by evansfox | Dec 3, 2013
The latest taste sensation is sour. It started with candies but now expands into condiments, entrees and beverages. Restaurateurs and mixologists will want to adapt to this new trend to be featured in social media and become the “trendy” location for the young...
by evansfox | Dec 3, 2013
Happy Hour is an initiative to build sales during slow or off peak periods. The new Happy Hour promotions are not limited to the after work crowd. There is a movement to take advantage of late night happy hours to leverage the growing millennial base of young adults...
by evansfox | Dec 3, 2013
A restaurateur invested $1.5 Million dollars to buy and renovate a mixed use property in a trendy and wealthy historic neighborhood in Albany, New York. The building had residential apartments on the upper levels and a restaurant on the street level. After buying...
by evansfox | Dec 3, 2013
A client wanted to open a tavern in a section of the city where available off-street parking was limited. The city would not issue a business permit if there were not a specified number of parking spaces for the premises’ maximum occupancy. The client called Tracy...
by evansfox | Nov 28, 2013
A restaurant business has a 20 year lease with a building owner that included a provision requiring that the landlord must consent to any assignment of the lease. The owner of the restaurant had his business up for sale and had accepted a purchase offer from a buyer...
by evansfox | Nov 28, 2013
It is hardly a secret that the New York Liquor authority is so backlogged it takes months to process a standard license application. While the state advertises it is “friendly to small business,” I doubt anyone dealing with the Liquor Authority would agree. Many...
