Finding the money to open a new restaurant or to improve your existing one has always been a challenge, or a slog. Traditional lenders such as banks have always found restaurants too risky, often requiring personal guarantees or unrealistic interest rates. In this panel, we will discuss the pros and cons of newer options that are available to restaurateurs.
Johann Moonesinghe, Partner, InKind
Jason Himber, President, Michael Mina
Roberta Economidis, Founding Partner, GE Law Group
Andy Chun, Owner, Sidecar Hospitality