Posts Tagged ‘Restaurant’

Atlanta Restaurant Exchange – Restaurant Broker

Comments Off
Posted 07 Jun 2010 — by admin
Category Uncategorized

“For Immediate Release”

Marranci and Miller Open New Restaurant Brokerage Operation in Mid Town

Doug Marranci and Fred Miller are pleased to announce the opening of the offices of Atlanta Restaurant Exchange, at 1708 Peachtree Street, Suite 110, Atlanta GA 30309

404-892-4999 www.atlantarex.com

The company will work with restaurant owners who are transitioning; either expanding to a new location or selling their current location. In addition, Atlanta Restaurant Exchange will assist potential new restaurant owners to find locations in the Atlanta area.

The owners are using their experience in the industry to create a brokerage operation which brings a unique approach to the purchase and sale of restaurants in the Atlanta area. They will help restaurant owners recognize the full value of their businesses as going concerns. Atlanta Restaurant Exchange will seek to serve the middle market of the restaurant and food service industry. This is a market targeting smaller, independent businesses.

Fred Miller, CEO of Atlanta Restaurant Exchange has hands on experience with the Food Service Industry. He came from a family which for a generation was involved in the Industry. He understands the unique needs of the owner / operator. He also grasps the concerns of the purchaser of a restaurant operation. His unique insight comes from having owned two restaurant operations of his own. Most of Fred’s professional life has been involved in the analysis, financing and oversight of all types of small business concerns during his 35 years in the banking industry. He has been involved in the valuation and sale of hundreds of small concerns in the restaurant and other small business areas.

Doug Marranci, General Manager of Atlanta Restaurant Exchange has spent his entire life in the restaurant business. His parents before him were in the business, which is where he gained the huge store of knowledge he has of the industry. Doug has managed restaurants for others, mom and pop operations as well as those of major franchises. In addition he has owned several restaurants of his own. Doug has been involved in the sale of many restaurant properties as a representative of the seller and counselor to the purchaser.

Marranci’s vast experience in the food service industry makes him eminently qualified to advise others in the sale or purchase of any food service operation. He can match the buyer to a suitable property. At the same time he will expose a restaurant operation to a wide range of prequalified and likely prospects. This assures the client that his business will be presented fairly to the broadest number of serious purchasers possible.

It will be the mission of the company to assist the restaurant owner in finding a buyer for his business, with the goal of maximizing value (sales price) determined by a professional approach to analysis.

Tags: , , ,

Chef?s Surprise at the Hermitage Restaurant

Comments Off
Posted 19 Feb 2010 — by admin
Category Restaurant

Musicians, Artists, film makers – We don’t tell them what and how to make their art, and it seems presumptuous to tell a chef what he can do best on a particular night. Spending $50 on a dinner is a serious evening’s entertainment, certainly not to be frittered away on passing whims. So, my partner and I call Herve Martin, at Hermitage, named a date and a time and asked for $50 dollars each worth of luxury and comfort. It’s an approach I recommend. Tell your favorites, how much you want to spend and leave the rest to him or her.

It was certainly an evening, and we started with a salad of lightly blanched, almost melting but crisp red cabbage and toasted walnuts dressed with walnut oil. – A very appropriate welcome to the advent of winter. A second course arrived: Red snapper, wrapped in cabbage (green this time) and Prosciutto. – The three little filets sitting along side a coulis of sweet tomatoes and balsamic vinegar. A very interesting approach to a simple fish like snapper.

For the main course, a pan-fried veal chop, simple with its pan juices, pommes Anna and a coloring of lightly poached vegetables. A veal chop like this is not a conversation piece but a really profound piece of meat, complete with it’s own handle of bone for picking up and gnawing. By the time we finished it we were almost two hours into dinner. Finally, for dessert, an other simplicity, a perfect finisher – A large semi-crisp crepe, stuffed with fresh raspberries and served with strawberry and vanilla ice cream.

An amazing evening and experience was created from start to finish at the Hermitage restaurant thanks to the expertise of chef and owner Herve Martin.

By Jamie Maw

Vancouver Magazine

October 2006

Mention that you read this article on ARTICLES BASE and receive $25 OFF your bill.

Tags: , , ,

Spear and Eat at the Hermitage Restaurant

Comments Off
Posted 19 Feb 2010 — by admin
Category Restaurant

Fondues, resurrected from the 70’s, are still going strong as hipster communication food.

Chef and owner Herve Martin always has fondue available on his menu, you just have to ask and give him 48 hour notice if this is your plan for your unforgettable evening at the Hermitage restaurant.

“Oil is far too ‘evy to digest,” says Herve Martin, of his beef tenderloin fondue. “So, we do it in wine. In Burgundy, it’s pinot, pinot, pinot.” The meal also includes cabbage and bacon soup, a green salad, potatoes, a cheese plate and for dessert, pears poached in red wine with black current sorbet.

The beauty of the fondue, Burgundy style, is that the flavors are so much more present. It’s a joy to bite into a piece of meat that has been slowly cooking in red wine. It’s so much more than just dinner, it’s a very social and fun way to have dinner. You have more time for interaction and talk as your meats are cooking.

It’s a perfect date dinning experience, gets families to talk more around the table, but best of all, it’s a very healthy way to eat.

It’s a perfect winter meal and it is now served until spring as a promotion for $49 per person. But, is also available year round. Ask and you shall receive.

Herve Martin says parties have booked out the entire restaurant for a fondue party.

By Mia Stainsby

The Vancouver Sun

February 2005

Mention that you read this article on ARTICLES BASE and receive $25 OFF your bill.

Tags: , ,
← Previous Entries