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Deep Dish Live

Ryn is the founder and host of the Facebook Series,

Deep Dish Live: Discussions on the Business of Restaurants for Restaurateurs,
Restaurant Buyers and Sellers and the Restaurant Curious.

The series streams semi-monthly from a San Francisco Bay Area restaurant and covers topics relevant to restaurant buyers, sellers and owner-operators. Each episode offers qualifying participants the chance to win a gift card from
the host restaurant.

Episode XI – Liquor Licenses; what’s the deal?!
– September 22, 2021

In most counties in California, full liquor licenses are only available on the open market and prices (seem to) vary wildly. Ryn discusses this and why work with a restaurant broker vs a liquor license broker on the purchase or sale of a Type-47 or 48 license. This episode streamed live from Mas Masa in Fairfax in Marin County, CA.

Episode X – Sell my Restaurant Fast
– September 10, 2021

Ryn discusses the components needed on both the buy and sell side for a restaurant sale and transfer to happen quickly. This episode streamed live from the Healdsburg Plaza and the Downtown Bakery & Creamery in Healdsburg, CA.

Episode IX – Restaurant List Price vs Selling Price: Why Can This Be A Moving Target? – July 29, 2021

Ryn discusses how restaurant list prices are determined, and what factors could impact the eventual sales price of a restaurant. This episode was recorded at Flour Chylde Gluten Free Bakery in Novato, CA. https://flourchyldebakes.com/

Episode VIII – Restaurant Buyers: Why Does it Seem So Cumbersome to Find the Right Restaurant?

Ryn discusses the reasons why restaurant sale confidentiality can make the restaurant buying search difficult. Café manager, Jared Potts, offers a tour of the facility, outdoor seating and some the most popular menu items.

Episode VII – Selling Your Restaurant: What Every Restaurant Owner Should Know Part II -May 19, 2021

Ryn continues her discussion of what every restaurant owner should know before selling their restaurant. She breaks down what to expect throughout the entire restaurant selling process, including how to calculate the restaurant sales price. This episode is perfect for both restaurant operators who are thinking about selling and restaurant operators who have never thought about selling.

Episode VI – Selling Your Restaurant: What Every Restaurant Owner Should Know Part I. April 21, 2021

Ryn discusses what every restaurant owner should know before selling their restaurant. She’s joined by Eric Foster, one of the owners of Grata Italian Eatery in Downtown Windsor. This episode is perfect for both restaurant operators who are thinking about selling and restaurant operators who have never thought about selling.

Episode V – The Covid Effect on Current Restaurant Sale Prices. March 17, 2021

Ryn discusses the effect Covid has on sale prices due to inconsistent cash flow during 2020 and surprisingly, the news is good. She is joined by her friend and owner of Roma’s Ristorante Italiano in San Francisco, Matt Leum.

Episode IV – What is a Restaurant Broker and why would you ever need one? February 24, 2021

Ryn discusses restaurant brokerage, what it is, and the value of working with an experienced restaurant broker. She is joined by Cozy Plum Bistro co-owners Charles White and Lisa Le Donne to discuss the exciting offerings at this new plant-based restaurant. The event streamed live from Cozy Plum Bistro in Santa Rosa, CA and featured a $100* gift card giveaway

Episode III: Restaurant prices on the open market: why do they vary so much? February 10, 2021

Ryn discusses why restaurant list prices vary so wildly on the open market. Chef/owner Dustin Valette joins Ryn to discuss the patio, the menu and the offerings at Valette Restaurant during the current Covid restrictions. The event streamed on Facebook Live from Valette Restaurant in Healdsburg, CA with a $100 gift card giveaway.

Episode II: Renegotiating restaurant lease terms now and post Covid success. January 27, 2021

In Episode II of Deep Dish Live, Ryn continues the conversation from Episode I with a special guest real estate attorney and founder of CRE Radio and TV, Howard Kline. There are some segments edited-in due to some technical difficulties during the live broadcast. Howard and I are going to cover a handful of topics but in particular: What is currently happening now, under the covid restrictions, for restaurant operations and what Howard recommends clients to do in order to position themselves for success after the restrictions are lifted and for their restaurant’s success moving into the next few years.

Episode I: Renegotiating restaurant lease terms now for post Covid success. January 13, 2021

Ryn discusses renegotiating restaurant lease terms for restaurant survival in the short term and restaurant success in the long term as we recover from the Covid pandemic. Right now, during all the turmoil and the unknown future state of the restaurant industry, there is also a fascinating and extremely unique opportunity for restaurant operators to renegotiate current lease terms to best support post-Covid success. And why is this such a big deal? Because once a lease is in place it’s very rare that restaurant lease terms are renegotiated and, as many of you are well aware, lease terms can be locked in for 5, 10 up to 15 or 20 years.

Ryn Longmaid