Restauranttopia: A Show for Local Independent Restaurants Brian Seitz, David Ross, and Anthony Hamilton

How to buy or sell a restaurant with Brad Ruth.
https://restauranttopia.com/episode-159-how-to-buy-or-sell-a-restaurant-with-brad-ruth/

https://restauranttopia.com/episode-158-diving-deep-into-the-restaurant-marketing-mindset-with-chip-klose/
Welcome back, dear readers, to our latest episode recap. This time, we had the pleasure of hosting the insightful Chip Klose, author of "The Restaurant Marketing Mindset." With Brian Seitz and Anthony Hamilton guiding the conversation, this episode was nothing short of a culinary marketing masterclass!
Order Now
https://www.therestaurantmarketingmindset.com/
A Glimpse into "The Restaurant Marketing Mindset"
The restaurant industry is notorious for its harsh statistics. Many establishments struggle to even stay afloat. So, when a veteran like Chip Klose comes forward with years of hands-on experience and academic know-how, it's time to sit up and take notes.
In his latest book, Klose discusses the importance of shifting our mindset and implementing actionable steps when it comes to restaurant marketing. As he rightly points out, having a great culinary experience is just one part of the puzzle. Without effective marketing, even the best dishes might go unnoticed.
Order Now
https://www.therestaurantmarketingmindset.com/

 
https://restauranttopia.com/episodes-156-and-157-a-two-part-series-with-chef-doug-katz-and-todd-thompson-talking-about-their-restaurant-group-how-they-navigated-the-pandemic-and-operating-multiple-successful-restaurants-in-nor/
 
The magnetic culinary scene of Cleveland takes center stage on the latest episode of Restauranttopia! Our very own Brian Seitz had the pleasure of hosting two of the city's most prolific food maestros - Chef Doug Katz and Todd Thompson. If you've been searching for an episode brimming with passion, delectable tales, and insights into what makes the dining experience memorable, this one's for you.
This episode was more than just an interview; it was a culinary odyssey, taking listeners on a flavorful ride through the lanes of Cleveland, the stories behind two iconic restaurants, and the minds of two extraordinary restaurant professionals. If you haven’t tuned in yet, make sure to check out this delicious episode on Restauranttopia!
About Chef Katz For the past 25 years, Chef Douglas Katz has focused on creating fulfilling, transportive experiences for Clevelanders to enjoy. As chef/owner of Zhug, Amba and soon-to-open Chimi, his driving purpose is to spread joy through meaningful experiences and shared passion. Chef Katz is also chef/partner of Provenance at the Cleveland Museum of Art, as well as former chef/owner of fire food and drink — which operated in Shaker Square for more than 20 years.
Chef Katz is passionate about using fresh, high-quality ingredients with integrity. Throughout his career, he has been celebrated for his unwavering support of local farmers and food artisans. He advocates nationally and internationally for sustainable, healthful and local food systems, and frequently consults with media and civic leaders on local food initiatives. Chef Katz is an advisor for Seeds of Collaboration Tahini and Smart Soda. He also serves as a chef ambassador for the Monterey Bay Aquarium’s Seafoodwatch program, which promotes environmentally responsible fishing and fish farming. He served on the board of Countryside in the Cuyahoga Valley National Park and has held leadership positions with Destination Cleveland and Cleveland Independents, an organization of 90 locally owned restaurants that nurtures and promotes local independent restaurants.
Esquire magazine named Zhug one of America’s best new restaurants in 2020. In 2014, the prestigious James Beard Foundation nominated Chef Katz for Best Chef of the Great Lakes Region. In 2010 he was recognized by Crain’s Cleveland Business, “Who’s Who, 150 Names to Know in Northeast Ohio.” He graduated from the Culinary Institute of America and also earned a Bachelor of Science degree from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire food and drink, he served as executive chef of Moxie the restaurant (Cleveland, OH) and worked at acclaimed restaurants including The Little Nell (Aspen, CO) and Wildwood Restaurant (Portland, OR).
In his free time, Chef Katz enjoys traveling and exploring the world and other cultures through food — and then sharing those experiences in his restaurants. He also loves relaxing at home with his family and much-loved dog, Arlo.
 
 
 
 
Learn more about Chef Douglas Katz
Connect with Douglas Katz on LinkedIn
Follow Douglas Katz on Twitter @phireman
Follow Douglas Katz on Instagram
Learn more about Amba
Amba is the newest addition to Chef Douglas Katz and Todd Thompson’s restaurant group.
Located in the Hingetown neighborhood of Ohio City, Amba’s menu of shareable plates pays homage to the flavors and ingredients of India.
Learn more about Zhug
Follow Zhug on Instagram
Zhug is a concept by chef Douglas Katz that offers Mediterranean Mezze in a casual, high energy urban space at Cedar Fairmount in Cleveland Heights.

Episode 156 is the first of a two-part series with Chef Doug Katz and Todd Thompson talking about their Restaurant Group, how they navigated the pandemic, and operating multiple successful restaurants in northeast Ohio.
 
https://restauranttopia.com/episodes-156-and-157-a-two-part-series-with-chef-doug-katz-and-todd-thompson-talking-about-their-restaurant-group-how-they-navigated-the-pandemic-and-operating-multiple-successful-restaurants-in-nor/
 
The magnetic culinary scene of Cleveland takes center stage on the latest episode of Restauranttopia! Our very own Brian Seitz had the pleasure of hosting two of the city's most prolific food maestros - Chef Doug Katz and Todd Thompson. If you've been searching for an episode brimming with passion, delectable tales, and insights into what makes the dining experience memorable, this one's for you.
This episode was more than just an interview; it was a culinary odyssey, taking listeners on a flavorful ride through the lanes of Cleveland, the stories behind two iconic restaurants, and the minds of two extraordinary restaurant professionals. If you haven’t tuned in yet, make sure to check out this delicious episode on Restauranttopia!
 
About Chef Katz For the past 25 years, Chef Douglas Katz has focused on creating fulfilling, transportive experiences for Clevelanders to enjoy. As chef/owner of Zhug, Amba and soon-to-open Chimi, his driving purpose is to spread joy through meaningful experiences and shared passion. Chef Katz is also chef/partner of Provenance at the Cleveland Museum of Art, as well as former chef/owner of fire food and drink — which operated in Shaker Square for more than 20 years.
Chef Katz is passionate about using fresh, high-quality ingredients with integrity. Throughout his career, he has been celebrated for his unwavering support of local farmers and food artisans. He advocates nationally and internationally for sustainable, healthful and local food systems, and frequently consults with media and civic leaders on local food initiatives. Chef Katz is an advisor for Seeds of Collaboration Tahini and Smart Soda. He also serves as a chef ambassador for the Monterey Bay Aquarium’s Seafoodwatch program, which promotes environmentally responsible fishing and fish farming. He served on the board of Countryside in the Cuyahoga Valley National Park and has held leadership positions with Destination Cleveland and Cleveland Independents, an organization of 90 locally owned restaurants that nurtures and promotes local independent restaurants.
Esquire magazine named Zhug one of America’s best new restaurants in 2020. In 2014, the prestigious James Beard Foundation nominated Chef Katz for Best Chef of the Great Lakes Region. In 2010 he was recognized by Crain’s Cleveland Business, “Who’s Who, 150 Names to Know in Northeast Ohio.” He graduated from the Culinary Institute of America and also earned a Bachelor of Science degree from the University of Denver School of Hotel and Restaurant Management. Prior to opening fire food and drink, he served as executive chef of Moxie the restaurant (Cleveland, OH) and worked at acclaimed restaurants including The Little Nell (Aspen, CO) and Wildwood Restaurant (Portland, OR).
In his free time, Chef Katz enjoys traveling and exploring the world and other cultures through food — and then sharing those experiences in his restaurants. He also loves relaxing at home with his family and much-loved dog, Arlo.
 
 
 
 
Learn more about Chef Douglas Katz
Connect with Douglas Katz on LinkedIn
Follow Douglas Katz on Twitter @phireman
Follow Douglas Katz on Instagram
Learn more about Amba
Amba is the newest addition to Chef Douglas Katz and Todd Thompson’s restaurant group.
Located in the Hingetown neighborhood of Ohio City, Amba’s menu of shareable plates pays homage to the flavors and ingredients of India.
Learn more about Zhug
Follow Zhug on Instagram
Zhug is a concept by chef Douglas K

 

About Restauranttopia

Restauranttopia is your go-to podcast for everything restaurant related. From operations to marketing, and everything in between, we bring experts from all corners of the restaurant world to share their insights, experiences, and tips to help you succeed in this dynamic industry.

 
Robin Gagnon is the Co-Founder and CEO of We Sell Restaurants, a brand that has carved an unparalleled niche in the industry as the nation's leading and only business broker franchise focused on restaurants. Under Robin’s leadership, We Sell Restaurants has grown to 45 states where it dominates the restaurant for sale marketplace and franchise resales, delivering on the founder’s vision to Sell More Restaurants Than Anyone Else. We Sell Restaurants was named one of the most influential suppliers and vendors in the country by Nation’s Restaurant News and has earned a position on INC 5000’s list of fastest growing privately held companies. Franchisees of We Sell Restaurants surveyed by Franchise Business Review placed it 25th in the nation in franchisee satisfaction. 

Robin is the Chair of the Women’s Franchise Committee of IFA. She is also an MBA and Certified Franchise Executive (CFE) in addition to her CBI (Certified Business Intermediary) designation from the International Business Brokers Association. She co-authored Appetite for Acquisition, a small business book award winner in 2012 and contributes frequently to industry press appearing in Forbes, QSR, Modern Restaurant Management, Franchise Update, and others. Entrepreneur has named her to their list of the “Top Influential Women in Franchising.”  

About We Sell Restaurants 

We Sell Restaurants is the nation’s largest business broker franchise focused exclusively on the sale of restaurants, with 20 years of experience in helping buy, sell and lease hospitality locations. We Sell Restaurants and its franchisees have sold thousands of restaurants across the country and maintain a listing inventory of more than $200 million online at their powerhouse restaurant for sale marketplace, including independent and restaurant franchises for sale. We Sell Restaurants is offering franchise opportunities for their brand in select market areas. For more information, visit www.wesellrestaurants.com.

https://restauranttopia.com/episode-154-preparing-your-business-for-sale-with-robin-gagnon-of-we-sell-restaurants/ 
 
Welcome to another exciting episode of Restauranttopia! In today's episode, we dive deep into a topic that every restaurateur should be well-acquainted with: Preparing your restaurant for sale. We're privileged to have Robin Gagnon, co-founder of "We Sell Restaurants", with us to demystify the process. Whether you're contemplating selling or merely want to be ready for the future, this episode is a goldmine of insights.
 
Key Takeaways:
What is an Exit Strategy? Robin defines an exit strategy as a planned approach to transitioning out of your business, either through selling, merging, or closing down. Having a strategy in place ensures you get the best possible outcome when you decide it's time to step back. When to Start Preparing? Robin's advice? Start now. It's never too early to have a plan. The sooner you begin preparations, the more control you have over the sale conditions, maximizing the potential value of your restaurant. Understanding Restaurant Valuation A restaurant's value isn't just about its current revenue. Robin delves into the multiple factors that influence a restaurant's worth, including location, brand reputation, customer loyalty, and more. Tools and metrics used in the valuation process to provide a clear picture of what your business is worth on the market. The Process of Listing and Selling From choosing the right time to list your restaurant to negotiating the final deal, Robin breaks down the steps involved. Tips on presenting your restaurant in the best light to attract potential buyers. Understanding the role of brokers and how they can ease the selling process. Critical Record Keeping Requirements Just like in any other business, keeping detailed and accurate records is essential. Robin highlights the kinds of records prospective buyers are most interested in and why. The importance of maintaining organized financial statements, licenses, lease agreements, employee contracts, and other pertinent documents.  
Closing Thoughts
Selling your restaurant can be an emotional journey. It's more than just a business transaction; it's parting with a place you've poured your heart and soul into. But with the right preparation and guidance, as provided by Robin in this episode, you can ensure your restaurant's legacy continues and that you reap the rewards of your hard work.