According to Jerry Prendergrast, LA-based restaurant consulting guru, forget cash flow. He tells Money magazine: "The more add-ons (read: liquor license) you're allowed, the better. They'll boost the value of any restaurant up for sale, regardless of whether it's ever made a nickel." Zoning is more important, and do reprioritize expenses especially if food costs are too high. Remember, you'll only get out of it what you put into it. These rules will also keep you off of Kitchen Nightmares. [CNN/Money]
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