The husband-and-wife team that owns Vivace in Raleigh and Charlotte, North Carolina and Avelina in Denver, among other concepts, has acquired three of Wilmington-based Circa Restaurant Group’s six restaurants.
Four Corners Property Trust, a real estate investment trust engaged in the ownership of high-quality, net-leased restaurant properties, closed on the purchase of five restaurant properties from Washington Prime Group Inc.
It is not easy to own and run a restaurant business. However, good lease terms are helpful for restaurant owners and may reduce the long-term costs of operating a restaurant and making necessary improvements.
Billy Dec gets easily excited about new locations and puts everything into finding the right spots for his restaurants. The CEO and founder of Rockit Ranch Productions is making his first forays out of Chicago, where he has three restaurants, to open a second location of his concept, Sunda, in Nashville this spring.
Interplan LLC, a growing national full-service architecture and engineering firm, recently opened its newest office location in the Dallas/Fort Worth area. The office is being led by architect Truman Gee, a Fort Worth native and a principal of Interplan who has been with the company for over 18 years.
Lower Manhattan arguably has more marquee chefs now than Las Vegas. Hardly a day goes by that another boldface chef doesn’t hang his toque in FiDi, the acronym for the Financial District that could just as easily stand for fine dining.
Mapping a timeline of the buildings that house Michigan restaurant group Union Joints’ seven concepts is much like chronicling the development of an entire community.You could start with the Baptist church constructed in the 1840s and then note one of the oldest family-owned garages before highlighting the fire hall constructed in 1938.
Chef Justin Cucci wasn’t going to let opportunity pass him by.Too often, Cucci watched readying-to-launch restaurant operations devote so much time, energy, and capital to their dining room that al fresco dining became an unfortunate afterthought.
Selling a long-standing restaurant is no easy task. Take Merle Borenstein, who opened Armadillo’s Bar & Grill, a Southwestern eatery, in the then edgy Rondout area of Kingston, New York, in 1988, about 90 miles north of New York City.
Mark McKee often travels from his Orlando office to his home in Kansas City. The CEO of Ace North America LLC, the Central Florida franchisee of Oklahoma Joe’s, wasn’t intending to conduct business at 20,000 feet.
International award-winning firm KTGY Architecture + Planning announced a new three-story, 10,000-square-foot mixed-use building located in the heart of downtown Morgan Hill, California, was unanimously approved by the city’s planning commission.
Try telling someone in the restaurant industry, “It’s not personal, it’s just business.” That’s like saying, “It’s not you, it’s me,” during a breakup or consoling a football player, “You tried your best,” after losing the Super Bowl.
At Zazu Kitchen + Farm, one of the restaurant tenants in The Barlow—a foodie-focused neighborhood respite in Sebastopol, California, which opened in 2013—owners Duskie Estes and John Stewart source most of the products on the menu from their own farm, MacBryde Farm in nearby Forestville.
Along 12th Street in downtown Kansas City, Missouri, the upscale Hotel Phillips rises 20 stories into the Midwestern air, a distinguished, stately presence in an area teeming with new development and fresh energy.
SVN Alliance Commercial Real Estate Advisors principals Carl Lentz IV, CCIM, and John Trost, CCIM, are collaborating on the sale of Vince Carter’s, one of the largest and most expensive restaurants built in Central Florida.