Jim Stump – Los Gatos Brewing Company, The Table & Stumpy’s
The Restaurant Dealmaker 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…
Browsing Tag
Issue 4
30 posts
The Advantage of Being Your Business’s Landlord
Restaurant Realty 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…
Renzo and Crystal Azzarello of Luna Blu
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…
Benefits of working with a Restaurant Broker
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…
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…
The Buyer’s Three Stage Checklist
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…
Peter Osborne – Momo’s, Pete’s Tavern, Pedro’s Cantina & more!
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…
How Buyers Evaluate a Restaurant, Bar or Club Business to Determine if it is the Right Opportunity – Part 1
(Revised 5/12/24 from the original article written 12/30/11) I originally wrote this Restaurant Rap article in 2011 and since that time this article has been among our most popular articles…
Lloyd Russell of The Corporate Chef
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…
How Much Money Do You Need to Open and Operate a Restaurant, Bar or Club?
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…