It’s like that winter cold that just won’t go away, causing headaches and sleepless nights. In any entrepreneurial field, and especially in the restaurant industry, the need for cold hard cash is ever present, sometimes hanging on longer than planned.While there are numerous ways to finance a first restaurant, a 50th location or the acquisition of an additional concept, it isn’t always easy, operators and restaurant financiers say. Industry lore includes such stories as that of ...
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Contact: Desiree Torres Desiree.Torres@penton.com