What does your restaurant’s bookkeeping say about its true value?

What determines the true value of your restaurant? You might have a valuation from your CPA, but does that number reflect what your business would actually sell for in today’s market?

Charles “Chuck” Frank, a pragmatic, win-win philosophy and an unmatched depth of experience, Frank remains a trusted force in hospitality strategy and growth.

Selling a restaurant is a significant undertaking that necessitates meticulous planning and execution. By adhering to these five key strategies...

Jesse Ziff Cool has been dedicated to sustainable agriculture and cuisine since 1975 as a writer, restaurateur, spokesperson, and consultant for eco-conscious food service, waste management, food justice, and social and corporate responsibility in the food industry.....

Jim Mizes has spent the last 30+ years working to scale and build new brands.