We Sell Restaurants: Recent Episodes
We Sell Restaurants
We Sell Restaurants - Restaurant Brokers Eric and Robin Gagnon host timely topics and expert guests in the restaurant industry. Would-be restaurant owners, investors, foodies, and the hospitality industry – tune in as we satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success.
Restaurant brokers, Eric and Robin Gagnon are talking to women in franchise and the Women’s Franchise Network (WFN). Clarissa Bradstock, CEO of Any Lab Test Now and Chair for the Atlanta Chapter of the WFN, Debbie Shwetz, Co-Founder of Nothing Bundt Cakes and Lauren Fernandez, Founder of The Fernandez Company share how they grew their business and give advice on how to effectively run a franchise.
Can you beat Bobby Flay? Restaurant Brokers, Eric and Robin Gagnon are talking with contestants of the popular Food Network show and get the full scoop. Did they win? Was Bobby gracious in defeat? What’s it like to cook in front of a live audience? Listen in as private chef J. Jackson, Adam Halberg of Barteca Restaurant Group and Chef Brian Tsao of Mira Sushi share their experience.
Do you have what it takes to be an extreme chef? Our guests, Mark Ulrich and Kristi Ritchey do as they’re widely known for their extreme cooking. Inspiration, organization and creativity all come into play when creating these special dishes. Mark and Kristi share stories behind their extreme cuisine and tell us some of the challenges they face as extreme chefs.
https://www.wesellrestaurants.com Restaurants brokers, Eric and Robin Gagnon are getting the dish on current grilling trends from top experts, Linkie Marais and Chef DP! Charcoal or gas? To smoke or not to smoke? Dry rub or marinate? The guests cover it all as they discuss their secrets behind the grill.
Restaurant Brokers, Eric and Robin Gagnon are covering all aspects of small business with Jeff Patterson and Ted Beveridge from Georgia State University’s Small Business Development Center. Our expert guests provide guidance on SBDC classes, business planning steps and ways to advance your skills as a small business owner.
Restaurant brokers, Eric and Robin Gagnon are talking with some of the nations most inspiring female business leaders nationwide. What makes women in the food service industry so significant? How are women in the job market becoming more valuable? Listen in as Hattie Hill, President and CEO of the Women’s Food Service Forum and Kari Underly, Founder of the Muscolo Meat Academy give tips on leadership and overcoming adversity.
http://www.wesellrestaurants.com Restaurant brokers, Eric and Robin Gagnon get the inside scoop on online food resources and ratings as Yelp Atlanta's, Ben Getz and Gogobots' Tim Hannan give their insight. These companies have been publicly recognized all over the world as the go-to source for foodies that want to talk about their experiences. How does restaurant rating directly affect the customer experience? Ben and Tim cover all this and more, so listen in.
Professional athletes are investing in restaurant concepts, franchises and clubs at increasing rates. Is it any wonder those stars on the field or court are looking off the field for their next big investment? The restaurant brokers are talking to former professional athletes on what's attracting them to the hospitality business. What are the franchise brands and individuals that make sense for a player's brand? How are restaurants and the hospitality industry a natural fit for those with a competitive spirit and a drive for success? We are talking to pros that are diversifying their portfolio with restaurant brands.
Restaurant brokers, Eric and Robin Gagnon talk with James Beard Award Winning chefs. Often referred to as the "Oscars of the Food Industry," the James Beard Award is one of the most prestigious awards known in the culinary world. These guests have made outstanding marks in food, whether it was setting new trends, innovating new ideas or perfecting their craft, they have definitely taken the industry by storm. We are hearing it straight from the source on what its like to be nominated, how their lives have changed and what new things are happening in their careers now.
The Restaurant Brokers, Eric and Robin Gagnon are talking 2015 Food Trends. Serving up the Pleasure Principle, today's customers want what they want when they want it. And Andrew Freeman and Co. Vice President, Amanda Marcello has the answers. What made the list? Listen in as they discuss what's trending in food, drink and hospitality.
Is social media a restaurant friend or foe? We have the experts from Krispy Kreme, Green Olive Media and Peter Piper Pizza to discuss how to build followers and post shareable content. Get ready to tweet, post, snap and chat as these companies are a part of the NRN Social 200. They've broken all-time records in social media marketing and give insights on what you need to know to grow and thrive in the online environment.
What's on tap in the World of Beer? Eric and Robin Gagnon, the Restaurant Brokers find out as they interview Ryan Macina from World of Beer, Zak Schroerlucke of Atlanta's own SweetWater Brewery and Erika Rietz with DRAFT Magazine. What's your favorite drink? What's your favorite paring? Craft beer enthusiasts unite!
http://www.wesellrestaurants.com Restaurant Brokers Eric and Robin Gagnon talk Delicatessen: America's Favorite Place for Lunch with pros of the inductry including Atlanta favorites Claudio Furgiuele, owner of Reuben's Deli and Ron Eyester of Timone's plus, Mark Estee, owner of Reno Provisions in Reno, Navada.
Reuben’s Deli is not just an ordinary sandwich shop; it’s home to the extraordinary sandwich! And not just one specific sandwich, but every sandwich. At Reuben’s, they succeed in making every sandwich a masterpiece using freshly sliced Boar’s Head and Thumann’s meats, fresh baked bread, danish and cookies. Reuben’s has served up their famous made-to-order sandwiches, fresh soups and salads since 1996. It has been voted “Best Deli in Atlanta” AND “Top 10 Deli’s in the USA." Customers line up out the door at lunch-time daily for their hearty and healthy fare. The line moves quickly and the value-priced food and friendly staff make the wait worthwhile. Come hungry and come prepared is their motto.
You may know Timone's owner, Roy Eyester from Top Chef Season 12 or via his Twitter alter ego, "The Angry Chef," Ron's entertaining and humorous perspective on restaurant etiquette. He has rejuvenated the Morningside neighborhood with his local restaurants Rosebud, The Family Dog, and Timone's and his bigger than life personality. Timone's, named after Ron's mother, takes him back to his New York roots...pizza and delicatessen inspired.
Turn seats at the bar into sales and profit. Restaurant brokers, Eric and Robin interview craft cocktail specialists including John Porter of 2 Skinny Drunks, Jason Callaway of Bacon Bros. Public House and Nathan Robinette of The Casual Pint. Learn what craft cocktail mixes are currently trending and why training for your bartender is so important. Listen in!
Thats, right! The restaurant brokers have gone hog wild! Listen in as they interview Evan Weinstein of America Loves Bacon, Chef Brian Duffy of Bar Rescue and Erik Duffy of Tender Belly. Bacon cocktails, their business models, the distribution side of business...the pros of pork tell it all. You'll even learn new methods of cooking pork too. Tune in each weekend; Saturdays at Noon on Atlanta's AM 920 The Answer and Sundays at 1pm on biz 1190 AM. We're always online at www.wesellrestaurants.com.
The restaurant brokers interview YouTube chef sensations, Megan Roosevelt (known as the Healthy Grocery Girl) and Hilah Johnson of Hilah Cooking. Each chef has thousands of followers and the restaurant brokers find out why! Watch as Robin and Eric get brand growing tips from each of the chefs!
Chef ...You've Been Chopped! We're talking to Chefs that heard these words or better yet WON their challenge on Chopped! Chefs, foodies and restaurant operators - tune in to hear what's happening behind the scene. What did they really think about that box of crazy ingredients? How did they handle the pressure? Did it change their career track or open up a new opportunity? Tune into the restaurant brokers to hear this and more as we talk to Chopped contestants.
Preparing your franchise brand for financing. What are the steps to get your franchise house in order? What data and analysis resources exist in the industry and what role do they play? We are talking with funding experts from Frandata, United Community Bank, and Apple Pie Capital as we focus on the financial picture of restaurant franchises. Lending is key to expansion and our show delivers the answers this week.
The restaurant brokers are interviewing one of Americas most loved Chefs - Chef Antonia Lofaso. Known for the star power she brought to Top Chef Season 4, she is now on CNBCs Restaurant Startup with Joe Bastianich and Tim Love where they are on a quest to discover, develop and invest in Americas next generation of culinary superstars. Chef Antonia is the culinary consultant to the two restaurant moguls who vie against each other to invest in concepts they thing can make big profits. Join the Restaurant Brokers as we interview Chef Antonia Lofaso.
The restaurant brokers are racing their way to the Top! This week we are talking to past contestants of Top Chef. What was it like on an adventurous season on one of Bravo TVs highest rated shows where chefs battle it out? Where are these chefs now and how has this national television exposure changed their careers? Join the restaurant brokers as we get the inside scoop on life before, during and after Top Chef
What are the hottest trends in food straight from the pages of today's hottest magazine. Food Editors and writers focused on foodies dish on the industry on this week's radio show. Has the newest health craze changed the perception of food? What cuisine is showing up on the pages and in the photos of magazines for 2015? Join the restaurant brokers as we talk food with influential food editors and writers from some of the top food magazines.
An introduction to the We Sell Restaurants franchise brand. Guest host Karen Spencer from Fransystems will turn the tables on hosts Eric and Robin as they answer questions on their emerging franchise brand. How do you become a restaurant broker? What does a day in the life of a franchisee look like? What does the success of a typical business broker compare to someone? What are the resources available for a new franchise brand?
Takeout and delivery service has become the nations most popular way to serve its hungry customers. This week we are going on the run to talk to the delivery experts about what makes this trend so popular. What is the secret on running a successful delivery service? Join the restaurant brokers we as explore Americas guilty pleasure... Takeout food
We want to go under the bun and beyond the basic burger to understand why this iconic American food just keeps on growing. Fast casual leaders, fast food giants and great chefs keep delivering more twists on this all American Classic. Join the restaurant brokers under the bun as we talk to those that can explain the public's fascination with and insatiable appetite for the burger.
We’re getting wild this week! The restaurant brokers are "hunting" chefs and experts that work with fish and wild game. We interview Sportsman Channel's Scott Leysath, host of the series "The Sporting Chef" and Hunt Fish Cook! Join us as we have three guests all working with "fresh from the field" items. Learn about this trend sweeping the nation as we say "Game On" to fresh caught and prepared cuisine.
Whether a columnist or a blogger, the written word can have a powerful impact on the restaurant business. Join us as our guests with a passion for food discuss how they influence the restaurant scene. How did they get started? How do restaurants like it when bloggers or critics comment on their food and/or compete with delicious ideas of their own? How does the restaurant industry overlap for those working in a virtual world and written world versus the real world? Where do they see the industry going and how will powerful alliances between print and restaurants or virtual and real world change the restaurant business. Tune in as the biggest names share their passion for the business with the Restaurant Brokers on the weekly radio show with an audience that includes foodies, restaurant owners and others in the industry!
What's on the menu for technology? A recent survey by the National Restaurant Association says customer use of technology is rapidly expanding. From menu placement to redeeming rewards, paying the charge with a smart phone or finding deals, technology is front and center. Are you ready for the digital age at your restaurant? Does technology help or hurt the customer experience? We're on the air with the experts. Join the restaurant brokers as we gauge the impact of high tech on this tasty business.
MasterChef: the American reality television competition has been on the air for 6 seasons. The series conducts a nationwide search for the best home cooks in America, the top home cooks will be put through their paces in a series of challenges designed to test their palates, food knowledge, passion and culinary skills. What is it really like on MasterChef? How do the contestants prepare themselves for the challenges? How was life before and after the competition? Join the restaurant brokers as a former contestant from MasterChef serves up the inside scoop.
What's the difference in a sweet restaurant concept turning out treats like Cinnamon Buns and Doughnuts? How do these concepts attract loyal customers and keep them returning for a special sweet something? How do you develop a menu, time your baking schedule and build a brand around a "treat" versus "meat". Running a restaurant concept focused on a sweet food item is the topic of this week's show. Join the restaurant brokers along with our guests as we talk Sweet Restaurant Concepts.
This week the Restaurant Brokers are talking to those who love serving and cooking up Southern Cuisine! What makes Southern cuisine a favorite far beyond the Mason-Dixon line? Is it the comfort, the flavors, the tastes? What defines Southern cuisine? Join us this week to witness the southern sizzle!
We're speaking with Robert Irvine of the Food Network television series: Restaurant Impossible which renovates a failing restaurant and helps restore it to profitability and prominence. He channels MacGyver and use a lot of muscle to rescue these desperate places from complete collapse. How does one man, in two days, with just $10,000, turn the tide of a failing restaurant and pave the road to a successful future? Join the restaurant brokers along with Robert Irvine as he dishes on what it actually takes to revamp a restaurant.
What does today's restaurant do to attract diners in ways that both serve and delight? Is there an entertainment aspect to dining that you might be missing out on? Have you moved beyond tired old karaoke and poker nights to new and improved ways to tempt customers to head to your bar or restaurant? How do you advertise and bring people in? Does live music attract or distract and turn off certain diners? This week we're talking to restaurant owners that have figured out how to expand on the dining experience to include entertainment.
The American reality television competition has been on the air for 13 seasons. What is it really like in the kitchen? Is it as hard as it looks for aspiring winners to get everything right for Chef Ramsey? These former Hell's Kitchen contestants reveal the inside scoop on how their national television exposure changed the trajectory of their careers. Is it raw talent or nerves of steel that gets you the finals? Is what we see on TV the reality of the pressure of Hell's Kitchen? What's the life of a Hell's Kitchen contestant before and after their appearance? Join the restaurant brokers as contestants from two different seasons serve up the inside scoop on Hell's Kitchen.
This week the restaurant brokers, Eric & Robin Gagnon are talking restaurant Etiquette with Suzanne Wind, the award winning author of The SMART Playbook, Chef Ivan Flowers of the Top of the Market, and Cynthia Roden, a certified etiquette consultant! Find out what makes a chef crazy! Sending back food, talking on cell phones, how much to tip? Who to tip? Crying Babies. What are the pet peeves for restauranteurs and how do you deal with them?
Are you ready to franchise your restaurant? This week the Restaurant Brokers are talking about how to build a franchise restaurant brand. What is an emerging franchisor? What are some critical first steps you should know before taking your successful restaurant brand and duplicating a franchise? What would you do differently if you have already launched a brand? The experts on the panel this week range from a franchise public relations expert helping successful and emerging brands as well as restaurateurs starting on the road to franchising. Join us as we satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success.
This week, restaurant brokers Eric and Robin are talking to the organizers, the participants, and even just the random foodies who are in love with the Inland Seafood and Quality Wine Show. The event was held on the 15th of September, 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!
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. Join the restaurant brokers as we 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.
Oooh La La. French food takes center stage this week. Are you a French foodie? Listen as these French concepts share their secrets of success and favorite dishes. Join the restaurant brokers this week as we talk to those who have taken French food and brought a little bit of Parisian culture and food to an American audience.
From sales performance to "heard on the street" nuggets, this week's show will focus on what heavy hitters in the industry see in their crystal ball for the rest of 2014. What is top of mind for the industry today? What economic issues continue to pose challenges for the industry (gas prices anyone?). How about opportunities? Is there still room for today's restaurant entrepreneur to launch a new concept and take it to the top of their game? The restaurant brokers have assembled an all star panel to give their opinions and analysis on the overall pulse of the restaurant business.
Thinking of making that leap from corporate America to the restaurant business? Are you a corporate refugee, restaurant wanna be? Then don't miss this show when the restaurant brokers talk to those who have walked in your shoes. Meet real life owners that hung up their annual six figure incomes to have control over the four walls of their restaurant. They went from life on the corporate gravy train to making the gravy at a place of their own. Regrets or Never better? We're talking to restaurant buyers who have been there.
Professional athletes are investing in restaurant concepts, franchises and clubs at increasing rates. Is it any wonder those stars on the field or court are looking off the field for their next big investment? The restaurant brokers are talking to former professional athletes on what's attracting them to the hospitality business. What are the franchise brands and individuals that make sense for a player's brand? How are restaurants and the hospitality industry a natural fit for those with a competitive spirit and a drive for success? We are talking to pros that are diversifying their portfolio with restaurant brands.
The restaurant brokers are talking to operators that grew up and took over the family owned business. 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? Franchise or independents alike, the Restaurant Brokers interview businesses that have more than one generation involved in the operations!
Meet Jim Sullivan, CEO and Founder of Sullivision.com, "the foodservice and retail industry's #1 resource for results-driven training tools and programs." If you haven't read Jim's blog post" 13 Sure-Fire, Guaranteed Ways to Go Out Of Business", you should, it's a must-read for anyone in the industry and he'll be discussing it on the show! Jim has over 20 years on experience in the retail and restaurant industries and he's ready to share his wisdom with Restaurant Brokers and their audience.
We're talking to restaurant operators that are breaking eggs and cooking up both omelets and profits! We're focusing on breakfast concepts - one of the hottest dayparts today in the restaurant industry. Chris Tomasso of First Watch and Daryl Dollinger of Flying Biscuit are industry leaders with a pulse on the hottest menu trends and have joined the Restaurant Brokers to talk about why the early bird is getting payoff - in the restaurant industry. Tune In!
Some restaurants are out in the open for everyone to see and some are hidden gems. This week we're talking about the hidden gems. Have you ever had a great night of rest and an even better breakfast all under the same roof? No, we're not talking about your grandmother's house we're talking about Hotels and Casinos. It's true, people are walking into casinos with gambling being the furthest thing from their mind. Join us as the Restaurant Brokers talk with some impressive restaurants located in hotels and casinos and find out what makes them the gems they are.
Join the Restaurant Brokers this week as they talk to 3 CEOs who know all about going from restaurant to retail. If you've got a secret sauce that you'd like to take from your restaurant to the supermarket shelves, tune in!
Jerry Couvaras of Atlanta Bread Company, Steve DiFillipio of Davio's Northern Italian Steakhouse and Tanner Agar of The Chef Shelf have all been through the process and are here with great advice!
Today's show is focused on Asian Cuisine. The Restaurant Brokers interview restaurant operators who are serving up flavors that Americans have moved beyond the basic "wok and roll." The 2014 Culinary Forecast from Nation's Restaurant News shows this trend continues to grow with Southeast Asian cuisine gaining in popularity along with out of the bento box thinking Asian inspired breakfast items. We will hear from today's operators about what is making their concept fresh, different and appealing to consumers. What does it take to make an Asian restaurant successful? Who is the Asian cuisine customer? What is trending in Asian Cuisine? Join the Restaurant Brokers this week and find out more!
This weeks show is all about restaurant training. How do restaurants train their staff to deliver greatness? How do the best restaurant companies get everyone on the same page when it comes to service? Has training become more affordable for restaurants over the years? Does an investment in training lead to lower turnover and happier employees? How much restaurant training has shifted to video or online training? What does the training of the future look like (Google glasses anyone?) Kim Zim of Kim Zim Hospitality, Joe Kelly of TalentServed and Misty Young of Squeeze In Truckee will be joining the Restaurant brokers and giving listeners advice.
Meet the Atlanta based star of the new Cooking Channel show Belly Up! Atlanta based chef Eddie Russell is changing the way America experiences bar food. He is enlightening chefs that bar food can be both delicious and sophisticated. He will taste what bars and pubs current serve on their menus and will help them come up with new innovative, enticing foods that will not break the budget. The restaurant brokers interview Chef Eddie on his techniques along with providing listeners a sneak peak at this new TV show on Cooking Channel!
What happens when a chef breaks an arm or a server faces an unexpected crisis? Learn how The Giving Kitchen steps in. This week's radio show is focusing on this incredible industry with a big heart. Listen as the restaurant brokers share how The Giving Kitchen helps those in the restaurant business that are facing unanticipated hardships. Discover how one man sparked a charity that now serves an entire market and is a model for the nation. The restaurant brokers, Eric and Robin Gagnon host Naomi Green and Jennifer Hidinger in a heartfelt show about giving back.
The hot summer days leave everyone searching for todays treats. Is it yogurt or ice cream that satisfies a sweet tooth on a hot day? The United States is the top ice cream consuming country in the world and the history of this cold treat dates back to the second century B.C. Yogurt is a relative newcomer gaining market share and creating new customers. We are interviewing stars in the industry on the coolest thing for summer days.
The Restaurant Brokers are joined this week by Phil Romano, creator of six national restaurant concepts - Fuddruckers, Romano’s Macaroni Grill, Spageddies, Cozymel’s, Rudy’s Country Store and eatZi’s that generated more than $20 billion in revenue. He's at it again with his latest project Trinity Groves!
Listen as Romano talks about his restaurant Incubator concept. You'll learn...
How landing a spot at Trinity Grove resembles a "Shark Tank" audition. Why he says "If I didn't do things people told me not to do, I wouldn't be where I am today." How his start up concepts at Trinity Grove are starting out with NO debt service and are generating $2.0 Million in Sales in 2500 square feet in the first year
The incubator concept is paying off for the industry, start- ups looking for an opportunity as well as the community. He and his investors have launched the Restaurant Concept Incubator Program. They find and fund the next big thing.
The Restaurant Brokers, Eric and Robin Gagnon, are joined on their weekly radio show by G. Garvin, celebrity chef and host of the hit show on Cooking Channel, On The Road with G. Garvin.
G. Garvin, talks with the restaurant brokers of We Sell Restaurants about his humble beginnings in Atlanta Georgia and his climb to stardom in the restaurant business. He shares his tips for success with those in the business including how he is using his celebrity status to help today’s youth.
What is new this season for On the Road with G. Gavin? What cities will he be stopping in? What does it take to make it in the restaurant business? What advice would the celebrity chef give to a young chef?
What is the recipe for a great Restaurant CEO? What does it take to have the vision to lead companies in the service business and help them to grow and become stronger? What are some of the most important things you can do as a restaurant leader? The Restaurant Brokers interview the CEOs who are at the top of their game!
Meet famed leader Mike Pruitt of Chanticleer Holdings, LLC (Hooters) and Matt Debusk - named by QSR Magazine as one of only 11 leaders "Poised to become the next generation of influential quick-service and fast-casual leaders."
The brain of the restaurant business, the POS system. What are the latest advances and opportunities for restaurant owners to take advantage of? Should you be tablet or Ipad based? Why or why not? How are new changes to credit card standards in the U.S. affecting all restaurant operators and what must they do to get ready? The Restaurant Brokers talk to point of sale experts about restaurant specific systems.
What are the secrets from the industry experts for designing a restaurant that will WOW. Does it take a lot of money, a lot of imagination or a little of both? Whats the starting point for designing a restaurant? Is it front of the house, back of the house or does it begin with the brand? The restaurant brokers are interviewing experts on restaurant design on this weeks show.
Wild about wine? You're not the only one. The food and beverage business is honing in on America's passion for the product. Wine bars are hot concepts that continue to grow. What's the difference between a wine bar and traditional wine service in a restaurant? Who is the wine bar customer? How does their palate differ from the traditional restaurant client? Listen in as the restaurant brokers interview some of the leaders in the wine industry on this week's show.
This week’s Restaurant Radio show focuses on how to grow from a single unit to a multi-unit operator! The Restaurant Brokers talk to Aziz Hashim who was recognized in 2014 by Nation’s Restaurant News as one of the “50 most powerful leaders” in the Foodservice Industry. They are also joined by Pierre Panos, of Fresh To Order, named one of the 2014 "Hot Concepts" by the same publication.
What makes a concept scalable beyond one or two doors? What are the challenges as a restaurant grows? What advice do these experts have for others in the industry looking to go from a single store to many more? Listen as the restaurants brokers explore this topic with the these leaders that set the standard for multi-unit development.
What or who makes a great restaurant franchisee? Are there tips and techniques to make sure you're approved when you go before the franchisor for that all important Discovery Day? What are the most important traits that large and small franchisors believe lead to success? How do they choose candidates to move forward under their brand? Listen as the restaurant brokers explore this topic with franchise experts from across the nation.
In the ever changing restaurant business, operators are working daily to innovate by using their imagination and hard work to develop new ways of doing business. The National Restaurant Association honors these individuals with the Operator Innovations Awards. Fellow food service operators recognize and celebrate their peers which are chosen by a team of independent operator experts from across the country. This week’s show features some of these game changers that are being honored at this year’s National Restaurant Association Show.
Restaurant Brokers talk to the experts on leasing restaurants. What's the condition of the restaurant real estate market for those interested in leasing a restaurant? Are rental rates up or down? What can you expect if you're int he market to lease a restaurant when it comes to negotiating power? What do landlords want or demand of operators before considering them as a tenant? Join the restaurant brokers and our industry experts as we look at the Current Restaurant Leasing Marketplace.
The Restaurant Brokers talk to the Editor of Food Service and Equipment Supplies Magazine along with other industry guests as they tackle Restaurant Equipment as a subject. How do you equip a restaurant for success! What are the approximate costs to equip a restaurant? How has restaurant equipment needs changed or evolved over the past few years? What are the trends in restaurant equipment? The Restaurant Brokers interview restaurant equipment authorities who weigh in! What steps can food service operators take to maximize the return on their equipment investment? What role does energy efficiency or other “green” attributes play in operator purchases? Listen in to find out more!
Stale bakeries turn to expert Kerry Vincent to revive their sweets and their sales in new series Save My Bakery which premiered on Wednesday, March 19th at 8pm ET/PT on Food Network. The restaurant brokers interview the Food Network Star who is armed with years of baking experience and a no nonsense approach. Kerry is on a mission to reinvigorate local bakeries, putting them back on their neighborhood radar. In hopes of also mending the strained relationships behind the struggling establishments, Kerry helps families heal and put the pieces of their failing business back together. From bolstering old doughnut recipes to improving employee morale, Kerry turns poor pastries into delectable desserts and outdated spaces into truly sweet spots. “For generations bakeries were the backbone of communities across America. Save My Bakery takes on the challenge of rescuing these businesses and the families behind them,” said Bob Tuschman, General Manager and Senior Vice President, Food Network. “Kerry Vincent’s deep expertise combined with her take charge manner is just what these families need to get back on their feet.”
Join the restaurant brokers as they talk with movers and shakers on the floor of the International Franchise Association's national convention from New Orleans. What do these guests say is critical to restaurant franchise success? How do you grow to 27 units like one of our guests? What does the Telephone Doctor say restaurants are lacking in when it comes to customer service? Join us for this and more as we Satisfy your Appetite for Acquisition, Feed the Need for Restaurant Success and Serve up Restaurant Reality.
What’s the role of Public Relations for today’s restaurateurs? How do you find the right branding firm who can handle everything from design to communications? How has the traditional role of PR changed in the new digital world where customers go viral with comments and video live from their table in your restaurant? The restaurant brokers are interviewing one of the top firms on this topic along with restaurant owners with their stories on the importance of public relations for today’s operator.
What is it about the BBQ that brings everyone to the table? The smell, the smoke, the heat, the flavors, the fire…or all of the above. Is it sauce or dry rubs that brings out the best flavors? How does it differ from coast to coast and what are the familiar barbecue sauces versus these newest flavors being introduced by inventive chefs. Whatever it is, it’s on the mind of America where everything you can imagine takes on the flavor of the grill when it’s smoked or roasted over a flame. The restaurant brokers are focusing on the cuisine that ranges from high on the hog (or high end) restaurants to roadside grills that take on the character of a backyard cookout.
It's all about the local brew. What's special about the brew pub that is taking market share from the tried and true tap? What do our expert guests know about the subject that will satisfy our listeners appetite for acquisition? What about the trend to "think global, buy local." How is this trend impacting the brew pub market. We’re featuring fascinating All-American craft beer purveyors and bars and restaurants with character and insights into why their clients are thirsting for the ultimate local flavor.
The Restaurant Brokers talk to Food Network Mega Star Alton Brown. Topics include his one-man show on all things culinary, the greatest risk he has personally taken in the business and the mentoring he provides to those up and coming in the onscreen food world including his observations as a mentor on the Next Food Network Star. Patricia Katopes, a newcomer to the culinary show business and Season 6 winner of Cupcake Wars also shares her experiences on the national network screen.
The Restaurant Brokers talk to Keith Simpson, host of the new Food Network reality series “Buy This Restaurant”, which follows aspiring restaurant owners as they take their first steps towards achieving their dream and search for the ideal space to launch their new business. As a three time restaurant owner and restaurant broker, Simpson gives insight into both the real estate and business sides of the restaurant industry. Simspson also shares some of his personal experiences which include a stint graciously catering to the British Royal Family and his best advice to first time restaurant buyers.
Everywhere you turn it's Pizza, Pizza and more Pizza. What is it about this segment that continues to fuel growth? Join the restaurant brokers as they bring in heavy hitters in the industry to discuss the pizza segment. Is there any end in sight? What are the freshest concepts on the market and how is that changing? How does an independent operator compete with franchisors? How important is the pricing model?
What are the hottest trends for restaurants in 2014? Join the restaurant brokers as they interview one of the top experts in the country Peter Romeo on what he sees as big trends and ripples in the industry. Will the restaurant customer of 2014 be any different? What types of restaurants are teetering on the edge of a cliff? You'll learn this and more as you join the Restaurant Brokers for this week's show.
The Restaurant Brokers answer the question you might be asking. Why are restaurant sales booming? What are the differences across the country? Is there seasonality within the marketplace? We’ll explore different markets, examine the most popular concepts, and find out what factors are driving the growth in restaurant turnover.
Join Restaurant Brokers Eric & Robin Gagnon as they dive into the airline restaurant operations world. How do you win one of these lucrative contracts? Are they really as high volume as they appear (Yes!). What's the inside scoop on winning a space, operations, design, menu development and more when you want to be flying high with your restaurant concept?
The restaurant brokers interview industry experts about the latest food technologies in regards to food ordering, food delivering, operations and compliance. Topics discussed will also include the importance of staying up- to-date on the latest food technologies. Find out what technologies can help your restaurant. What are the technologies being used by consumers?
What are the trending ideas with restaurant menu development? Join this hour of expert advice from a top nutritional specialist and chef as they discuss how restaurants can make their menu's current. What should your menu feature and why? Are you focused on calories and gluten free? Tune in and learn all about menu development with the restaurant brokers.
Join the restaurant brokers along with Loud Television casting producer, Erica Magaril and Chef Abraham Salum of Salum and Komali Restaurants as they discuss how celebrity chefs have changed the restaurant industry. Listeners learn why today's chef must be as good on camera as they are in the kitchen. The panel also discusses why reality TV shows are here to stay.
Join the restaurant brokers along with Managing Director of MSA Worldwide and Owner of William D Hasty, Jr P.C. as they answer the age old question of “Can I Franchise My Restaurant.” Listeners learn the legalities of franchising a restaurant and the differences between an operator and a franchisor. Topics also include the importance of a Franchise Disclosures Documents, Franchise Manuals, and why an operator should hire a franchise consultant.
Join the restaurant brokers along with the Founder of Wafles and Dinges, President of Atlanta Street Food Coalition, and President of Food Trucks South as they discuss the rising popularity of Food Trucks. Listeners learn how food trucks are being used as the new branding tool, how the food truck market has changed and how food truck operators compete with the standard brick and mortar restaurants.
Join the restaurant brokers along with Andy Wiederhorn, CEO of Buffalos Café and Adam Ogden, CEO of JuiceBlendz and YoBlendz as they discuss international franchising. Topics include when a franchisor knows when he or she is “ready” to expand their company internationally and the resources available for those looking to franchise outside the borders of the United States.
How important is social media in the restaurant industry? Which social media platforms are the best when it comes to social media marketing? Join the restaurant brokers along with Founder of MyRestaurantPosts.com, Founder of Eat Drink Promote and CEO of Intouchdining.com as they discuss restaurants and social media. Learn how to market to various demographics using social media and how to measure success as an operator. We even explore traditional marketing strategies such as email marketing.
Join the Restaurant Brokers along with founder of Taste of Atlanta and featured Head Chef as they give listeners an overview of Atlanta’s premier food festival. Listeners learn how the Festival contributes to the city of Atlanta's restaurant scene, how the Festival remains “fresh” every year, and the different industry trends Taste of Atlanta features this year.
Join the restaurant brokers along with the President and CEO of Bennigans Franchising Co, President of EHA Consulting Group and Founder of the PWC Training Center as they discuss Restaurant Regulation Nation. Topics discussed are food safety compliance, employee education, and crisis management. Listeners will learn how an operator can stay up to date on excessive regulations.
Join the restaurant brokers as they take listeners on the floor of the Florida Restaurant and Lodging Show. The hosts are discussing food and technology trends, cost savings techniques and the Affordable Healthcare Act in relation to the restaurant industry. Special guests include Emily Ellyn of Food Network, Don Fox, CEO of Firehouse of America, and Mathew Mandeltort, the Managing Consultant for Technomic.
Join the restaurant brokers along with Steve Caldeira, President and CEO of the International Franchise Association and David McDougall, President & CEO of Backyard Burgers, Inc as they discuss franchise associations. We’ll be discussing organizations that every restaurant owner should be aware of. We’ll talk about the networking, training and resources offered to restaurants to assist in their growth and success. In addition, we’ll cover associations that lead the industry with education, meetings and resources to power success as an operator.
Join the restaurant brokers along with Founder of Digital Coco and Editor of Foodable Network as they discuss food technology. Topics discussed will be the impact social media has had on the restaurant industry and what operators should know to stay ahead of this fast paced digital technology era.
Join the restaurant brokers along with President of Institute of Culinary Education and the Founder/ Principal Recruiting Partner for TalentServed as they discuss Careers and Training in the Hospitality industry. The experts discuss the advantages and disadvantages of attending a culinary school, expected growth in the restaurant industry and Food Network’s glamorization of chefs and how it has affected culinary schools ability to attract and retain students
Restaurant Brokers, Robin and Eric Gagnon are joined by President of LossBusters and Restaurant Consultant for Sysco Atlanta as they discuss “Controlling Food Costs.” The panel discusses techniques used to lower food costs such as targeted goals, proper inventory, and controlling the back door. Listeners learn how to keep food costs in line and deliver more profit to the restaurant’s bottom line.
Restaurant brokers along with Founders of Tom+Chee and Co-Founder of Modmarket discuss "Hot" Concepts in the Restaurant Industry. Experts will discuss how to create a “hot” concept and what operators should know to keep that concept relevant in the future.
Restaurant Brokers, Robin and Eric Gagnon will be joined by Senior Food Editor of Nation’s Restaurant News and CEO of Bevintel as they discuss Restaurant Beverage Programs. The panel will discuss the importance of beverage programs and how to achieve a balanced alcohol inventory.
The experts will discuss new trends in the beverage industry such as craft beers, flavored vodkas and mixology.
The Editor of Franchise Times and Leading Restaurant CPA provide their input on the state of the Restaurant economy. The experts look back at the first half of 2013 performance and give their thoughts on performance by segment for the restaurant business.