Around the Restaurant Industry in 150 Minutes Seminar

Around the Restaurant Industry in 150 Minutes Seminar

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Gray, Gray & Gray, LLP
150 Royall Street - Ste 102
Canton, MA 02021
Around the Restaurant Industry in 150 Minutes Seminar

A variety of restaurant experts will offer up their best ideas for 2016. Topics include trends in the industry, banking, social media, negotiating and renegotiating leases, government regulations, recruiting and retaining talent, and so much more!  All followed by a cocktail reception hosted by Gray, Gray & Gray.

Date/Time: Wednesday, May 11, 2016 
Location: Gray, Gray & Gray, LLP
150 Royall Street
Canton, MA 02021

Registration: 2:30pm
Seminar: 3:00pm
Cocktails: 5:30pm

Cost: $39 per person*
*All proceeds to benefit the MRA Educational Foundation Scholarship Fund.

SEMINAR AGENDA:
Session I (3:00-4:00 pm) - Trends in the Restaurant Industry

Get a quick rundown on what is new and important in restaurant operations, financing, law and marketing from these industry experts.

  1. Charles Perkins, Owner, The Boston Restaurant Group, Inc. - Latest Trends in the Boston Restaurant Business
  2. Edward Lynch, Managing Director, Restaurant Finance Group, Bank of America - Banking in the Restaurant Industry
  3. Beth Grazio, Esq., Business Attorney, Ruberto, Israel, Weiner, P.C. - Legal Issues in the Industry Today
  4. Mark Kashgegian, Partner, Gray, Gray & Gray - Accounting and Financial Reporting Trends in the Industry
  5. Bill McDonough, Managing Partner, Scribendi Advertising - How Digital Marketing is Revolutionizing the Restaurant Industry: The Importance of Your Website and Social Media Efforts

Session II (4:00 – 4:45 pm) - Negotiating and Renegotiating Leases

As the economy continues to improve there is more competition than ever before for good restaurant sites. Landlords know this and are increasing their demands. Plus, many restaurant companies have signed leases where revenues haven’t turned out as planned. If you’re ready to sign a lease because you’ve agreed on a monthly price, think again. The typical restaurant lease is 20 to 40 pages with provision after provision. When negotiating a lease, look beyond your monthly payment to ensure you protect your assets and control your costs. An experienced retail commercial broker can help negotiate terms, often at no cost to you, because landlords typically pay broker commissions. It’s also wise to have a lawyer review the lease. You might be living with this document for 15 years or more, given renewals. We’ve assembled a panel of expert advisors who will help you navigate the world of lease arrangements in the restaurant industry.

Panelists:

    1. Mark S. Bressler, Esq., Sassoon & Cymrot, LLP
    2. Matthew Kilty, President, Trinity Building and Construction Management Corp
    3. Michael A, D’Hemecourt, Managing Director & Senior Partner, Boston Realty Advisors
    4. Mitchell Roberts, Co-Founder & CEO PR Restaurants (64-Unit Panera Bread Franchisee)
    5. Jef Leon, Associate, Bergmeyer Associates, Inc.


      Session III (4:45-5:30 pm) - Top Concerns Keeping Restaurateurs Up at Night

      This session will focus on the top "pain points" facing restaurant owners: taxes, government relations, and recruiting and retaining talent.

      We’ll get a quick update on what you need to know about taxes, including accelerated depreciation provisions (Section 179 and Bonus Depreciation), the 15-year recovery period for qualified restaurant leasehold improvements, treating air conditioning and heating units as eligible for expensing, work opportunity tax credits, updates on tangible property regulations, enterprise zone tax credits, and more.

      Next we’ll provide an update on happenings on Beacon Hill that affect the restaurant industry.

      An alcoholic beverage license is an extremely valuable asset to restaurateurs: we will discuss legislation proposed currently in the State House seeking dramatic changes to the availability of alcoholic beverage licenses which will significantly affect present holders of such licenses and those seeking to acquire new ones. Also, we will discuss the ABCC and what is on the horizon concerning its procedures and policies as to alcoholic beverage license applications and alcoholic beverage service.

      We will wrap up this session by talking about ideas on recruiting and retaining the best talent. Hear from Kip Hollister, Founder and CEO of Hollister Staffing and Institute, and Restaurateur Luciano Canova, who will share their best tips.

      Presenters:

      1. Mark Kashgegian, Partner, Gray, Gray & Gray, Restaurant/Franchise Group
      2. Stephen J. Clark, Director of Government Affairs, Massachusetts Restaurant Association
      3. Kip Hollister, Founder and CEO, Hollister Staffing and Institute
      4. Luciano Canova, Patron Chef & Owner, Luciano’s, Wrentham, MA
      5. Al DeNapoli, Partner, Tarlow Breed Hart & Rodgers, P.C.

      For more info & to register, click here:
      http://www.gggcpas.com/around-the-restaurant-industry