Advice for Buying a Restaurant and Selling a Restaurant

Restaurant Brokers Appear at Inland Seafood and Quality Wine Show

Posted by WSR Operations on Oct 16, 2015 12:42:27 PM

October 16, 2015 – On next week's show, restaurant brokers Eric and Robin are talking to the organizers, participants, and random foodies in attendance at the Inland Seafood and Quality Wine Show. The event was held September 15th, 2014 and was a showcase of Inland Seafood's Superior Seafood, Meats and Artisan Specialty foods perfectly paired with Quality Wine & Spirits' exquisite portfolio. It was an opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest foods, wine and spirits in the world! 
Inland Seafood is the largest seafood distributor in the southeast, one of the leading packers of Maine lobster, and one of the most innovative companies in our industry. It has built its strong reputation over 35 years by providing quality products to its customers; products that are tailored to every foodies needs. Established in 1977, Atlanta, Georgia-based Inland Seafood was founded on the simple philosophy of supplying customers with the best quality seafood available with the best service in the industry. Today, it is the largest full-line processor and distributor of more than 1,000 fresh, frozen, smoked and specialty seafood items in the Southeast. Inland also offers a full-line of non-aquatic gourmet specialty foods including a full line of antibiotic-free, hormone-free meats, game and poultry as well as cheeses, olives, oils and so much more through Inland Specialty Foods. It supplies over 3,500 restaurants and 900 retail outlets and has a complete processing plant on-site, including butchering, packing, frozen storage, lobster tanks, cooking facilities, test kitchens and more.
When it is time for Restaurant Reality, hosts Eric and Robin Gagnon pull no punches when it comes to the need to attend trade shows.  Eric names off several saying, “The reality is that if you operate a restaurant in this country, there are opportunities virtually a few hours from your location being held somewhere each year.”  According to these restaurant brokers, attending an event like the National Restaurant Association Show or other more local events can be “a game changer for a restaurant operator.”  They list off the just a few things a restaurant owner can hope to learn including updates on technology, ideas for efficiency as well a new items for the menu. Listen to the entire restaurant radio show on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST.
This Week’s Guests:
Meteka H. Gilyard, Sales Manager – Inland Seafood 
Ted Field – A Big Slice
Ted is a native of Alexandria, Virginia but spent his summers in Atlanta. He fondly remembers Sunday dinners around a big table with the entire extended family present. Ted regrets the passing of these bonding experiences and as an adult began inviting friends over regularly for more time 'round the table. To him it was self-improvement through entertaining. As abigslice's wine expert, he seeks to create the perfect pairings for Clare's delicious recipes. But he never takes himself or wine too seriously. Fun-loving and friendly, he always reminds his classes that wine is the most variable food item there is. So relax! Consider each new bottle an adventure.
Andrew Tokas – Me, Me Chef, and I
Chef Andrew is quite possibly one of Atlanta's most sought-after Personal Chefs.  Chef Andrew's solid background in Classic French, Italian, and New American Cookery lends itself to a dining experience like no other.  He expertly plans and prepares culinary adventures according to your desire, listening to you, the client, along the way to tailor a meal to your specific needs... from an intimate gourmet dinner for two, to a formal wine and food pairing for ten, or a casual al fresco picnic for 100!
One of the key elements to Chef Andrew's success is his understanding of how tastes and textures progress throughout a meal to complement each course from start to finish.  An often neglected aspect of a meal, the wines and other beverages, happens to be Chef Andrew's unique secret.  His extensive knowledge of the many wine varietals and styles lends itself to his crowning touch.
Jesse Wilson and Angel, Students – Le Cordon Bleu
Nicholas Silford – Food Network Kitchen
Craig Miller – Peachy Canyon Winery
Dominique & Laurel – The Boneheads
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  The firm is franchising their brand nationwide and has offices in Florida, Georgia, Colorado, Tennessee and South Carolina. 
The We Sell Restaurants radio show will be on the air on GLN the Good Living Network next week, Monday at 2pm EST and Tuesday at 9PM EST. It is available for download on iTunes as well.

Topics: Restaurant Brokers