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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 Le Mouton Noir, and the Los Gatos Brewing Company. After […]
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 you have a long term lease in place with reasonable […]
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. Crystal, who hails from Oxford, England and her husband, who […]
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 the above experience, a restaurant broker can be helpful to […]
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 as Executive Chef at Chez Papa Bistrot where he met […]
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 in order to close escrow. Many other items are important, […]
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 to Sam’s Anchor Café in Tiburon as a busboy and […]
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 Price Valuation and Location Overview and in the next edition […]
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 time in the business. After a year in the business […]
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 license. Purchase Price. In addition to $150,000 cash you will […]