Restaurant Design

Exploring the Properties of Space

One of our long-time restaurant clients, John Sheehan of Doolittles Woodfire Grill and Porter Creek Hardwood Grill, suggested that I address the topic of space. John asked several questions.

Step One for Lease Two

Q: I was able to successfully negotiate a lease for my first location. What should I expect with my second lease?

How to Out Smart the Credit Market

When banks wanted a third-party guarantee who didn’t have to sell their house to repay franchisee loans, Ken Switzer, CFO of Marco’s Pizza, stepped in with an unusual idea.

The Art of Site Selection

Being in the right place at the right time is the key to success in any business. And as the nation finally begins to climb out of one of the worst recessions in U.S.

Fig & Olive Heads West

New York’s Fig & Olive kitchen and tasting bar is preparing to open its first West Coast location this month.