Advice for Buying a Restaurant and Selling a Restaurant

Restaurant Brokers Talk to Southern Cuisine Specialists!

Posted by WSR Operations on Nov 26, 2015 1:17:12 PM

November 26, 2015 – On next week's show, 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 Wille 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. We asked what these guests believe makes southern food Felicia Willett 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 on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
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 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.

About We Sell Restaurants
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resale’s. The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge, and unmatched service. They can be found online at  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.
The We Sell Restaurants radio show will be on the air on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST. It is available for download on iTunes as well.

Topics: buying a restaurant

Restaurant Brokers Interview Food Network Star Robert Irvine!

Posted by WSR Operations on Nov 20, 2015 4:08:25 PM

Robert Irvine November 20, 2015 – This upcoming 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 12th 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 restaurant brokers this Saturday for the full interview with one of Food Network’s biggest stars, Robert Irvine of Restaurant Impossible.  Listen to the entire restaurant radio show on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
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 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.

About We Sell Restaurants
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resale’s. The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge, and unmatched service. They can be found online at  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.
The We Sell Restaurants radio show will be on the air on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST. It is available for download on iTunes as well.

Topics: buying a restaurant

Restaurant Deals In Development Courtesy of Franchise Times

Posted by Robin Gagnon on Nov 19, 2015 4:51:10 PM

The restaurant segment portion of the franchise industry is booming according to the latest two Franchise Times development deal trackers.  This great resource published by Frnachise Times covers all deals they are hearing about in the industry.  it's clear that the restaurant broker's favorite subject was also on the mind of buyers inking contracts to develop additional units or acquire busiensses.  .  

Out with the old and in with the... old (or retro, in this case).  Wayback Burgers has signed a master lease agreement to place the retro-hamburger restaurants into U.S. Walmart stores.  Wayback is opening in both new locations and taking over locations that were formerly leased to McDonald's, according to the report by Franchise Times.  

PizzaRev, a fast-casual pizza concept backed by Buffalo Wild Wings, signed a franchise agreement with Southern Restaurant Holdings, LLC, to develop at least 16 restaurants across Tennessee and northern Georgia. Southern Restaurant Holdings is led by Robby Stewart, Andres Bolivar and Chip Hackett, who are also franchisees with eight Steak n' Shake restaurants in Georgia, Mississippi and Tennessee. The group is one of the largest franchisees in the Steak n' Shake system and maintains the highest average unit volume in that system.

Persona Wood-Fired Pizzeria, the build-your-own pizza franchise, is expanding into the Southwest through an area development agreement with Dallas, Texas-based 4Slices, LLC, to open three restaurants in the Dallas/Fort Worth metroplex by early 2016.Currently, Persona Pizzeria has 12 locations in development nationwide.

My Pie Pizza, the fast-casual pizza brand that serves "New York-style pizzas in a New York minute," signed a multi-unit agreement with Blair Horner, a veteran of the food production industry, to open five locations in the Omaha, Nebraska, area over the next three years.

Pieology Pizzeria's franchise partner, Arizona Front Star, has opened its second Arizona location, in Chandler. Franchisee Kris Olson opened the first unit in his multi-unit contract in Avondale.

Hurricane Grill & Wings, a tropical-themed restaurant with wings and "pub grub," inked an eight-store deal with CRAVE Management for Wichita, Overland Park and Kansas City, Kansas. CRAVE is headed up by Austin Kinzle, a local developer in Wichita.A second California deal was struck with Abu Syed, a multi-unit IHOP franchisee, for the San Diego area. Hurricane's first franchisee in California, David Nguyen, will be opening his first unit in Antioch, California, in December.

Pie Five, a fast-casual pizza chain based out of Texas, has signed several significant franchise agreements: Jeff and Christine Steiner plan to open up to 30 Pie Five locations in North Carolina. The first markets to open will be Metro Charlotte, Raleigh-Durham and Greensboro-Winston Salem. Farther south, DP5 Investments will add 28 locations in South Florida from Melbourne to Miami. Possible locations include Boca Raton, Fort Lauderdale, Wellington and West Palm Beach. And then heading West, franchise partner, Umar Ibrahim, has signed on to build eight to 10 Pie Five locations in the San Antonio area. The first location will open mid-2016.  

Father-son team Scott and Kevin McPhee opened the second unit in their area development agreement with Freshii for the state of Minnesota, on the third floor of the Mall of America in Minneapolis. The McPhees were franchisees of a tire franchise before selling their stores and looking into getting into the restaurant business. Matthew Corrin, CEO of Freshii based in Toronto, Canada, also signed a deal with Target Corporation to open nine test units in stores in Minneapolis and Chicago, with California on the horizon. Millennials account for 65 percent of Freshii's franchisees, according to Corrin.

 Uncle Maddio's Pizza is continuing its expansion in the Northeast with the opening of its first Maryland restaurant in Frederick, Maryland, across from the Frances Scott Key Mall. Doug Sellers and Kane Wright signed on to open 10 Uncle Maddio's locations throughout the greater Washington, D.C., area, making them one of the largest Uncle Maddio's franchisees.  

Satyen Shah, Mohammad Amar Chaudhry and Harmeet Singh have agreed to develop PizzaRev, a fast-casual pizza concept backed by Buffalo Wild Wings, across New Jersey, including the cities of Wayne, Clifton, Secaucus and Jersey City, plus Bergen County. Managing Partner Satyen Shah has been in the restaurant industry for more than 20 years and previously owned and operated nine quick-service concepts in the greater New York area. There are more than 100 PizzaRev locations in various stages of development across the country, and will also open its first international location in Mexico in Q1 2016.

The Deal Tracker also noted the following acquisitions which have recrnyly occurred.   

Doherty Enterprises Inc., No. 12 on the Restaurant Finance Monitor's Monitor 200, a listing of the largest U.S. restaurant franchisees,has acquired 10 Applebee's Neighborhood Grill & Bar locations in the Miami area from Fort Wayne, Indiana-based Apple Sauce Inc. The acquisition increases Doherty's 

Applebee's locations to 109, for a company total of 164 restaurants within four states. Doherty is also a franchisee of seven other brands, including Panera Bread, Noodles & Company IHOP, Quaker Steak & Lube and Chevys Fresh Mex. The newly acquired Applebee's are in Coral Springs, Cutler Bay, Doral, Florida City, Hialeah, Margate, Pembroke Pines, Sawgrass, South West Ranches and Tamarac. The deal also adds more than 550 new team members to Doherty Enterprises' existing workforce of nearly 10,000 employees...

That's a lot of donuts!!!  When is it too many for the market?  The restaurant brokers are asking themselves that question when looking at the planned development for Dunkin Donuts with all of the following Georgia locations on the table.

The Deal Tracker says Loan Donuts Holding, LLC which has 30 stores in the area, will be developing 20 more restaurants in the greater Atlanta area.

Just down the road, in Savannah,  U Donuts, LLC, plans to develop 11 restaurants with the first location planned to open next year, and the remainder by 2020. U Donuts is owned by existing franchisees Charles Cutler and Michael Ferreira, in conjunction with NFL players Sam Shields and Ricky Jean-Francois, as well as Al Scotti, Jay Goldman and Sherard Rogers.  

Awale Investments Inc. plans to develop six restaurants in the greater Atlanta area. Led by Ahmed "Andy" Awale, this group's first restaurant in Atlanta is planned to open in 2016, and the remainder by 2019.

Existing franchise group, Dublin Donuts, LLC, has agreed to three restaurants in Dublin, Vidalia and Statesboro. The group currently owns and operates six Dunkin' Donuts restaurants in Atlanta and Statesboro. Their next location is planned to open in winter 2015, and the remainder by 2018.

Peter Patel and AJ Patel are adding four restaurants to the four they already own in Augusta, two of which are multi-brand units with sister brand Baskin-Robbins. Their next restaurant is planned to open in Fall 2015, and the remainder by 2017.

Bill Jones and Natalie Jones of Jones-Stark Properties, LLC, signed on to develop two additional restaurants in Atlanta and Macon. The duo currently owns and operates six Dunkin' Donuts restaurants in the Atlanta area. The group plans to open two more locations in 2015 and have two planned for 2016 under a previous franchise agreement.

Coastal Franchising, led by George Ross, has four new Dunkin' Donuts restaurants in Charleston in the loop. Presently, the group owns 37 restaurants, with North Carolina locations expected to open in Raleigh, Charlotte and Wilmington.

Topics: buying a restaurant

Restaurant Brokers talk about how to Reinvent Your Restaurant!

Posted by WSR Operations on Nov 13, 2015 3:11:05 PM

November 13, 2015 – On next week's show, 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 on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
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,, 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.

About We Sell Restaurants
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resale’s.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge, and unmatched service. They can be found online at  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.
The We Sell Restaurants radio show will be on the air on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST. It is available for download on iTunes as well.

Topics: restaurant brokers

Hells Kitchen Contestants Join the Restaurant Brokers

Posted by WSR Operations on Nov 6, 2015 3:16:36 PM

November 6, 2015 – Next week, restaurant brokers Eric and Robin Gagnon are talking with 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 from Season 13 of this hit TV show hosted by Chef Gordan Ramsey!    
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 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 on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
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’.

About We Sell Restaurants
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resale’s.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge, and unmatched service. They can be found online at  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.
The We Sell Restaurants radio show will be on the air on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST. It is available for download on iTunes as well.

Topics: restaurant brokers

Restaurant Broker to Moderate Panel at International Franchise Association Meetingh

Posted by Robin Gagnon on Nov 5, 2015 12:33:57 PM

Are you planing to attend the next International Franchise Association event?  The Restaurant Brokers will be there on November t8 amd 19, as emerging franchisors gather in Miami Florida for a conference focused on fueling growth.  

Robin Gagnon, Vice President of We Sell Restaurants is moderating a panel on Building Your Team titled, "I Have Franchisees and Customers...Now What?"  Gagnon is excited about the opportunity to share the stage with experts in the industry and says, "Attending any IFA event is an opportunity to learn and make important connections. This Emerging Franchisor conference is perfect for We Sell Restaurants as we continue to grow and expand as a franchisor." 

The panelists for the presentation will include Steve White, Chief Operating Ofice of PuroClean.  Steve White has experience in both fast food and business to business franchise organizations. He has been involved in every level of franchise organizations, big and small, including ownership. He has radically changed failing organizations and improved already good organizations. He has driven new growth for franchisees and franchisors alike through organizational change, training, the introduction of new brands and passionate leadership.

Restaurant Broker and franchisor Robin Gagon is joined on the panel by Barry Falcon, Board Member for Concrete Craft. Barry  has a professional business career that spans more than 40 years across a range of industries and functions, including technology, operations, manufacturing, consulting, marketing, project management, and business development, Mr. Falcon has over 12 years of direct experience in franchising, both as a franchisee and as an executive/partner within multiple national franchisor systems.  Mr. Falcon recently served as CEO/Partner, and remains as a Board Member, at Concrete Craft (formally All American Decorative Concrete), where he implemented organizational and procedural improvements and initiated and led the sale of the company to a large franchise group.  Before his tenure at All American Decorative Concrete, Mr. Falcon was President/Co-Founder and Partner, and remains a Board Member, at ShelfGenie Franchise Systems, where he helped to establish the franchise program and was instrumental in growing the concept from zero to 145 locations in five years. ShelfGenie was recognized by both Inc. and Entrepreneur magazines on their lists of top-performing franchise systems.  Mr. Falcon was also a franchise owner with Velocity Sports Performance, where he was responsible for overall project management, hiring and training staff, implementing marketing efforts, and more. In the first year of operations, he grew revenues to $800,000.

According to the IFA, those who should attend include:  Franchise Operations Executives, CEOs, COOS, Presidents, franchise development executives, franchise marketing experts, franchise relations specialists and anyone looking to grow their business!

The action packed agenda promises to help emerging franchisees:

  • Discover opportunities unique to your growing franchise system
  • Be a part of an interactive learning atmosphere where attendees are engaged with one another
  • Put your skills to the test by taking part in a case study to showcase best practices learned and make your brand go big
  • Take part in the "Think Tank" and tell a panel of experts why they should "invest" in your brand

For more information or to register for the event, visit the International Franchise Association Website.  

Robin Gagnon is a Brand and Marketing Executive Driving Results for We Sell Restaurants, the nation's largest restaurant brokerage firm. Franchisor and Franchise Specialist in re-sell transactions. Author, Speaker, Radio Show Host.

Topics: buying a restaurant

Restaurant Brokers Talk Restaurant Manners with Etiquette Specialists

Posted by WSR Operations on Oct 30, 2015 12:38:57 PM

October 30, 2015 – Next week, restaurant brokers Eric and Robin Gagnon are talking restaurant etiquette with Suzanne Wind an award winning author of the educational children’s book- The SMART Playbook, Chef Ivan Flowers the Executive Chef at Top of the Market and Cynthia Roden a certified etiquette consultant on their weekly Restaurant Radio show.
When it comes to restaurants are you handling yourself in the proper manner? We asked what we should do about cell phones and Chef Ivan says “using your phone while dining is like eating a pastrami sandwich during love making, it diminishes the experience.”  What are some tips for families when going out with kids to a formal restaurant? Guest Suzanne Wind says “If I couldn’t control my kids it’s time to pay the bill and go home.”
These guests discuss the common issues guests deal with when it comes to dining in a restaurant including ways to distinguish who should pick up the check, and how you should deal with substitutions and modifications to your meals. Cynthia Roden says, “when sending back your meals, keep it low-key” The guests weigh in saying “send back food with grace and politeness” and “stay kind and considerate” are the golden rules for the restaurant.
Listen in as our guests discuss the unspoken rules for restaurant etiquette and how you better your restaurant experience for not only yourselfers but for others. Listen to the entire restaurant radio show on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
This Week’s Guests:
Suzanne Wind, the SMART Playbook
Suzanne Wind, the award winning author of the educational children’s book- The SMART Playbook: Game-changing life skills for a modern world. Her work as a manner and social skills expert has been featured on WCBS radio and FOX Good Day NY. Before kids, she was an international marketing executive in NYC. Her career and living overseas taught her the importance of knowing and using the common language of manners and social skills to being your best. Today she’s a mom with a mission, inspired to communicate social skills in a modern world to a new generation.
Ivan Flowers, Top of the Market
Chef Ivan Flowers brings 25 years of fine cuisine experience to Top of The Market.  Prior to becoming Executive Chef at Top of The Market, Chef Flowers owned Fournos restaurant in Sedona, Arizona.  Fournos received many accolades, including being named a top 25 restaurant in Arizona.  He was also Executive Chef at  L’Auberge de Sedona, the AAA Four-Diamond, Four Star award winning restaurant.  While Executive Chef at L’Auberge de Sedona, Flowers completely re-designed the menus for the dining room, bar and catering.  After this change, the customer satisfaction rating soared to 99 percent.   Flowers has created extraordinary cuisine for some of the finest restaurants in Arizona, including T. Cooks at Scottsdale's Royal Palms Resort and the Phoenician's Mary Elaine's and Different Pointe of View. Flowers' passion for cooking came from his father, who was chef and owner of Rendezvous Restaurant in New York. He learned from his father that a good chef lets the food do the work with respect to flavor and presentation. This lesson has guided Flowers' elaborate career, earning he and the restaurants he has led an abundance of accolades and awards. This lesson has also made Chef Flowers an accomplished and sought-out teacher to aspiring chefs from around the world. Though his food is influenced from countries around the world, he combines a love for French and Italian cuisine with a passion for Mediterranean – what he likes to call "global fusion".  Flowers prides himself on offering a healthy yet diverse menu, featuring organic products whenever possible with vegetables and herbs. His menus change to capture the best of each season, allowing Chef Flowers to creatively blend inspiration with the finest foods available. From 2001 to 2007, Flowers served as Executive Chef at Different Pointe of View in Phoenix, where his distinct menu earned praise from food critics around the world. Here, Flowers' "teaching kitchen" became regarded as one of the most coveted places for up-and-coming chefs to develop their skills and discover their own style. Different Point of View became the finest restaurant for high end cuisine for Hilton Hotels worldwide.  Chef Flowers was bestowed the honor of one of the greatest Chefs globally for the Hilton Hotel Corporation. Prior to this role, Flowers was the lead instructor and chef of L'Ecole restaurant at the highly-respected Le Cordon Blue SCI Culinary Institute in Scottsdale. As chef and instructor, Flowers was responsible for educating an ongoing class of 30 students in classical French cuisine. In addition, he handled all restaurant operations including menu development, budgeting, forecasting and catering. During his tenure, L’Ecole received its highest Zagat® rating and went onto to a four month waiting list for reservations. Flowers’ culinary experience also includes serving as Chef de Cuisine at T. Cooks at the Royal Palms, where he contributed to the attainment of the restaurant’s fourth Mobile star and TOP 10 in Food Arts magazine. Other accomplishments was his role as  Sous Chef at the Phoenician’s Mary Elaine’s, where he trained in a five-star setting with two James Beard award-wining chefs, Alessandro Stratta and George Mahaffey as well as Bradford Thompson who later in his career became a James Beard award winner. Flowers received his A.O.S. degree in culinary arts and restaurant management from Le Cordon Bleu SCI Culinary Institute in 1997. While attending Le Cordon Bleu, he was a Sous chef at ASU's University Club, as well as a Sous Chef at Scottsdale Center for the Arts. In addition to his culinary education, Flowers holds a bachelor’s degree in psychology from the New York Institute of Technology.
Cynthia Roden, Etiquette Leadership Institute 
Cynthia Roden is a trained and certified etiquette consultant through the Etiquette Leadership Institute, an affiliate of The Protocol School of Washington, and The Etiquette Survival Group in San Luis Obispo, CA.  Ms. Roden originally from Manhattan and New Canaan, CT spent several years as an advertising executive in New York City before relocating to Vero Beach, FL. She continued to use her experience in marketing, client relations and business development while working for several in-house and boutique advertising firms throughout Florida.  In addition to having owned a specialty retail shop, Ms. Roden played a central role in her husband's law firm dealing with employee relations and training. Cynthia possess an affinity for public speaking, presenting seminars and workshops which has been facilitated through her extensive background in theatre and voice. Cynthia Roden holds a B.A. from Denison University in Granville, OH.

 About We Sell Restaurants
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resale’s.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge, and unmatched service. They can be found online at  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.
The We Sell Restaurants radio show will be on the air on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST. It is available for download on iTunes as well.

Topics: restaurant brokers

Restaurant Brokers Book Recommended by Restaurant Branding Roadmap

Posted by Robin Gagnon on Oct 27, 2015 3:21:04 PM

The restaurant brokers are thilled that branding experts Karen Post and Jocelyn Ring from Restaurant Branding Roadmap just wrote this review about our book, Appetite for Acquisition.  This dynamic team have created a remarkable blog that they call "Your learning and inspiration resource for:  How to attract & keep customers."  In their words they "help you be “the restaurant of choice” with loyal customers who love your place, come often and are proud to be your ambassadors."  

They took a brief time out from their busy branding practice to review Appetite fro Acquisition and we love what they said.  The full review follows:  

 Thinking about buying a restaurant or adding a location? This book is worthy read.

I stumbled upon Appetite for Acquisition a great little book focused on the art and science of buying restaurants. The authors, husband and wife team Robin & Eric Gagnon and owners of We Sell Restaurants, boil down the nuts and bolts of finding the ideal location, doing the due diligence, negotiating the best price and then funding your dream of being a successful business owner.

Not sure if the restaurant industry is right for you? Looking for help on a restaurant valuation or considering franchising? The authors cover all of this and more.  Having earned an impressive reputation as a top restaurant brokers in the South, the couple has sold and helped entrepreneurs buy hundreds of restaurants.

Straight from the horse’s mouth, these experienced restaurant specialists share what a general commercial realtor won’t tell you, but you need to know. This includes: understanding critical transaction documents, the truth about landlords, how to spot a bad deal and who will really lend money for a restaurant.

The book is well organized and summarizes key learning points at the end of each chapter. My kind of book!  If you’re looking for sound advice on buying a restaurant, this is an excellent reference handbook.

Eric is a former banker and professional in one of the big five accounting firms and Robin holds an MBA and held leadership positions for multiple Fortune 500 retailers. You can learn more about their restaurant firm here.

As I was learning more about the “We Sell Restaurant” team I discovered their weekly podcast which covers the gamut of the restaurant business from operations to marketing.  The programming can be accessed from their site or through iTunes. This, too, is well done and provides lots of great restaurant success insight.

 Do you have a question for this team?  You can find them online on their Facebook page or you can Tweet them.   Looking for more in depth branding tips? You can also see their  FREE 60-minute webinar jam packed with how-to tips and our branding formula. To view, click here.


Topics: buying a restaurant

The Restaurant Brokers talk to the hottest emerging franchisors!

Posted by WSR Operations on Oct 23, 2015 4:23:35 PM

October 23, 2015 – This upcoming week, restaurant brokers Eric and Robin Gagnon are talking emerging franchisors with Brad Fishman the CEO of Fishman PR, Zach Current with Fuel Pizza, and Mike Branigan the VP of Marketing and Product Innovation for Bruster’s Real Ice Cream on their weekly Restaurant Radio show.
What is an emerging franchisor?  We asked Brad Fishman who says, “If you’re not using your franchise fees to pay your bills” then you are no longer “emerging.”  What are some critical first steps you should know before taking your successful restaurant brand and duplicating a franchise?  Guest Mike Branigan of Brusters says “It’s not as simple as many people may think” and “Your first ten franchisees are critical to the growth and success of your franchise.”
Franchises added upto 221,000 new jobs in 2014.  Moreover, with 2.6 percent employment growth, franchises added jobs faster in 2014 than in 2013 and outpacing projected total employment growth in the United States by 0.8 percentage points.  These guests tell listeners that some typical mistakes in franchising include moving forward before they were “financially ready for it” and those who “don’t realize the amount of time and money it was going to take”.  Brad Fishman says, “It does take time to establish your brand.”  The guests weigh in saying “sharing information and being a good listener” along with “staying as disciplined as possible” are keys to success.
The restaurant brokers return with Restaurant Reality with their take on the unbridled truth when it comes to emerging franchises.  Admitting that they are in fact, emerging franchisors themselves, this duo tells the audience that while there is “tremendous benefit to franchising your brand including additional income, exposure for your concept and the satisfaction of building a business” that it is “not for everyone.”
Listen in as our guests discuss the steps you should take to build a successful restaurant franchise and duplicate your brand. Listen to the entire restaurant radio show on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
This Week’s Guests:
Brad Fishman, Fishman PR
Brad Fishman has devoted the majority of his career to not only building Fishman Public Relations into one of the largest and most respect PR agencies of its kind, but also promoting franchising as a business model and helping educate franchise systems about effective lead generation strategies. Always seeking to stay on top of the latest trends, people, news and legislation impacting the franchise industry, Brad can found as a participant or known presence at nearly every franchising event domestically or overseas.
As one of the most well-connected individuals in the franchise industry, Brad has spent more than 20 years helping franchise systems develop franchisee lead generation and consumer awareness campaigns that help them achieve their desired growth. As a successful entrepreneur who knows how to operate a business, Brad has earned the trust and credibility of other entrepreneurs in the industry.
His professional involvement in franchising includes sitting on the boards of numerous companies and organizations, as well as serving as past chairman of the IFA’s Franchise Supplier Forum, a past member of the IFA’s board and executive board and the IFA's Membership and International committees.
Zach Current, Fuel Pizza
Our second guest Zach Current with Fuel Pizza.  Zach is then Vice President of Custom Fuel Pizza, and he lives to share the best things in life with everyone. Zach has found that Pizza, something you eat when you’re in a good mood or something you share with the people you love, is one of those “best things”.
Zach has worked in restaurants all his life and the most important thing he's learned is that through proper preparation and hard work, and with a common goal of serving great food, working as a team gets you far. Cooperation is key.
In his role as VP, he's motivated by the fact that you can’t deliver anything great, such as friendliness, service, and quality, without a system that works. Accordingly, his mission each day is to ensure that every one of his associates is provided with the ingredients, tools, and direction needed to make great pizza for their guests and create great opportunities for themselves.
Finally, as a partner in a small business, Zach realized, with the help of a few of his fellow colleagues and community leaders, he's able to positively impact the communities and the lives of families in many different ways.
Mike Branigan, Bruster’s Real Ice Crean and Nathan’s Hot Dogs
Michael Branigan has more than 25 years of marketing, public relations and product innovation experience with revenues ranging from $23 million to $322 million over his trajectory in the industry.  His track record of performance and leadership has lead companies to great success, incredible turnarounds, experiencing 7 years out of 8 years of positive comparable store sales increases and displaying increases of 17% versus previous year at Sizzler USA; the most significant regeneration effort in his career.
Most recently, Michael has led the Bruster’s Real Ice Cream marketing efforts into their 6th straight quarter of positive comparable store sales in more than a decade.  He is also part of the executive management team piloting the launch of a new emerging franchise brand, Wit or Witout® Famous Philly Eats a brand new entry into the QSR category.
Michael is a creative visionary with discipline and focus leading franchise companies to achieve set strategies, brand repositioning and strategic growth. In addition, Michael is an exemplary manager, leading, motivating and creating a culture where people are team oriented, accountable and understand what it takes to succeed to be a great franchise organization.
 About We Sell Restaurants
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resale’s.  The We Sell Restaurants brand is known nationwide for professionalism, industry knowledge, and unmatched service. They can be found online at  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.
The We Sell Restaurants radio show will be on the air on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST. It is available for download on iTunes as well.

Topics: restaurant brokers

Georgia Association of Business Brokers Features Restaurant Broker on Panel

Posted by Robin Gagnon on Oct 20, 2015 5:50:54 PM

A panel of some of GABB's most active and successful members will be the highlight of the Oct. 27 Georgia Association of Business Brokers (GABB) meeting. The panelists will discuss issues that came up during or after due diligence that created a potential problem in getting the deal closed and how those issues were resolved. They will also take questions from the floor. The panel will be moderated by GABB President Greg DeFoor. 

Panelists include Restaurant Broker Eric Gagnon, the President of We Sell Restaurants.

Eric Gagnon, former GABB president, became a Business Broker in 2001 after a successful career in the financial services industry for Bank of America, Bank of New York and KPMG. He founded We Sell Restaurants in the Atlanta marketplace. Mr. Gagnon is also a multi-year recipient of the GABB Million-Dollar Club Award.  Gagnon is a graduate of Francis Marion University and the University of Montreal. A frequent speaker and writer about the restaurant brokerage industry, he is co-author of the recently released book on restaurant brokerage, “Appetite for Acquisition." Mr. Gagnon has been designated a Business Industry Expert by Business Brokerage Press and is a member of the International Business Brokers Association. He is a member of the Business Brokers of Florida (BBF), and is the preferred broker for Georgia Restaurant Consulting Group. Eric is a licensed Broker in both Georgia and Florida.

Gagnon is also a member of the International Franchise Association, the Southeast Franchise Forum and the Business Brokers of Florida.  He is franchising the We Sell Restaurants brand across the nation and currently has offices in Georgia, Florida, Colorado, Tennessee and soon to be open, Texas. 

Jeff Merry who has been GABB’s top producer in eight previous years, has been a part of the Million Dollar Club since its inception in 1999, and was honored with the GABB’s Phoenix Award denoting an individual who has earned Million Dollar Club status for 10 years. Jeff, owner and founder of the BUSINESS HOUSE, inc. of Gainesville, is a member of the International Association of Business Brokers. For more than two decades, his firm has specialized in serving the manufacturing, distribution, veterinary and medical industries. As a Business Intermediary, Certified Exit Planner and Consultant, Mr. Merry has been involved in more than 300 mergers and acquisitions that have ranged in acquisition price from $60,000 to more than $15 million. He has been an adjunct instructor for the MBA program at North Georgia College. Mr. Merry holds a Bachelor’s Degree from Mercer University, a Masters of Business Administration from the University of Illinois Edwardsville, and a Juris Doctorate from Atlanta Law School.

Kathryne Pusch, President of ConsultKAP, is a seasoned professional consultant and broker. She began her career consulting for a large international consulting firm in 1979. Since then, she has worked successfully within the framework of large corporations, and small enterprise, across a broad range of industries, private and public sector. Ms. Pusch has owned and managed two small businesses herself, in addition to her successful business enhancement, transitions, and brokerage practice. Her consulting work focuses primarily on preparing businesses for a successful sale, and exit and transition planning for owners. ConsultKAP intermediary services focus on helping individuals and companies who want to sell or acquire a business to do so with the greatest likelihood of success, as defined by the achievement of their unique objectives. Kathryne is the 2003 past President of GABB. She has a BS in Marketing and Marketing Research and an MBA. She serves on the Executive Advisory Network of the DBM International Center for Executive Options, is a published author, and a licensed Georgia real estate instructor.

Yasmine Jandali, owner  and Managing Broker at Starwood Business Group, is the secretary of the Georgia Association of Business Brokers.  Ms. Jandali founded Starwood Business Group  in order to provide a boutique brokerage firm for clients seeking personalized service and specialized attention. As a certified Master Business Intermediary, she provides professional business intermediary services to both business sellers and buyers, including high-level business valuation services to business sellers. She has worked as a foreign exchange analyst at Wells Fargo, a marketing specialist at the Bank of America Corporation, vice president of Jandali Enterprises, Inc., and was managing broker and managing director of VR Business Brokers Mergers and Acquisitions. She has a B.A. in Business Administration Marketing from the McColl School of Business at Queens University of Charlotte, and also studied management at The Belk College of Business at University of North Carolina at Charlotte.

The meeting will be held at 10:30 a.m. at the South Terraces Conference Center. Arrive early with your own cup of coffee to network with fellow members before the meeting. The South Terraces Conference Center is at 115 Perimeter Center Place, Atlanta. Contact Diane Loupe at 404-374-3990 or for more information, or visit the GABB webpage.


Topics: selling a restaurant