Advice for Buying a Restaurant and Selling a Restaurant

Restaurant Brokers talk to Cupcake Wars Winner & Take the Cake Blogger

Posted by Robin Gagnon on Nov 20, 2014 11:46:00 AM

elfieNovember 22, 2014 – This week, restaurant brokers Eric and Robin Gagnon are talking about sweet restaurant concepts with Elfie Weiss, Season One winner of Food Network’s Cupcake Wars and owner of HotCakes Bakes and Nichelle Stephens, the co-founder of Cupcakes Take The Cake, a popular blog about cupcakes. 
 
What's the difference in a sweet restaurant concept turning out treats like cupcakes versus a full service business?  How do you build your brand around a "treat" versus a "meat"?  We asked these guests to tell us where the market for these sweet sensations is heading and how to keep customers coming back. Nichelle Stephens who authors a blog on the cupcake industry and created a one day food enthusiast conference called, TECHmunch says, “if you’re going to have a storefront, you have to have other things.”  Both guests stress that cupcakes on their own aren’t going to be enough in today’s competitive environment.  Nichelle discussed strategies with the restaurants brokers like cupcake pairings with both beer and wine as new and unusual ways to bring in customers. 
 
These guests discuss how to develop a menu around sweets and what it actually takes to run a bakery or restaurant based totally around some of our favorite treats. Elfie Weiss, winner of Cupcake Wars says, ““It’s not easy, it’s a hard business.”  Despite a number of lean years where she admitted to leveraging her home with the use of a home equity line of credit to fund her business and taking the courageous step to open even though she was a single mom, her business HotCakes Bakes, is now a huge success.  What was the catalyst?  She says, “Cupcake Wars was the turning point.”  Since we can’t all land a spot on national TV, our guests offer their sweet advice on other strategies to be success in the business. 
 
Listen in as our guests discuss sweet restaurant concepts and how these concepts attract loyal customers and keep them coming back for their sweet tooth fix!  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:
 
Elfie Weiss, HotCakes Bakes
 
Back in 2005, recently divorced mom Elfie Weiss took a gamble and threw caution to the wind when she branched out and started her own small business. She took a loan out on her home (something most advise against), and bought her first bakery.

Now in its 9th year, Hotcakes has become so successful that Elfie is expanding the 825 sq. ft. location to 2600 sq. ft. and will soon begin baking French bread in-house, add a new coffee program, and reshuffle the bakery to allow for a sit down café experience complete with breakfast and lunch items!

Today, she is not only the winner of a major network show, but her company Hotcakes caters major events including the Grammys and The Emmys! She also has a number of celebrity clients including Weird Al Yankovic, Ron Howard, Madonna, Lindsay Lohan, Justin Timberlake, Quincy Jones, Governor Arnold Schwarzenegger, Anne Heche Barbara Streisand and Tori Spelling to name a few.
 
Nichelle Stephens, Cupcakes Take The Cake
 
Nichelle Stephens is a blogger, editor, event producer, and social media strategist. Nichelle is the co-founding editor of Cupcakes Take The Cake, the most popular blog about cupcakes. She is a member of the Atlanta Food Blogger Society and the local producer of TECHmunch Atlanta.

 

Topics: restaurant brokers

Diner for Sale Features Breakfast Lunch & Dinner and Unbeatable Rent

Posted by WSR Operations on Nov 18, 2014 11:00:00 AM

diner

This Diner for Sale  by the restaurants brokers serves up breakfast, lunch and dinner, every day to a thriving Georgia community from 8am to 8pm.  Great Rent! 

This diner for sale offered by the restaurant brokers features a Homestyle menu with local ingredients and mouth-watering favorites such as country grits and biscuits, savory barbeque and more smothered and covered comfort food.  Customers can dine in the main dining room or cozy up to the counter in the style of the past.  Patio space available for outdoor seating in the comfortable Georgia climate that makes this one ready for use nearly year round. 

Better yet, this diner for sale restaurant is 4000 square feet and has an unheard of lease rate of $1,200 per month with NO increase for 20 years!  This is a great opportunity to take over a family owned diner for sale restaurant that pays attention to service, food quality and their loyal customer base.

The pride the owner takes in the upkeep of this diner for for sale is apparent the moment you walk in!  The friendly staff sees regulars come back time and time again. The owner will provide 2 weeks of training on site to transition the buyer into the business for a successful start.

Did we mention the unbelievable lease?  The rental rate on this space is unmatched with a lease valid for the next ten years with no increases at just $1200 a month for 4000 square feet.  It's true that once you get outside the Atlanta metro area, those lease rates plummet and this is a perfect example in this diner for sale by the restaurant brokers. 

Fully equipped commercial kitchen is packed with everything you need to turn out any type of cuisine.  Want to introduce barbecue?  Plenty of options in a large kitchen with multiple fryers, hood, multi-burner stove, refrigeration and freezer space and much more.  Dishwasher is owned, not leased!  Walk in cooler and walk in freezer.

Topics: buying restaurant

Restaurant Brokers Talk to Southern Cuisine Specialists on Weekly Radio Show

Posted by Robin Gagnon on Nov 16, 2014 10:53:00 AM

This week, restaurant brokers Eric and Robin Gagnon are talking about southern cuisine with Chef Jeff McInnis a finalist from Bravo TV’s “Top Chef” and owner of Root & Bone, Felicia Willet the chef-owner of Felicia Suzanne’s, and Steve Frabitore, owner of Tupelo Honey Café. When it comes to southern cuisine what makes it such a favorite far beyond the Mason-Dixon Line? We’re finding out what truly defines the Southern Cuisine.  
These guests should know.  After all, Felicia Willet worked with legendary chef Emeril Lagasse for eight years and co-authored two cookbooks with the legendary chef.  Jeff McInnish is wowing New York with Southern cuisine now after appearing in the finals of Bravo TV's Top Chef and Steve Frabitor has taken a single store in Asheville North Carolina to a 14 unit southern inspired chain.  

jeffd-1Willett says “it’s a part of your DNA, it goes back to memories, it’s the respect of the ingredients!” What does southern cuisine mean to you? Steve Frabitore said “Southern food is a great canvas, very vibrant eclectic food.”
 
These guests discuss why Southern Cuisine is considered comfort food and the most important parts of cooking this cuisine. Chef Jeff McInnis says, “find the right ingredients, cook from your roots, and always remember the tradition.” When the restaurant brokers asked for each guest what makes southern fried chicken so special, these guests weren’t ready to dish out their grandmother’s top secret recipes!
 
Listen in as our guests discuss the Cajun and Creole flavors to the barbecue favorites and what really make Southern Cuisine a comfort food. 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 Jeff McInnis, Root & Bone
 
Jeffrey McInnis was born to either fish or cook. Growing up on fishing boats around Niceville, Florida, by 16, McInnis was peeling shrimp, cutting fish, and cooking on the line at The Marina Cafe. Long Southern summers working his grandparents’ Alabama farms further stoked his passion for fresh, local food.
 
McInnis attended Johnson & Wales University.  After graduation he  traveled, going from a position at Caribbean-Asian Asolare in St. John, Virgin Islands, to the Asian-French Azie San Francisco, to rural Virginia’s Keswick Hall. A post under Norman Van Aken at Norman’s took him to Miami and ultimately The DiLido Beach Club, where he won a 2008 StarChefs.com Rising Star Award.
When McInnis cooked his way into the finals of “Top Chef,” his already widespread acclaim went national. In 2010, he became the executive chef for the Miami-based gigi, and in 2011, he was nominated for “Peoples Choice Best New Chef” by Food & Wine. With so much success, McInnis returned to his roots, becoming chef-partner of Yardbird Southern Table and Bar in Miami, where both chef and restaurant received James Beard nominations. Chef Jeff McInnis recently opened Root & Bone restaurant in NYC. Both Yardbird and Root & Bone serve traditional Southern fare.
 
Felicia Willett, Felicia Suzanne’s
 
With all the Southern charm you’ll find in Felicia Suzanne’s, it won’t come as a surprise that chef-owner Felicia Willett’s culinary career was inspired by the big traditional Southern dinners that she grew up helping her grandmother Lovis make. That early exposure to good Southern food was only the start of a career that eventually led to her training for eight years under Chef Emerill Lagasse. Felicia is the co-author of two of his “New York Times” bestselling cookbooks – “Everyday’s a Party” and “Emeril's TV Dinners” – and was producer of his “Good Morning America” segments. While training, Felicia further developed her talents at putting her take on Southern classics from across the region.
 
At Felicia Suzanne’s, Felicia draws inspiration from the places from her past: the piecrust she helped her grandmother roll while growing up in Jonesboro: Charleston’s fresh seafood, the towns along the drive down I-55, Alabama’s back roads and the barbecue style of Memphis. And when you dine at Felicia Suzanne’s, you’re tasting the true South, because she uses locally sourced ingredients whenever possible. Her expertise in local food has led to the creation of her product line, called Flo’s Homemade Goodness. She cans each product seasonally and makes enough tomato jam, pepper jelly, chow-chow and pickles to keep her customers happy the entire year. She’s also an ambassador for the Memphis and Tennessee culinary community. She has participated in the “Memphis BBQ/Winemaker Dinner” in Santa Barbara, CA; “Memphis Goes Hog Wild in Oregon” in Portland, OR; “West Comes East” at Blackberry Farm in Walland, TN; and in two James Beard dinners. Felicia especially enjoys learning about the traditions and history of the Southern Foodways Alliance and attending SFA events. These experiences constantly fuel inspiration for her Southern menu and new Flo’s products.
 
Steve Frabitore, Tupelo Honey Cafe
 
Since purchasing downtown Asheville’s iconic restaurant, Tupelo Honey Cafe, in 2008, Frabitore has directed all restaurant operations, including sales and marketing, public relations and advertising, budgeting, purchasing and inventory control and management. In 2010, he opened a second location in south Asheville, followed by the opening of Knoxville’s 1 Market Square store in October 2012 and Greenville, SC,’s location at The One in June 2013 along with restaurants in Chattanooga and Charlotte that same year. In 2014, he opened locations in Johnson City and Raleigh. The restaurant is expected to open five more locations in 2015 including Myrtle Beach, Arlington and Virginia Beach along with Atlanta.
 
Under Frabitore’s leadership, the restaurants have been successfully integrated with state-of-the-art recipe mapping programs and a POS system delivering actionable information with ease of use and expandability. His systems have ensured management’s complete understanding of food cost and menu pricing to create an outstanding customer experience. Frabitore’s leadership has resulted in key metrics that place both restaurants above the top quartile of all restaurants in a similar check average according to the 2010 NRA restaurant Operations Report.  Robust sales gains, reductions in food costs and efficient deployment in labor have led to industry leading net profits for the company and substantial infrastructure investments.
 
Prior to his role as president of Tupelo Honey Cafe, Frabitore’s extensive 16 year career in consumer products companies like Procter & Gamble, Tambrands and Empire Berol  led to his being named Vice President of Sales for Rexall Sundown, Inc., in Boca Raton, FL, and eventually to the position of President, Sundown Vitamins, a division of Rexall Sundown. In this capacity, Frabitore directed performance, business and organizational development, as well as leadership for this $700 million division. With a consistent track record of increased revenues and operating income, Frabitore was an integral part of the sale of Rexall Sundown to Royal Numico, NV for $1.85 billion in 2000. As an entrepreneur, Frabitore has a track record of results and success in companies as diverse as yacht building to outdoor power equipment. In his most recent acquisition, Frabitore purchased a small independent OPE dealership and drove revenue up six fold in four years. He also opened a second location and was recognized as one of the top dealers in the Southeast.   Frabitore is married to his college sweetheart, has four boys and is proud to have graduated Florida State University where he also caught trapeze and walked the seven man pyramid on the high wire in the Flying High Circus. Frabitore was named North Carolina Restaurant & Lodging’s Restaurateur of the Year in 2012 and the Asheville Chamber of Commerce’s Small Business Owner of the Year in 2013. He is past president of Asheville’s Independent Restaurant Association and sits on the boards of the North Carolina Restaurant & Lodging as well as the Buncombe County Tourism Development Authority.

 

Persian Restaurant with Hookah Lounge for Sale in East Cobb

Posted by WSR Operations on Nov 11, 2014 11:00:00 AM

hookah lounge

Buy this Persian Restaurant with Hookah lounge for sale.  Great location in East Cobb is central to a large residential and commercial communities.  

Serve a very specialized dining experience when you acquire this artfully decorated Persian restaurant with Hookah Lounge for for sale with a hookah lounge component offered by the restaurant brokers.  This Restaurant and Hookah lounge for for sale is approximately 5000 square feet and seats about 175.  It is located in a very visible and prominent free-standing building located at the intersection of two of Marietta/Cobb County's busiest roads.   

The rent is a very reasonabale $3150 per month with all CAMS.  The building is located on an outparcel of a large strip shopping center and is surrounded by single-family housing and subdivsions, major retailers such as Kroger and Publix, and numerous office buildings, car dealerships, and other retail.

The large commercial kitchen in this Restaurant and Hookah Lounge for sale is super-sized and ready-to-go, large enough to accomodate large catering orders and banquets. 10-burner stove, flat top grill, kabob cooker, about 30 feet of hood system,fryers - you name it, it's here. Click on the photos to see all of what is available.

The Persian Restaurant and Hookah lounge for sale menu features sandwhiches and wraps, such as Chicken or Beef Shawarma, Gyros, traditional sandwhiches like Bandari and KooKoo, platters of crowd-pleasing favorites like Chicken or Beef Shish-Kabob, Fried Tilapia, Quail, Corninsh Hen , Hot Wing Platters, with "sides" of rice, Torshi, Must-o-Khiar, and olives and fries.

All of the authentic recipes will transfer so that all of the favorites will continue to get served up for years to come.

This large free-standing restaurant already has a dance floor and DJ booth, as well as a full bar already built in, and would be perfect for adding alcoholic beverages to be served to the already late-night crowd.  

The owner will provide up to two weeks of training, on-site, for a smooth transition to the new owner.  

The owner states sales of between $17,500 and $20,000 per month.  This is an asset sale and no books or records are available.  

 

Topics: buying restaurant

Restaurant Spaces for Lease Near Major Downtown Universities!

Posted by WSR Operations on Nov 6, 2014 3:30:00 PM

25 Park Place

Restaurant space for lease in Atlanta.  Near major downtown universities with customer potential of more than 30,000 students.

Rent this restaurant space for lease in a location surrounded by thousands of potential customers.  Located in downtown Atlanta, this space for lease, offered by the restaurant brokers, is the perfect new locale for your business.  The monthly rent is $4,995 for 2,900 square feet which includes a 600 square foot mezzanine open to the downstairs.  Public transportation provided by the Metro Atlanta Rapid Transit Authority (MARTA) offers plenty of transportation options.  Patrons can easily access the district by either the MARTA rail stations and/or the city bus routes.

This is currently a closed location however it has a hood, grease trap, flat top, fryers, refrigeration and some other remaining equipment. The front of house includes everything down to the chairs and  tables so it could be turned over to a new concept quickly.  Your new business will be located directly on a university campus with access to more than 32,000 students and 3500 faculty members.   Landlord is willing to do both Tenant Improvement Money and free rent for a period of time for the right tenant to offset an upfront charge of $25,000.  The landlord is willing to make a sweet deal but he wants experienced operators or franchises for this one of a kind location. His preference for the concept includes a breakfast and lunch operation.  Come a break a few eggs on this college campus today with the many concepts that are right for this daypart.    
 
The area is thriving and allows for a terrific opportunity.  This space for lease is surrounded by major retailers, high-end businesses, and outstanding foot traffic. This area is the central business sector for Atlanta and is the largest of the city’s districts. This Atlanta neighborhood hubs many corporate headquarters as well as city, county, state, and federal offices. 
 
This space for lease is within a region which measures approximately four square miles and has the median income of $87,000.  Due to the exponential growth of the district, the downtown area has undergone a significant transformation.  Renovation of historic buildings and construction of new housing/condos has welcomed the arrival of new businesses and residents alike.
 
This restaurant space for lease allows for endless inspiration and numerous concepts.  A spacious 2,900 square foot floor plan, the site can effortlessly mold to concepts such as a coffee shop, doughnut, fast food franchise, or even a yogurt shop.  Your options are limitless.  Quick-casual concepts have become extremely popular and allow the customers convenience and speed of service.  The rise of the “foodies” has also permitted significant growth for fine dining joined with casual dining prices.
 
Make an offer today on this restaurant space for lease and contact Certified Restaurant Broker Eric Gagnon at 404-800-6700. 

55 park place

 

Bar & Restaurant space for lease in Atlanta.  Location is prime real estate near several universities in booming downtown Atlanta.  Perfect for a sports bar concept.

Rent this Bar and Restaurant space for lease in a location surrounded by thousands of potential customers who work, live and play downtown.  Located in the metro Atlanta marketplace, this bar and restaurant space for lease, offered by the restaurant brokers, is ideal for your new business. Below market rent of only $7,000 per month for 5,000 square feet.  Some utilities may even be included!  Landlord will work with you on a long term lease with plenty of options to renew.  

Bring your concept to this bar and space for lease location adjacent to public transportation, a new stadium, new College Football Hall of Fame, tourist attractions and more that are all part of the appeal of downtown Atlanta!  Become a destination for the largest concentration of Federal workers outside of Washington DC, in town companies with healthy expense accounts, and tourists which pack the many places to visit.  

Landlord wants the restaurant brokers to bring a franchise or well established tenant to this bar and restaurant space for lease. Beer, wine and full liquor service on a college campus!  Sounds like a recipe for success!  Tenant improvment money, free rent and more will be part of the package when take over this location ready for a new concept.  

This bar and restaurant space for lease is currently not operational; however, does include some existing equipment including the hood, refrigeration, deep-fryers, a vented hood, flat top grill, and more.  The dining area includes the chairs and tables.  This bar and restaurant for lease is located directly on a university campus where the student and faculty population exceed 30,000 potential customers.  The landlord prefers a sports bar concept that will deliver food and drinks to a diverse college population including students, faculty and staff.  Hours of operation are to reflect lunch and dinner.

Make an offer today and contact Certified Restaurant Broker Eric Gagnon at 404-800-6700.

Topics: buying restaurant

Restaurant Brokers Interview Restaurant Impossible Host Robert Irvine

Posted by WSR Operations on Nov 4, 2014 2:00:00 PM

Robert Irvine

November 8, 2014 – This week, restaurant brokers Eric and Robin Gagnon interview the popular Restaurant Impossible host, Robert Irvine.  For a radio show that promises its listeners to Satisfy their Appetite for Acquisition, Feed the Need for Restaurant Reality and Serve up a recipe for Business Success, Irvine proved to be the ideal guest with his colorful observations on saving failing restaurants.

Chef Irvine frequently works with family restaurants.  When the restaurant brokers observed that the business is a lifestyle business with far reaching implications for the family, Irvine bluntly observes, “Unless they’re strong they don’t last.” The Restaurant Impossible format features a rapid turnaround of a restaurant ranging from the menu to décor in a matter of days.  The restaurant brokers asked Irvine to share what happens after the cameras close down.  What does Robert Irvine tell the restaurant owners?  According to this Chef and turnaround artist he says, “Do exactly what I told you, keep your inventory low and your finger on the staff.”
 
What are some keys to success in the restaurant industry? Robert Irvine says “You need to work two years for someone else and get to know the business.”  Restaurant Broker Eric Gagnon agrees telling the star that he often gives would-be restaurant owners the same advice.  Does that mean they always take it?  According to Gagnon, “No.”  Changes impacting the industry today include ever increasing levels of technology.  Irvine remarks that “technology is a HUGE buzzword; it’s changing our industry”
 
The highly acclaimed Food Network show, Restaurant Impossible is in its eighth season.  Chef Robert Irvine and his team have traveled to more than a hundred locations across America, in hopes of turning around some of the country's most struggling restaurants with two days and only $10,000.
 
According to the Restaurant Impossible star, he and his team saved over 87 percent of the businesses he’s filmed though the number is constantly changing.  Restaurant broker Robin Gagnon asked Irvine if he has encountered a restaurant he can’t fix.  His response, “No such thing as I can’t save it; I believe anything is possible.”
 
Join the Eric and Robin this Saturday for the full interview with one of Food Network’s biggest stars, Robert Irvine of Restaurant Impossible.  The restaurant radio show is broadcast on Atlanta radio station WGKA, TALK 920 on Saturday at noon and rebroadcast Sunday at 1 PM on Biz 1190.
 
This Week’s Guest:
 
Chef Robert Irvine
 
With more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. Robert brings his experience to Food Network as host of Restaurant: Impossible; he has been previously seen on Dinner: Impossible, Worst Cooks in America and Food Network Star's Star Salvation, an original, exclusive Web series on FoodNetwork.com. In 2012, he appeared on the special Wedding: Impossible, in which he and his now-wife, Gail Kim, said "I do."

Now in its eighth season, Restaurant: Impossible continues its successful run as one of the network’s most popular shows, with Robert attempting to save America’s most desperate restaurants from impending failure in just two days with only $10,000. During the course of each extreme mission, Robert assesses all of the restaurant’s facets and then overhauls its weakest spots by updating menus, retraining staff and implementing aesthetic changes with the help of his design team, before hitting the streets to tell the community about the improved restaurant.

A native of England, Robert joined the British Royal Navy at the age of 15, and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Robert was selected to work aboard the Royal Yacht Britannia, where the royal family and its entourages regularly dined. During his time training U.S. Navy chefs as part of a guest chef program, Robert worked in the White House kitchens, and his creations were served to high-ranking government officials. During his career, he has also had the opportunity to serve 6,000 servicemen and women on a U.S. aircraft carrier and plan the menu for a celebrity-studded after-party at the Academy Awards. Robert is the author of two cookbooks, Mission: Cook! (Harper Collins, 2007) and Impossible to Easy (Harper Collins, 2010), and he owns and operates two restaurants in South Carolina, Robert Irvine's eat! and Robert Irvine's nosh.

 

Topics: buying a restaurant

Restaurant Brokers Release Top 10 Restaurants for Sale in October 2014

Posted by WSR Operations on Nov 3, 2014 10:30:00 AM

As the leaves begin to change color, it’s time for the restaurant brokers to look back and see which of our restaurants for sale generated the most activity for the month. October 2014 was a month with new leads and buyers entering the market at unprecedented levels. This was reinforced by a recent BizBuySell survey for third quarter of 2014 reporting that closed transactions increased by 17.9% in third quarter over last year.  It was the highest number of small business sales ever recorded in the survey which started in 2007.

Bizbuysell reported that listings increased as well saying, “Service-related businesses led the way with a 17 percent increase while manufacturing was up 16.2 percent and restaurants up 13.3 percent compared to last year."

We Sell Restaurants, the nation’s largest restaurant brokerage firm measures the most active listings by looking at signed confidentiality agreements, buyer online activity, phone calls and offers.    

 

The most popular listing this month was a waterfront restaurant for sale offered for under $40,000!  This listing generated not only activity in terms of buyers “looking”, it created a multiple offer situation with the seller accepting the best offer in a matter of days.  It’s now heading to the closing table thanks to the efforts of restaurant broker JK Kenny. 

Listing ID:4338 Restaurant Broker JK Kenny    
Waterfront Restaurant for Sale - Offered Under $50,000!
Lease: Negotiable
Monthly Rent: $$2500
Inside Sq. Ft. 1600
Outside Sq. Ft. 1600
Price:$39,000
City:Buford
 

The second most popular restaurant for sale listing was another low price offering.  This chicken wings restaurant for sale with an unbelievable lease rate for the Atlanta metro brought out buyers who looked at taking over the existing operations and bringing in a new concept of their own.

Listing ID:4307 Restaurant Broker John Sparks    
Chicken Wings Restaurant for Sale - City of Brookhaven Atlanta's Newest City
Lease: 2 years
Monthly Rent: $1000
Inside Sq. Ft. approx 950
Outside Sq. Ft.
Price:$25,000
City:Brookhaven
 

Third on the restaurant brokers list of the most popular businesses for sale in the month of October was a bar and grill.  This great property features both six figure earnings and lending that is already established with a local bank.  

Listing ID:4350 Restaurant Broker Eric Gagnon    
Bar and Grill for Sale Six Figure Earnings AND Pre-Approved for Lending!
Lease: 2 Years plus 8 remaining
Monthly Rent: $10420
Inside Sq. Ft. 6400
Outside Sq. Ft.
Price:$299,000

 

Georgia was not the only state with prime restaurants for sale attracting activity.  This central Florida listing offered by Robin Gagnon is a beautiful spot.  The turnkey location with a wonderful outdoor patio space attracted a number of buyers.  The like new location is still on the market.  

Listing ID:4335 Restaurant Broker Robin Gagnon    
Florida Restaurant for Sale - Turnkey with Beautiful Build-Out!
Lease: Expires May 2024
Monthly Rent: $4167
Inside Sq. Ft. 6550
Outside Sq. Ft. 1000
Price:$129,000

 

Halfway through the hit parade of the most popular restaurants for sale and this pizza shop for sale made its first appearance.  The business, priced under 90,000 has a great rental rate a only $1500 per month for the 1300 square foot space in the desirable East Cobb market.  This area is home to many families and is a winning location for an owner operator to take over. 

Listing ID:4317 Restaurant Broker John Sparks    
Profitable Pizza Shop for Sale in East Cobb Ready for New Owner!
Lease: through 7/31/2015
Monthly Rent: $1500 including CAMS
Inside Sq. Ft. approx 1300
Outside Sq. Ft.
Price:$90,000
City:Marietta
 

The downtown Atlanta marketplace is booming with the Ferris Wheel, Streetcar and new College Football Hall of Fame to name just a few of the sites driving tourist traffic.  This bar and restaurant space for lease is well equipped and ready to go.  The landlord is fielding offers with the help of the restaurant brokers and is looking for a strong operator or franchise for the space. 

Listing ID:4288 Restaurant Broker Eric Gagnon    
Bar and Restaurant Space for Lease in Booming Downtown Atlanta
Lease: To Be Negotiated
Monthly Rent: $7000
Inside Sq. Ft. 5000
Outside Sq. Ft.
Price:$35,000
City:Atlanta
 

One of our newest listings is this Atlanta Bread franchise bakery for sale in the Atlanta metro.  Just released in the last days of the month, it drove tremendous traffic and activity in a short period of time, landing it on the top ten list of restaurants for sale in Atlanta. 

Listing ID:4349 Restaurant Broker Robin Gagnon    
Atlanta Bread Franchise Bakery for Sale in Atlanta Metro
Lease: 8 years remaining plus 5 year option
Monthly Rent: $9000
Inside Sq. Ft. 3600
Outside Sq. Ft. Patio
Price:$195,000

 

This restaurant space for lease in downtown Atlanta is near a major university and that got buyers very excited about the opportunity.  The fully equipped restaurant for lease is ready to go for a new concept.  We are close to an accepted offer on this one. 

Listing ID:4277 Restaurant Broker Eric Gagnon    
Restaurant Space for Lease in Atlanta - Near Major Downtown Universities
Lease: To Be Negotiated
Monthly Rent: $4995
Inside Sq. Ft. 2900
Outside Sq. Ft.
Price:$25,000
City:Atlanta
 

Continuing in the theme of restaurant space for lease, this Golf Course space in Florida attracted a lot of lookers with rent of just $3500 for a 3000 square foot space.  

Listing ID:4254 Restaurant Broker Emily Yessick    
Restaurant Space for Lease in 7 Hills Golf Course
Lease: 5+5
Monthly Rent: $3500
Inside Sq. Ft. 3000
Outside Sq. Ft.
Price:$0
City:Spring Hill
 

Last on the hit parade of restaurants for sale this month was a Colorado listing for a bar and grill for sale by our Colorado Restaurant Broker Bob Steinberger.  This profitable location for less than $150,000 generated strong interest. 

Listing ID:4332 Restaurant Broker Bob Steinberger    
Colorado Bar and Grill for Sale is Profitable with Unheard of Rent Deal!
Lease: 2 years in to a 5 yr with 5 yr option
Monthly Rent: $0
Inside Sq. Ft. aprox 2000
Outside Sq. Ft. aprox 500
Price:$149,000

The BizBuySell third quarter survey data as well as the restaurant broker results show that the marketplace is red hot for restaurants for sale.  Visit the restaurant brokers website, We Sell Restaurants to see more than 200 listings for sale. 

 

Topics: buying a restaurant

Restaurant Brokers Talk Reinventing Your Restaurant

Posted by WSR Operations on Oct 31, 2014 4:56:00 PM

combo2

November 1, 2014 – This week, restaurant brokers Eric and Robin Gagnon are talking about reinventing the restaurant with Jennifer Jackson Outlaw food blogger from The Gourmet Goober, Alan Muskat founder of No Taste Like Home, Dora Herrera from Yuca’s Restaurant and Fernando Lopez owner of the MicheMobile, on their weekly Restaurant Radio show.

 

What are today’s restaurants doing to attract diners in ways that both serve and delight? We’re finding out creative ways restaurants get new customers in the doors while still appealing to their existing ones. We asked what they were doing to get new customers in the door. Fernando Lopez said “I created a food truck experience with a 69 Volkswagen bus.” How are restaurants appealing to children? Dora Herrera said “I see kids as customer just waiting to grow up.”

These guests discuss the creative ways to reinvent dining for their restaurants and how to execute them effectively. Alan Muskat explains his creative foraging experience with his diners and the rest of the guests weigh in with their own events and how creating your own special day could assist with getting new people in the door. Jennifer Jackson-Outlaw discussed how she helped create mommy crawls to appeal to mothers and their children.

Listen in as our guest’s give us insight on how you can reinvent a restaurant. 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:

Jennifer Jackson-Outlaw, Food Blogger: The Gourmet Goober

Jennifer Jackson-Outlaw is a freelance writer, food blogger and Dishcrawl Brand Ambassador. Her work has appeared in such diverse publications as East Coast Home + Design Magazine and The Urban Coin. She has also worked with brands such as One Medical Group and Chef Wendy Brodie. When not working with other clients, she regularly blogs at The Gourmet Goober as well as hosts foodie events for Dishcrawl. 

Alan Muskat, No Taste Like Home

a philosoforager, stand-up mycomedian, and epicure of the obscure, has been taking people “out to eat” for twenty years. He founded the first "forage-to-table" offering in the U.S. and the first public education program for wild foods in the world. Author of Wild Mushrooms: A Taste of Enchantment, Muskat has popped up on The Travel Channel's Bizarre Foods, The History Channel, PBS, CBS, and in Southern Living, Fodors, Travel+Leisure, Conde Naste Traveler, The New Yorker, The Washington Post, The Chicago Tribune, Country Living, Forbes.com, andInc.com. He's even preached on Voice of America. He sold hundreds of pounds of wild foods a year to over fifty restaurants and hotels, including The Biltmore Estate, Lantern, and The Grove Park Inn. On the thirteen anniversary of 9/11, he spoke at The United States Botanical Garden (next to the Capitol) on home/land security. The creator of GMO OMG is filming his next documentary about his work. Muskat has taught self-catering to The James Beard Celebrity Chef Tour; The 2014 James Beard Best Chef of the Southeast; Dr. Andrew Weil (twice on the cover of Time); Christie Hefner, former CEO of Playboy; VPs of Shell, Amoco, Aon, Motorola, Cracker Barrel, and The American Heart Association; the head of The American Bar Association; the owner of The Biltmore Estate; Jackie Siegel, the "Queen of Versailles," and a number of other notables and executives. He has served thousands and hasn't lost a customer yet.

Dora Herrera, Yuca’s Restaurant

Yuca’s, Los Angeles’ iconic family-owned and operated Mexican eatery, is the first taco stand to be honored with the much coveted James Beard Award (in the America’s Classics category). Launched on April 1,1976 Yuca’s has received accolades from local, national and international reviewers. The best accolades, however, come from the Chefs who choose to eat at Yuca’s on their dime. Now that I’ve taken the baton from my Mom, the creator of Yuca’s, my goal is to never be finished building our business. And to continually create a business that brings you pleasure and a feeling of coming home.

Fernando Lopez, MicheMobile

These days you can get just about anything on wheels. Tacos, ice cream, cupcakes, even grilled cheese. We thought we had seen it all, until now. Now there is a mobile version of our favorite beverages — the Michelada! Coming from Southern California, the MicheMobile VW Bus is about to take off, literally. The van was started by Fernando Lopez, who (along with his fam) runs one of Los Angeles’ best mole restaurants, Guelaguetza. The MicheMobile offers three types of micheladas on tap and sells its signature mix for you to take home and make your own. Genius. The Michemobil is the ultimate party on wheels. It rolls up to your party, and the first thing you notice is the 50" tv tucked inside out pop open roof between the two 800 watt speakers. Inside are the turn tables. But the most important thing is the 4 working beer taps on the outside that pump out the best micheladas in the US.

It's the brain child of the guelaguetza family, and it serves the same michelada recipe they have been making at Guelaguetza for years. Michelada Guelaguetza is a beer cocktail mix created by the Lopez family, founders of the Guelaguetza Restaurant in Los Angeles. The family has served this secret recipe for over a decade at their restaurant and finally decided launched their bottled Michelada product in 2013.

Michelada Guelaguetza is a ready to pour mix that transforms your favorite beer instantly into a Michelada. Sold in our on-line retail store, the Michelada Guelaguetza is available in a single serving 4oz bottle as well as in a 1L family pack presentation. It is perfect to take with you to a carne asada, or any sporting event. Open, Pour and JUST ADD BEER

Topics: buying a restaurant

Atlanta Bread Franchise Bakery for Sale in Atlanta Metro

Posted by WSR Operations on Oct 28, 2014 10:30:00 AM

http://www.wesellrestaurants.com/restaurant-for-sale/4349/Atlanta-Bread-Franchise-for-Sale-Atlanta-Metro

This Atlanta Bread Franchise Bakery for sale in the Atlanta metro has lots of opportunity for an owner operator. Sale of nearly $1.0 MM in last 12 month period.

Buy this Atlanta Bread Franchise Bakery for sale and you get the benefit of a great brand that's been producing home town and national favorites for over 20 years.  This brand has dozens of stores and their extensive six week training class will have you mastering every part of the customer experience.  
Well equipped kitchen turns out a menu that customers love and return to again and again including their ovens and proofers to prepare the items that fill this store with the smells of fresh bread daily.  Buy this great brand offered by the restaurant brokers that is well established as part of the local comunity. You get the benefit of a franchise bakery brand as well as the small town reputation.   

Take advantage of the local experience including a training store and staff that are right here in the metro area at this franchise bakery for sale.  You will become part of a reputable bakery cafe concept in the rapidly growing fast casual restaurant segment. The earning potential of any franchise opportunity is subject to many factors but this one has been a winner with sales of nearly a million in the last year that should net an owner operator a nice return if you watch the all important metrics like food costs and labor costs. 

Rent all in at this large store is $9000 per month for this 3600 square foot location in a great shopping center with lots of nearby families that visit this franchise bakery for sale. Includes valuable patio space that customer love for the nine months you can enjoy it in our southern climate.  Current owner is hands on but ready to turn the reins of this franchise bakery for sale over to someone new.  He is priced at assets and is willing to entertain serious offers. 

Join Atlanta Bread Company where their philosophy is focused on fine ingredients and traditional methods to produce exceptional sandwiches, salads, soups, and pastries. 

Topics: buying 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