(Continued from page 1) In lease negotiations, Haslem recommends operators look at the rent, the rent escalations, the lease term and the options to renew. “What is often overlooked by restaurant operators is that the rent is among the top three costs in the restaurant profit-loss statement with cost of goods sold and labor,” he said. “Often, rent is No. 2 on that list. “In good times or bad times, you have to pay the rent,” he said. “In the work ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.