“We have written at least one check for over $1 million,” DeLacerda says. “We’ve got some pretty hefty accounts out there.”
Of course, most operators must think about business and finance models far before they ever get the doors open. During and immediately following the Great Recession, bank funding dried up for many businesses, causing a litany of alternative funders to step forward.
“Regulatory changes make it more difficult for banks to take on slightly riskier portfolios,” says BFS Capital CEO Mark Ruddock. “As a general rule, unless the deal is large and the deal is attractive to [banks], it can be quite difficult for a small business to attract a loan.”
BFS Capital specializes in providing smaller loans— ranging from $5,000 to $500,000—to restaurateurs needing to cover short-term costs like new kitchen equipment or funding a big inventory order ahead of a busy season. Loans generally have a repayment period of about a year.
“There is significant demand for financing through the life of a restaurant,” Ruddock says.
The company has infused technology into the lending process; in many cases, an algorithm determines a borrower’s creditworthiness without human oversight. But by specializing in the restaurant space, Ruddock says, the firm looks deeper than just a financial statement, approving those that may struggle with more traditional lending mechanisms.
And demand is growing: BFS Capital had a record quarter in the final months of 2018.
“So there’s no lack of demand,” Ruddock says. “And there are an increasing number of alternatives to the banks that are trying to provide much needed capital to a very significant market demand.”
The Public Milepost
For years, many multi-unit franchises viewed the initial public offering as a milepost on the march to success. But restaurants have shied away from IPOs in recent months.
“We’re not seeing any at all,” says Jason Moser, a restaurant analyst with The Motley Fool. “When we talk about the big IPOs coming online for 2019, I don’t think a restaurant is even in the mix.”
In the full-service space, Moser identified Bloomin’ Brands and Darden as some of the most successful players on the stock market —companies that both tout multiple brands under one umbrella.
Any concept considering a public debut must be able to show a history of proven success and a national resonance. But even then, Moser warns that the stock market can be unforgiving.
“It’s fine for restaurants that want to go public,” he says. “But I think a lot of companies are looking back and seeing the history of companies like Chipotle and Panera and recognizing the challenges those businesses encountered by having to play that Wall Street game of quarter-to-quarter expectations.”
Offering public stock for the first time delivers a cash infusion that can usher in widespread growth of a concept. But public investment also requires public disclosure of financial performance data. Investors pepper executives of publicly traded companies with questions on quarterly earnings calls as they dissect the last three months’ worth of numbers.
“If I was a restaurant owner, I wouldn’t want to go public,” Moser says.
Given the challenges of Wall Street, it’s not surprising that private investors have stayed busy in recent years. Erik Herrmann, managing director and head of the restaurant investment group at private equity firm CapitalSpring, says investment and lending has been relatively easy to secure in recent years.
But now, with restaurants facing rising expenses and declining traffic, investors are placing more conservative bets, looking to pick out winners rather than make broad investments across the category.
“I think there’s definitely a little bit of a pause,” Herrmann says. “But for great concepts, money is always available.”
He says bank funding generally supports the status quo of a restaurant business: funding the remodel of a store or adding the incremental unit here and there. Institutional private equity, on the other hand, can push larger change.
Herrmann says investors generally see three ways to create value in the restaurant space: new unit development and growth, consolidation, and operational turnaround or optimization strategies. Private equity investors want to see a proven track record of success: he says CapitalSpring is usually interested in concepts with 10 or more units. And most investors look for brands with $10 million or more of EBITDA, annual earnings before interest, taxes, depreciation and amortization.
“It tends to kind of be a break point for folks,” Herrmann says. “If you’re north of $10 million from EBITDA, you tend to have more interests.”
But investments can vary widely in the private equity space. CapitalSpring invested in Luna Grill when it had about 30 units through a more hands-off structured lending mechanism because the Mediterranean chain planned an eventually private equity fundraising round down the road. Alternatively, CapitalSpring went all in when it purchased a majority stake in Norms Restaurants, an iconic family dining brand in Los Angeles that had been held by multiple generations of one family for years.
“It had been an institution in LA,” Hermann says. “It was a fantastic business in the full-service space, but it had been a little bit of a diamond in the rough.”