So, You’ve Got A Great Restaurant Idea, Then Why Not Do All You Can To Protect It By Making Wise Decisions Right From The Start?

Maybe you’ve got a restaurant idea, or perhaps you already own a restaurant; well, when you think about risks for your business, what do you think of first? If you’re like most people, you worry about being robbed at gunpoint, having a catastrophic kitchen fire, or having somebody slip and fall resulting in a serious personal injury. Although those things are all possible risks, there are other more subtle risks the restaurant owner needs to understand and manage.

Howard Cannon, CEO of Restaurant Expert Witness, says, “Hire the best lawyers and accountants you can afford. They can help you avoid a lot of problems at the outset. Finding and hiring an attorney who understands the inner workings of the restaurant industry and your business plan can save you a fortune in time, money, and hassle down the road.”

Cannon recommends that new restaurateurs and franchisees spend some time with their chosen attorney and accountant, observing, “The legal form your restaurant takes is a very important decision that should not be made lightly. It’s a tax-related decision, and the tax codes in the United States are many thousands of pages long. The ramifications of making the wrong decision can be quite costly, so don’t make this decision on your own and don’t use a do-it-yourself corporate set-up kit. Find an attorney and an accountant that you can trust with your dream.”

Not paying attention to zoning, licensing and legal issues can become a major risk for the restaurant owner.  Mr. Cannon encourages those who want to start a restaurant to get good specialized advice before they ever open the doors. “Most daily licensing and legal needs are dealt with on a state or local level, not a federal level. State laws vary, and becoming informed on your given state’s guidelines is critical to your success. Local guidelines vary even more than state laws; because of zoning, guidelines can be different between restaurants that are merely blocks apart. The state and local agencies are typically focused on adherence to the liquor laws, the health codes, and the safety guidelines.”

Howard Cannon is a highly recognized restaurant expert witness, consultant, analyst, and speaker. He is the author of The Complete Idiot’s Guide to Starting a Restaurant© – found in 76 countries around the globe. Mr. Cannon is the CEO of Restaurant Consultants of America and Restaurant Expert Witness, and can be reached at 800-300-5764 or via the web at or

Media Contact:

Susan Wood, 800.300.5764,,,

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