About three years ago, I wrote a column encouraging mature restaurant companies to provide capital to emerging brands, essentially becoming venture capitalists for promising early-stage concepts. At the time, there were many reasons capital was more difficult for smaller enterprises to secure. Among them, the public markets had changed. Even Chili’s Grill & Bar and Outback Steakhouse, which had raised significant public equity as smaller chains when they initially went public ...
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Contact: Desiree Torres Desiree.Torres@penton.com