Steve Rockwell


Steve Rockwell has over 30 years of experience in the restaurant industry.  

Steve Rockwell
High stock prices pose risk, opportunity 
Steve Rockwell analyzes stock and growth trends of major restaurant companies and offers tips on risks and opportunities in today's market
Steve Rockwell
Minority investment, major return 
Restaurant industry analyst Steve Rockwell offers his thoughts on the benefits of minority investments
Why private equity loves restaurants 
Consultant Steve Rockwell discusses the reasons restaurants are so attractive to PE investors
Steve Rockwell
A dose of growth appetite suppressant 
Steve Rockwell on why restaurants should focus on existing operations
Building a better casual-dining CEO 
Steve Rockwell discusses top traits for restaurant CEOs.
Investing in hidden potential 
Steve Rockwell looks at the changes activist investors bring to restaurants.
Private equity pros: No Bain, no gain? 
Steve Rockwell examines the effect of private equity on restaurants.
Growing the right way 
Steve Rockwell on growing your company for the long term.
Smart operators strike a balance between investors, employees and customers 
Great executives increase shareholder value and customer satisfaction at the same time.
Weathering sales chills 
Steve Rockwell on investing in your brand's long-term health.
Piada: One to watch 
Steve Rockwell takes a look at Piada Italian Street Food.
Banking on the right choice 
Choosing an investment banker to sell your company
Acquisitions on the rise 
The recent spate of private-equity acquisitions has analysts wondering if industry fundamentals warrant this renewed interest, or if other factors are at work.
Paying the price 
Increasing menu prices to offset higher commodity costs may not be the best solution
Careful assessment of brand health reveals true investment appeal 
Less than two months into 2011 and the buyers are busy.
 ... No doubt the already-active acquisition climate will continue, especially as private-equity funds seek returns for their investors. Given that some of the buyers are likely to be relatively new to the restaurant industry, what should they be looking for before buying a restaurant company?

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