Everyone knows or should know that if the bubbly stuff is made outside of the Champagne region of France it is not allowed to be called champagne. It is sparkling wine. There was a time that the choices were not very stellar. Astis from Italy were thought of as sickly sweet, not anymore. The other choices were not thought of with much more enthusiasm, especially domestic choices fromt the USA. This really is amusing as Roederer -the producer of one of my all…Continue
Added by Joseph Yacino on December 11, 2012 at 3:29pm — No Comments
Financing a restaurant purchase may be more difficult, but it’s still possible though a recent survey of BizBuySell demonstrates brokers don't all agree on this point.
Financing a restaurant purchase has improved according to our restaurant brokers but that finding is at odds with a recently released survey by BizBuySell. They surveyed the nation’s business brokers and found that nearly 70% say financing a restaurant or business is still not improving for business buyers. Quoting…Continue
Added by We Sell Restaurants on September 13, 2012 at 8:09pm — No Comments
The restaurant brokers were part of a giving crowd in Atlanta that turned out for the Give Me Five even to benefit Share Our Strength. Share our Strength has a vision for a “future in America in which no child in America ever goes hungry.”
The star studded evening was emceed by Jenn Hobby, Co-Host of Q100’s The Bert Show and Scott Slade of WSB. Eric and Robin…Continue
Added by We Sell Restaurants on August 22, 2012 at 2:19pm — No Comments
A major cable network has approached the restaurant brokers at We Sell Restaurants to aid in their search for a new reality TV show. They are currently seeking chefs and cooks for a brand new cooking competition show concept. What are they searching for? Well, something our clients have plenty of. They want amazing chefs at the top of your game with the cooking skills to take down the competition.
What do you win? In addition to getting on national TV (isn't that everyone's dream?),…Continue
Normally at this time of the year I write about holiday foods, be they for Easter or Passover. I LOVE holiday foods, probably because I only cook them once a year. This year I decided to head in a different direction. Normally this is a summer time meal as it uses only the freshest of produce. I live in…Continue
Added by Joseph Yacino on May 15, 2012 at 10:42am — No Comments
It is the time of the year that many of our clients are eating more fish. This is an adaption of a dish I grew up with. Fresh poached and flaked tuna replace the canned version. The dried "Italian Blend" herbs and powdered garlic are substituted with fresh mint and garlic. Canned tomatoes have been left in, but feel free to use your own tomato concasse (skinned and seeded) diced tomatoes. Whole cherry tomatoes would be fantastic too.
Mint you are saying to yourself, really? Pazzo…Continue
Added by Joseph Yacino on March 8, 2012 at 1:20pm — No Comments
We have all read articles on St. Valentines Day that seem to pop up ad nauseam in February publications. I myself have written them, along with pieces about “foods to get you in the mood”. This year, I decided to go a different route by presenting you with a menu that can easily be made for a crowd, for two...or even only YOU! The recipes are quick, easy and best of all “Good and Good For You”!
You don’t eat meat? Not a problem.…Continue
Added by Joseph Yacino on March 1, 2012 at 5:12pm — No Comments
WELL,if you are looking for great food and poker, then come to the TAILGATE TAVEREN, rightin front of cowboy stadiuem
Added by joe florez on February 24, 2012 at 1:51pm — No Comments
Tim Tebow and the Denver Broncos success is paying off forColorado Sports Bars. That's according to restaurant broker John Jordan of We Sell Restaurants Colorado.
Colorado sports bars are celebrating along with the fans after Tim Tebow and the Denver Broncos pulled off an unbelievable overtime win against the Pittsburgh Steelers. Colorado…Continue
Added by We Sell Restaurants on January 13, 2012 at 11:42am — No Comments
The new year has all the experts predicting 2012 restaurant trends. Nation’s Restaurant News published an article last week titled, "Industry Experts Forecast 2012 Trends" asking heavy hitters in the industry to share their expectations for the year ahead. Here’s the We Sell Restaurants take on the industry’s predictions and how these predictions might affect the restaurants for sale market.
Added by We Sell Restaurants on January 10, 2012 at 7:46am — No Comments
Last year I tried to get everyone to throw out the all-too-common turkey and go more traditional with a Christmas Goose. Don’t get me wrong: I LOVE turkey, in every way, shape and form. My problem with turkey is no one seems to want to cook anything but turkey for every holiday gathering. Here I go again; this year it is with ham.
The tradition of eating ham for Christmas came from a pagan tradition from the pre-Christian Germanic and Norse tradition of killing a boar and serving it…Continue
President of We Sell Restaurants, Eric Gagnon walked away a winner at the Annual Awards Gala for the Georgia Association of Business Brokers.
Eric Gagnon of We Sell Restaurants was awarded the Million Dollar Club Award as one of the Top Five Producers named by the Georgia Association of Business Brokers for 2011. This is the fourth year that Eric has received the honor in addition to being named a Life Member-GABB Million Dollar Club member last year.
Eric was also awarded the…Continue
Added by We Sell Restaurants on December 16, 2011 at 9:45am — No Comments
Dominique Maddox of We Sell Restaurants has been elected to the Board of Directors for the Georgia Association of Business Brokers.
Dominique Maddox, Restaurant Broker with We Sell Restau…Continue
Added by We Sell Restaurants on December 14, 2011 at 9:40am — No Comments
White Gold or Mayan Sea Salt has been the subject of numerous books and scholarly papers written about the trade routes of the ancient Mayans. Some have estimated that 3 to 6 tons of sea salt per day had to be transported by canoe and on human backs into the interior to supply the Mayan people whose population then is estimated to have been greater than the population of the same region today. This sea salt was produced on both sides of Central America in what is now Guatemala, Mexico,…Continue
Added by Joseph Yacino on December 12, 2011 at 2:54pm — No Comments
This week I have the unique opportunity to showcase one of Houston’s up and coming chefs, Alexandra Earle. She is a pastry chef at one of Houston premiere restaurants, The Rainbow Lodge. The lodge has an excellent rustic atmosphere that culminates with their luscious menu turning your dining experience into a complete foodie zenith. If you have not eaten there yet, get there. One of my mottos has always been- treat yourself. I began my interview with a Q&A with the chef about her journey…Continue
Added by Average Annie on December 6, 2011 at 12:53pm — No Comments
Christmas is coming the geese are getting fat
We've all heard the this Christmas carol. Having goose at Christmas time used to be a staple and slowly gave way to the Christmas turkey. If you have never had goose, give it a try, be ahead of the trend and help this tradition return.
Goose meat is richer and darker than turkey. It has a higher fat content than poultry, but a lot of the fat melts away during…Continue
Added by Joseph Yacino on December 5, 2011 at 9:02am — No Comments
WHAT IS RAW FOOD?
Most people think when they hear the word "RAW", that we are talking about food that is served cold. Many are accustomed to thinking uncooked, like sushi. However, that is the furthest from the truth. RAW Food is food not process above 115 degrees in order to optimize the enzyme and nutrient content of the food. By definition...cooked food is "dead food". Though it looks and tastes good, it is…Continue
Added by LAKETA MCCAULEY on December 4, 2011 at 7:48pm — No Comments
There are plenty of cooking recipes and dishes of diverse societies and countries however nothing is further distinctive and spirited than Moroccan cooking in any way for the reason that it absorbs miscellaneous recipes and cooking which can create a center of attention to your eyes further than your mind's eye. The variety of Moroccan cuisines is that they are combination of more than a few cultures and nations over the centuries such as Moorish,…Continue
Added by Nate on December 2, 2011 at 11:14am — No Comments
Growing up in Texas usually means that you eat a lot of corn bread.
My household was no different. There always seemed to be a black cast iron frying pan sitting…
An article from my Mexico travel blog, …Continue
Added by Jack Tyler on December 1, 2011 at 7:00am — No Comments