Advice for Buying a Restaurant and Selling a Restaurant

University Restaurant Space for Lease in Atlanta

Posted by Eric Gagnon on Sep 2, 2014 1:32:26 PM

4277_mainpic-1Rent this restaurant space for lease in a location surrounded by thousands of potential customers.  Located in downtown Atlanta, this restaurant space for lease, offered by the restaurant brokers, is the perfect new locale for your business.  The monthly rent is $4,995 for 2,900 square feet which includes a 600 square foot mezzanine open to the downstairs.  Public transportation provided by the Metro Atlanta Rapid Transit Authority (MARTA) offers plenty of transportation options.  Patrons can easily access the district by either the MARTA rail stations and/or the city bus routes.


This is currently a closed location however it has a hood, grease trap, flat top, fryers, refrigeration and some other remaining equipment.  The front of house includes everything down to the chairs and  tables so it could be turned over to a new concept quickly.  Your new business will be located directly on a university campus with access to more than 32,000 students and 3500 faculty members.   Landlord is willing to do both Tenant Improvement Money and free rent for a period of time for the right tenant to offset an upfront charge of $25,000.  The landlord is willing to make a sweet deal but he wants experienced operators or franchises for this one of a kind location.  His preference for the concept includes a breakfast and lunch operation.  Come a break a few eggs on this college campus today with the many concepts that are right for this daypart.    
 
The area is thriving and allows for a terrific opportunity.  This restaurant space for lease is surrounded by major retailers, high-end businesses, and outstanding foot traffic.  This area is the central business sector for Atlanta and is the largest of the city’s districts.  This Atlanta neighborhood hubs many corporate headquarters as well as city, county, state, and federal offices. 
 
This restaurant space for lease is within a region which measures approximately four square miles and has the median income of $87,000.  Due to the exponential growth of the district, the downtown area has undergone a significant transformation.  Renovation of historic buildings and construction of new housing/condos has welcomed the arrival of new businesses and residents alike.
 
This restaurant space for lease allows for endless inspiration and numerous concepts.  A spacious 2,900 square foot floor plan, the site can effortlessly mold to concepts such as a coffee shop, doughnut, fast food franchise, or even a yogurt shop.  Your options are limitless.  Quick-casual concepts have become extremely popular and allow the customers convenience and speed of service.  The rise of the “foodies” has also permitted significant growth for fine dining joined with casual dining prices.
 
Make an offer today on this restaurant space for lease and contact Certified Restaurant Broker Eric Gagnon at 404-800-6000.

Topics: leasing a restaurant

Game On! Restaurant Brokers Interview Pro Athletes Turned Restaurant Owners

Posted by WSR Operations on Aug 29, 2014 9:57:08 AM

August 27, 2014 – Restaurant brokers Eric and Robin Gagnon feature former professional athletes turned successful restaurant owners on their national restaurant radio show this week.  The We Sell Restaurants radio show features former NY Giants player Carlos Emmons, George Tinsley Sr., a former standout in the American Basketball Association and first round NFL draft choice Tye Hill who along with former NY Giants player, James Butler, operate multiple Golden Corral franchises.   
 
Professional athletes are investing in restaurant concepts and franchises at increasing rates. The restaurant brokers ask these former stars whether they were looking for their next big investment even before their career ended.  After all, according to Restaurant Broker Robin Gagnon, some in the industry refer to the NFL as “Not for Long.”   These guests all prepared for life after the field by gravitating to the hospitality industry where certain skills like teamwork and a competitive spirit allows them to thrive.    
 
What’s the adjustment when coming in from the field and going into business?  Former NFL first round draft choice Tye Hill said he and his partner, NFL standout James Butler “definitely had to go through training.”  In his words, “We spoke football.  We didn’t speak restaurants.”  Coming from a professional background of teamwork, the former athletes turned restaurant owners agree that they had a leg up when it comes to collaboration around shared goals. These professional players who were part of teams that made it all the way to the Super Bowl say these skills translate to the business world. In their words, “We know how to build a team.  We know what a successful team looks like.” George Tinsley, Sr., a standout restaurant operator with more than 70 locations began his career in the American Basketball Association and was an alternate for the U.S. Olympic team.  He says that in addition to teamwork, a special skill honed by those playing in professional leagues is a “competitive spirit.”
 
Does their success on the field translate into more customers?  Carlos Emmons of Wet Willies says, “As soon as the star fades, the restaurant fades.  He goes on to say, “You can’t rely on the roar of the crowd.”  From a single unit to more than 70 locations, these stars represent the past, present and future of the industry in the hands of professional athletes who definitely have their game on.  Listen to the entire show on Atlanta radio stations WGKA, TALK 920 on Saturday at noon or WAFS Biz1190 Sunday at 1 PM.
 
 
This Week’s Guests:
 

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Carlos Emmons, Wet Willies Atlanta:
Carlos Emmons is a former American football linebacker in the National Football League. Emmons played college football at Arkansas State University where he was a four-year starter and received a Bachelor in Science in Business Management.  Emmons was drafted in the seventh round of the 1996 NFL Draft by the Pittsburgh Steelers and played for the Steelers until 1999. In 2000, he began playing with the Philadelphia Eagles and was named team Defensive MVP in his final year. He signed as free agent by the New York Giants in March 2004 and was released by them on February 12 2007, after having career ending back surgery.
 
Carlos opened Wet Willie’s in Atlanta, GA in March of 2010. The establishment specializes in serving the World's Greatest Daiquiris and great food with terrific service and entertainment.
 

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George W. Tinsley, Sr, Tinsley Family Concessions, Inc.:
George Tinsley’s road to success is a rags-to-riches story. His is a life story of faith, tenacity, education and a white-hot desire to succeed. George’s unyielding determination and strong work ethic are the true gifts that catapulted him to a lifetime of multiple careers, professional achievements, business success and meaningful contributions to improving the lives of others.
 
Tinsley began as a single Kentucky Fried Chicken franchisee in Auburndale, Florida.  After his first year as a KFC franchisee the restaurant developed into an outstanding success and spawned other opportunities. Tinsley developed two KFC restaurants within three years, and later assisted in developing KFC’s minority franchisee program.
 
After six years with KFC, he opened the first African-American owned T.G.I. Fridays® in the U.S. It became the No. 1 T.G.I. Fridays® in the U.S. for nine consecutive years, and continues to be a top performer. Continuing to diversify with other branded concepts, Tinsley Family Concessions now owns and operates more than 70 franchises, with most locations in Miami and Tampa International Airports.
 

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Tye Hil & James Butler, Golden Corral:
Together, James Butler and Tye Hill founded YBE Enterprise LLC, a food and hospitality company.  The business partners own three Golden Corral restaurants.  The restaurants are located in Oxford, Alabama; Milledgeville, Georgia; and Centerville, Georgia
 
South Carolina born Tye Hill is a former college and professional football cornerback who played in the NFL for five seasons. After receiving All-American honors at Clemson University, he was drafted by the St. Louis Rams in 2006. He also played professionally for the Atlanta Falcons, Tennessee Titans and Detroit Lions. He now lives in Atlanta with his family
 
James Butler of Bainbridge, Georgia was a standout football player at Georgia Tech. He went on to play for the New York Giants when the team won Super Bowl XLII. He also played professionally for St. Louis Rams. He also now lives in Atlanta with his family.
 
About We Sell Restaurants
 
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants for sale, franchise restaurant re-sales and leasing of restaurant space.  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 is on the air every Saturday at noon in Atlanta on Atlanta radio station WGKA, TALK 920 and every Sunday at 1PM on WAFS Biz1190.

Topics: restaurant brokers

Restaurant Brokers talk to Restaurant Owners who Keep It in the Family

Posted by Eric Gagnon on Aug 21, 2014 4:34:06 PM

August 18, 2014 – This week, restaurant brokers Eric and Robin Gagnon discuss the great American institution of family owned restaurants. The panel includes Chris Mullins of McGillin’s Olde Ale House, Gregory Woloszcuk of Dickey's Barbecue Pit, and Anthony Spinato of Spinato’s Pizza. 
 
How does ownership pass from generation to generation?  What are the struggles and what are the benefits of coming up through the ranks of the American dream - restaurant ownership. How do you stay true to your history and incorporate the new ideas and energy of the newest generation taking over the reins?  For today’s guests, there are multiple generations involved in the business and they are answering the restaurant broker’s questions. 
 
You may think that running a family restaurant adds pressure that could damage those relationships but guest Anthony Spinato says, “It helped us learn how to be a better family.”   It isn’t only the legacy of the business that transfers from one generation to another, it’s also the customers.  One We Sell Restaurants radio show guests recalls being introduced to a repeat customer by his father who said, “Do you know how many pairs of shoe’s he (the customer) has bought you?” 
 
But, best of all, you get the opportunity to be close to your family members; to work and grow with them, and to have the satisfaction of producing an asset that will benefit them for generations.
 
The We Sell Restaurants brokers talk to operators that grew up and took over the family owned business to discover how ownership passes from generation to generation.  They consider the struggles and benefits of coming up through the ranks of the American dream - restaurant ownership. Eric and Robin also ask their panelists how they stay true to their history while incorporating the new ideas and energy of the incoming generation.
 
This Week’s Guests:
 

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Christopher Mullins Jr.McGillin’s Olde Ale House:
McGillin’s Olde Ale House is Philadelphia’s oldest continuously operating tavern and one of the oldest in the country. It was opened in 1860 – the year Lincoln was elected – as Bell in Hand Tavern. But everyone called it McGillin’s – after Pa & Ma McGillin, who ran the tavern & raised their 13 children upstairs. After Pa died (1901), Ma ran it with an iron-hand and even survived prohibition. Their daughter, Mercedes (who grew up upstairs) sold the bar to Joe Sepaniak & Henry Spaniak (brothers who spelled their names differently) in 1958. Henry’s daughter (Joe’s niece), Mary Ellen Mullins and her husband (Chris Mullins Sr) took over in 1993 and their son (Henry’s grandson), Christopher Mullins, Jr. is now taking over the reins.  Christopher graduated from the Cornell University School of Hotel Administration and honed his skills at Philadelphia’s esteemed Union League before becoming the third generation of his family to join the business.

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Gregory Woloszcuk, Dickey’s Barbecue Pit:
Gregpry Woloszczuk spent over 20 years working for fortune 500 high tech companies such as NetApp & EMC in a variety of technology, sales, and marketing leadership roles.  He transitioned into restaurant ownership and has grown his business to 3 locations during the past 8 years. In the middle of that growth, his company also took on the additional responsibility as the exclusive North Carolina Area Developer for the franchisor  (2010-Jan 2013), Dickey’s Barbecue Restaurants, Inc.  As Area Developers, his company helped 9 other locations open and provided the ongoing operational support to them.  This resulted in a total of 12 locations by the start of 2013 with more in the pipeline.  Gregory’s experience can be summarized with a proven track record of growing business segments in high tech companies and as an independent business leader during all types of economies while seeing competitors lose market share or cease operation.
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Anthony Spinato, Spinato’s Pizza:
Anthony was born and raised in Phoenix by his loving family in their pizza business. As he grew and learned the business, he found that his family’s business was his passion. He has since taken over day-to-day operations of his family’s chain of pizzerias. He has overseen tremendous growth in revenue and expansion into new locations. He is married and has two children.

About WeSellRestaurants
 
We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants wanted (restaurants for sale), leasing a restaurant and franchise restaurant resales.  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. 

Restaurant Bar for Sale in N. GA Mountains -- feature new renovations

Posted by Eric Gagnon on Aug 21, 2014 1:31:56 PM

Restaurant Bar for sale in North Georgia Mountains.  This location features brand new renovations and is a turn-key operation and ready for an owner’s unique concept.
Restaurant for Sale
This  is 5,700 square feet inside and seats approximately 200. This historic building also has a separate private dining area for special occasions and several outdoor spaces with excellent views and seating for an additional 50 guests.

The rent is $3,400 per month plus 2% adjusted gross sales for this restaurant bar for sale located in a high traffic area of the North Georgia Mountains offered by the restaurant brokers.

Fully equipped commercial kitchen has it all and then some!  All equipment is a year old and includes items such as 6 burner stove with 24” griddle, convection oven, ice machines, fryers, freezers, coolers, steam tables, and much more. 

This restaurant bar for sale features an American style menu with local ingredients and mouth-watering favorites such as Shrimp and Grits, Glazed Salmon, and Country fried meatloaf.  Customers can dine in the main dining room, or relax in the bar area featuring flat screen TVs, live music and great outdoor views of the mountains.  Also available for those perfect mountain days, an outdoor patio allows for al fresco dining.   
All of the chef inspired and self-created recipes will transfer in this restaurant bar for sale and will continue to be served by the consistent kitchen staff. The owner will provide 2 weeks of training on site to transition the buyer into the business for a successful start.

This 100 year old historic building under-went renovations a year ago of over $850,000;their loss is your gain!  Gorgeous interior and new appliances make this restaurant bar for sale a winning combination.  The pride the owner takes in the upkeep of this restaurant is apparent when you walk in.  The friendly staff sees regulars come back time and time again.

Make an offer today and contact our Certified Restaurant Broker Emily Yessick at (904) 674-3500.

Topics: restaurants for sale

The Restaurant Brokers interview Jim Sullivan!

Posted by WSR Operations on Aug 15, 2014 3:30:00 PM

August 15th, 2014 – The Restaurant Brokers, Eric and Robin Gagnon, are joined this week on their national restaurant radio show, We Sell Restaurants, by Jim Sullivan, CEO and Founder of Sullivision.com, “the foodservice and retail industry's #1 resource for results-driven training tools and  programs.” Jim is well-known as a brand-builder, motivator, trend-spotter and problem-solver.

Jim Sullivan, CEO and Founder of Sullivision.com joins We Sell Restaurants on their restaurant radio show this week.  Jim is well-known as a brand-builder, motivator, trend-spotter and problem-solver and his firm, Sullivision is “the foodservice and retail industry's #1 resource for results-driven training tools and  programs.”

He has been a guest on CNN, NBC, ABC, Fox News, the Food Network and now, the We Sell Restaurants Radio Show.  Sullivan has shared his insights on strengthening leadership, performance and profitability in the Wall Street Journal, New York Times, USA Today, Fast Company, and Inc. 

Sullivan brings his knowledge to the airwaves when the Restaurant Brokers ask him questions that get to the heart of the restaurant industry.  According to Jim, “Service is our invisible product.  Good service can save a bad meal but a good meal can’t save good service.”  When asked why some brands or franchises grow and others don’t, he tells the radio audience that it can be attributed to three things. The first is focus.  In Jim’s words, restaurant operators should “Focus on what you can control, not what you can’t control.”  He cites a “lack of scalable, effective systems” as a second reason brands don’t grow and thirdly he references, “lack of capital.”

In an industry where Jim says, “there are more ways to lose money than to make money” he recommends training people daily with pre-shift meetings.  According to this training guru, a short one or two minute info nugget provided daily on a single topic is more easily retained and built upon than taking the staff off the floor for lengthy training classes. 

The Restaurant Brokers wrap up this week’s restaurant radio show with their trademark Restaurant Reality Segment where they reinforce that training “doesn’t’ have to be expensive.”  Never one to mince words in the Restaurant Reality segment, the Restaurant Brokers tell their audience that when it comes to training, “If you look at this as an expense, you’re doomed.  It’s an investment in a long term gain.” 

Tune in this weekend for an insightful interview with Eric and Robin Gagnon and We Sell Restaurants as they Satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success this Saturday, the 9th on TALK920 at 12 pm EST and Sunday, the 10th on BIZ1190 at 1 pm EST. 

This Week’s Guest:

CEO and Founder of Sullivision:

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Jim Sullivan, CEO and Founder of Sullivision.com, is a veteran of over 20 years in the hospitality and retail industries. He’s worked for and with companies as distinct as Walt Disney Company, Target, McDonald’s, Apple, and Starbucks.  He’s the author of two books that have sold over 400,000 copies worldwide, including the best-sellers Fundamentals: 9 Ways to Be Brilliant at the Basics and Multi Unit Leadership: The 7 Stages of Building High-Performing Partnerships and Teams.  His DVDs called Jumpstart! The Art of Effective Pre-Shift Meetings and The Shift: are being used in over 30,000 restaurants worldwide.  

Jim is an award-winning restaurant operator, a visiting professor at Penn State University, Purdue, the University of Delaware, Cal Poly and the Culinary Institute of America. Sullivision.com has offices in Denver, Appleton, Wisconsin and London. You can reach Jim by visiting www.sullivision.com

About We Sell Restaurants

We Sell Restaurants is the nation’s largest restaurant brokerage firm specializing in restaurants for sale, leasing a restaurant and franchise restaurant resales.  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 We Sell Restaurant radio show airs every Saturday at noon in Atlanta Georgia on Talk920 and Biz1190.  We Sell Restaurants is franchising nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina.

Top 10 Restaurants for Sale in July 2014

Posted by WSR Operations on Aug 13, 2014 3:10:41 PM

It was a red hot summer in more ways than one with restaurant for sale listings selling faster than we could get them on the website and lots of activity on listings taken by the restaurant brokiers.  The most popular listing for the month of July was offered by restaurant broker Emily Yessick.  This Italian restuarant for sale in Marietta is in a prime location which brought plenty of restaurant buyers into the mix.  

The most popular restaurant for sale listings are gauged by the phone calls, traffic on our powerhouse restaurant for sale website and signed confidentiality agreements generated by buyers.   


Listing ID:4248
Restaurant Broker Emily Yessick    
  Italian Restaurant for Sale in Prime Location!
Lease: Month-Month
Monthly Rent: $3500
Inside Sq. Ft. 3000
Outside Sq. Ft.
Price:$135,000
City:Marietta
 
The second most popular restaurant for sale in the month of July was this sandwich shop offered in Hollywood Florida.  Inexpensive rent and low pricing drove lots of inquiries by those looking to buy a restaurant for sale.  
Listing ID:4233 Restaurant Broker Ken Eisenband    
  Sandwich Shop for Sale in Downtown Hollywood, Florida
Lease: Expires March 31, 2016 with option attached
Monthly Rent: $1400
Inside Sq. Ft. 900
Outside Sq. Ft. 100
Price:$17,000
City:Hollywood
 
Subway is the number one restaurant franchise brand in the world so it's no wonder that this franchise restaurant for sale drove so much activity.  This 1500 square foot location drives big sales per square foot and lots of profit (Six Figures!).  It's still pending a final offer so it is - for the moment - still available.  
Listing ID:4227 Restaurant Broker Robin Gagnon    
  Subway Franchise Restaurant For Sale
Lease: valid thru 2019 Options
Monthly Rent: $4541
Inside Sq. Ft. 1500
Outside Sq. Ft.
Price:$230,000
 
The fourth most popular listing on the We Sell Restaurants hit parade last month was this Georgia Deli and Sandwich shop for sale in Roswell.  It was a winner with great pricing and is getting offers daily. We don't expect it to last.  
Listing ID:3605 Restaurant Broker John Sparks    
  Georgia Deli and Sandwich Shop for Sale
Lease: 5 plus 5 year option
Monthly Rent: $6300
Inside Sq. Ft. 2600
Outside Sq. Ft.
Price:$59,000
City:Roswell
 
A restaurant bar for sale on a college campus sounds like a winner to lots of the restaurant buyers lining up for information on this highly popular listing.  A contract was in place but looks like it may still be available so contact one of the restaurant brokers for more information. 
Listing ID:4201 Restaurant Broker Robin Gagnon    
  Restaurant Bar for Sale on University Campus! Owner Financing
Lease: 15 years
Monthly Rent: $2200
Inside Sq. Ft.
Outside Sq. Ft. 700
Price:$190,000
City:Atlanta
 
A second Subway franchise for sale in Georgia also showed up in the top 10 this month.  Finding a Subway unit outside the "Subway system" is unusual so these two listings have garnered remarkable activity. 
Listing ID:4244 Restaurant Broker Robin Gagnon    
  Subway Franchise For Sale in Georgia
Lease: Valid thru 2018 & Options
Monthly Rent: $1630
Inside Sq. Ft. 1500
Outside Sq. Ft.
Price:$150,000
 
Colorado made the top ten most popular restaurants for sale this month with a new listing by restaurant broker John Kesterson.  This listing was brand new and already buyers in the market for a restaurant are taking a strong look. 
Listing ID:4241 Restaurant Broker John Kesterson    
  Classic American Restaurant For Sale In Littleton, Colorado
Lease: 2 years w/ 3 year option
Monthly Rent: $$3545 base rent w/approx additional $1200 in CAM, R.E. Taxes and Insurance
Inside Sq. Ft. 1671
Outside Sq. Ft. Apprx. 200
Price:$59,999
City:Littleton
 
Number seven on the We Sell Restaurant most popular list for the month was this lovely business in Boca Raton.  This one caught the eye of everyone looking for a restaurant near the beach.  
Listing ID:4228 Restaurant Broker Ken Eisenband    
  Cafe for Sale for Sale is Steps from Beach in Palm Beach County
Lease: Expires June 30, 2019 plus 5 year option
Monthly Rent: $3360
Inside Sq. Ft. 1655
Outside Sq. Ft. 400
Price:$400,000
City:Boca Raton
 
Restaurant broker Emily held multiple spots on the top ten list of restaurants for sale in the month with the number one and number nine slots.   Her chicken wing restaurant offered at only $35,000 was a winner with our buyers.
Listing ID:4181 Restaurant Broker Emily Yessick    
  Chicken Wing Restaurant for Sale Turn key Opportunity
Lease: Expires Sept 2014 Plus Option
Monthly Rent: $1300
Inside Sq. Ft. 1200
Outside Sq. Ft.
Price:$35,000
City:Atlanta
 
Rounding out the top ten was this bakery for sale in Gerogia that has been featured on National television. This lovely little space in Grayson is already under contract and a new owner will be taking over in early September. 
Listing ID:4148 Restaurant Broker Robin Gagnon    
  Bakery for Sale in Georgia Seen on National TV
Lease: 5 plus 5 year lease
Monthly Rent: $2500
Inside Sq. Ft. 1200
Outside Sq. Ft. 300
Price:$49,995
City:Grayson

That rounds out the ten most popular restaurant for sale listings in the month of July, 2014.  The restaurant brokers will compile the results from their powerhouse website again next month!. 

Topics: buying a restaurant

Restaurant Brokers Interview First Watch and Flying Biscuit!

Posted by Media WSR on Aug 5, 2014 10:22:00 AM

August 9th, 2014 – The Restaurant Brokers, Eric and Robin Gagnon, are joined on their weekly radio show by First Watch The Daytime Café and Flying Biscuit Café to talk breakfast concepts - one of the hottest day parts today in the restaurant industry!

This week Eric and Robin are talking to restaurant operators that are breaking eggs and cooking up both omelets and profits! That’s right they’ve got two industry leaders with a pulse on the hottest breakfast menu trends and we’re EGGcited to let you listen in on the fun. They’ll talk about what “deskfast” is, how Flying Biscuit café is staying ahead in the “Year of the Yolk” and what golfing has to do with how First Watch came to be.

Breakfast is on the rise, especially with fast-food chains, McDonald’s has been serving breakfast for years and Taco Bell recently launched their breakfast menu and it has boomed. Is fast-food breakfast just a competition between fast-food chains or is it negatively affecting restaurants like First Watch and Flying Biscuit sales? Actually, one of our guests say they love that Taco Bell has started serving breakfast. “I want to send Taco Bell a thank you note!”

According to some recent research 69 percent of those who eat any breakfast foods during the week consider low cholesterol or heart healthy claims important when selecting food. So what about healthy dining? What are these restaurants doing to bring in and satisfy those people? For the Flying Biscuit they’re offering alternatives like turkey bacon and fresh fruit. For First Watch they’re offering a Gluten-Free Guide, Quinoa Bowls and they don’t charge extra for healthy substitutes. “We don’t penalize people for eating healthy.”

So what are the challenges for Fresh Watch only being open from 7am to 2:30 pm? What are the challenges for Flying Biscuit serving breakfast from 7am to 10 pm? What are these restaurants doing to serve their community? What advice are they giving to would-be restaurateurs? Could this be the right concept for you? Tune in this weekend for answers to these questions and more with Eric and Robin Gagnon as they Satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success this Saturday, the 9th on TALK920 at 12 pm and Sunday, the 10th on BIZ1190 at 1 pm.

This Week’s Guests:

Chief Marketing Officer of First Watch Chris Tomasso:

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Chris Tomasso. Mr Tomasso is a seasoned marketing and branding professional with more than 20 years’ experience guiding some of the most well-known brands in the restaurant and entertainment industries.

First Watch begins each morning at the crack of dawn, slicing fresh fruits and vegetables, baking muffins and whipping up their French toast batter from scratch. Everything is made to order, and freshness is never compromised. They don’t use heat lamps or deep fryers First Watch uses only the finest ingredients possible for the freshest taste around.

 President and Co-Founder of Flying Biscuit Daryl Dollinger

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Daryl Dollinger Since 2007, has been the president and co-founder of Big Game Brands (formerly Raving Brands), which includes The Flying Biscuit Café where on an average week close to 5 thousand biscuits are being baked, per location.

 As the head of the company, he oversees functions including franchisee marketing, sourcing and qualification, sales and recruiting, franchisee relations, franchise training and operations, real estate, legal, finance and general administration. Dollinger is the key player on the management team since the company's inception five years ago. He works with a diverse team of eight individuals who assist in the management of the enterprise.   Prior to his time with the company, Dollinger was involved in all facets of restaurant management with companies such as ARAMARK and Einstein’s Bagels. He is a member of the International Franchise Association (IFA) and the International Council of Shopping Centers (ICSC).

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 resales. 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.

 

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Restaurant Brokers Talk Restaurants Within Hotels and Casinos

Posted by Robin Gagnon on Jul 29, 2014 6:44:00 PM

August 2nd, 2014 – The Restaurant Brokers, Eric and Robin Gagnon, are joined on their weekly radio show by Southern Art, Peppermill Resort Spa Casino, and FIZZ to talk about operating and investing in restaurants within hotels and casinos.
 
Some restaurants are out in the open for everyone to see and others are hidden gems. This week Eric and Robin are talking about the hidden gems, restaurants in nontraditional locations like hotels and casinos. They’ll talk about what Sir Elton John’s relationship with Caesars Palace’s FIZZ champagne lounge is, what celebrities are going in and out of Peppermill and why Oprah’s former chef Art Smith’s restaurant Southern Art is making InterContinental Buckhead Atlanta a hotspot.
 
What are the positives?  Are there any challenges?  Answers to both of these questions seem to be the same! “Employees are the largest assets.” “Getting the right employees is the biggest challenge.” Multiple shareholders can be another challenge, but did you know Peppermill has internal control of all their restaurants? It’s true!
 
So, does the restaurant drive the casino and hotel business or does the hotel and casino drive the restaurant business? For Southern Art, Jason Deville shares his view, “For us it works both ways...for certain, restaurants and bars sell hotel rooms. We hear quite often that people come to stay at our hotel because they want to dine in Oprah’s chef’s restaurant.”
 
Tune in this weekend to hear more from our panel and learn how and why you should invest in a nontraditionally located restaurant, how to survive the internal competition, the steps to take before taking part in this type of commitment and more! Join Eric and Robin Gagnon as they Satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success this Saturday, the 2nd on TALK920 at 12 pm and Sunday, the 3rd on BIZ1190 at 1 pm.
 
 
This Week’s Guests:
 
Director of Food and Beverage InterContinental Buckhead/Southern Art Jason Deville:



 
Jason Deville is a results driven food and beverage professional who always finds a way to get the job done. Deville also has a firm belief in educating employees and developing leaders. He says doing so has helped him build successful supervisory and management teams. Jason describes himself as always excited by a challenge and thriving best in fast-paced, high-pressure environments. He likes to deliver results while staying focused on the bottom line.
 
Peppermill Resort Spa Casino’s Jim Moritz:



 
Jim Moritz is the Assistant General Manager received his B.S. from University of Nevada, Reno and has been with Peppermill since 1978 when he started as a busboy. With hard work and dedication he climbed the ladder working various front and back of the house positions, from quick service to fine dining. Mr. Moritz has also been Director of Resort Operations and Director of Food and Beverage where he was responsible for 10 restaurants, 16 bars and lounges, banquets and a night club.
 
 
Owner of FIZZ Las Vegas Michael Greco:

 
Michael’s journey began in 2004 as the first employee of the renowned Body English, a multi-million dollar nightclub at the Hard Rock Hotel in which Greco spearheaded the conceptualization, design and opening. From night to day, Greco is also responsible for changing the face of daytime entertainment in Las Vegas with the creation of Rehab, the Sunday pool party at the Hard Rock Hotel.
 
With a vast amount of celebrity connections, Greco joined Palms Casino Resort in 2009 to work directly with George Maloof in an effort to keep the brand on the cutting edge. As the Vice President of Entertainment his highlights include signing both Mariah Carey and Matt Goss to their first Las Vegas residencies.
 
Greco’s most recent accomplishment came with the exciting late 2013 opening of FIZZ Las Vegas. The multi-million dollar project is a collaboration with business partner Steven Kennedy and global entrepreneur David Furnish.
 


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 resales.  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. 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
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Subway Franchise For Sale in Georgia

Posted by Admin WSR on Jul 22, 2014 3:38:00 PM

4244Buy this Subway franchise for sale and join the #1 restaurant chain in the nation.  Take advantage of this opportunity to own an open and operating unit. 

Seller says buy this Subway franchise for sale and take over immediately!  He's ready to make a deal on a business that's the undisputed leader in fast, healthy food. The easy-to-prepare sandwiches are made to order right in front of the customer, precisely the way they want, using freshly baked breads, select sauces and a variety of delicious toppings. Buy this Subway franchise for sale and you’ll get world-class support before you even make your first sandwich and well beyond. As part of the brand support system you will take advantage of full training, advertising, product development, purchasing cooperative, field support and much more, offered by the brand.  It is rare to find a unit outside the system for sale but the restaurant brokers have this one ready to take over today.

This a rare opportunity to own an open and operating Subway franchise for sale. The current owner is retiring so he's ready to transfer this successfully operated store to a new owner, along with training on running this successful business. 

This open and operating Subway franchise for sale features gross sales from the owner of $165,120 and earnings of over $40,000. Food Costs are 27%. Great long term leases are in place and the brand assists in renegotiation of all leases. The current rent is $1630 per month including CAMS, taxes and insurance. Buying this Subway franchise for sale gets you the advantage of owning a proven business with a low investment, simple operations, local and national recognition.

We have teamed with several franchisee financing companies where you can apply for loans to help you get your business off the ground. Learn more about these approved financing companies.

Contact the expert restaurant brokers today to learn more about this Subway franchise for sale.  Preference for all buyers will be given to those already within the Subway system or approved by the brand. 


Restaurant Brokers Talk Going From Restaurant to Retail

Posted by Media WSR on Jul 21, 2014 2:54:00 PM

 

July 26th, 2014 – The Restaurant Brokers, Eric and Robin Gagnon, are talking to restauranteurs who took their product out of the store and onto the grocery store shelf!  They are joined on their weekly radio show by the CEO and president of Atlanta Bread Company, CEO of The Chef Shelf, and CEO and chef of Davio’s Nothern Italian Steakhouse/Davio’s Frozen Food.

This week Eric and Robin are talking to panelists who know all about taking a business from “Restaurant to Retail.”  Have you got that secret sauce everyone’s raving about and you’re looking to take it to supermarket shelves across the nation? Well, tune in this Saturday, July 26th, 2014 on AM TALK920. These panelists have figured out how to successfully monetize their product through alternate distribution channels.  They are sharing their tips for success with listeners. 

 Don’t miss it because these CEOs aren’t holding back! They all agree that while success may not happen quickly, there is, according to at least one of these experts there is “great demand for brands to be in supermarkets.”  They all agree it can be harder than you think to move your restaurant offerings onto restaurant shelves since as one guest puts it, “You don’t go to Costco overnight.” 

 What are some of the challenges? Steve DiFillipo of Davio’s distributes his frozen food brand in more than 3,000 outlets nationwide and says, “Don’t think you’ll get restaurant markups!”  Other advice from this panel, “When going from restaurant to retail your brand has to be consistent with the supermarket’s brand and you have to be realistic.  Lastly, pick and choose your items to put forward at retail.  As these experts tell us, “Don’t think you can do everything on your menu.”

 Atlanta Bread President Jerry Couvaras has developed a 140,000 square foot bakery facility that turns out 52,000 muffins an hour on just one line.  He is adamant that quality control can set you apart saying, “Quality, quality, quality (is) the point of difference” He adds that the bakery distribution side of the business is a benefit for his franchisees.  It allows his total brand to benefit from a large Research and Development chef team, ultimately helping both the retail store (franchise units) as well as sales in outside retailers.  

 Chef Shelf owner Tanner Agar says you can and should start small saying, “It can be lucrative and a lot of fun…It’s so important the product represents them.” 

 Tune in to get more details and advice like what trust has to do with going into retail and the real key to branding a product. How long should it take to start seeing your product in stores? Who should you be selling to? Is retail right for you and your brand? Join us Saturday and find out the answer to these questions and more!

This Week’s Guests:

jerrycouvaras

CEO and president of Atlanta Bread Company Jerry Couvaras:

Jerry is a strategist, a visionary, and a leader.  His early career success in South Africa saw him thrive in investment banking, where he gained invaluable internal exposure in a wealth of industries. This afforded him limitless opportunities once here in the US. Upon making Atlanta his home some twenty years ago, he saw a sandwich chain as a smart early investment not for what it was, but for what it could be, and he soon capitalized on the company’s expansion potential to set new standards in the market. Recognition for such initiatives came rapidly. In 2003, he was a finalist for Ernst & Young’s Southeast Businessman of the Year. Today, Bake One and Atlanta Bread develop and supply new product innovation for some of the largest global customers based here in the US, while exporting to fifteen countries worldwide. Jerry continues to stand as a model of success. He’s been a guest speaker at recognized establishments and featured in high-profile business publications, including Donald Trump’s The Way to The Top.

 He graciously serves as a Trustee of Woodruff Arts Center, and sits on the Boards of Directors with The Hirsch Academy, FOCUS (Families of Children Under Stress), and Concorde Fire Soccer Club.

home steve

 

 Chef and CEO of Davio’s Northern Italian Steakhouse/Davio’s Frozen Food Steve DiFillipo:

Steve is a chef, owner, restauranteur and author. His Davio’s brand is in Atlanta, Boston, Philadelphia, and Foxborough, Maine. This consummate restauranteur and Culinary School graduate has also taken his brand outside these location and into more than 3,000stores including Cosco, Big Y and BJ’S. The Davio’s Frozen Food line of popular Spring Rolls-Philly Cheesesteak Buffalo Chicken, Shrimp Cojita and Chicken Parm are in the coolers at stores in more than 40 states across the U.S.

Steve is a graduate of Boston University and the Cambridge School of Culinary Arts. He is very involved in the community, serving on several non-proft boards. It all started at the age of 24, Steve purchased an established restaurant called Davio’s in Boston’s Back Bay. That was his first in a succession of popular restaurants changing the concept to a Northern Italian Steakhouse.

In 2008 he was inducted into the Massachusetts Restaurant Hall of Fame and in 2014 was awarded Restauranteur of the Year. He is also the author of “It’s All About the Guest: Exceeding Expectations in Business and in Life, the Davio’s Way.”

Tanner Agar(1)

CEO of The Chef Shelf Tanner Agar:

Tanner Agar worked as a chef and server in fine dining in Canada, the US, and Spain. While a student at TCU he started The Chef Shelf to help chefs and restaurants package their award winning recipes and connect customers to the flavors they love through products, videos, and recipes. Tanner also hosts a 15 second cooking show on Instagram.

 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 resales.  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.

Topics: buying a restaurant, restaurant brokers, selling a restaurant, leasing a restaurant, restaurant for sale