We Sell Restaurants

The hot summer days leave everyone searching for todays treats. Is it yogurt or ice cream that satisfies a sweet tooth on a hot day? The United States is the top ice cream consuming country in the world and the history of this cold treat dates back to the second century B.C. Yogurt is a relative newcomer gaining market share and creating new customers. We are interviewing stars in the industry on the coolest thing for summer days.

The Restaurant Brokers are joined this week by Phil Romano, creator of six national restaurant concepts - Fuddruckers, Romano’s Macaroni Grill, Spageddies, Cozymel’s, Rudy’s Country Store and eatZi’s that generated more than $20 billion in revenue. He's at it again with his latest project Trinity Groves!

Listen as Romano talks about his restaurant Incubator concept. You'll learn...

>How landing a spot at Trinity Grove resembles a "Shark Tank" audition.

>Why he says "If I didn't do things people told me not to do, I wouldn't be where I am today."

>How his start up concepts at Trinity Grove are starting out with NO debt service and are generating $2.0 Million in Sales in 2500 square feet in the first year

The incubator concept is paying off for the industry, start- ups looking for an opportunity as well as the community. He and his investors have launched the Restaurant Concept Incubator Program. They find and fund the next big thing.

The Restaurant Brokers, Eric and Robin Gagnon, are joined on their weekly radio show by G. Garvin, celebrity chef and host of the hit show on Cooking Channel, On The Road with G. Garvin.

G. Garvin, talks with the restaurant brokers of We Sell Restaurants about his humble beginnings in Atlanta Georgia and his climb to stardom in the restaurant business. He shares his tips for success with those in the business including how he is using his celebrity status to help today’s youth.

What is new this season for On the Road with G. Gavin? What cities will he be stopping in? What does it take to make it in the restaurant business? What advice would the celebrity chef give to a young chef?

What is the recipe for a great Restaurant CEO? What does it take to have the vision to lead companies in the service business and help them to grow and become stronger? What are some of the most important things you can do as a restaurant leader? The Restaurant Brokers interview the CEOs who are at the top of their game!

Meet famed leader Mike Pruitt of Chanticleer Holdings, LLC (Hooters) and Matt Debusk - named by QSR Magazine as one of only 11 leaders "Poised to become the next generation of influential quick-service and fast-casual leaders."

The brain of the restaurant business, the POS system. What are the latest advances and opportunities for restaurant owners to take advantage of? Should you be tablet or Ipad based? Why or why not? How are new changes to credit card standards in the U.S. affecting all restaurant operators and what must they do to get ready? The Restaurant Brokers talk to point of sale experts about restaurant specific systems.

What are the secrets from the industry experts for designing a restaurant that will WOW. Does it take a lot of money, a lot of imagination or a little of both? Whats the starting point for designing a restaurant? Is it front of the house, back of the house or does it begin with the brand? The restaurant brokers are interviewing experts on restaurant design on this weeks show.

Wild about wine? You're not the only one. The food and beverage business is honing in on America's passion for the product. Wine bars are hot concepts that continue to grow. What's the difference between a wine bar and traditional wine service in a restaurant? Who is the wine bar customer? How does their palate differ from the traditional restaurant client? Listen in as the restaurant brokers interview some of the leaders in the wine industry on this week's show.

This week’s Restaurant Radio show focuses on how to grow from a single unit to a multi-unit operator! The Restaurant Brokers talk to Aziz Hashim who was recognized in 2014 by Nation’s Restaurant News as one of the “50 most powerful leaders” in the Foodservice Industry. They are also joined by Pierre Panos, of Fresh To Order, named one of the 2014 "Hot Concepts" by the same publication.

What makes a concept scalable beyond one or two doors? What are the challenges as a restaurant grows? What advice do these experts have for others in the industry looking to go from a single store to many more? Listen as the restaurants brokers explore this topic with the these leaders that set the standard for multi-unit development.

What or who makes a great restaurant franchisee? Are there tips and techniques to make sure you're approved when you go before the franchisor for that all important Discovery Day? What are the most important traits that large and small franchisors believe lead to success? How do they choose candidates to move forward under their brand? Listen as the restaurant brokers explore this topic with franchise experts from across the nation.

In the ever changing restaurant business, operators are working daily to innovate by using their imagination and hard work to develop new ways of doing business. The National Restaurant Association honors these individuals with the Operator Innovations Awards. Fellow food service operators recognize and celebrate their peers which are chosen by a team of independent operator experts from across the country. This week’s show features some of these game changers that are being honored at this year’s National Restaurant Association Show.