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In this last segment, “Restaurant Reality”,restaurant brokers, Robin and Eric Gagnon discuss the realities of buying and selling a restaurant. Robin Gagnon explains why the easiest part of buying and selling a restaurant is getting both parties to agree and the hardest part is the closing (due diligence process). The husband and wife team lists tips on how to identify a business that is generating revenue and business that is just for show. Eric Gagnon explains how the city of Atlanta became a destination city after the 1996 Olympics and what that meant for restaurant operators and chefs. The team also discuss the why landlords are “not your friend” Learn this and more by tuning into the restaurant brokers, Robin and Eric Gagnon.
