DC Reeves, Owner and Co-Founder of Perfect Plain Brewing Co is in the studio today sharing what launched him into the craft beer world and how craft beer can impact a community.

Michael wraps up the interview with rapid-fire questions where DC tells how much budget he would plan if he were rebuilding Perfect Plain today, and gives a budget breakdown on how he keeps his establishment profitable.

Join Michael Carro, host of The Restaurant Realty in 10, for this engaging interview with entrepreneur DC Reeves of Perfect Plain Brewing Co. and learn about how craft beer made it's way to Pensacola, FL.

Learn more about opening a microbrewery in The Microbrewery Handbook or at microbreweryhandbook.com. For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

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Today Michael is joined by Alan Nickelsen, Executive VP and Commercial Banking Manager of Synovus Bank in Pensacola, FL.

Alan shares the challenges that restaurants face to receive loans for building out and purchasing equipment for spaces that they lease.  He shares which loans typically work for this type of restaurant owner, and what you can expect during the loan application process.

Episode Highlights:

• SBA loans are government-backed loans that can help restaurant owners who lease their restaurant spaces and need funding for equipment or building out their restaurant.
• Talk to your lender about an SBA 7a loan 
• Since SBA loans are government-related loans the process can take time, so patience is key to being successful in getting the funding you need.
• Finding a trusted lender can help you navigate the process and assist in helping you keep up with the necessary deadlines.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

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Creating a consistant customer experience is all about the details.  In this episode of The Restaurant Realty in 10, Will Shaw from Integrated Surroundings shares why automated system controls can enhance your customer experience.  He discusses how these systems work and which brands he recommends the most to restaurant owners.

For more information on The Restaurant Realty in 10 or to get the show notes head over to TheRestaurantRealty.com 

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Lighting Expert, Will Shaw of Integrated Surroundings jumps into this episode of The Restaurant Realty in 10 to share his insight on using lighting to create the perfect atmosphere in your restaurant.

What's in this Episode:

• Find out how to balance lighting across your restaurant
• Discussion on how many lumens create a nice dining environment
• Details on how to transition your restaurant from a brighter lunch-time lighting to nice dinner lighting. 
  • PRO-TIP: Avoid a harsh manual transition!

For more information on The Restaurant Realty in 10 or to get the show notes head over to TheRestaurantRealty.com

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions.

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Closing a restaurant is not an easy decision. Today's episode of The Restaurant Realty in 10 host, Michael Carro, walks you through the steps you should take to make the process as simple as possible.

• When and How to Tell Your Staff That The Restaurant Is Closing
• How to Handle Subscriptions and Vendor Contracts
• How to Properly Shut Down the Building to Avoid Damage

PRO-TIP: If you are considering closing your restaurant make sure to reach out to your restaurant broker. You may be able to find a way out through sub-leasing your restaurant space or even leasing some of your restaurant equipment to reduce your financial loss.

For more information on The Restaurant Realty in 10 or to get the show notes & BONUS TIPS from today's show head over to TheRestaurantRealty.com 

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In today's episode of The Restaurant Realty in 10 our host, Michael Carro has Greg Hazard back to discuss how you can optimize labor schedule at your restaurant.

Greg has over 30 years of experience streamlining restaurant expenses to capitalize on opportunities to improve profit margins. Today Greg shares his tips for ensuring you have all hands on deck when you need it most, and how employee training time can impact a restaurant budget in unexpected ways.

Episode Highlights

4 key areas where you can control labor costs:

1. Track Sales per Labor Hour
2.  Scheduling 
3. Training
4. Pre-Opening and Closing Scheduling

PRO-TIP: Good training on food prepping and closing procedures can make those working more efficient and assist in controlling labor expenses. 

Head over to TheRestaurantRealty.com for today's show notes and Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

Food Hall popularity is growing quickly and you are seeing them pop up in unexpected places around the world.
It may leave you asking if a food hall would make sense within your development?
Or how could you maximize your unique site to serve multiple restaurant operators?

In today's episode of The Restaurant Realty in 10 host, Michael Carro is joined by Food Hall Expert, Andy Simpson with Hospitality Design and Development to discuss what should be considered and planned for as a developer takes on a food hall.

Andy's working definition of Food Hall is at least 8-10 restaurants in a multi-use environment.  It may or may not include other aspects such as having a bar or other retail.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

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• How much does adding a hood system to a restaurant kitchen cost? 
• How does a hood system function? 
• What type of upkeep should you plan on to properly maintain a restaurant hood system...and avoid a fire hazard?

All this and more in today's episode.

Host, Michael Carro, is joined by Don Theriot, Founder, and Owner of Kesco, Kitchen Equipment & Supply Co. Don explains how a hood system works within your restaurant and how to ensure it is properly maintained.
Episode Quick Reference Notes:

• Plan on budgeting $1000/ foot of hood system
• Hood systems need to extend 6 inches further on both sides of your cooking surface, so budget in an additional foot.

If you want to eliminate fees associated with hood system installation consider finding a second-generation restaurant location.  Want learn more perks to taking on a second-generation restaurant? Here an episode you don’t want to miss! Or find out more about the process of redesigning a second-generation kitchen here!

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

Head over to TheRestaurantRealty.com for today's show notes.

*This episode was recorded remotely so please excuse the sound quality.

Purchasing the best income-producing property for you depends on many personal factors such as risk tolerance and desired ROI.

In today's episode of The Restaurant Realty in 10 we walk you through the basic principles and considerations of purchasing a property with a lease in place.

These Triple Net (NNN) or Cap Rate Investments are one of the ways you can use commercial real estate to build personal wealth.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com 

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

Avoiding Loud Restaurants, Sound Absorption vs Sound Masking, and Choosing the Right Music Source.

On today's episode of The Restaurant Realty in 10 host, Michael Carro, is joined by Will Shaw of Integrated Surroundings.  

Episode Highlights:

• How to Balance the Sound Floor of Your Restaurant
• When is Pink Noise Effective 
• Why the Wrong Music Source Could Cost a Whole Lot More Than You May Think ($20,000 more in some cases!)

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions.

On today's episode of The Restaurant Realty in 10 host, Michael Carro is joined by Chef Blake Rushing.  Chef Blake is Owner and Head Chef of Union Public House in Downtown Pensacola, FL. Find out more about Chef Blake and Union Public House at unionpensacola.com.
In this episode Chef Blake and Michael share how they built a menu to bring true Southwestern Mexican flavors, reminiscent Michael's years in Arizona, to Pensacola.

Find out:

How to run a reliable taste test

How to create processes to train staff on a new menu

AND....what caused Michael to take a spontaneous road trip to Texas for queso!

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

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In this episode of The Restaurant Realty in 10 host, Michael Carro, sits down with Greg Hazard, a long time restaurant entrepreneur who specializes in keeping restaurant financials in top condition. Today Greg is sharing practical advice on how you can reduce food costs in your restaurant. Greg discusses: 

• Monitoring Food Waste
• Manager and Employee Meals
• Portion Control
• Theft 
• Accurate Inventory

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

When you have decided that you would like to sell your restaurant business it can be daunting to know how to begin the process and what information will be most important to a buyer.

Today on The Restaurant Realty in 10 host, Michael Carro, walks you through the documents you should prepare and give to your restaurant or business broker. Being prepared with the right data can get the right buyer exactly what they need to make a decision and avoid delays and lost deals.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com 

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

As a restaurant operator moving into a space that has previously been a restaurant can save a lot of cash, but it comes with it's own considerations as you redesign the kitchen to meet your needs. 
Catch today's podcast where host, Michael Carro, is joined by Don Theriot, Founder, and Owner of Kesco, Kitchen Equipment & Supply Co. Don details how to update an existing restaurant kitchen and create a functional redesign for your restaurant.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com 

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

*This episode was recorded remotely, sound quality may be affected.*

Some high-profile restaurant franchises prefer building restaurants from the ground up, but in today's episode of The Restaurant Realty in 10 host, Michael Carro, shares why that may not be the best move for up and coming restaurant entrepreneurs.

Find out what steps are required to turn a typical retail space into a restaurant and some of the pitfalls that can create for a restaurant owner.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com 

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

On today's episode of The Restaurant Realty in 10 host, Michael Carro, is joined by Greg Litton of Everest Payment Solutions. Greg explains how credit card PCI compliance works for restaurants and steps you can take to remain compliant and avoid hefty fees.

"Accepting credit cards is now a necessary evil for restaurants, but you can mitigate your compliance fees."

Key Take Aways:

• PCI stands for Payment Card Industry and is the “sheriff” for businesses that accept credit card payments.
• PCI Compliance is making sure that you are up to date and up to speed with what PCI says the new standards are.
• Mitigate your non-compliance fees by being aware of required changes and updating your system prior to the deadline
• Ensure you are completing the new annual PCI compliance quiz to avoid unnecessary charges from your credit card service provider.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

On today's episode of The Restaurant Realty in 10 host, Michael Carro, explains special lease details to consider as you re-sign a long-term restaurant tenant.

He walks you through a conversation he recently had with a friend who wanted advice on how to retain a great restaurant tenant and put himself in a position where selling the building as a NNN investment may be possible in the future.

If your goal has changed from “long-term hold” to considering selling a leased property as a NNN investment here are a few tips from today’s episode:

• Consider a below-market lease rate and negotiating building improvements such as improved signage or covering patios
• Set annual lease increases to bring the lease to market value over time
• Creating an Absolute NNN lease where the tenant is responsible for all building upkeep
• Having an initial lease term of 10 -years

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com 

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

On today's episode of The Restaurant Realty in 10 host, Michael Carro, is joined by Chef Blake Rushing.  Chef Blake is Owner and Head Chef of Union Public House in Downtown Pensacola, FL.  In this episode Chef Blake is sharing what makes a great bar program, how his bar team crafts custom cocktails, and what a well-designed bar program can mean for a restaurants' bottom line.

Find out more about Chef Blake and Union Public House at unionpensacola.com.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions.

On today's episode of The Restaurant Realty in 10 host, Michael Carro, dives into details about his first commercial real estate investment.

He shares the mistake that led to him needing to find his first commercial investment in a hurry, and the lessons he learned in developing this property to producing over a 300% return on investment (ROI).

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com 

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions.

On today's episode of The Restaurant Realty in 10 host, Michael Carro, explains how to negotiate a Letter of Intent (LOI) for a restaurant tenant.

He walks you through the different portions of a Letter of Intent and the special considerations a restaurant user should keep in mind.

Clear negotiations in the LOI stage allows for you to get what you need most as you move forward and sign the lease.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com 

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

On today's episode of The Restaurant Realty in 10 host, Michael Carro, is joined by a first-time guest Don Theiot with Kesco Kitchen Equipment & Supply Co.

Don walks us through the process of designing a restaurant kitchen.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com 

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

On today's episode of The Restaurant Realty in 10 host, Michael Carro, is joined by Food Hall Expert, Andy Simpson with Hospitality Design and Development.

They discuss what is important to evaluate as you look at food hall opportunities and how to know it would be a good fit for your restaurant concept.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com 

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

On today's episode of The Restaurant Realty in 10 host, Michael Carro, is joined by a first-time guest and Food Hall Expert, Andy Simpson with Hospitality Design and Development.

Andy answers common questions like what type of lease structure to expect, how rent is calculated, and how POS systems work within a food hall environment.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

On today's episode of The Restaurant Realty in 10 host, Michael Carro, is joined by a first-time guest, Tom Poe. Tom designs signs at Brix Design Inc. in Downtown Pensacola. He discusses different types of signs and breaks down the sign design process.

To learn more about Brix Design and gather sign concept ideas head to their facebook page.
For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions. 

On today's episode of The Restaurant Realty in 10 host, Michael Carro, is joined by a first-time guest, Greg Litton. Greg pulls the fine print off of credit card processing and shares exactly what steps you can take to protect your business from undue credit card processing fees.

For more information on The Restaurant Realty in 10 or to get the show notes from today's show head over to TheRestaurantRealty.com

Subscribe to get new episodes that provide uncensored straight talk geared to answer your restaurant and restaurant real estate questions.