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 ...

Subscribe to a Premium Account

Why Upgrade your account?

NRN is your one-stop source for foodservice news and business intelligence.Upgrade today and getunlimited online access to all breaking news, in-depth analysis, data and tools. This includes digital versions of NRN flagship reports (Consumer Picks, Top 200) as well as Same Store Sales Data Tables, Quarterly Industry Snapshots and more.

Questions about your account or how to access content?

Contact:Desiree TorresDesiree.Torres@penton.com

Already registered? here.