US dollar bills

How the availability of capital is impacting restaurants

Steve Rockwell is Managing Direct Consumer Investment Banking focusing on restaurants at BTIG and has over 30 years of experience in the restaurant industry. He can be reached at [email protected] This article does not necessarily reflect the opinions of the editors or management of Nation’s Restaurant News.

Steve RockwellWally Doolin’s recent column — “Are there just too many restaurants?” — prompted me to think about how the availability of capital impacts the supply side of the supply-and-demand balance. 

Register to view the full article

Register to view this article

Already a member? .

TAGS: Finance
Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish