurant in Stone Mountain, Georgia, Flynn developed an innate understanding of Southern food and culinary traditions.   From there he received his formal training at the Culinary Institute of America at Hyde Park.  Chef Flynn officially began his fine dining career with Atlanta’s esteemed Buckhead Life Group, cooking at such famed restaurants as Pano’s and Paul’s, Fishmarket at Lenox and finally as Executive Chef of Chops.  Ruth’s Chris Steak House then recruited his talents as the company’s Director of Culinary Operations, a position he held for seven years.
Since launching GW Fins more than ten years ago, Chef Flynn has developed a reputation as one of the most knowledgeable and discriminating seafood chefs in the country.  Chef Flynn is a master of his craft, but one who is completely unassuming.  That is, until you ask him about seafood.  Then his wealth of knowledge and passion about seafood is unmistakable.  A seafood icon, asked to judge national seafood competitions and provide cooking demonstrations for fellow chefs and consumers, Chef Flynn has become a national celebrity for his weekly cooking segments on the syndicated fishing show, “The Big Fish.”  In fact, often guests come to New Orleans to dine at GW Fins after watching him prepare a variety of dishes on this popular show. For the second time in the past 10 years, GW Fins’ Executive Chef and Co-Owner, Tenney Flynn has been named “New Orleans Magazine’s Chef of Year,” both in 2004 and then again in 2011.
Chef Mark Estee – Campo Reno
Equally comfortable picking his favorite produce at the family farm of his friend Gary Romano or cooking up meals for celebrities like Sir Paul McCartney, Mark Estee’s culinary career has been driven by a deep love for the authentic ingredients that create true connections between land, farmer, food and diner.
Estee’s resume runs deep with stages in some of the world’s best kitchens — Gary Danko, Lespinasee, Chez Pannise. Taking lessons learned from some of the nation’s most iconic chefs, Estee returned to his Sierra Nevada restaurant Moody’s Bistro and Lounge and built one of the most authentic local food systems in the region. Local fisherman delivered fresh-caught Pacific salmon to Moody’s kitchen, and family farmers like Sierra Valley-based Romano kept Moody’s supplied with flavorful, unique and local produce. Estee’s relentless enthusiasm and renowned recipes have landed him prestigious guest chef appearances at the James Beard House in New York City, the 4-Diamond Awahnee Hotel in Yosemite and the world-renowned Pebble Beach Food and Wine Expo.
But it is back home in the Sierra Nevada where Estee continues to forge new territory in his own cooking technique and his relationship with farmers, fisherman and ranchers. Adapting his own unique take on the “Whole Hog Philosophy” Estee has been digging deeper into the fuller flavors produced from using every portion of every ingredient — whether it is vegetable or animal.
Owner of Moody’s Bistro and Lounge and Burger Me in Truckee, and a consultant at numerous Lake Tahoe restaurants including the West Shore Café and Bite, Estee is opening a new downtown Reno restaurant Campo on the city’s riverfront. His restaurants have been feature on the Food Network, and written up in publications across the nation, where critics have called his food “close-our-eyes-and-moan good.” Before opening Moody’s in 2002, Estee worked at Pot au Feu and Cafe’ Luigi, Hyatt Hotels in Boston and then in Lake Tahoe and as executive chef of the exclusive Lahontan Golf Club Community
Apart from his busy life as a chef and restaurant owner, Estee is deeply involved in the communities and nonprofits in the communities he works. He serves on the board of directors for Project MANA, a hunger relief organization in Truckee and North Tahoe. He is a member of the Nutrisystem’s Culinary Council, and was awarded the Paul Harris Fellowship Award by his local Rotary International chapter for his volunteerism. He can be found cooking or volunteering at numerous fundraisers and community events.

Topics: buying a restaurant