We Sell Restaurants

Restaurant brokers, Eric and Robin Gagnon are talking to women in franchise and the Women’s Franchise Network (WFN). Clarissa Bradstock, CEO of Any Lab Test Now and Chair for the Atlanta Chapter of the WFN, Debbie Shwetz, Co-Founder of Nothing Bundt Cakes and Lauren Fernandez, Founder of The Fernandez Company share how they grew their business and give advice on how to effectively run a franchise.

Can you beat Bobby Flay? Restaurant Brokers, Eric and Robin Gagnon are talking with contestants of the popular Food Network show and get the full scoop. Did they win? Was Bobby gracious in defeat? What’s it like to cook in front of a live audience? Listen in as private chef J. Jackson, Adam Halberg of Barteca Restaurant Group and Chef Brian Tsao of Mira Sushi share their experience.

Do you have what it takes to be an extreme chef? Our guests, Mark Ulrich and Kristi Ritchey do as they’re widely known for their extreme cooking. Inspiration, organization and creativity all come into play when creating these special dishes. Mark and Kristi share stories behind their extreme cuisine and tell us some of the challenges they face as extreme chefs.

https://www.wesellrestaurants.com Restaurants brokers, Eric and Robin Gagnon are getting the dish on current grilling trends from top experts, Linkie Marais and Chef DP! Charcoal or gas? To smoke or not to smoke? Dry rub or marinate? The guests cover it all as they discuss their secrets behind the grill.

Restaurant Brokers, Eric and Robin Gagnon are covering all aspects of small business with Jeff Patterson and Ted Beveridge from Georgia State University’s Small Business Development Center. Our expert guests provide guidance on SBDC classes, business planning steps and ways to advance your skills as a small business owner.

Restaurant brokers, Eric and Robin Gagnon are talking with some of the nations most inspiring female business leaders nationwide. What makes women in the food service industry so significant? How are women in the job market becoming more valuable? Listen in as Hattie Hill, President and CEO of the Women’s Food Service Forum and Kari Underly, Founder of the Muscolo Meat Academy give tips on leadership and overcoming adversity.

http://www.wesellrestaurants.com Restaurant brokers, Eric and Robin Gagnon get the inside scoop on online food resources and ratings as Yelp Atlanta's, Ben Getz and Gogobots' Tim Hannan give their insight. These companies have been publicly recognized all over the world as the go-to source for foodies that want to talk about their experiences. How does restaurant rating directly affect the customer experience? Ben and Tim cover all this and more, so listen in.

Professional athletes are investing in restaurant concepts, franchises and clubs at increasing rates. Is it any wonder those stars on the field or court are looking off the field for their next big investment? The restaurant brokers are talking to former professional athletes on what's attracting them to the hospitality business. What are the franchise brands and individuals that make sense for a player's brand? How are restaurants and the hospitality industry a natural fit for those with a competitive spirit and a drive for success? We are talking to pros that are diversifying their portfolio with restaurant brands.

Restaurant brokers, Eric and Robin Gagnon talk with James Beard Award Winning chefs. Often referred to as the "Oscars of the Food Industry," the James Beard Award is one of the most prestigious awards known in the culinary world. These guests have made outstanding marks in food, whether it was setting new trends, innovating new ideas or perfecting their craft, they have definitely taken the industry by storm. We are hearing it straight from the source on what its like to be nominated, how their lives have changed and what new things are happening in their careers now.

The Restaurant Brokers, Eric and Robin Gagnon are talking 2015 Food Trends. Serving up the Pleasure Principle, today's customers want what they want when they want it. And Andrew Freeman and Co. Vice President, Amanda Marcello has the answers. What made the list? Listen in as they discuss what's trending in food, drink and hospitality.

Is social media a restaurant friend or foe? We have the experts from Krispy Kreme, Green Olive Media and Peter Piper Pizza to discuss how to build followers and post shareable content. Get ready to tweet, post, snap and chat as these companies are a part of the NRN Social 200. They've broken all-time records in social media marketing and give insights on what you need to know to grow and thrive in the online environment.

What's on tap in the World of Beer? Eric and Robin Gagnon, the Restaurant Brokers find out as they interview Ryan Macina from World of Beer, Zak Schroerlucke of Atlanta's own SweetWater Brewery and Erika Rietz with DRAFT Magazine. What's your favorite drink? What's your favorite paring? Craft beer enthusiasts unite!

http://www.wesellrestaurants.com Restaurant Brokers Eric and Robin Gagnon talk Delicatessen: America's Favorite Place for Lunch with pros of the inductry including Atlanta favorites Claudio Furgiuele, owner of Reuben's Deli and Ron Eyester of Timone's plus, Mark Estee, owner of Reno Provisions in Reno, Navada. Reuben’s Deli is not just an ordinary sandwich shop; it’s home to the extraordinary sandwich! And not just one specific sandwich, but every sandwich. At Reuben’s, they succeed in making every sandwich a masterpiece using freshly sliced Boar’s Head and Thumann’s meats, fresh baked bread, danish and cookies. Reuben’s has served up their famous made-to-order sandwiches, fresh soups and salads since 1996. It has been voted “Best Deli in Atlanta” AND “Top 10 Deli’s in the USA." Customers line up out the door at lunch-time daily for their hearty and healthy fare. The line moves quickly and the value-priced food and friendly staff make the wait worthwhile. Come hungry and come prepared is their motto. You may know Timone's owner, Roy Eyester from Top Chef Season 12 or via his Twitter alter ego, "The Angry Chef," Ron's entertaining and humorous perspective on restaurant etiquette. He has rejuvenated the Morningside neighborhood with his local restaurants Rosebud, The Family Dog, and Timone's and his bigger than life personality. Timone's, named after Ron's mother, takes him back to his New York roots...pizza and delicatessen inspired.

Turn seats at the bar into sales and profit. Restaurant brokers, Eric and Robin interview craft cocktail specialists including John Porter of 2 Skinny Drunks, Jason Callaway of Bacon Bros. Public House and Nathan Robinette of The Casual Pint. Learn what craft cocktail mixes are currently trending and why training for your bartender is so important. Listen in!

Thats, right! The restaurant brokers have gone hog wild! Listen in as they interview Evan Weinstein of America Loves Bacon, Chef Brian Duffy of Bar Rescue and Erik Duffy of Tender Belly. Bacon cocktails, their business models, the distribution side of business...the pros of pork tell it all. You'll even learn new methods of cooking pork too. Tune in each weekend; Saturdays at Noon on Atlanta's AM 920 The Answer and Sundays at 1pm on biz 1190 AM. We're always online at www.wesellrestaurants.com.

The restaurant brokers interview YouTube chef sensations, Megan Roosevelt (known as the Healthy Grocery Girl) and Hilah Johnson of Hilah Cooking. Each chef has thousands of followers and the restaurant brokers find out why! Watch as Robin and Eric get brand growing tips from each of the chefs!

Chef ...You've Been Chopped! We're talking to Chefs that heard these words or better yet WON their challenge on Chopped! Chefs, foodies and restaurant operators - tune in to hear what's happening behind the scene. What did they really think about that box of crazy ingredients? How did they handle the pressure? Did it change their career track or open up a new opportunity? Tune into the restaurant brokers to hear this and more as we talk to Chopped contestants.

Preparing your franchise brand for financing. What are the steps to get your franchise house in order? What data and analysis resources exist in the industry and what role do they play? We are talking with funding experts from Frandata, United Community Bank, and Apple Pie Capital as we focus on the financial picture of restaurant franchises. Lending is key to expansion and our show delivers the answers this week.

The restaurant brokers are interviewing one of Americas most loved Chefs - Chef Antonia Lofaso. Known for the star power she brought to Top Chef Season 4, she is now on CNBCs Restaurant Startup with Joe Bastianich and Tim Love where they are on a quest to discover, develop and invest in Americas next generation of culinary superstars. Chef Antonia is the culinary consultant to the two restaurant moguls who vie against each other to invest in concepts they thing can make big profits. Join the Restaurant Brokers as we interview Chef Antonia Lofaso.

The restaurant brokers are racing their way to the Top! This week we are talking to past contestants of Top Chef. What was it like on an adventurous season on one of Bravo TVs highest rated shows where chefs battle it out? Where are these chefs now and how has this national television exposure changed their careers? Join the restaurant brokers as we get the inside scoop on life before, during and after Top Chef

What are the hottest trends in food straight from the pages of today's hottest magazine. Food Editors and writers focused on foodies dish on the industry on this week's radio show. Has the newest health craze changed the perception of food? What cuisine is showing up on the pages and in the photos of magazines for 2015? Join the restaurant brokers as we talk food with influential food editors and writers from some of the top food magazines.

An introduction to the We Sell Restaurants franchise brand. Guest host Karen Spencer from Fransystems will turn the tables on hosts Eric and Robin as they answer questions on their emerging franchise brand. How do you become a restaurant broker? What does a day in the life of a franchisee look like? What does the success of a typical business broker compare to someone? What are the resources available for a new franchise brand?

Takeout and delivery service has become the nations most popular way to serve its hungry customers. This week we are going on the run to talk to the delivery experts about what makes this trend so popular. What is the secret on running a successful delivery service? Join the restaurant brokers we as explore Americas guilty pleasure... Takeout food

We want to go under the bun and beyond the basic burger to understand why this iconic American food just keeps on growing. Fast casual leaders, fast food giants and great chefs keep delivering more twists on this all American Classic. Join the restaurant brokers under the bun as we talk to those that can explain the public's fascination with and insatiable appetite for the burger.

We’re getting wild this week! The restaurant brokers are "hunting" chefs and experts that work with fish and wild game. We interview Sportsman Channel's Scott Leysath, host of the series "The Sporting Chef" and Hunt Fish Cook! Join us as we have three guests all working with "fresh from the field" items. Learn about this trend sweeping the nation as we say "Game On" to fresh caught and prepared cuisine.

Whether a columnist or a blogger, the written word can have a powerful impact on the restaurant business. Join us as our guests with a passion for food discuss how they influence the restaurant scene. How did they get started? How do restaurants like it when bloggers or critics comment on their food and/or compete with delicious ideas of their own? How does the restaurant industry overlap for those working in a virtual world and written world versus the real world? Where do they see the industry going and how will powerful alliances between print and restaurants or virtual and real world change the restaurant business. Tune in as the biggest names share their passion for the business with the Restaurant Brokers on the weekly radio show with an audience that includes foodies, restaurant owners and others in the industry!

What's on the menu for technology? A recent survey by the National Restaurant Association says customer use of technology is rapidly expanding. From menu placement to redeeming rewards, paying the charge with a smart phone or finding deals, technology is front and center. Are you ready for the digital age at your restaurant? Does technology help or hurt the customer experience? We're on the air with the experts. Join the restaurant brokers as we gauge the impact of high tech on this tasty business.

MasterChef: the American reality television competition has been on the air for 6 seasons. The series conducts a nationwide search for the best home cooks in America, the top home cooks will be put through their paces in a series of challenges designed to test their palates, food knowledge, passion and culinary skills. What is it really like on MasterChef? How do the contestants prepare themselves for the challenges? How was life before and after the competition? Join the restaurant brokers as a former contestant from MasterChef serves up the inside scoop.

What's the difference in a sweet restaurant concept turning out treats like Cinnamon Buns and Doughnuts? How do these concepts attract loyal customers and keep them returning for a special sweet something? How do you develop a menu, time your baking schedule and build a brand around a "treat" versus "meat". Running a restaurant concept focused on a sweet food item is the topic of this week's show. Join the restaurant brokers along with our guests as we talk Sweet Restaurant Concepts.

This week the Restaurant Brokers are talking to those who love serving and cooking up Southern Cuisine! What makes Southern cuisine a favorite far beyond the Mason-Dixon line? Is it the comfort, the flavors, the tastes? What defines Southern cuisine? Join us this week to witness the southern sizzle!

We're speaking with Robert Irvine of the Food Network television series: Restaurant Impossible which renovates a failing restaurant and helps restore it to profitability and prominence. He channels MacGyver and use a lot of muscle to rescue these desperate places from complete collapse. How does one man, in two days, with just $10,000, turn the tide of a failing restaurant and pave the road to a successful future? Join the restaurant brokers along with Robert Irvine as he dishes on what it actually takes to revamp a restaurant.

What does today's restaurant do to attract diners in ways that both serve and delight? Is there an entertainment aspect to dining that you might be missing out on? Have you moved beyond tired old karaoke and poker nights to new and improved ways to tempt customers to head to your bar or restaurant? How do you advertise and bring people in? Does live music attract or distract and turn off certain diners? This week we're talking to restaurant owners that have figured out how to expand on the dining experience to include entertainment.

The American reality television competition has been on the air for 13 seasons. What is it really like in the kitchen? Is it as hard as it looks for aspiring winners to get everything right for Chef Ramsey? These former Hell's Kitchen contestants reveal the inside scoop on how their national television exposure changed the trajectory of their careers. Is it raw talent or nerves of steel that gets you the finals? Is what we see on TV the reality of the pressure of Hell's Kitchen? What's the life of a Hell's Kitchen contestant before and after their appearance? Join the restaurant brokers as contestants from two different seasons serve up the inside scoop on Hell's Kitchen.

This week the restaurant brokers, Eric & Robin Gagnon are talking restaurant Etiquette with Suzanne Wind, the award winning author of The SMART Playbook, Chef Ivan Flowers of the Top of the Market, and Cynthia Roden, a certified etiquette consultant! Find out what makes a chef crazy! Sending back food, talking on cell phones, how much to tip? Who to tip? Crying Babies. What are the pet peeves for restauranteurs and how do you deal with them?

Are you ready to franchise your restaurant? This week the Restaurant Brokers are talking about how to build a franchise restaurant brand. What is an emerging franchisor? What are some critical first steps you should know before taking your successful restaurant brand and duplicating a franchise? What would you do differently if you have already launched a brand? The experts on the panel this week range from a franchise public relations expert helping successful and emerging brands as well as restaurateurs starting on the road to franchising. Join us as we satisfy your appetite for acquisition, feed the need for restaurant reality and serve up a recipe for business success.

This week, restaurant brokers Eric and Robin are talking to the organizers, the participants, and even just the random foodies who are in love with the Inland Seafood and Quality Wine Show. The event was held on the 15th of September, 2014 and was a showcase of Inland Seafood's Superior Seafood, Meats and Artisan Specialty foods perfectly paired with Quality Wine & Spirits' exquisite portfolio. It was an opportunity for food service professionals to engage with producers, manufacturers and purveyors of the finest foods, wine and spirits in the world!

The cattle industry in America invented farm to table with ranchers, butchers and chefs combining to place this important protein on plates and on palates. Join the restaurant brokers as we interview those close to the industry to learn: 1) The newest cuts of beef and how they are being prepared 2) How the industry provides more than one million jobs in the U.S. creating a ripple effect in the economy and 3) Why Steakhouses remain a favorite of Americans that have had a love affair with beef since the wild west was settled. We're talking to ranchers, representatives of the beef board and chefs who say beef is healthy, on trend and delicious.

Oooh La La. French food takes center stage this week. Are you a French foodie? Listen as these French concepts share their secrets of success and favorite dishes. Join the restaurant brokers this week as we talk to those who have taken French food and brought a little bit of Parisian culture and food to an American audience.

From sales performance to "heard on the street" nuggets, this week's show will focus on what heavy hitters in the industry see in their crystal ball for the rest of 2014. What is top of mind for the industry today? What economic issues continue to pose challenges for the industry (gas prices anyone?). How about opportunities? Is there still room for today's restaurant entrepreneur to launch a new concept and take it to the top of their game? The restaurant brokers have assembled an all star panel to give their opinions and analysis on the overall pulse of the restaurant business.

Thinking of making that leap from corporate America to the restaurant business? Are you a corporate refugee, restaurant wanna be? Then don't miss this show when the restaurant brokers talk to those who have walked in your shoes. Meet real life owners that hung up their annual six figure incomes to have control over the four walls of their restaurant. They went from life on the corporate gravy train to making the gravy at a place of their own. Regrets or Never better? We're talking to restaurant buyers who have been there.

Professional athletes are investing in restaurant concepts, franchises and clubs at increasing rates. Is it any wonder those stars on the field or court are looking off the field for their next big investment? The restaurant brokers are talking to former professional athletes on what's attracting them to the hospitality business. What are the franchise brands and individuals that make sense for a player's brand? How are restaurants and the hospitality industry a natural fit for those with a competitive spirit and a drive for success? We are talking to pros that are diversifying their portfolio with restaurant brands.

The restaurant brokers are talking to operators that grew up and took over the family owned business. How does ownership pass from generation to generation? What are the struggles and what are the benefits of coming up through the ranks of the American dream - restaurant ownership. How do you stay true to your history and incorporate the new ideas and energy of the newest generation taking over the reins? Franchise or independents alike, the Restaurant Brokers interview businesses that have more than one generation involved in the operations!

Meet Jim Sullivan, CEO and Founder of Sullivision.com, "the foodservice and retail industry's #1 resource for results-driven training tools and programs." If you haven't read Jim's blog post" 13 Sure-Fire, Guaranteed Ways to Go Out Of Business", you should, it's a must-read for anyone in the industry and he'll be discussing it on the show! Jim has over 20 years on experience in the retail and restaurant industries and he's ready to share his wisdom with Restaurant Brokers and their audience.

We're talking to restaurant operators that are breaking eggs and cooking up both omelets and profits! We're focusing on breakfast concepts - one of the hottest dayparts today in the restaurant industry. Chris Tomasso of First Watch and Daryl Dollinger of Flying Biscuit are industry leaders with a pulse on the hottest menu trends and have joined the Restaurant Brokers to talk about why the early bird is getting payoff - in the restaurant industry. Tune In!

Some restaurants are out in the open for everyone to see and some are hidden gems. This week we're talking about the hidden gems. Have you ever had a great night of rest and an even better breakfast all under the same roof? No, we're not talking about your grandmother's house we're talking about Hotels and Casinos. It's true, people are walking into casinos with gambling being the furthest thing from their mind. Join us as the Restaurant Brokers talk with some impressive restaurants located in hotels and casinos and find out what makes them the gems they are.

Join the Restaurant Brokers this week as they talk to 3 CEOs who know all about going from restaurant to retail. If you've got a secret sauce that you'd like to take from your restaurant to the supermarket shelves, tune in! Jerry Couvaras of Atlanta Bread Company, Steve DiFillipio of Davio's Northern Italian Steakhouse and Tanner Agar of The Chef Shelf have all been through the process and are here with great advice!

Today's show is focused on Asian Cuisine. The Restaurant Brokers interview restaurant operators who are serving up flavors that Americans have moved beyond the basic "wok and roll." The 2014 Culinary Forecast from Nation's Restaurant News shows this trend continues to grow with Southeast Asian cuisine gaining in popularity along with out of the bento box thinking Asian inspired breakfast items. We will hear from today's operators about what is making their concept fresh, different and appealing to consumers. What does it take to make an Asian restaurant successful? Who is the Asian cuisine customer? What is trending in Asian Cuisine? Join the Restaurant Brokers this week and find out more!

This weeks show is all about restaurant training. How do restaurants train their staff to deliver greatness? How do the best restaurant companies get everyone on the same page when it comes to service? Has training become more affordable for restaurants over the years? Does an investment in training lead to lower turnover and happier employees? How much restaurant training has shifted to video or online training? What does the training of the future look like (Google glasses anyone?) Kim Zim of Kim Zim Hospitality, Joe Kelly of TalentServed and Misty Young of Squeeze In Truckee will be joining the Restaurant brokers and giving listeners advice.

Meet the Atlanta based star of the new Cooking Channel show Belly Up! Atlanta based chef Eddie Russell is changing the way America experiences bar food. He is enlightening chefs that bar food can be both delicious and sophisticated. He will taste what bars and pubs current serve on their menus and will help them come up with new innovative, enticing foods that will not break the budget. The restaurant brokers interview Chef Eddie on his techniques along with providing listeners a sneak peak at this new TV show on Cooking Channel!

What happens when a chef breaks an arm or a server faces an unexpected crisis? Learn how The Giving Kitchen steps in. This week's radio show is focusing on this incredible industry with a big heart. Listen as the restaurant brokers share how The Giving Kitchen helps those in the restaurant business that are facing unanticipated hardships. Discover how one man sparked a charity that now serves an entire market and is a model for the nation. The restaurant brokers, Eric and Robin Gagnon host Naomi Green and Jennifer Hidinger in a heartfelt show about giving back.

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.