Advice for Buying a Restaurant and Selling a Restaurant

Restaurant Brokers Franchise Featured on Radio Show

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

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

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

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

Topics: buying a restaurant

Certified Restaurant Brokers© Graduate We Sell Restaurants University

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

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

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

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

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

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

 

Everette

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

 

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

 _______________________________________

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

 

Topics: buying restaurant

Deliver It! Restaurant Brokers Examine Restaurant Delivery Models

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

January 17, 2015 – Takeout and delivery service has become the nation’s most popular way to serve its hungry customers. This week the restaurant brokers are going on the run to talk to delivery experts about what makes this trend so popular. What is the secret on running a successful delivery service? Join the restaurant brokers we as explore America’s guilty pleasure... Takeout food!
 
Jennifer Pete, Vice President and Partner at Zifty, a multi-million dollar food delivery service explains the 376f91bchallenges associated with delivery for customers.  She says, ““Customers want it fast and they want it hot!”  These experts agree that making delivery a successful part of the restaurant business is tough since “There are a lot of moving parts.”  Customers want their food quickly, they want it at the correct temperature (whether hot or cold) and they don’t want excuses about why it didn’t show up.  Jennifer tells the restaurant brokers that delivery agents deal with “rushes the same as a restaurant faces” meaning everyone wants their food at 7:00.  Managing the delivery flow can be a logistical challenge.
 
The show’s second guest, Chef Jessica Swift leads a personal chef delivery service based in D.C.  She says that just working around the President’s motorcade is a challenge in and of itself.  Should restaurant owners do their own delivery?  These guests says no and cite the fact that “delivery is its own business.”  They cite the need to get drivers on board, used to the roadways and properly insured are just part of the reasons why this particular part of the restaurant business is better off outsourced rather than performed in house.
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Join the restaurant brokers and their guests as they discuss the secrets on running a successful delivery business. Tune into the entire restaurant radio show live on Atlanta radio station WGKA 920 The Answer on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
 
This Week’s Guests:
 
Jennifer Pete - Zifty
 
Jennifer Pete is vice president and partner of Zifty. 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.
 

Topics: buying a restaurant

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

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

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

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



Restaurant Radio Show

Topics: buying a restaurant

Restaurant Brokers interview Chefs cooking from the Wild!

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

January 2, 2015 – We’re getting wild this week! The restaurant brokers are hunting chefs and experts that work with fish and wild game. We interview Sportsman Channel's Scott Leysath, host of the series, “The Sporting Chef” and “Hunt Fish Cook!”  We are also joined by Chef Tenney Flynn, co-owner and executive chef of the legendary GW Fins and Chef Mark Estee, Executive Chef and owner of Campo Reno!Sporting Chef
 
Join us as we interview three guests working with fresh from the field items. Learn about this trend sweeping the nation as we say "Game On" to fresh caught and prepared cuisine.  Chef Scott Leysath, better known as “The Sporting Chef” tells listeners how ended up on The Sportsman Channel with two TV shows and much more in this wild episode of the popular restaurant radio show.  
 
These experts describe with fresh from the field items in restaurants and are share expertise on fresh caught and prepared cuisine. Join the restaurant brokers when Chef Mark Estee reminds us that “Do you know where your food comes from?” is a common question from customers. Listen as one of our guests describes literally “shooting fish with a spear” and then serving it up.  These chefs say you have to “Take the game out of game” to get a very different flavor. 
 
Listen in as our guests discuss how the proper way to eat is truly in the wild!  Listen to the entire restaurant radio show live on Atlanta radio station WGKA, TALK 920 on Saturday at noon or the rebroadcast Sunday at 1 PM on Biz 1190.
 
This Week’s Guests:
 
Chef Scott Leysath – The Sporting Chef
 
Better known as “The Sporting Chef,” Scott Leysath has been an Executive Chef for more than 20 years and is the leading authority on the proper preparation of fish and game. He is the author of multiple cookbooks, the most recent being “The Sporting Chef’s Better Venison Cookbook.” As the Executive Chef for Sportsman Channel’s “Hunt.Fish.Feed.” program, he’s helped create the wild game menu the volunteers serve at shelters across the country. He is also the cooking editor of the Ducks Unlimited Magazine and writes for a number of other publications. Scott makes numerous appearances on outdoor television, radio programs, events and trade shows nationwide. His current TV shows include The Sporting Chef, HuntFishCook and Dead Meat on Sportsman Channel. Learn more at 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.

Topics: buying 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 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.
 

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, wesellrestaurants.com.     

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.
Price:$25,000
City:Atlanta

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.
Price:$95,000
City:Marietta

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.
Price:$35,000
City:Atlanta

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
Price:$39,000
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.
Price:$69,995
City:Tallapoosa

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
Price:$39,000
City:Buford

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.
Price:$40,000
City:Brookhaven

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
Price:$49,999
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.
Price:$0
City:Cumming

 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.
Price:$95,000

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. 

 

We Sell Restaurants Franchise

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

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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