Jim Stump, a native of Utah, has been working in the food service business since he was fifteen. Jim has worked at some of the Bay Area’s most acclaimed venues including San Francisco’s Fleur de Lys and the Blue Fox, Santa Clara’s Birk’s Restaurant, Saratoga’s… Read More »Jim Stump – Los Gatos Brewing Company, The Table & Stumpy’s
One of the biggest challenges restaurant, bar and club operators face is the cost of spiraling occupancy costs. I have seen many good operators over the years lose their successful business because they couldn’t continue to absorb the increased occupancy costs they have experienced. Unless… Read More »The Advantage of Being Your Business’s Landlord
Renzo and Crystal Azzarello came to Tiburon on their honeymoon earlier this year and stumbled upon a vacant restaurant space, Restaurant Realty was marketing, while on a romantic walk down Main Street, Tiburon. In December the couple opened Luna Blu at 35 Main Street, Tiburon.… Read More »Renzo and Crystal Azzarello of Luna Blu
A professional restaurant broker should have a vast amount of restaurant, bar, and/or club experience, and understand the operations, marketing, and financial aspects of the business. Additionally, a competent restaurant broker should have successfully completed numerous sales transactions involving restaurants, bars and/or clubs. By having… Read More »Benefits of working with a Restaurant Broker
Trio Make Their Mark with French Food in Marin County – Olivier & Susannah Souvestre and Bruno Denis
Bruno Denis and Olivier Souvestre opened the Le Garage in Sausalito together in April 2008 and L’Appart Resto located in San Anselmo in 2010. Born in Brittany, France, Olivier who has over 20 years of restaurant experience moved to San Francisco in 2005 and worked… Read More »Trio Make Their Mark with French Food in Marin County – Olivier & Susannah Souvestre and Bruno Denis
The following list is broken down as follows: Stage 1 – Items you need to do before you sign a purchase contract; Stage 2 – Items you need to complete after you sign a purchase contract, and Stage 3 – Items you need to do… Read More »The Buyer’s Three Stage Checklist
Peter Osborne is a native restaurateur who has been in the business in the Bay Area since he was 15. Starting out as a dishwasher at Sid & Jims in Mill Valley, he then worked at Victoria Station in Larkspur as a busboy; then on… Read More »Peter Osborne – Momo’s, Pete’s Tavern, Pedro’s Cantina & more!
How Buyers Evaluate a Restaurant, Bar or Club Business to Determine if it is the Right Opportunity – Part 1
The three primary areas buyers focus on in doing their analysis to determine if the restaurant, bar or club opportunity is the right one for them is as follows: a. Price Valuation, b. Location Overview and c. Lease Terms. In this article I will discuss… Read More »How Buyers Evaluate a Restaurant, Bar or Club Business to Determine if it is the Right Opportunity – Part 1
Lloyd Russell and the Corporate Chef celebrates 50 Years in Business. Harry Russell started the Corporate Chef in March 1961 by opening up his first operation in a Macy’s employee’s cafeteria. In 1975 Lloyd, Harry’s son, was in law school when he started working part… Read More »Lloyd Russell of The Corporate Chef
If you are purchasing a restaurant, bar or club business you need to have adequate money on hand as indicated below before you move forward with the acquisition. Let’s assume for illustrative purposes you will be purchasing a business for $150,000 which includes an alcohol… Read More »How Much Money Do You Need to Open and Operate a Restaurant, Bar or Club?