Raising the roof on restaurant expansion

Sunday, September 4, 2011

Mark Spriggs, associate professor and chairman of the entrepreneurship department at the University of St. Thomas' Opus College of Business, said the Cabreeze looks like a great idea, particularly for Northern states where winter limits patio and outdoor time.

Forsland's plan to target franchise restaurants, however, likely is going to present a long, challenging sales process because of the rigid format most have for their appearance, Spriggs said.

An alternative would be to gain exposure and possibly additional sales with stand-alone or small chain restaurants that Forsland would probably meet through industry trade shows. "That's probably a better two- to five-year plan," Spriggs said. "Then while that's going, you can start working on the new chains, get them to think about incorporating this into their new designs."

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Originally published: 09/04/2011, Star Tribune