A Guide to Appraising Restaurants PDF Download
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Author: Bradley R. Carter
Publisher:
ISBN: 9781935328841
Category : Restaurants
Languages : en
Pages :
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Book Description
"A Guide to Appraising Restaurants addresses valuation issues that are particularly relevant to restaurant properties, including distinguishing real property from a going concern, how to analyze a market for this specialized use, what makes a successful restaurant location, the various stages of a typical restaurant property's life cycle, and how to develop the three approaches to value. To help deepen the reader's understanding, key points are fleshed out and demonstrated in numerous case studies and real-life examples. This guide is intended to assist appraisers and review appraisers who are experienced in general commercial real estate valuation and wish to explore issues unique to restaurant properties. It should also be helpful to those involved in financing, developing, designing, and investing in restaurant properties"--
Author: Bradley R. Carter
Publisher:
ISBN: 9781935328841
Category : Restaurants
Languages : en
Pages :
Get Book Here
Book Description
"A Guide to Appraising Restaurants addresses valuation issues that are particularly relevant to restaurant properties, including distinguishing real property from a going concern, how to analyze a market for this specialized use, what makes a successful restaurant location, the various stages of a typical restaurant property's life cycle, and how to develop the three approaches to value. To help deepen the reader's understanding, key points are fleshed out and demonstrated in numerous case studies and real-life examples. This guide is intended to assist appraisers and review appraisers who are experienced in general commercial real estate valuation and wish to explore issues unique to restaurant properties. It should also be helpful to those involved in financing, developing, designing, and investing in restaurant properties"--
Author: Ed Moran
Publisher: BVResources
ISBN: 9781935081258
Category : Business & Economics
Languages : en
Pages : 341
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Book Description
With its engaging conversational tone, this user- friendly Guide is an essential reference for any appraiser conducting valuations in the volatile restaurant industry. Coverage includes national, regional, and local economic impacts along with data links, use of Rules of Thumb and how to avoid pitfalls, Tips for conducting effect restaurant management interviews, how-to perform effective site visits, valuation of each restaurant's fixed assets and capex, how financing really works, idiosyncrasies of valuing franchise restaurants, project cash flow and much more.
Author: Business Valuation Resources
Publisher: BVResources
ISBN: 9781621502050
Category :
Languages : en
Pages :
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Book Description
Valuing restaurants has always been a dynamic and challenging process, now more than ever before given the impact of COVID-19 on eateries. To meet this challenge, a back-to-basics approach steeped in fundamentals is required in order to build a foundation on which to develop a valuation in today's volatile environment.This new and timely industry report from the editorial experts at BVR takes a deep dive into the unique considerations for restaurant valuation - as well as the long-term outlook for consumer preferences and financial performance. The report draws upon the best data and industry sources available and summarizes key insights and appraisal factors to help guide your professional judgment in determining a conclusion of value that is as reliable as ever.
Author: Seymour Britchky
Publisher:
ISBN: 9780394732220
Category : New York (N.Y.)
Languages : en
Pages : 325
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Book Description
Author: Robert T. Gordon
Publisher: Routledge
ISBN: 1134898614
Category : Business & Economics
Languages : en
Pages : 311
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Book Description
Two highly successful veterans in the restaurant industry offer surefire tips to lower the risks of failure, avoid the common pitfalls, and make day-to-day operations smooth and profitable. Highlights of this practical handbook ---- menus: samples, special promotions, and charts and instructions to determine price for profit; -- food production: techniques for controlling food production, charts, sample records, and avoiding production problems; -- controlling costs: sound purchasing policies an good storage and handling practices; -- health and environmental issues: keeping up with governmental guidelines on environmental regulations and on dealing with food borne illnesses.The authors cover every detail of running a restaurant. Franchising, catering, changes in meat grading, labor management, cocktail lounge operations, computerized techniques in accounting, bookkeeping, and seating and much more are all covered at length. Restaurant owners and managers will surely find The Complete Restaurant Management Guide invaluable.
Author: Robin Gagnon
Publisher: Tate Publishing
ISBN: 1617398144
Category : Business & Economics
Languages : en
Pages : 352
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Book Description
'This is the definitive guide for anyone looking to enter the restaurant industry! Full of hands-on practical advice and real-life examples, Robin and Eric provide you with the expertise necessary to avoid common pitfalls and navigate your way to owning the restaurant of your dreams!' —Herb Mesa, Finalist, The Next Food Network Star, Season 6 'Outstanding work...presented in a bright and motivating style that is quite informative. Highly recommended reading for the food service entrepreneur.' —Henry L. Hicks, Certified business broker, fellow of the IBBA, past chairman of the board of the International Business Brokers Association, CEO of Georgia Business Associates, Inc., board member of the Georgia Association of Business Brokers Six out of every ten startup restaurants fail. Your restaurant should not be one of them. Veteran industry experts and restaurant brokers Eric and Robin Gagnon now present their guide to buying an existing restaurant so you can beat the odds. Readers will finish this book knowing how to acquire a restaurant in a way that is less painful, more profitable, and delivers a better return on their investment. With the help of this guide, you can soon satisfy your Appetite for Acquisition!
Author: Seymour Britchky
Publisher: Random House Trade
ISBN: 9780394748634
Category : Travel
Languages : en
Pages :
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Book Description
Author: Stephen F. Fanning
Publisher:
ISBN:
Category : Business & Economics
Languages : en
Pages : 568
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Book Description
Author: Roger Fields
Publisher: Ten Speed Press
ISBN: 1607745593
Category : Business & Economics
Languages : en
Pages : 322
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Book Description
This one-stop guide to opening a restaurant from an accountant-turned-restaurateur shows aspiring proprietors how to succeed in the crucial first year and beyond. The majority of restaurants fail, and those that succeed happened upon that mysterious X factor, right? Wrong! Roger Fields--money-guy, restaurant owner, and restaurant consultant--shows how eateries can get past that challenging first year and keep diners coming back for more. The only restaurant start-up guide written by a certified accountant, this book gives readers an edge when making key decisions about funding, location, hiring, menu-making, number-crunching, and turning a profit--complete with sample sales forecasts and operating budgets. This updated edition also includes strategies for capitalizing on the latest food, drink, and technology trends. Opening a restaurant isn't easy, but this realistic dreamer's guide helps set the table for lasting success.
Author:
Publisher: Magellan Press (TN)
ISBN: 9780963440341
Category : Restaurants
Languages : en
Pages : 0
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Book Description
With information on restaurants in more than 1,000 American cities, Where the Locals Eat is the most comprehensive and reliable restaurant guide on the market.
