It’s a realtors job to keep a finger on the pulse of the real estate market. When they specialize in restaurants, they need to have another finger on the pulse of the restaurant industry as well. Dick Grones is one of those real estate guys. He is the go-to commercial realtor for restauranteurs in the Twin Cities metro. He was frank about how the condition of the restaurant real estate market changes nearly every week during the pandemic and what the result of 9 months of restricted restaurant operations has produced so far.

The term ‘brick and mortar” is a new way to describe a building, a storefront and sometimes even a space in a food court.  And there are so many ways a restauranteur can go to realize the concept in a “brick and mortar” space, too long to describe the long list of pathways. The most often used path though and the most successful way to achieve decent operating budget is to engage a commercial realtor. Their insights into the geographic locations a restauranteur is interested in placing the concept can often be the information needed to build both the capital and operating budgets that an owner needs to make critical decisions.

Music:

Movin Up - Dan Lebowitz

Reaching Out - Kevin McLeod