Advice for Buying a Restaurant and Selling a Restaurant

The Restaurant Brokers Interview Critics and Bloggers

Posted by WSR Operations on Dec 16, 2014 5:00:00 PM

December 17, 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 live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guests:
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 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,, 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
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.

Topics: buying a restaurant

Top 10 Restaurants for Sale November 2014

Posted by Eric Gagnon on Dec 15, 2014 6:18:38 PM

Here are the restaurant broker's top ten restaurants for sale for the month of November, 2014.  Our buyers frequently ask how the list is generated and here is the answer!  We measure the number of phone calls, feedback and inquiries from all our marketing channels.  While our powerhouse website generates the most looks, don’t forget the restaurant brokers are also out there on social media, on the radio each week and on YouTube talking about restaurants for sale.  We take all the activity generated from all this marketing and combine it with a count of online confidentiality agreements signed, listing views and other data generated from our powerhouse restaurant for sale website,     

We also check in with our Certified Restaurant Brokers to see which listings are driving the most phone calls.  We want to know what restaurant buyers are talking about with each of our agents.  At the end of the    
month, we add it all up and see which listings make it to the coveted top 10 positions out of our hundreds of     re
staurant for sale listings.

The time of year definitely impacts both traffic and the number of deals. November 2014 was a very busy month. Many sellers were working to finalize transactions before the 2013 year end. This is a common     practice as some want to move capital into an investment before year end for tax purposes while other restaurant buyers simply want to ring in the New Year as a restaurant owner.  

The most popular restaurant for sale this month actually wasn't for sale - it was for lease! This downtown university location got the most hits and most looks. We have presented several letters of intent to the
landlord but haven't finalized one yet if you're interested in this great opportunity. The adjacency to a
university is very appealing and they even allow beer and wine at the site!  

Restaurant Space for Lease in Atlanta - Near Major Downtown Universities
Lease: To Be Negotiated
Monthly Rent: $4995
Inside Sq. Ft. 2900
Outside Sq. Ft.

The second most popular restaurant for sale was a Marietta opportunity offered by restaurant broker John Sparks. This
business is operating as a Hookah lounge and Persian restaurant now but can convert to almost any concept as  the décor is flexible. The monthly rent at $3150 is a winner for a great location in East Cobb where high income households and families live in a strong residential community outside the Atlanta Metro area..

Persian Restaurant with Hookah Lounge for Sale in East Cobb
Lease: 5 years/option for 5 more
Monthly Rent: $3150
Inside Sq. Ft. approx 5000
Outside Sq. Ft.

A second listing in the downtown Atlanta offered for lease by Restaurant Broker Eric Gagnon brought a lot of looks and was the third most popular listing for the month. This second location on a college campus brought a number of buyers to the table for a look and we expect a confirmed offer by early 2015.  

Bar and Restaurant Space for Lease in Booming Downtown Atlanta
Lease: To Be Negotiated
Monthly Rent: $7000
Inside Sq. Ft. 5000
Outside Sq. Ft.

The interest for buyers in quick service restaurants was evident by the strong number of inquiries on this turnkey space in Deerfield Beach Florida.  Not only did the listing generate lots of inquiries but Ken Eisenband, We Sell Restaurants franchisee in South Florida feels confident he'll have this on under contract any day now.  

Turnkey Quick Service Restaurant (QSR) for Sale in Deerfield Beach
Lease: Expires October 2015 plus options
Monthly Rent: $1942
Inside Sq. Ft. 850
Outside Sq. Ft. 200
City:Deerfield Beach

A new listing for the month, a diner in Tallapoosa Georgia with a retro feel and lots of space was the next most popular listing by the restaurant brokers.  This diner that features a ridiculously low rental rate.  The lease is only $1200 a month for 4000 square feet.  This business, outside the metro Atlanta market is a great opportunity for someone who wants to relocate to the south and experience small time living with very low fixed costs

Diner for Sale Features Breakfast Lunch & Dinner and Unbeatable Rent
Lease: 10 yr + 10 yr
Monthly Rent: $1200
Inside Sq. Ft. 4000
Outside Sq. Ft.

A waterfront restaurant for sale on the lake brought out multiple buyers. While a competitor to the restaurant brokers had this listed for months without a single contract, we had it sold in a matter of days! We have backup offers on this one so don’t look
for it to be available. We are only waiting on the lease documents to close on this deal. 

Waterfront Restaurant for Sale - Offered Under $50,000!
Lease: Negotiable
Monthly Rent: $$2500
Inside Sq. Ft. 1600
Outside Sq. Ft. 1600

Chicken wings have to be one of America’s top food groups and this Chicken Wings restaurant for sale in Brookhaven make it onto the top ten restaurants for sale list the very first month it was listing. We are waiting on offers to wrap this one up for a new buyer to purchase early in 2015.

Chicken Wings Restaurant for Sale - City of Brookhaven Atlanta's Newest City
Lease: 2 years
Monthly Rent: $1000
Inside Sq. Ft. approx 950
Outside Sq. Ft.

Delray Beach Florida, home to restaurant broker franchisee Ken Eisenband drove lots of looks and activity on an Italian and Pizza Restaurant for sale in a high volume plaza.  The inexpensive price point (under $50,000) generated a lot of interest for this fully equipped restaurant with a double stack pizza oven. 

Italian and Pizza Restaurant for Sale -- located in High Volume Plaza
Lease: 2 years remaining plus 5 five year option
Monthly Rent: $5500
Inside Sq. Ft. 2200
Outside Sq. Ft. 150
City:Delray Beach

Atlanta suburbs continue to generate strong growth among the “urban sprawl” of the marketplace so this former restaurant for lease space with a grease trap in place got lots of buyers interested.  It came in at number nine on the top ten list of restaurants for sale.

Former Restaurant Space for Lease - Grease Trap in Place!
Lease: 5+5
Monthly Rent: $5625.31
Inside Sq. Ft. 3525
Outside Sq. Ft.

 The tenth place finish was for a Subway restaurant in the Atlanta metro area.  This unit, priced under $100,000 and with very low monthly rent allows for an owner/operator to make a nice income.

Subway Franchise For Sale in Georgia
Lease: Valid thru 2018 plus Options
Monthly Rent: $1630
Inside Sq. Ft. 1500
Outside Sq. Ft.

All said, November 2014 was a busy month for restaurant brokers!  The top ten listings resulted in more hits to our powerhouse website and more buyers than any other November in history.  We continue to post new listings daily and will publish December results along with our annual version of the Top Ten Restaurants for Sale early in the New Year. 

Interested in more restaurants for sale?  Visit our Website!

Topics: buying a restaurant

Restaurant Brokers Interview Technology Experts

Posted by WSR Operations on Dec 13, 2014 9:00:00 AM

December 13, 2014 – 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.Andrew Waber
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 live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
 This Week’s Guests:
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 W
aber 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.

Topics: buying a restaurant

Cinnabon Franchise Bakery for Sale SOLD by the Restaurant Brokers

Posted by Robin Gagnon on Dec 9, 2014 5:11:09 PM

It took less than 60 days to find a buyer and close on this Cinnabon Franchise Bakery for Sale by the Restaurant Brokers at We Sell Restaurants!cinnabon1

"Franchise restaurants for sale always get more attention" says restaurant broker Eric Gagnon of We Sell Restaurants. They sell quickly and for top dollar when they are established and operating.  This Cinnabon location at Perimeter Mall was no exception; listing and selling in less than two months. 

The buyers, Doreen and Kwabena from Ardnek Foods, LLC described their experience with We Sell Restaurants in this brief video.   

The Cinnabon brand has been ranked in the Top 200 by Nation’s Restaurant News, in Entrepreneur Magazine’s Franchise 400, by Restaurants and Institutions Top 300 Chains and ranked in the Top 400 by Franchise Times. Baked goods leave customers ready for more with such favorites as their famous Classic Roll, Minibon, Cinnabon Bites, Caramel Pecanbon, CinnaPacks and Cinnabon Stix -- all made with our signature Makara Cinnamon - as well as specialty beverages like the Mochalatta Chill and various flavors of Chillattas frozen beverages.

Like this article?  Click the links above and SHARE on Twitter, Linked In or Facebook. 


Topics: buying a restaurant

Pasta and Pizza shop for sale by the Restaurant Brokers in Roswell

Posted by WSR Operations on Dec 9, 2014 10:30:00 AM


Buy this Pasta and Pizza Business for Sale in Roswell that was voted Best Pizza!  Fully equipped, open and operating restaurant is priced to move at assets only! 

Great opportunity to purchase this pasta and pizza business for sale that's priced at assets only!   Great deal at less than $100,000!   You can't start from scratch at this pricing.  Owner states he is doing around $40,000 per month in this 2400 square foot location.There are no books or records available. Rent is $4166 per month with all CAMS, in a prime Roswell shopping center with tons of parking. Located in a major grocery store-anchored shopping center in Roswell, Georgia,the traffic count is around 40,000 + cars pass this shopping center two times a day!

This pasta and pizza shop for sale offered by the restaurant brokers has plenty of equipment to turn out a great pie.  Fully equipped commercial kitchen with kitchen with grease trap, 20-foot hood and lots of equipment is all in great condition including pizza ovens to crank out the product they are best known for. 

Beautiful interior reminds you of your favorite New York pizzeria!  Close your eyes and you're there!  This pasta and pizza business for  sale is proud of it's truly authentic, hand-tossed New York Style pizza, with the dough and sauce made daily, on the premises, strictly according to their own carefully-gaurded recipes.    Recipes and training by the owner are part of this asset sale. 

With a welcoming atmosphere, and great servers, this pasta and pizza business for sale is perfect for special events and private parties, and already has a well-established catering customer base and separate catering menu.
Located in the heart of Fulton County, this pasta and pizza business for sale offers a variety of delicious, personalized entrees, that go well beyond the range of just a pizza and pasta restaurant.   Full beer and wine license in place and customers can choose from a wide selection of beers and wines to pair with their entrees.
The restaurant is in great shape, offers a wide variety of foods, from pizza and pasta to subs and sandwiches and comes at a great price. Contact Certified Restaurant Broker, John Sparks today for more information on this one!

Topics: buying restaurant

Restaurant Brokers Interview Hit TV Series MasterChef Contestant

Posted by WSR Operations on Dec 6, 2014 9:00:00 AM

December 6, 2014 – This week, restaurant brokers Eric and Robin Gagnon are talking to 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 on Saturday 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 live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s 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!

Topics: buying a restaurant

Bar and Grill for Sale - Local Pub Ready for New Owner! It's a Steal!

Posted by WSR Operations on Dec 2, 2014 10:30:00 AM

bar and grill for sale

Buy this Bar and Grill for Sale in East Cobb!  Take over the "local" scene with this one!  You'll be the bar owner who knows everyone's name at this great little pub.

This bar and grill for sale with plenty of regulars taking a seat at the bar has been in business for a little over 3 years so a lot of the growing pains have been ironed out. A loyal following as well as a great hands on staff is already in place for the new owner.  The fun doesn't start and end at the bar.  They also have a great stage for live music which patrons are currently enjoying several nights per week as well as poker, trivia and video games. This bar and grill for sale is offered by the restaurant brokers at a steal!  Under $50,000!

This great local pub or bar and grill for sale has an open floor layout in approximately 4,000 square feet in desirable East Cobb.  Shopping center location has ample parking for the crowds that gather for happy hour or to watch the games.

Very large commercial kitchen can accommodate all the current needs as well as any future ideas you may have (catering, larger menu, food truck etc.).  Equipment includes a walk in cooler, walk in freezer, hood, fryers, oven, flat top and too many others to list here.  Everything is available for you to use in this great space. Rent including taxes and insurance is approximately $5,600 per month. 

Great opportunity for a hands on owner of this bar and grill since the current owners are not working full time in the facility on a daily basis.  They have other business interests and for that reason, have to let go of the "Local Bar" hangout they created.

Sales for 2013 were just short of $650,000 at this bar and grill. Labor is right at 24% and food cost is right around 33%.  An owner operator could realize saving in some areas and focus on sales growth to make this Bar and Grill for sale a real bargain for someone looking to enter this industry well below what it would cost to start from scratch.  2014 sales are on track to meet or exceed 2013.

Topics: buying restaurant

Rebroadcast by Popular Demand Restaurant Brokers talk to Robert Irvine

Posted by WSR Operations on Nov 29, 2014 7:00:00 AM

Robert Irvine
November 29, 2014 – Our listeners asked that we play it again! The interview with Restaurant Impossible and Food Network megastar returns to the airwaves as we take a much needed Thanksgiving Break. Join us as Robert tells the restaurant brokers.... Why there is no such thing as a restaurant he can't save. Why he tells owners to work two years for someone else and get to know the business before buying The unbelievable failure rate - not of restaurants but of marriages - in this industry. Food Network Star, Renowned Chef and Restaurant Impossible Host Robert Irvine join Eric and Robin Gagnon in one of their most popular shows.
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.” Eric Gagnon agrees telling the star that he often gives would-be restaurant owners the same advice.  Does that mean they always take it?  According to Gagnon, “No.”  Changes impacting the industry today include ever increasing levels of technology.  Irvine remarks that “technology is a HUGE buzzword; it’s changing our industry”
The highly acclaimed Food Network show, Restaurant Impossible is in its eighth season.  Chef Robert Irvine and his team have traveled to more than a hundred locations across America, in hopes of turning around some of the country's most struggling restaurants with two days and only $10,000.
According to the Restaurant Impossible star, he and his team saved over 87 percent of the businesses he’s filmed though the number is constantly changing.  Restaurant broker Robin Gagnon asked Irvine if he has encountered a restaurant he can’t fix.  His response, “No such thing as I can’t save it; I believe anything is possible.”
Join the restaurant brokers this Saturday for the full interview with one of Food Network’s biggest stars, Robert Irvine of Restaurant Impossible.  The restaurant radio show is broadcast on Atlanta radio station WGKA, TALK 920 on Saturday at noon and rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guest:
Chef Robert Irvine
With more than 25 years in the culinary profession, Chef Robert Irvine has cooked his way through Europe, the Far East, the Caribbean and the Americas, in hotels and on the high seas. Robert brings his experience to Food Network as host of Restaurant: Impossible; he has been previously seen on Dinner: Impossible, Worst Cooks in America and Food Network Star's Star Salvation, an original, exclusive Web series on In 2012, he appeared on the special Wedding: Impossible, in which he and his now-wife, Gail Kim, said "I do."
Now in its eighth season, Restaurant: Impossible continues its successful run as one of the network’s most popular shows, with Robert attempting to save America’s most desperate restaurants from impending failure in just two days with only $10,000. During the course of each extreme mission, Robert assesses all of the restaurant’s facets and then overhauls its weakest spots by updating menus, retraining staff and implementing aesthetic changes with the help of his design team, before hitting the streets to tell the community about the improved restaurant.
A native of England, Robert joined the British Royal Navy at the age of 15, and his skills in the kitchen soon came to the attention of his superiors. As part of his service for the Royal Navy, Robert was selected to work aboard the Royal Yacht Britannia, where the royal family and its entourages regularly dined. During his time training U.S. Navy chefs as part of a guest chef program, Robert worked in the White House kitchens, and his creations were served to high-ranking government officials. During his career, he has also had the opportunity to serve 6,000 servicemen and women on a U.S. aircraft carrier and plan the menu for a celebrity-studded after-party at the Academy Awards. Robert is the author of two cookbooks, Mission: Cook! (Harper Collins, 2007) and Impossible to Easy (Harper Collins, 2010), and he owns and operates two restaurants in South Carolina, Robert Irvine's eat! and Robert Irvine's nosh.

Topics: buying a restaurant

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

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

elfieNovember 22, 2014 – This week, restaurant brokers Eric and Robin Gagnon are talking about sweet restaurant concepts with Elfie Weiss, Season One winner of Food Network’s Cupcake Wars and owner of HotCakes Bakes and Nichelle Stephens, the co-founder of Cupcakes Take The Cake, a popular blog about cupcakes. 
What's the difference in a sweet restaurant concept turning out treats like cupcakes versus a full service business?  How do you build your brand around a "treat" versus a "meat"?  We asked these guests to tell us where the market for these sweet sensations is heading and how to keep customers coming back. Nichelle Stephens who authors a blog on the cupcake industry and created a one day food enthusiast conference called, TECHmunch says, “if you’re going to have a storefront, you have to have other things.”  Both guests stress that cupcakes on their own aren’t going to be enough in today’s competitive environment.  Nichelle discussed strategies with the restaurants brokers like cupcake pairings with both beer and wine as new and unusual ways to bring in customers. 
These guests discuss how to develop a menu around sweets and what it actually takes to run a bakery or restaurant based totally around some of our favorite treats. Elfie Weiss, winner of Cupcake Wars says, ““It’s not easy, it’s a hard business.”  Despite a number of lean years where she admitted to leveraging her home with the use of a home equity line of credit to fund her business and taking the courageous step to open even though she was a single mom, her business HotCakes Bakes, is now a huge success.  What was the catalyst?  She says, “Cupcake Wars was the turning point.”  Since we can’t all land a spot on national TV, our guests offer their sweet advice on other strategies to be success in the business. 
Listen in as our guests discuss sweet restaurant concepts and how these concepts attract loyal customers and keep them coming back for their sweet tooth fix!  Listen to the entire restaurant radio show live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
This Week’s Guests:
Elfie Weiss, HotCakes Bakes
Back in 2005, recently divorced mom Elfie Weiss took a gamble and threw caution to the wind when she branched out and started her own small business. She took a loan out on her home (something most advise against), and bought her first bakery.

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

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


Topics: restaurant brokers

Diner for Sale Features Breakfast Lunch & Dinner and Unbeatable Rent

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


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

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

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

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

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

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

Topics: buying restaurant