Advice for Buying a Restaurant and Selling a Restaurant

We Sell Restaurants and the Restaurant Brokers Invite you to Join Our Efforts on #GivingTuesday

Posted by Robin Gagnon on Nov 28, 2017 8:17:19 AM

The Restaurant Brokers at We Sell Restaurants want you to aid our efforts on this #GivingTuesday.  You’ve made it through Black Friday, Small Business Saturday and Cyber Monday, and hopefully gotten some great gifts for your loved ones for the upcoming holidays (and maybe even a thing or two for yourself!) Before you put your wallet away, don’t forget to participate in today’s #GivingTuesday. For those of you who aren’t familiar with this moniker, #GivingTuesday is a global giving movement built by individuals, families, organizations, businesses and communities in all 50 states around the world. Everyone is encouraged to donate their time or money to a charity of their choice to help make a difference.

share.jpgThe Restaurant Brokers at We Sell Restaurants established our We Sell Restaurants Charitable Foundation in order to give back to the charities that hold a special place in our hearts. 

In honor of  #GivingTuesday, we encourage you to head over to www.franchisegiving.org and make a donation of your own. We Sell Restaurants is matching dollars today for the work this group does for veterans, underserved communities and the next generation of leaders in franchising.  Think of the difference we can make together! In addition to this contribution, take a look at what else we have donated ion this day as we collectively look at ways to improve our communities.  

Adopt a Golden Atlanta – Not only have we contributed $2,500 to this Golden Retriever rescue organization, we also rescued our office dog, Major from here as well! Adopt a Golden Atlanta focuses on finding loving forever homes for homeless Golden Retrievers in order to keep them from living a lonely life on the streets, or ending up in an already overcrowded animal shelter. Not only does this organization find homes for these notoriously excellent family dogs, they also make sure each and every dog that comes through their program receives a spay/neuter operation, medical care, and even behavior training! If you’d like to make a donation (or adopt from!) this organization, visit their website www.adoptagoldenatlanta.com.

Atlanta Community Food Bank - This past October, the Restaurant Brokers headed to Atlanta to volunteer their time at the Atlanta Community Food Bank, in addition to a donation of $1,500. The Atlanta Community Food Bank is a godsend to many Atlanta residents who do not have the means to obtain food on their own. This food bank, like many, does not only provide food for homeless individuals – they also make it possible for childcare providers, shelters and centers for senior citizens to provide meals to those in need. This year alone they will provide more than 60 million meals to over 755,000 individuals throughout the Atlanta metro area as well as northern Georgia. If you’d like to make a monetary donation to the Atlanta Community Food Bank, click here.

The Honor Foundation – The Restaurant Brokers are thankful each and every day for the efforts of our servicemen and servicewomen. As a token of our eternal appreciation for these brave and talented individuals, we have donated $5,000 to The Honor Foundation. The Honor Foundation focuses on providing professional advancement education for Navy Seals and United States Special Operations members during and well beyond their service. Would you like to make a contribution to this foundation? Just click this link and you’ll be taken to their donation page!

While we highlight these gifts on #GivingTuesday, our foundation will be seeking out other great causes and committing more money before the end of this year. 

Are you ready to help?  It’s easy to join the #GivingTuesday movement! A simple online search of your favorite charitable organization will take you to their website, and in turn to a page to make a donation. ANY amount helps as we work together to give back in better, smarter ways to the charities and causes we believe in, and help create a better world.

And don’t forget – giving back doesn’t need to be done monetarily. Donate your time to your local animal shelter walking the shelter dogs, head to your food bank to serve up lunch of dinner to those in need, or set out  to your closest park and spend a few hours cleaning up garbage.  You can be a real force for good in people's lives.  Share your contributions with us in the comments below!

Topics: restaurant brokers, buying a restaurant, selling a restaurant

Skip Cooking This Thanksgiving - The Restaurant Brokers Share Restaurant Chains Open for the Holiday!

Posted by Robin Gagnon on Nov 22, 2017 10:00:00 AM

Our friends at Restaurant News did it again!  Here's the list of the restaurant chains open for Thanksgiving this year.  Making a home-cooked meal for Thanksgiving is how some families spend the day but a surprising number of people prefer to skip the preparation, cleanup, and house full of relatives.  Instead, they opt for a chef who works their magic and a server team to handle the legwork!  An added benefit to dining out, you can avoid all those pesky leftovers and seconds that are bound to sabotage your diet plans when a restaurants whisks in a meal and then clears it away in the same sitting. 

The Restaurant Brokers have been on both sides of the fence.  We've been the recipients of a fabulous home cooked meal, we've been the ones cooking the turkey and we've dine out.  What's the best experience?  It depends on your own unique situation.  More and more families are gathering together but opting for dining out.  We can't blame those who want to leave the cooking to specialists.  Especially not after reviewing this list of fantastic chain restaurants who are staying open to make your Thanksgiving meal an unforgettable one!

Relax and enjoy dinner out this Thanksgiving.These chains are open for the holiday!.png

According the research performed by the National Restaurant Association, this year nine percent of American’s will be eating their Thanksgiving dinner at a dining establishment instead of in the comfort of their own or someone else’s home. That’s a three percent increase from 2011.

If you’re one of the millions of American’s who are eating their Thanksgiving dinner out this year, check out the following list of chains who are staying open to roast your bird, bake your ham, and plate up your mashed potatoes and gravy so that you can be thankful you don’t have to lift a finger – except to pick up your fork and knife!.

Applebee’s – Not all Applebee’s restaurants will be open for Thanksgiving, but there will be many in select markets that are. Those that are staying open for the holiday will serve turkey, green beans, and mashed potatoes with gravy. Call your local Applebee’s to find out if they will be participating!

Boston Market – For $12.99 a person you can enjoy turkey breast or half of a chicken along with two side dishes, a roll and a slice of pie! For $34.99 enjoy the same items for three people!

Country Buffet – Country Buffet is where you go to get a meal just like what grandma made, and Thanksgiving dinner is no exception. From 11am-6pm guests can dine on numerous meats from the carving station, potatoes, juicy corn, and a selection of Thanksgiving pies.

Cracker Barrel Old Country Store – head to Cracker Barrel for a turkey dinner complete with a small portion of sugar-cured ham, delicious sweet potato casserole, your choice of a side and beverage for just $12.99 per adult and $7.99 per child.

Denny’s – Head into your favorite Denny’s for carved turkey breast, stuffing and even cranberry sauce.

Houlihan’sWhat an interesting concept this bar and restaurant chain has come up with this year – ‘Drinksgiving!’ After you finish meal with the family, head over to Houlihan’s and indulge in $2 beers, $3 wines, and $5 pitchers of Long Islands!

McCormick & Schmick’s Seafood & Steaks – For an upscale dining experience this Thanksgiving, head to McCormick & Schmick’s Seafood & Steaks for turkey dinner including butternut squash soup, cornbread stuffing, and apple squash casserole. This chain will also be featuring its regular menu all day long for anyone not wishing to have the traditional Thanksgiving turkey!

Romano’s Macaroni Grill – For $24.99 per person you can indulge in a three-course dinner including roast turkey, mashed potatoes, carrots with bacon, apple sausage stuffing and pumpkin pie.

Ruth’s Chris Steak House– Another upscale dining option for Thanksgiving is the famous Ruth’s Chris Steak House. The price is a bit steep, but it is well worth it! For $39.95 per adult and $12.95 per child, guests will enjoy gumbo or a house salad as a starter, and tender turkey with house-made gravy, stuffing, and more!

Ryan’s – If you’re looking for good old fashioned pecan pie this Thanksgiving, you’ll want to get to Ryan’s. Sure, you can get the traditional turkey dinner, but you can also get friend chicken, steak, shrimp, and meatloaf! Southern-inspired side dishes include collard greens, green beans and corn.

Shari’s – Head on into Shari’s for turkey or ham dinner for just $14.99. If you’d rather have something from the daily menu, all entrees are $5 off from 10:00PM Thanksgiving night until 10:00am Black Friday! Shari’s has 94 locations in the United States. For dessert, Shari’s is serving up its award-winning pumpkin pie!

Sizzler’s – From 11am through 10pm on Thanksgiving, guests will be treated to stuffed roasted turkey, potatoes, cranberry sauce and pumpkin pie. The price will vary at each location, so call ahead to the Sizzler’s closest to you for pricing and reservations!

The Dixie Cafe – Head on over to the Dixie Café for a traditional turkey for just $10.99 per person from 11am-5pm.

Waffle House – While they don’t have a special Thanksgiving menu, they will be open serving all of their signature items to the masses!

With all of these delicious options to choose from, we wouldn’t be surprised if some of us have a home-cooked meal for lunch, and head out for a second serving for dinner! Wherever you choose to dine this Thanksgiving, We Sell Restaurants wishes you a happy and healthy holiday with your friends and family. Enjoy!

Topics: buying a restaurant, restaurant brokers

Restaurant Brokers talk about how to Reinvent Your Restaurant!

Posted by WSR Operations on Nov 13, 2015 3:11:05 PM

November 13, 2015 – On next week's show, restaurant brokers Eric and Robin Gagnon are talking about reinventing the restaurant with Jennifer Jackson Outlaw food blogger from The Gourmet Goober, Alan Muskat founder of No Taste Like Home, Dora Herrera from Yuca’s Restaurant and Fernando Lopez owner of the MicheMobile, on their weekly Restaurant Radio show.
 
What are today’s restaurants doing to attract diners in ways that both serve and delight? We’re finding out creative ways restaurants get new customers in the doors while still appealing to their existing ones. We asked what they were doing to get new customers in the door. Fernando Lopez said “I created a food truck experience with a 69 Volkswagen bus.” How are restaurants appealing to children? Dora Herrera said “I see kids as customer just waiting to grow up.”

These guests discuss the creative ways to reinvent dining for their restaurants and how to execute them effectively. Alan Muskat explains his creative foraging experience with his diners and the rest of the guests weigh in with their own events and how creating your own special day could assist with getting new people in the door. Jennifer Jackson-Outlaw discussed how she helped create mommy crawls to appeal to mothers and their children.
 
Listen in as our guest’s give us insight on how you can reinvent a restaurant. 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:
 
Jennifer Jackson-Outlaw, Food Blogger: The Gourmet Goober
 
Jennifer Jackson-Outlaw is a freelance writer, food blogger and Dishcrawl Brand Ambassador. Her work has appeared in such diverse publications as East Coast Home + Design Magazine and The Urban Coin. She has also worked with brands such as One Medical Group and Chef Wendy Brodie. When not working with other clients, she regularly blogs at The Gourmet Goober as well as hosts foodie events for Dishcrawl. 
 
Alan Muskat, No Taste Like Home
 
a philosoforager, stand-up mycomedian, and epicure of the obscure, has been taking people “out to eat” for twenty years. He founded the first "forage-to-table" offering in the U.S. and the first public education program for wild foods in the world. Author of Wild Mushrooms: A Taste of Enchantment, Muskat has popped up on The Travel Channel's Bizarre Foods, The History Channel, PBS, CBS, and in Southern Living, Fodors, Travel+Leisure, Conde Naste Traveler, The New Yorker, The Washington Post, The Chicago Tribune, Country Living, Forbes.com, andInc.com. He's even preached on Voice of America. He sold hundreds of pounds of wild foods a year to over fifty restaurants and hotels, including The Biltmore Estate, Lantern, and The Grove Park Inn. On the thirteen anniversary of 9/11, he spoke at The United States Botanical Garden (next to the Capitol) on home/land security. The creator of GMO OMG is filming his next documentary about his work. Muskat has taught self-catering to The James Beard Celebrity Chef Tour; The 2014 James Beard Best Chef of the Southeast; Dr. Andrew Weil (twice on the cover of Time); Christie Hefner, former CEO of Playboy; VPs of Shell, Amoco, Aon, Motorola, Cracker Barrel, and The American Heart Association; the head of The American Bar Association; the owner of The Biltmore Estate; Jackie Siegel, the "Queen of Versailles," and a number of other notables and executives. He has served thousands and hasn't lost a customer yet.
 
Dora Herrera, Yuca’s Restaurant
Yuca’s, Los Angeles’ iconic family-owned and operated Mexican eatery, is the first taco stand to be honored with the much coveted James Beard Award (in the America’s Classics category). Launched on April 1,1976 Yuca’s has received accolades from local, national and international reviewers. The best accolades, however, come from the Chefs who choose to eat at Yuca’s on their dime. Now that I’ve taken the baton from my Mom, the creator of Yuca’s, my goal is to never be finished building our business. And to continually create a business that brings you pleasure and a feeling of coming home.
 
Fernando Lopez, MicheMobile
These days you can get just about anything on wheels. Tacos, ice cream, cupcakes, even grilled cheese. We thought we had seen it all, until now. Now there is a mobile version of our favorite beverages — the Michelada! Coming from Southern California, the MicheMobile VW Bus is about to take off, literally. The van was started by Fernando Lopez, who (along with his fam) runs one of Los Angeles’ best mole restaurants, Guelaguetza. The MicheMobile offers three types of micheladas on tap and sells its signature mix for you to take home and make your own. Genius. The Michemobil is the ultimate party on wheels. It rolls up to your party, and the first thing you notice is the 50" tv tucked inside out pop open roof between the two 800 watt speakers. Inside are the turn tables. But the most important thing is the 4 working beer taps on the outside that pump out the best micheladas in the US.
It's the brain child of the guelaguetza family, and it serves the same michelada recipe they have been making at Guelaguetza for years. Michelada Guelaguetza is a beer cocktail mix created by the Lopez family, founders of the Guelaguetza Restaurant in Los Angeles. The family has served this secret recipe for over a decade at their restaurant and finally decided launched their bottled Michelada product in 2013.
Michelada Guelaguetza is a ready to pour mix that transforms your favorite beer instantly into a Michelada. Sold in our on-line retail store, the Michelada Guelaguetza is available in a single serving 4oz bottle as well as in a 1L family pack presentation. It is perfect to take with you to a carne asada, or any sporting event. Open, Pour and JUST ADD BEER.

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 resale’s.  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 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

Hells Kitchen Contestants Join the Restaurant Brokers

Posted by WSR Operations on Nov 6, 2015 3:16:36 PM

November 6, 2015 – Next week, restaurant brokers Eric and Robin Gagnon are talking with former contestants on the hit Fox Television show Hell’s Kitchen. They are joined by Richard Mancini winner of the first season, Robyn Almodovar from season 10, and Frank Bilotti from Season 13 of this hit TV show hosted by Chef Gordan Ramsey!    
 
What is it really like in Hell’s Kitchen? What do you need to survive the heat of Chef Ramsey’s temper?  The restaurant brokers get personal with these contestants that found themselves on the wrong end of a dish served at less than perfection!  They have faced off with Chef Ramsey and lost or won on national TV!  What do you need to land a slot or even win on Hell’s Kitchen?  Richard Mancini, winner of season one says you need “Three things, ego, craziness and know how to cook.”  How’s the competition?  Robyn Almodovar, a fan favorite from season 10 says she had to “beat 100,000 people to get on the show.”
 
The challenges, according to these three feisty guests are both on and off camera where they reveal that being ‘locked in a dormitory with 19 people” presents its own set of opportunities. We asked how our guests prepared themselves for the show and one of this season’s competitors, Frank Bilotti, said “It’s about pushing yourself to the limit and stepping out of your realm.”
 
The question on everyone’s mind however is about Chef Gordan Ramsey. His reputation for pushing chefs to deliver their best is well known in the industry. What’s he like outside the kitchen?  Chef Robyn Almodovar says “Outside the kitchen he’s a crusty marshmallow.”
 
Join the restaurant brokers if you have every wondered what it means to your career to make it to national television. These guests talk about life before and after Hell’s Kitchen. They offer advice for would be contestants and revel how their lives were changed by this experience.
 
Listen in as our guest’s give us the inside scoop on what it’s really like in Hell’s Kitchen. 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:
 
Chef Richard Mancini, Season 1
 
Chef Richard Mancini is quite at home in the kitchen. He has been chef to a host of stars including the Rolling Stones, U2, INXS, the crew of Air force 1, the movie crews for Chain Reaction, My Best Friend’s Wedding, and more. Chef Rich has appeared on prestigious cooking shows as well.  He was on Chef Wanted with Anne Burrell where he won the title in Season 1 was most recently on Hell’s Kitchen 2013. After an 11-year stint as an acclaimed restaurant owner, Chef Rich is getting back to what fills his heart… catering to people directly. Whether its an in-home gathering, catering or a corporate party, the service is sure to satisfy with Chef Rich in the kitchen.
 
Robyn Almadovar, Season 10
 
Chef Robyn Almodovar grew up in Staten Island, New York, the youngest of her mother’s children. Coming from a half Puerto Rican, half Italian background her childhood was filled with culture, vibrancy, and a deeply ingrained passion for food. At 23, Robyn started a new venture to become a cosmetologist and enrolled at Roffler & Muller Cosmetology School but it was not long before the culinary sirens call lured her back to the kitchen and Robyn decided to finally follow her heart. Robyn has worked at several respectable restaurants in South Florida including The Forge and Danny Devito's before obtaining an Executive Sous Chef position at the Royal Palm Hotel. After working at the Royal Palm for almost a year, Robyn felt she was missing that HEAT in the kitchen again. She decided to part ways and started her own venture by purchasing a 24’ mobile café (food truck). That’s when “Palate Party” was born. Chef Robyn Almodovar is raising the bar. She is a Culinary ARTIST. She uses her passion and prepares each dish with LOVE.
 
Frank Bilotti, Season 13 
 
Frank, a native son who hails from Grant City, is an executive chef from Staten Island, New York. His signature dish is Filet Mignon Bordelaise with Shallot Fig Chutney and Gremolata. Frank graduated from the ‘Johnson and Wales University’ with an Associate of Arts and Sciences (A.A.S), Culinary Arts/Chef Training and has been a master creator ever since! He has been the Executive Chef for ‘Bin 5 Restaurant’ as well as ‘Casa Belvedere’.

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 resale’s.  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 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

Restaurant Brokers Talk Restaurant Manners with Etiquette Specialists

Posted by WSR Operations on Oct 30, 2015 12:38:57 PM

October 30, 2015 – Next week, restaurant brokers Eric and Robin Gagnon are talking restaurant etiquette with Suzanne Wind an award winning author of the educational children’s book- The SMART Playbook, Chef Ivan Flowers the Executive Chef at Top of the Market and Cynthia Roden a certified etiquette consultant on their weekly Restaurant Radio show.
 
When it comes to restaurants are you handling yourself in the proper manner? We asked what we should do about cell phones and Chef Ivan says “using your phone while dining is like eating a pastrami sandwich during love making, it diminishes the experience.”  What are some tips for families when going out with kids to a formal restaurant? Guest Suzanne Wind says “If I couldn’t control my kids it’s time to pay the bill and go home.”
 
These guests discuss the common issues guests deal with when it comes to dining in a restaurant including ways to distinguish who should pick up the check, and how you should deal with substitutions and modifications to your meals. Cynthia Roden says, “when sending back your meals, keep it low-key” The guests weigh in saying “send back food with grace and politeness” and “stay kind and considerate” are the golden rules for the restaurant.
 
Listen in as our guests discuss the unspoken rules for restaurant etiquette and how you better your restaurant experience for not only yourselfers but for others. 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:
 
Suzanne Wind, the SMART Playbook
 
Suzanne Wind, the award winning author of the educational children’s book- The SMART Playbook: Game-changing life skills for a modern world. Her work as a manner and social skills expert has been featured on WCBS radio and FOX Good Day NY. Before kids, she was an international marketing executive in NYC. Her career and living overseas taught her the importance of knowing and using the common language of manners and social skills to being your best. Today she’s a mom with a mission, inspired to communicate social skills in a modern world to a new generation.
 
Ivan Flowers, Top of the Market
 
Chef Ivan Flowers brings 25 years of fine cuisine experience to Top of The Market.  Prior to becoming Executive Chef at Top of The Market, Chef Flowers owned Fournos restaurant in Sedona, Arizona.  Fournos received many accolades, including being named a top 25 restaurant in Arizona.  He was also Executive Chef at  L’Auberge de Sedona, the AAA Four-Diamond, Four Star award winning restaurant.  While Executive Chef at L’Auberge de Sedona, Flowers completely re-designed the menus for the dining room, bar and catering.  After this change, the customer satisfaction rating soared to 99 percent.   Flowers has created extraordinary cuisine for some of the finest restaurants in Arizona, including T. Cooks at Scottsdale's Royal Palms Resort and the Phoenician's Mary Elaine's and Different Pointe of View. Flowers' passion for cooking came from his father, who was chef and owner of Rendezvous Restaurant in New York. He learned from his father that a good chef lets the food do the work with respect to flavor and presentation. This lesson has guided Flowers' elaborate career, earning he and the restaurants he has led an abundance of accolades and awards. This lesson has also made Chef Flowers an accomplished and sought-out teacher to aspiring chefs from around the world. Though his food is influenced from countries around the world, he combines a love for French and Italian cuisine with a passion for Mediterranean – what he likes to call "global fusion".  Flowers prides himself on offering a healthy yet diverse menu, featuring organic products whenever possible with vegetables and herbs. His menus change to capture the best of each season, allowing Chef Flowers to creatively blend inspiration with the finest foods available. From 2001 to 2007, Flowers served as Executive Chef at Different Pointe of View in Phoenix, where his distinct menu earned praise from food critics around the world. Here, Flowers' "teaching kitchen" became regarded as one of the most coveted places for up-and-coming chefs to develop their skills and discover their own style. Different Point of View became the finest restaurant for high end cuisine for Hilton Hotels worldwide.  Chef Flowers was bestowed the honor of one of the greatest Chefs globally for the Hilton Hotel Corporation. Prior to this role, Flowers was the lead instructor and chef of L'Ecole restaurant at the highly-respected Le Cordon Blue SCI Culinary Institute in Scottsdale. As chef and instructor, Flowers was responsible for educating an ongoing class of 30 students in classical French cuisine. In addition, he handled all restaurant operations including menu development, budgeting, forecasting and catering. During his tenure, L’Ecole received its highest Zagat® rating and went onto to a four month waiting list for reservations. Flowers’ culinary experience also includes serving as Chef de Cuisine at T. Cooks at the Royal Palms, where he contributed to the attainment of the restaurant’s fourth Mobile star and TOP 10 in Food Arts magazine. Other accomplishments was his role as  Sous Chef at the Phoenician’s Mary Elaine’s, where he trained in a five-star setting with two James Beard award-wining chefs, Alessandro Stratta and George Mahaffey as well as Bradford Thompson who later in his career became a James Beard award winner. Flowers received his A.O.S. degree in culinary arts and restaurant management from Le Cordon Bleu SCI Culinary Institute in 1997. While attending Le Cordon Bleu, he was a Sous chef at ASU's University Club, as well as a Sous Chef at Scottsdale Center for the Arts. In addition to his culinary education, Flowers holds a bachelor’s degree in psychology from the New York Institute of Technology.
 
Cynthia Roden, Etiquette Leadership Institute 
 
Cynthia Roden is a trained and certified etiquette consultant through the Etiquette Leadership Institute, an affiliate of The Protocol School of Washington, and The Etiquette Survival Group in San Luis Obispo, CA.  Ms. Roden originally from Manhattan and New Canaan, CT spent several years as an advertising executive in New York City before relocating to Vero Beach, FL. She continued to use her experience in marketing, client relations and business development while working for several in-house and boutique advertising firms throughout Florida.  In addition to having owned a specialty retail shop, Ms. Roden played a central role in her husband's law firm dealing with employee relations and training. Cynthia possess an affinity for public speaking, presenting seminars and workshops which has been facilitated through her extensive background in theatre and voice. Cynthia Roden holds a B.A. from Denison University in Granville, OH.

 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 resale’s.  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 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

The Restaurant Brokers talk to the hottest emerging franchisors!

Posted by WSR Operations on Oct 23, 2015 4:23:35 PM

October 23, 2015 – This upcoming week, restaurant brokers Eric and Robin Gagnon are talking emerging franchisors with Brad Fishman the CEO of Fishman PR, Zach Current with Fuel Pizza, and Mike Branigan the VP of Marketing and Product Innovation for Bruster’s Real Ice Cream on their weekly Restaurant Radio show.
 
What is an emerging franchisor?  We asked Brad Fishman who says, “If you’re not using your franchise fees to pay your bills” then you are no longer “emerging.”  What are some critical first steps you should know before taking your successful restaurant brand and duplicating a franchise?  Guest Mike Branigan of Brusters says “It’s not as simple as many people may think” and “Your first ten franchisees are critical to the growth and success of your franchise.”
 
Franchises added upto 221,000 new jobs in 2014.  Moreover, with 2.6 percent employment growth, franchises added jobs faster in 2014 than in 2013 and outpacing projected total employment growth in the United States by 0.8 percentage points.  These guests tell listeners that some typical mistakes in franchising include moving forward before they were “financially ready for it” and those who “don’t realize the amount of time and money it was going to take”.  Brad Fishman says, “It does take time to establish your brand.”  The guests weigh in saying “sharing information and being a good listener” along with “staying as disciplined as possible” are keys to success.
 
The restaurant brokers return with Restaurant Reality with their take on the unbridled truth when it comes to emerging franchises.  Admitting that they are in fact, emerging franchisors themselves, this duo tells the audience that while there is “tremendous benefit to franchising your brand including additional income, exposure for your concept and the satisfaction of building a business” that it is “not for everyone.”
 
Listen in as our guests discuss the steps you should take to build a successful restaurant franchise and duplicate your brand. 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:
 
Brad Fishman, Fishman PR
 
Brad Fishman has devoted the majority of his career to not only building Fishman Public Relations into one of the largest and most respect PR agencies of its kind, but also promoting franchising as a business model and helping educate franchise systems about effective lead generation strategies. Always seeking to stay on top of the latest trends, people, news and legislation impacting the franchise industry, Brad can found as a participant or known presence at nearly every franchising event domestically or overseas.
 
As one of the most well-connected individuals in the franchise industry, Brad has spent more than 20 years helping franchise systems develop franchisee lead generation and consumer awareness campaigns that help them achieve their desired growth. As a successful entrepreneur who knows how to operate a business, Brad has earned the trust and credibility of other entrepreneurs in the industry.
 
His professional involvement in franchising includes sitting on the boards of numerous companies and organizations, as well as serving as past chairman of the IFA’s Franchise Supplier Forum, a past member of the IFA’s board and executive board and the IFA's Membership and International committees.
 
Zach Current, Fuel Pizza
 
Our second guest Zach Current with Fuel Pizza.  Zach is then Vice President of Custom Fuel Pizza, and he lives to share the best things in life with everyone. Zach has found that Pizza, something you eat when you’re in a good mood or something you share with the people you love, is one of those “best things”.
 
Zach has worked in restaurants all his life and the most important thing he's learned is that through proper preparation and hard work, and with a common goal of serving great food, working as a team gets you far. Cooperation is key.
 
In his role as VP, he's motivated by the fact that you can’t deliver anything great, such as friendliness, service, and quality, without a system that works. Accordingly, his mission each day is to ensure that every one of his associates is provided with the ingredients, tools, and direction needed to make great pizza for their guests and create great opportunities for themselves.
 
Finally, as a partner in a small business, Zach realized, with the help of a few of his fellow colleagues and community leaders, he's able to positively impact the communities and the lives of families in many different ways.
 
Mike Branigan, Bruster’s Real Ice Crean and Nathan’s Hot Dogs
 
Michael Branigan has more than 25 years of marketing, public relations and product innovation experience with revenues ranging from $23 million to $322 million over his trajectory in the industry.  His track record of performance and leadership has lead companies to great success, incredible turnarounds, experiencing 7 years out of 8 years of positive comparable store sales increases and displaying increases of 17% versus previous year at Sizzler USA; the most significant regeneration effort in his career.
 
Most recently, Michael has led the Bruster’s Real Ice Cream marketing efforts into their 6th straight quarter of positive comparable store sales in more than a decade.  He is also part of the executive management team piloting the launch of a new emerging franchise brand, Wit or Witout® Famous Philly Eats a brand new entry into the QSR category.
 
Michael is a creative visionary with discipline and focus leading franchise companies to achieve set strategies, brand repositioning and strategic growth. In addition, Michael is an exemplary manager, leading, motivating and creating a culture where people are team oriented, accountable and understand what it takes to succeed to be a great franchise organization.
 
 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 resale’s.  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 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

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 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 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

Restaurant Brokers Ask...Where's the Beef?

Posted by WSR Operations on Oct 9, 2015 5:57:03 PM

October 09, 2015 – Next week, restaurant brokers Eric and Robin Gagnon talk to experts from the cattle industry! The Restaurant Brokers are talking to Suzanne Bentley from the Georgia Beef Board and Kirk Halpern from Halpern’s Steak and Seafood on their weekly Restaurant Radio show. 
 
The cattle industry in America invented farm to table with ranchers, butchers and chefs combining to place this important protein on plates and on palates. The restaurant brokers interview those close to the industry to learn: 1) The newest cuts of beef and how they are being prepared 2) How the industry provides more than one million jobs in the U.S. creating a ripple effect in the economy and 3) Why Steakhouses remain a favorite of Americans that have had a love affair with beef since the wild west was settled. We're talking to ranchers, representatives of the beef board and chefs who say beef is healthy, on trend and delicious.
 
Listen as Suzanne Bentley tells the restaurant brokers that there are 500 cattlemen in the Georgia and surprisingly, it is the “third largest commodity in the state.”  This is not a big business with a few people controlling the market.  Kirk Halper from Halpern’s Steak and Seafood reveals that the “average owner of cattle owns 40 head of cattle” and his firm is developing local customer programs with these small producers since in his words, “People want to know where their food is coming from.”
 
Does beef get the short end of the stick when consumers think about healthy dining?  Yes, according to the Georgia Beef Board spokesperson who said ‘Beef is not the bad guy.”  In fact, beef delivers important nutrients like protein, zinc and iron and can both help someone manage their weight and boost their immunity.  Halpern agrees saying a new book on the horizon is about to dispel the myth that beef isn’t the healthiest choice and it is provocatively titled, “The Big Fat Surprise.”
 
In restaurant reality, the restaurant brokers point out that if your menu is heavy on beef and you’re seeing price increases, there is ”lots of help out there and you do need to call on some of the experts available to you.”   They point out that even if you are a one unit operation there is a need to “educate and train your staff” on the healthy aspects of your menu so they can share this information with customers. 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:
 
Suzanne Bentley, The Georgia Beef Board
 
Suzanne Bentley is the Director of Industry Information for the Georgia Beef Board. Bentley promotes beef across the state of Georgia to spread the positive message of beef and let everyone know that Beef is a safe, healthy and wholesome protein. She represents Georgia’s farmers and ranchers on behalf of the beef checkoff program.

Kirk Halpern, Halpern’s Steak and Seafood
 
Kirk Halpern is a 25 year meat industry veteran. After graduating from Duke University School of Law and briefly practicing law, he joined his father’s family business Buckead Beef, rising to President/COO. In 2005 Kirk started Halpern’s Steak and Seafood where he, his father Howard Halpern, their partners and other team members have built the leading meat purveying company with sales last year of $340 million dollars.  Kirk Halpern was elected to the Board of The Industry Association and serves locally on the Board of Directors of Goodwill of North Georgia.  He has a passion for growing farmer driven programs and developing specialty lines and meat cuts. 
 
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. 
 
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

Ooh La La! French Cuisine takes center stage on Restaurant Radio Show!

Posted by WSR Operations on Oct 2, 2015 4:47:40 PM

October 2, 2015 –  Next week, restaurant brokers Eric and Robin Gagnon talk to French cuisine experts Gwen Denninghoff and Christine Taylor from Le Metro Creperie, and Georgia Gronefeld from Amelie’s Bakery on their weekly Restaurant Radio show. 
 
Ever since Julia Child went to Paris and authored her classic debut cookbook, “Mastering the Art of French Cooking” in the 1960’s, Americans have delighted in the tastes, smells and delights of French cuisine.  While French cooking used to only take place in upscale restaurants, we are now seeing fast casual concepts deliver the food these palates have come to love. The restaurant brokers allow French cuisine to take center stage on their radio show with operators who are making French food and a little Parisian culture accessible to the American audience.
 
Listen as one guest explains the phenomena of French cooking by saying “It starts with basic ingredients and builds to great things.” Another guests tells us they had to “southernize” their French food a bit to meet the taste of their customers.  Christine Taylor of Le Metro Creperie tells the restaurant brokers they have to educate customers on the quintessential French item, the crepe by saying, “It’s like a French quesadilla.”    This week our guests reveal the secret to their success for casual concepts that are based on cuisine! These operators tell us, “French cuisine is not a journey through flavors, it’s a destination on its own!”  Tune in this week to learn firsthand why we say “Ooh la, la, you don’t want to miss this episode.”  
 
The restaurant brokers take on restaurant reality in their popular segment and talk about specializing in one cuisine can create its own set of challenges and opportunities.  Restaurant Broker Robin Gagnon reminds listeners that “You live by your reputation and if you build around a model that presents a certain type of cuisine or around a single type of food, you have to be flawless in the execution.”  Eric reminds foodies, would-be restaurateurs and operators that if you specialize, you can’t forget ambiance.  He says today’s guests “got high marks from customers for their style.  They didn’t just put out a menu that said ‘hey we’re French” – they brought on designers and created a totally unique French experience.”
 
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:
 
Gwen Denninghoff and Christine Taylor, Le Metro Creperie
 
The Mother-and-daughter team! Christine Taylor and Gwen Denninghoff launched their business, Le Metro Creperie, in Atlanta, just this past January. 
 
Gwen Denninghoff, attended SCAD where she obtained a BFA in Production Design, which came in handy when it was time to design and build out Le Metro Creperie. While at SCAD, she also worked at Paula Deen’s restaurant, The Lady and Sons, which gave her an opportunity to see first-hand how lucrative the restaurant industry can be.  She loves food, travel, and her family, and is married to Logan Denninghoff, an Atlanta based actor and henchman to her business scheming.

Georgia Gronefeld, Amelie’s French Bakery
 
Georgia Gronefeld is the Operating Manager and Head Chef at Amelie’s French Bakery. Amelie’s is a neighborhood bakery with an intoxicating Parisian shabby-chic ambience.  It has been described by one customer as a perfectly non-judgmental social utopia.  The bakery started in Charlotte North Carolina’s Arts District and has spread to a second location in Charlotte, another in Rock Hill, South Carolina and recently, Amelie’s Atlanta. Georgia has been with Amelie’s for the past 7 years after studying Baking and Pastry Arts at Johnson and Whales University.
 
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. 
 
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

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

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

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

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

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

 

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Topics: restaurant brokers