Advice for Buying a Restaurant and Selling a Restaurant

Restaurant Brokers Discuss the Latest Franchise Restaurant Development Deals

Posted by Robin Gagnon on Feb 1, 2016 9:41:00 AM

Topics: buying a restaurant

BizBuySell Reports 2015 Deal Flow Stabilized - Restaurant Brokers See Growth

Posted by Robin Gagnon on Jan 27, 2016 3:47:43 PM

Biz Buy Sell has released their Insight Report for the fourth quarter of 2015. This nationally-recognized economic indicator tracks the health of the United States economy by measuring sales of small businesses. 

BizBuySell says during the October to December 2015 time period, businesses sold nationwide declined by 3.6% over the prior year for the same time period.  They say, "a total of 7,222 closed transactions were reported in 2015, nearly matching the 7,494 transactions in 2014, which was the highest year-end total reported since BizBuySell started tracking data in 2007." That transaction count included 1890 restaurant sales.  

Surprisingly, the report indicates that "The restaurant industry drove much of the transaction lag in Q4 2015, experiencing an 11 percent drop from the same time last year. While transactions were down for the restaurant industry, financials were up" according to the industry giant. They also showed that the median asking price and sale price of restaurants were up from $175,000 to $185,000 and $149,000 to $160,000 respectively.  

The results from the restaurant brokers at We Sell Restaurants differed significantly from the national reporting.  The firm had a 100% growth rate over the prior year in units sold. President Eric Gagnon says, "We are continuing to achieve record growth and the specialized nature of our practice seems to be producing much greater than industry results."  Robin Gagnon, a franchise resale specialist and princple in the firm says, "Doubling our unit counts in fourth quarter was part of a annual trend for 2015.  We do see other brokers struggling to meet the same level of results.  We attribute our results at We Sell Restaurants to both stronger marketing efforts, best in class training as well as a process based system which we have franchised."

The Insight Report stated that 1590 restuarants were sold across the country in the fourth quarter at an average multiple of 2.01.  The restaurant brokers found multiples to be closer to three times earnings based on the high count of franchise restaurant resales in their inventory mix.  BizBuySell indicates an average sales price of $155,000 for restaurants and $180,000 for Bars and Taverns.  

Bizbuysell released the following chart showing national units sold by quarter since 2011 for the entire industry.  

2015 Q4 Closed Small Business Transactions

Other statistics from the report indicate growth in median income for sold businesses in this time period.  This grew to $449,462, up from $417,562 in 2014 while the median cash flow crept up to $102,000 from $100,000 in 2014.The report indicates that while transaction count delined, "Improved financials allowed sellers to both ask for and receive a higher price for their businesses in 2015. The median asking price grew 12.5 percent from $200,000 in 2014 to $225,000. The median sale price also increased a solid 7.6 percent year-over-year, from $185,000 to $199,000. The average sale to asking price ratio of 90% remained flat from 2014 to 2015."  These statistics are displayed in teh chart below. 

2015 Q4 Key Financials of Sold Small Businesses

"After a very active 2013 and 2014, this year's small drop in transactions suggests the large rush of business owners waiting to sell during the recession may have now exited the market and we are left with a more stable, balanced environment," Bob House, Group GM of BizBuySell.com and BizQuest.com said. "Overall, the business-for-sale market remains strong. Business financial indicators are strengthening and owners are receiving stronger valuations, leveling out what has been a strong buyer's market in recent years."

BizBuySell also surved the business broker community in December of 2015. Fifty-two percent of all surveyed brokers believe the market still favors buyers, down from 59 percent in 2014 according to the survey results issued by the company. 

 "Overall, small business indicators continue to point toward a healthy market for buying and selling," House said. "While both sellers and buyers should keep their eye on the upcoming election and possible regulatory changes, it's unlikely either event would unhinge what has been an increasingly active business-for-sale environment. As small business financials improve and the market finds its balance, transaction activity should continue to be strong in 2016."

While results for restaurants lagged last year on the national level, they still represented 21% of total transactions nationally as shown in the chart below. 

2015 Q4 Small Business Sales by Sector

 

Source: Small business transactions reported on BizBuySell.com during the fourth quarter of 2015

...

Deliver It! Restaurant Brokers Examine Restaurant Delivery Models

Posted by WSR Operations on Jan 21, 2016 4:21:16 PM

January 21, 2016 – Takeout and delivery service has become the nation’s most popular way to serve its hungry customers. Next week the restaurant brokers are going on the run to talk to delivery experts about what makes this trend so popular. What is the secret on running a successful delivery service? Join the restaurant brokers we as explore America’s guilty pleasure... Takeout food!
 
Jennifer Pete, Vice President and Partner at Zifty, a multi-million dollar food delivery service explains the challenges associated with delivery for customers.  She says, ““Customers want it fast and they want it hot!”  These experts agree that making delivery a successful part of the restaurant business is tough since “There are a lot of moving parts.”  Customers want their food quickly, they want it at the correct temperature (whether hot or cold) and they don’t want excuses about why it didn’t show up.  Jennifer tells the restaurant brokers that delivery agents deal with “rushes the same as a restaurant faces” meaning everyone wants their food at 7:00.  Managing the delivery flow can be a logistical challenge.
 
The show’s second guest, Chef Jessica Swift leads a personal chef delivery service based in D.C.  She says that just working around the President’s motorcade is a challenge in and of itself.  Should restaurant owners do their own delivery?  These guests says no and cite the fact that “delivery is its own business.”  They cite the need to get drivers on board, used to the roadways and properly insured are just part of the reasons why this particular part of the restaurant business is better off outsourced rather than performed in house.
 
Join the restaurant brokers and their guests as they discuss the secrets on running a successful delivery business. Tune into the entire restaurant radio show on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
 
This Week’s Guests:
 
Jennifer Pete - Zifty
 
Jennifer Pete is vice president and partner of Zifty. Zifty.com was founded in 2003 and has since grown from one employee and six participating restaurants to 61 employees, 95 participating local restaurants and $2,965,063 in annual revenue in just nine short years. The company has experienced 146 percent growth over the past three years, which prompted its inclusion on the Inc. 5000 list. Jen has her focus on growing the business—a company that continues to grow by 30% each year. She's done this through by securing corporate partnerships, being passionate about the customer experience, and teaching the fine art of a handwritten note to her team. She enjoys running, obstacle courses of all varieties, traveling, chasing after her son, Seven, and their labradoodle Hudson.
 
Chef Jessica Swift – Chef Jess LLC

Chef Jessica Swift is an experienced chef and registered dietitian with a Master’s degree in Nutritional Sciences. Chef Jess prides herself on bridging the gap between scientific and layman’s terms for her clientele. She specializes in turning science into delicious meals to help you be your best inside and out. Meal delivery service and nutritional consulting create an excellent experience for customers too busy to cook or in need of specialized meals for dietary reasons.
 



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

What's under the bun?

Posted by WSR Operations on Jan 8, 2016 5:50:11 PM

January 08, 2016 –  The restaurant brokers are going “under the bun!" on their weekly radio show as they speak with national experts on burgers. We are exploring beyond the basic burger to understand why this iconic American food just keeps on growing. Fast casual leaders, fast food giants and great chefs keep delivering more twists on this all American Classic. Join us as we talk to those that can explain the public's fascination with and insatiable appetite for the burger.
 
We interviewed three guests who are the top experts on burgers. Learn about what makes a “better burger” and why eating burgers are a true experience. George Frangos, of Farm Burger explains the importance of farm to table and difference in taste between grass-fed and grain-feed beef.
 
These experts describe why fresh ingredients mean so much to capture the taste of the burger. These tactics keep their hungry customers coming back for more. Join the restaurant brokers when John Adbo asks us “Where do you place your cheese? On top or bottom of the patty?” Is this question really a conspiracy or is their scientific research that makes a true difference?
 
Listen in as our guests discuss what is the proper way to eat your burger? 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:
 
John Abdo – My Burger USA

 
The President/CEO of My Burger USA, Inc. He has been “Chief Burger Enthusiast” at My Burger since 2006, after taking over operations of his parents’ lunch-time burger joint upon graduating from the University of Notre Dame. Working to refine his family’s burger business model, he knew he had to start from the ground up and learn every angle of running the restaurant. After 5 years, it was time to expand the brand, and John opened the second My Burger restaurant in Minneapolis, MN in 2011, with the thought of capturing the Midwest better-burger market. Currently, he oversees all aspects of the small chain, and is looking towards building a formidable, sustainable and successful burger business in the Midwest US.
 
George Frangos – Farm Burger
 
He is a restaurateur that brought an immense amount of restaurant industry knowledge to the success of opening Farm Burger, having previously worked as a part of the Concentrics Hospitality Group management team and as owner/ operator of Victory 96 State Street in Portsmouth, NH. Through years spent at two of the nation’s first and finest locavore restaurants, Peter Hoffman’s Manhattan institution, Savoy, and Nora Poullon’s Restaurant Nora in Washington, D.C., Frangos developed a commitment to seasonality and sustainability since the restaurant opened. 
 



David “Rev” Ciancio – Schweid and Sons

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


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

Game is On the Menu! Restaurant Brokers interview Chefs cooking from the wild!

Posted by WSR Operations on Dec 31, 2015 1:35:20 PM

Sporting Chef December 31, 2015 – We’re getting wild with the new year! The restaurant brokers are hunting chefs and experts that work with fish and wild game. We interview Sportsman Channel's Scott Leysath, host of the series, “The Sporting Chef” and “Hunt Fish Cook!”  We are also joined by Chef Tenney Flynn, co-owner and executive chef of the legendary GW Fins and Chef Mark Estee, Executive Chef and owner of Campo Reno!
 
Join us as we interview three guests working with fresh from the field items. Learn about this trend sweeping the nation as we say "Game On" to fresh caught and prepared cuisine.  Chef Scott Leysath, better known as “The Sporting Chef” tells listeners how ended up on The Sportsman Channel with two TV shows and much more in this wild episode of the popular restaurant radio show.  
 
These experts describe with fresh from the field items in restaurants and are share expertise on fresh caught and prepared cuisine. Join the restaurant brokers when Chef Mark Estee reminds us that “Do you know where your food comes from?” is a common question from customers. Listen as one of our guests describes literally “shooting fish with a spear” and then serving it up.  These chefs say you have to “Take the game out of game” to get a very different flavor. 
 
Listen in as our guests discuss how the proper way to eat is truly in the wild!  Listen to the entire restaurant radio show on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
 
This Week’s Guests:
 
Chef Scott Leysath – The Sporting Chef
 
Better known as “The Sporting Chef,” Scott Leysath has been an Executive Chef for more than 20 years and is the leading authority on the proper preparation of fish and game. He is the author of multiple cookbooks, the most recent being “The Sporting Chef’s Better Venison Cookbook.” As the Executive Chef for Sportsman Channel’s “Hunt.Fish.Feed.” program, he’s helped create the wild game menu the volunteers serve at shelters across the country. He is also the cooking editor of the Ducks Unlimited Magazine and writes for a number of other publications. Scott makes numerous appearances on outdoor television, radio programs, events and trade shows nationwide. His current TV shows include The Sporting Chef, HuntFishCook and Dead Meat on Sportsman Channel. Learn more at http://thesportingchef.com
 
Chef Tenney Flynn – GW Fins
 
During the many years of co-owning legendary New Orleans fine dining seafood restaurant, GW Fins, Executive Chef, Tenney Flynn, has become known as one of the country’s foremost seafood experts, as well as a vocal enthusiast for the bounty of seafood that is available in the Gulf. Chef Flynn is known throughout the region for his stringent seafood approval process for GW Fins, and is, as the Wall Street Journal has referred to him “widely acknowledged as the fishmonger czar of the Gulf region.”
 
”One of my favorite aspects of our restaurant is that we print out menu daily, so we don’t have to have any specific item on the menu.  That way we don’t have to accept any seafood that isn’t pristine,” states Chef Flynn.
 
With the majority of GW Fins’ menu changing nightly, each evening is an entirely unique dining experience.  Although there are perennial favorites on GW Fins’ menu such as Lobster Dumplings, Crab Potstickers with Pea Shoot Butter and Sizzling Smoked Oysters, the majority of menu items have evolved since the restaurant opened.  Chef Flynn’s creativity has been instrumental in expanding the menu at GW Fins.  Many of the dishes draw from his love of both local New Orleans cuisine as well as Asian influences. “My culinary philosophy is that if you are working with seafood that already has wonderful flavor, the cooking techniques should respect these natural flavors rather than overwhelm them,” states Flynn.
 
Growing up cooking in his father’s restaurant in Stone Mountain, Georgia, Flynn developed an innate understanding of Southern food and culinary traditions.   From there he received his formal training at the Culinary Institute of America at Hyde Park.  Chef Flynn officially began his fine dining career with Atlanta’s esteemed Buckhead Life Group, cooking at such famed restaurants as Pano’s and Paul’s, Fishmarket at Lenox and finally as Executive Chef of Chops.  Ruth’s Chris Steak House then recruited his talents as the company’s Director of Culinary Operations, a position he held for seven years.
 
Since launching GW Fins more than ten years ago, Chef Flynn has developed a reputation as one of the most knowledgeable and discriminating seafood chefs in the country.  Chef Flynn is a master of his craft, but one who is completely unassuming.  That is, until you ask him about seafood.  Then his wealth of knowledge and passion about seafood is unmistakable.  A seafood icon, asked to judge national seafood competitions and provide cooking demonstrations for fellow chefs and consumers, Chef Flynn has become a national celebrity for his weekly cooking segments on the syndicated fishing show, “The Big Fish.”  In fact, often guests come to New Orleans to dine at GW Fins after watching him prepare a variety of dishes on this popular show. For the second time in the past 10 years, GW Fins’ Executive Chef and Co-Owner, Tenney Flynn has been named “New Orleans Magazine’s Chef of Year,” both in 2004 and then again in 2011.
 
Chef Mark Estee – Campo Reno
 
Equally comfortable picking his favorite produce at the family farm of his friend Gary Romano or cooking up meals for celebrities like Sir Paul McCartney, Mark Estee’s culinary career has been driven by a deep love for the authentic ingredients that create true connections between land, farmer, food and diner.
 
Estee’s resume runs deep with stages in some of the world’s best kitchens — Gary Danko, Lespinasee, Chez Pannise. Taking lessons learned from some of the nation’s most iconic chefs, Estee returned to his Sierra Nevada restaurant Moody’s Bistro and Lounge and built one of the most authentic local food systems in the region. Local fisherman delivered fresh-caught Pacific salmon to Moody’s kitchen, and family farmers like Sierra Valley-based Romano kept Moody’s supplied with flavorful, unique and local produce. Estee’s relentless enthusiasm and renowned recipes have landed him prestigious guest chef appearances at the James Beard House in New York City, the 4-Diamond Awahnee Hotel in Yosemite and the world-renowned Pebble Beach Food and Wine Expo.
 
But it is back home in the Sierra Nevada where Estee continues to forge new territory in his own cooking technique and his relationship with farmers, fisherman and ranchers. Adapting his own unique take on the “Whole Hog Philosophy” Estee has been digging deeper into the fuller flavors produced from using every portion of every ingredient — whether it is vegetable or animal.
 
Owner of Moody’s Bistro and Lounge and Burger Me in Truckee, and a consultant at numerous Lake Tahoe restaurants including the West Shore Café and Bite, Estee is opening a new downtown Reno restaurant Campo on the city’s riverfront. His restaurants have been feature on the Food Network, and written up in publications across the nation, where critics have called his food “close-our-eyes-and-moan good.” Before opening Moody’s in 2002, Estee worked at Pot au Feu and Cafe’ Luigi, Hyatt Hotels in Boston and then in Lake Tahoe and as executive chef of the exclusive Lahontan Golf Club Community
 
Apart from his busy life as a chef and restaurant owner, Estee is deeply involved in the communities and nonprofits in the communities he works. He serves on the board of directors for Project MANA, a hunger relief organization in Truckee and North Tahoe. He is a member of the Nutrisystem’s Culinary Council, and was awarded the Paul Harris Fellowship Award by his local Rotary International chapter for his volunteerism. He can be found cooking or volunteering at numerous fundraisers and community events.

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

Posted by Robin Gagnon on Dec 29, 2015 1:57:11 PM

The restaurant brokers are big fans of the Franchise TImes Development Deal Tracker which annouces the brands growing and expanding with multi-unit contracts.  This is our last recap for 2015 year which has been the year of the experienced operator.  Lots of units are being launched by operators with other brand experience.  In particular, fast-casual pizza brands and burgers have been all the rage for 2015.  For 2016, we'll have to get out our crystal ball and start reporting after a month or two of activity.
 
The year ended with a bank for Rita's Italian Ice.  Their fourth quarter activity includes four new deals for Washington, Idaho, Hawaii and California.  The four deals are said to be worth more than a total of 100 new stores by 2030 and will create more tha 1,500 jobs.
 
Mark Velicer of Velicer Ice Corp Inc. will be the first to bring Rita's Italian Ice to the Evergreen state (Washington). His aggressive plan entails more than 40 stores within 15 years, targeting areas such as Issaquah, Sammamish and Redmond. 
 
Franchisee David Chamberlain's agreement calls for 12 units in the next 10 years, with the first store opening in March of 2016 at the Sandcreek Commons shopping area in Idaho Falls.
 
Residents of Hawaii will get their first taste of Rita's Italian Ice after Dean Park of Hawaiian Island Treats, LLC, begins his development schedule for 20 stores projected to open on the Hawaiian islands by 2025. Park, a local entrepreneur and pilot for Hawaiian Airlines, has targeted both brick-and-mortar and mobile locations on each of Hawaii's islands.
 
And last but not least, Humza Chowdhry and Annie Navqi of Amiracle Ice Company, LLC, opened its first stadium location this month in San Jose at the SAP Center and will open a second unit in February 2016. The two locations are part of two larger agreements - one as multi-unit franchisees for the entire city of San Jose and one as area developers for Ventura County - which call for more than 26 locations combined.

churchs.pngA chicken by any other name....Church's Chicken, based in the Restaurant Broker's hometown of Atlanta, is using the name Texas Chicken, when they launch in foreign markets such as the Middle East and Asia.  They have  opened the first of 70 restaurants in Thailand with partner, PTT Public Company Limited, Thailand's National Energy Company. The flagship location is located in Central Plaza Westgate in Nonthaburi, a central province of Thailand. The deal is the largest international expansion in Texas Chicken history. All locations are expected to be operational by 2023. In addition to serving its signature fried chicken and honey-butter biscuits, Texas Chicken will round out the menu with rice and spicier options catering to the local tastes. The international strategy of the company is to find partners with the ability to deliver country-wide development, quickly.

Pieology Pizzeria has opened its first Missouri location in St. Charles, one of six locations scheduled to open throughout the Midwest by Pieology franchise partner, Midwest Pie, LLC. Jeremy Bonk is the director of operations for Midwest Pie. Pieology St. Charles features an industrial-chic environment where inspirational quotes decorate the walls, menus and employee uniforms.  

The Halal Guys, the American Halal food concept, signed a six unit franchise deal for Boston. In the last two years, The Halal Guys has opened two company-owned restaurants in Manhattan, and signed agreements for 200 franchised units now in development.

burger_Fi.jpg2015 may well be known as the year of the Burger and BurgerFi continued its march across teh board by opening the first of 40 units in Mexico City, as part of a deal with EFIT SA DE CV. The 40 BurgerFi locations planned for Mexico City and the surrounding areas over the next five years are expected to create 1,000 new jobs in the market. EFIT SA DE CV is comprised of three partners, Luis Antonio Ortiz Dominguez, Alan Jaber and Abraham Cohen, who have vast experience in operating, constructing and designing successful U.S.-based franchise chains. The Mexican restaurant, the first international location for the fast-casual burger chain, will feature chairs made entirely from recycled Coca-Cola bottles, tables from compressed recycled wood and ceiling fans that conserve electricity
 
Penn Station East Coast Subs has signed a three-unit agreement with Tony Zagone for the near north suburbs of Chicago. Zagone is currently general manager of Red Robin in Skokie, and was previously general manager for Pizzeria Uno and Pizzeria Due in Chicago. He will open three to five Penn Station restaurants over the next few years.  Zagone is targeting the North Shore for his first location. Penn Station currently has locations in Skokie, Lombard, Bolingbrook, Grayslake and Gurnee.
Huddle_House_logo.png
 
Everything old is new again as Fifty-one-year-old Huddle House changes up its expansion plans by going into markets underserved by family-dining restaurants. The company just opened an 85-seat restaurant that just opened in San Juan, Texas, whose food scene mainly consists of fast-food restaurants. Huddle House, a 24-hour, Southern-inspired, family-restaurant franchise, is known as gathering places in their communities. With more than 400 restaurants open or under development, Huddle House is expanding beyond its original core market in the Southeast, and into markets in the Midwest and Northeast. The San Juan restaurant is located in a former Long John Silver's, directly off the interstate and across from a Walmart.
Denver-based Smashburger has signed three separate agreements:
 
Alaska SB, LLC, has agreed to open Smashburger's first restaurants in Anchorage and The Valley. The new group, which consists of Sandi and Mark Larson and their operating partner Gretchen Kenny, will build three Smashburger restaurants over the next three years.  TK Loesch has signed on for seven Smashburger restaurants in the San Jose/Monterey Bay, California, area. Loesch currently owns and operates other QSR brands in the Monterey Bay area.

 Big D Dining, LLC. Is introducing Smashburger to Colin County, Texas, with five new restaurant locations slated to open in the next five years. The group consists of Chad, Morgan, Terry and Nancy Gassaway and Operator Michael Odell.

 

Topics: buying a restaurant

The Restaurant Brokers Interview Critics and Bloggers

Posted by WSR Operations on Dec 26, 2015 11:44:15 AM

December 26, 2014 – This week restaurant brokers Eric and Robin Gagnon are interviewing a guest panel of bloggers and restaurant critics.  The written word has a powerful impact on the restaurant business and guests Ari LeVaux, a nationally syndicated food columnist, Amy Riolo, an award-winning author and Matthew Robinson, owner of The Culinary Exchange weigh in.
 
Join us as our guests with a passion for food discuss how they influence the restaurant scene with the power of their keyboard or pen.  Those in the restaurant radio show audience seeking an outlet for their creative juices can tune it to see how these successful artists got started and grew their blog or online presence. 
 
The restaurant brokers ask their panel how the restaurant industry overlaps for those working in a virtual world versus the real world. The answers may surprise you. Our guest critics still subscribe to the undercover visit where the restaurant owner never knows he was there until the review is in print.  On the other hand, bloggers embrace interaction with restaurant owners and are ready to cooperate in marketing ventures.  Matthew Robinson of the Culinary Exchange says restaurateurs have a “Love Hate relationship with bloggers.”
 
Where does this panel see the industry going and how will powerful alliances between print and restaurants or virtual and real world change the restaurant business?  One guest says, ““Restaurants need to find out who are the top bloggers and cater to them. They have a powerful influence and can make or break your business.”   Tune in as we Satisfy your Appetite for Acquisition, Feed the Need for Restaurant Reality and Serve up a Recipe for Business Success in the nation’s most successful radio show in the industry. 
 
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:
 
Ari LeVaux
 
Ari LeVaux is a nationally syndicated food columnist, and is a restaurant critic in Albuquerque for the Weekly Alibi. He blogs for The Atlantic and Slate on food, and he developed himself into a food critic for newspapers -- with a syndicated column.
 
Amy Riolo
 
As an award - winning author, chef, television personality, cuisine and culture expert, and educator, Amy Riolo makes frequent appearances on numerous te
levision and radio programs both in the United States and abroad, including Fox TV, CBS, Montgomery and Fairfax County TV, Nile TV, The Travel Channel, Martha Stewart Living Radio, WHYY, and Abu Dhabi Television.  Amy also created and appeared weekly in ninety second cooking videos entitled “Culture of Cuisine” which air on nationally syndicated news shows on 28 different channels across the United States, totaling a reach of over 300 million  people.  One of her videos recently reached a record of four million hits.
 Amy’s most recent book, The Mediterranean Diabetes Cookbook, (American Diabetes Association) was released in March 2010, received a starred PW review, won the 2011 Nautilus Book Award and was named “Best. Diabetes. Cookbook. Ever” by DiabetesMine.com. Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) won the World Gourmand Award for "Best Arab Cuisine Book" in the United States and was just released in a second edition. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula was chosen as one of the “16 Volumes Worth Staining” by

 the Washington Post (Capital Books, 2007). Amy also contributed to The Food Cultures of the World Encyclopedia and co-wrote The Al Tiramisu Restaurant Cookbook: An Elevated Approach to Authentic Italian Cuisine with award-winning chef/restaurateur Luigi Diotaiuti. She is currently completing The Ultimate Mediterranean Diet Cookbook which will be released in April 2015 and The Italian Diabetes Cookbook which will be released in January 2017.
 
Amy is a Culinary Advisor for The Mediterranean Food Alliance. He work has appeared in numerous print media including USA Today, Cooking Light magazine, The Washington Post, CNN.com, The Wall Street Journal, Gulf News, Popular Anthropology Magazine, The UAE National, and international newspapers and hundreds of blogs. She is also the author of a noted culinary/cultural blog called Amyriolo.blogspot.com.
 
Amy is frequently asked to lecture and give demonstrations on diabetes-friendly eating, and cuisine and culture at medical conferences, book fairs, universities, culinary symposiums, museums, embassies, fundraisers, libraries, and farmer’s markets on over three different continents, and five states in the USA. Last year her live audiences alone totaled 18,350 people. With the addition of podcasts, her popularity and viewership has grown immensely.
 
She is a member of The International Association of Culinary Professionals, Cornell Club DC, Les Dames d’Escoffier (Global Culinary Initiative Chair), Slow Food DC, The James Beard Foundation, and the Culinary Historians of Washington. Amy has taught recreational classes at Living Social, Sur la Table, and Open Kitchen in Washington, DC.  Internationally, she had led professional and recreational cooking classes in Italy, Egypt, and UAE.
 
As a successful restaurant consultant and graduate of Cornell University, Amy enjoys developing concepts, action plans, recipes, training seminars and guides, and themes for corporations, restaurants, and hotels. Amy has created menus for many world leaders, earning her the title “Cook to the Kings” from a Cairo newspaper in 2008. She has consulted international business owners on bakeries, cafes, restaurants, and culinary stores where she taught vocational baking classes for thousands of pastry chefs.
Amy also uses her culinary expertise to write scripts for culinary movies and television programs. She just completed filming a demo for the Two to Travel television series with Chef Luigi Diotaiuti.  The duo also created a video documentary entitled The Beauty of Basilicata at the James beard Foundation. They will also led a culinary cruise from Istanbul to Athens on Oceania Cruises in October 2014.
 
In addition to her professional work, Amy spends a great deal of her time supporting philanthropic efforts.  Amy can often be found mentoring culinary students, teaching children’s cooking classes, and participating on panels for charity events. One of the highlights of her volunteering career was chairing the Baltimore Luxor Alexandria Sister City Committee which enabled her to obtain a grant to provide clean drinking water for a village outside of Luxor, Egypt. Amy is based in the Washington, DC area and travels extensively through the Mediterranean region.
 
Matthew Robinson, The Culinary Exchange
 
Matthew Robinson has spent almost 2 decades in the food industry as a scientist, product developer, and spokesperson for the food industry, interpreting the complexities of various topics into easy and usable information. He innovates every day, creating WOW moments in his kitchen and beyond. He has a Master of Science degree from the University of Georgia in Nutrition Science and a diploma from the professional culinary program at the French Culinary Institute in New York City. Matthew is the founder of exCLAIM International, a nutrition science and claims strategy consultancy that helps clients turn the complexities of science and new innovations into communications that are compelling and beneficial to the consumer and health care professional.
 
He is also creator of The Culinary Exchange website and this blog. Oh yeah, and he’s published a pretty incredible book: Knickerbocker Glory: A Chef’s Guide to Innovation in the Kitchen and Beyond.
 
Matthew spends a great deal of time innovating both in and out of the kitchen. Because his passion is food, he has eaten his way across Europe for the past eight years.

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

Eric Gagnon Awarded Prestigious Phoenix Award by Georgia Business Brokers

Posted by Robin Gagnon on Dec 22, 2015 4:51:26 PM

ERIC GAGNON, President of We Sell Restaurants has been honored with the Georgia Association of Business Brokers prestigious Phoenix Award and multi-million dollar award again for 2015. The Phoenix award, presented to brokers that have been in the GABB Million Dollar Club for ten years has been awarded less than a handful of times in the history of the organization.  

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Gagnon said of the honor, " "GABB serves those in the market to buy or sell a business by helping to provide educational services and ethical standards for those in the industry.  As a member for over a decade, it is a honor to achieve this milestone.  GABB is a very important part of the business brokerage community and the strength of the organization lies in the many members who share their knowledge with peers and seek continuing education in their field."   

Gagnon is a past President of the Georgia Association of Business Brokers and has served every position on the executive leadership team including: Director, Treasurer, Secretary and Vice-President.  

ERIC GAGNON is the President and founder of We Sell Restaurants and wesellrestaurants.com.  Eric has been designated an industry expert by Business Brokerage Press and is a radio personality, frequent speaker and writer. Eric co-hosts a syndicated radio show for the restaurant industry and in 2012, launched his restaurant brokerage brand, We Sell Restaurants, into a national franchise. He co-authored Appetite for Acquisition, his book on buying restaurants that was named "Best of 2012" by Small Business Book Awards. In addition to GABB, Eric is a member of the International Business Brokers Association (IBBA) and has served as a speaker at its national meeting. He is also a member of the Business Brokers of Florida (BBF), the Southeast Franchise Forum (SEFF) and the International Franchise Association (IFA). Eric is licensed as a broker in Georgia, South Carolina and Florida. He holds degrees from major universities in the United States and Canada.

The Georgia Association of Business Brokers or GABB is a professional membership organization committed to professionalism in the business brokerage industry. GABB members relentlessly pursue professional development so they can render superior, ethical services for all customers and clients.  

GABB members have signed a comprehensive Code of Ethics and actively participate in co-brokerage transactions for superior service to business buyers and sellers. GABB is the only professional association and MLS in Georgia dedicated to the business brokerage and M & A markets. Through monthly educational/informational meetings, the annual Conference, and periodic courses, all members strive to achieve and maintain the highest levels of professional qualification.

More information about the organization can be found online at www.gabb.org

 

Restaurant Brokers Interview Technology Experts

Posted by WSR Operations on Dec 19, 2015 8:50:13 AM

Andrew WaberDecember 19, 2015 – This week, restaurant brokers Eric and Robin Gagnon are talking about restaurants moving into the digital age with John Valentine, Vice President of LevelUp, Austen Mulinder, CEO of Ziosk and Andrew Waber, Market Analyst of Chitika.
 
How are restaurants using new technology in the digital age? How is this affecting the customer and customer service experience?  The restaurant brokers asked a panel of experts in the field to weigh in on these and other questions.  Austin Mulinder of Ziosk says “technology will gather new data about guest preferences.”  According to the panel, gathering data on customer preferences and habits will be key to innovation in the industry.  The use of this data will, in the words of Andrew Waber, “enhance the experience for guests.” 
 
What about service?  Will new technology eliminate the need to staffing?  Austin Mulinder says that technology is “an extension of the server model, not a replacement of the service model.”  He elaborates saying that technical support means servers spend “less time back of house at the POS terminal and more time one on one with the guests.” 
 
The advancements in digital delivery via phones was also a topic of conversation on the restaurant radio show.  John Valentine of LevelUp says, “Customers want to be marketed to.  People want to be engaged with.”  What does that mean?  For one thing, restaurants must adjust offerings onto mobile devices. 
 
Join the restaurant brokers as they Satisfy your appetite for acquisition, Feed the need for restaurant reality and Serve up a recipe for business success.  Our guests discuss how restaurants are adapting to the digital age and what technology is on the horizon.  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:
 
John Valentine, LevelUp
 
John leads LevelUp's enterprise team in selling custom-branded mobile payment and loyalty apps to growing quick serve and fast casual restaurants across the country. Current clients include: sweetgreen, Argo Tea, Hale and Hearty, Protein Bar, and Fresh To Order.
 
John graduated from Tufts University with a BA in Economics and from Villanova University with a JD. Upon passing the bar in MA and RI, John joined SCVNGR as an early employee. Now LevelUp, the company has built itself into the largest mobile payment network in the US.
 
Austen Mulinder, Ziosk
 
Austen Mulinder brings more than 25 years of experience in managing global sales, marketing and operations. He most recently served as corporate vice president of Operator Channels at Microsoft and previously served as corporate vice president for the communications sector, where he led strategy, sales and marketing of Microsoft services and solutions to telecommunications, hosting, media and entertainment companies. Before joining Microsoft, Austen served for six years as president and CEO of Fujitsu Transaction Solutions Inc., a wholly owned Fujitsu company. During his tenure there, he led the company's transformation into a leading retail technology solutions vendor.


 Andrew Waber, Chitika
 
Andrew Waber is a Market Analyst at Chitika, an online ad network based outside of Boston, and also serves as the lead author of reports for Chitika Insights, the company’s independent research arm. Studying a variety of topics relating to how users interact with the online world, Andrew’s commentary on given Chitika Insights studies has been quoted by The New York Times, CNN Money, and The Guardian, among other outlets.

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

Posted by WSR Operations on Dec 11, 2015 5:08:19 PM

December 11, 2015 – Next week, restaurant brokers Eric and Robin Gagnon are talking with a Season five contestant on the hit Fox Television show MasterChef.  They are joined by Christian Green who was on the air of this hit TV show hosted by Gordan Ramsey, Joe Bastianich and Chef Graham Elliot.
 
What is it really like behind the scenes of MasterChef? How do contestants prepare themselves for the challenges?  The restaurant brokers get personal with this contestant to see how he went from an amateur cook to chef. Through the nationwide auditions Christian was chosen over thousands of people during preliminary auditions. We asked what he doing before the competition Christian said “I was installing cable.” Do you have any advice for future contestants? He says “if you love it and want to do it the sky is the limit!”
 
The question on everyone’s mind however is about the judges. What are they like outside the competition?  Christian says “Joe and Graham were supportive” When asked about Chef Gordon Ramsay he says “Oh Chef Ramsay? He’s the man!” We asked what his biggest drama moment on the show, Christian said “when Cutter mouthed off to the judges”
 
Join the restaurant brokers next week if you have every wondered what it means to your career to make it to national television.  Christian dishes on what life was like before and after MasterChef.  He offers advice for would be contestants and reveal how his life was changed by this experience.
 
Listen in as our guest give us the inside scoop on what it’s really like during MasterChef. 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:
 
Christian Green, Season 5
 
Christian was one of the top Chefs in MasterChef season 5. He has a history as a Sales Representative in New Orleans, Louisiana. His signature dish is Macadamia Crusted Chicken, Garlic Mash, with Two Signature Sauces. Christian has planned to open up his very own food truck in New Orleans that too with the help of Gordon Ramsay!

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