Advice for Buying a Restaurant and Selling a Restaurant

Dusty Bennett

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Restaurant Brokers discuss Getting into the Airport Marketplace

Posted by Dusty Bennett on Jan 9, 2014 4:08:00 PM

The restaurant brokers will discuss airport restaurant operations this week on their radio show.  They are joined by Frank Sickelsmith of HMS Host and Carl Schaffer of IdeaFrank Sickelsmith photo 200x300tion Design Group.  HMS Host and Ideation Design Group both specialize in the airport restaurant marketplace.  Frank Sickelsmith discusses how a restaurant owner can learn more about getting into the airport terminals.  What are the things you need to know when trying to open a airport restaurant?  Find out this and more this Saturday at noon on Atlanta's Talk 920.  

Carl Schaffer, a principal architect for Ideation Design Group will speak about the challenges associated with building inside of an airport terminal.  Things you may not think about are checking construction workers in and out of security daily.  Thats right, all tools and all workers are checked on a daily basis to keep the airport safe. These obstacles and more can make opening an airport restaurant challenging, but the rewards are astounding!  Millions of people travel everyday and having a airport based restaurant can produce 3 times the amount of sales than a curbside venue.

Listeners will understand more on the differences between air side and land side and what concept works best for both. So, are you ready to get your restaurant inside of an airport?  HMS Host is an industry leader in airport restaurants and can provide you with information on what it takes to become the next terminal sensation at your local airport.  Their website is http://www.hmshost.com/.

Cowboy Ciao 2 resized 600The We Sell Restaurants radio show broadcasts in the nation’s seventh largest media market.  Listeners can tune in at 12 Noon EST to Atlanta’s AM Talk 920 and Sunday at 1PM on Biz 1190.  The show is also available for immediate download on iTunes. 

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: restaurant brokers

Restaurant Brokers discuss Best of 2013: Franchise Associations

Posted by Dusty Bennett on Dec 21, 2013 9:04:00 AM

On December 21, Restaurant Brokers, Robin and Eric Gagnon are looking back at the best of 2013.  This week, the restaurant brokers will feature a previous show focusing on franchise associations.  An industry expert panel including President of the International Franchise Association Steve Caldeira and Backyard Burgers, Inc CEO David McDougall will discuss the importance and significance of franchise associations on the We Sell Restaurants radio show broadcast in the nation’s seventh largest media market.  Listeners can tune in at 12 Noon EST to Atlanta’s AM Talk 920 and Sunday at 1PM on Biz 1190.  The show is also available for immediate download on iTunes. 
 
Industry Expert Panel Features:
 
Steve Caldeira, President and CEO of the International Franchise Association

Steve Caldeira is President and CEO of the International Franchise Association, the world's oldest and largest organization representing the franchise industry. Headquartered in Washington, D.C., IFA works to protect, enhance and promote the U.S. franchise industry, which consists of 825,000 U.S. franchise business that creates IFA Logo Tag resized 600nearly 18 million jobs and $2.1 trillion of economic activity annually.

Mr. Caldeira has 30 years of government relations, political, communications, fundraising and professional development experience. Before joining the IFA in June 2010, Mr. Caldeira served as the Executive Vice President of Global Communications & Chief Public Affairs Officer for Dunkin' Brands, Inc., the $8 billion parent company of Dunkin Donuts and Baskin-Robbins.

David McDougall, President and CEO of Backyard Burgers, Inc.

Dave is the current President and Chief Executive Officer of Back Yard Burgers, Inc.  a better burger restaurant company based in Nashville, TN.  The brand has been in business since 1987, operating 81 company and franchise restaurants in fifteen states.

Dave’s background includes over 30 years of food service and franchise experience in both quick and full service specializing in operations, training and international business. He most recently was the Sr. Vice President of QSR Operations for NexCen Franchise Management; a multi brand franchise company based in Atlanta, GA. Brands under his leadership include Marble Slab Creamery, Maggie Moo’s Treatery, Pretzel Time, Pretzel Maker and Great American Cookies. With over 1200 locations in eleven countries and growing, responsibilities include Franchise Operations, Supply Chain, Training, and International.

Broadcast live from the nation’s 7th largest media market, the show is available on demand from the iTunes store or the Company’s YouTube channel.  Listeners in the market can listen live or catch the showing streaming live online at the Talk920 website
 
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: restaurant brokers

Restaurant Brokers Discuss Menu Options for Sensitive Diets

Posted by Dusty Bennett on Dec 13, 2013 3:07:00 PM

On a recent radio show, Restaurant Brokers, Robin and Eric Gagnon interview two industry experts on menu development. Dr. Joy Dubost of the National Restaurant Association and Chef Scott Randolph of Food and Drink Resources tackle food allegies, calorie counts and nutritional standards in the design of today's restaurant menu.   

Kids menus surfaced as one of the top trends for 2014 in a recent survey and that is no surprise.  Sometimes one of the things that gets lost when designing a menu are the kids options.  Today more kids are experiencing food allergies and intolerances.  This makes more parents aware of what their children are consuming.  I still remember when I was a kid, and my dad would take me to the local quick service restaurant and we would get burgers, hot dogs, fries, and soda.  We were careless as kids in what we consumed, well that was many years ago and those days are over and parents have a heightened sense of awareness when it comes to what their children eat.  As a restaurant owner, you must be able to provide nutritious options for children. 

Why is it so important to have these options available for sensitive diets? Well, let’s look at an example:  Say a group of people are looking for a restaurant to stop and eat; one of the couples has a small child that has a sensitive diet.  Not having the available options on the menu to accommodate this issue could result in the lost business of multiple people, not just the individual with the sensitive diet.  Is the industry saying that if you don’t have these options you will not be successful? No.  The industry is only recommending that a restaurant owner and their staff are knowledgeable about different food allergies and intolerances to make the restaurant dining experience for sensitive diet consumers a more enjoyable one.

Dr. Dubost discusses the growing trends in restaurants offering more options that appeal to individuals that suffer from food allergies and intolerances.  As a restaurant owner, you want to have control over what items are being produced in your kitchen and how to educate your staff when they are presented questions on accommodating individuals who suffer from food intolerance.

Chef Scott Randolph offers up expertise on what kitchen staff and owners can do to get the information necessary to make their restaurants more accommodating.  You do not have to go out and hire a chef or a full-time nutritionist, but it may be good to consult these types of experts a few times a year to analyze your menu options to make sure you are knowledgeable about the most current trends.

National Restaurant Association resized 600It is also important to note that there could be legal ramifications for restaurant owners if they chose not to train their staff on food allergies and intolerances.  The Food Allergy Research and Education group (FARE) illustrate that there are more than 15 million Americans that are allergic to milk, eggs, peanuts, tree nuts, wheat, soy, fish, shellfish—the eight most common food allergens. In a recent article on the National Restaurant Association website, FARE discusses how restaurant owners can take a more active approach to educating their staff on the importance of knowing food allergies and intolerance. More information can be found here: Protect your business, customers by training staff about food allergies

The We Sell Restaurants radio show broadcasts in the nation’s seventh largest media market.  Listeners can tune in at 12 Noon EST to Atlanta’s AM Talk 920 and Sunday at 1PM on Biz 1190.  The show is also available for immediate download on iTunes. 

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: kids menu, restaurant wanted, buying a restaurant, restaurant broker, selling a restaurant, we sell restaurants

Restaurant Brokers Ask: Do Calories Count When Building a Menu?

Posted by Dusty Bennett on Dec 13, 2013 1:33:00 PM

On December 14, Restaurant Brokers, Robin and Eric Gagnon are joined by Dr. Joy Dubost of the National Restaurant Association and Chef Scott Randolph of Food and Drink Resources on their restaurant radio show to discuss the growing trends in menu development.

In a health conscious society, should restaurant owners be focused on the calorie count andChef Scott Randolph options for consumers who are looking for a more heart healthy meal?  Dr. Joy Dubost of the National Restaurant Association discusses how restaurants will soon be required to reveal calorie counts to their consumers.  So, what does that mean for restaurant owners?  It means gone are the days where you can get by with little options for consumers seeking a more nutritious fit for their diet, but don't worry, you will be interested in what Dr. Dubost has to say about restaurant calorie intake below.

Chef Randolph, of Food and Drink Resources offers his expertise on the importance of kitchen training when working with a menu that is diet specific.  All members of the staff should be aware of recipes and ingredients; Chef Randolph discusses how this makes consumers feel more comfortable when ordering food.  A more knowledgeable staff helps retain business.

Don't get scared yet restaurant owners, a study conducted by Dr. Adam Drewnowski of the Center for Public Health Nutrition at the University of Washington in Seattle on behalf of the National Restaurant Association, determined that food purchased from restaurants accounts for between 17 percent and 26 percent of Americans’ total caloric intake, based on age group.

Dr. Joy DubostDr. Dubost, states "[The Study] dispels the notion that one-third of caloric intake in this country comes from restaurant food. Depending on age, the percentage of calories from either quick service or full-service restaurants can be much less.”

According to the study by Dr. Drewnowski, food intake at quickservice restaurants represented between 12.5-17.5 percent of calories, while fullservice restaurants made up between 4.7-10.4 percent. School meals provided 9.8 percent of calories for children and 5.5 percent for adolescents.

Chef Scott Randolph weighs in on the topic to discuss how you can find flavor in low calorie diets, so restaurant owners should not be discouraged.  Some restaurant owners might ask how they can find more information on implementing low calorie options.  A great place to start is the internet, call your local culinary specialist and ask advice.  You do not have to have a full-time chef to implement new food options.  You can also find more information on the latest trends at www.restaurant.org.

So, before you completely change your menu to feature only low calorie options, do your own research within your specific area to see what options best fit your concept.  You will be surprised at how little changes to your menu concept can help grow your business.  These changes will also help attract consumers looking for a new and more nutritious option for their diet.

Citations and more Information on the study listed above can be found here: Study: Restaurants don’t contribute majority of calories

The We Sell Restaurants radio show broadcasts in the nation’s seventh largest media market.  Listeners can tune in at 12 Noon EST to Atlanta’s AM Talk 920 and Sunday at 1PM on Biz 1190.  The show is also available for immediate download on iTunes. 

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: dr. joy dubost, National Restaurant Association, buying a restaurant, restaurant brokers, selling a restaurant