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Growth: A capital idea

Growth: A capital idea

by Rick Turoczy on April 8, 2006

There’s no question there’s a lot of money out there looking for a private transaction,” said Alan Higbee, head of Fowler, White, Boggs and Banker. The Tampa, Fla.-based restaurant law practice often serves as intermediaries between restaurateurs looking for capital and investors eager to share it. “Sarbanes-Oxley has shut down the capital markets for all but the real big guys because it made the cost of maintaining a public company ridiculous.”

Higbee said the days of venture capital groups buying a small restaurant concept, growing it and then executing a public offering of $15 million or $20 million are long gone. The several hundred million dollars pulled in on deals like Domino’s Pizza and Chipotle Mexican Grill are required to make going public profitable. But that hasn’t reduced the number of investors looking for a restaurant concept through which to grow their money.

Growth: A capital idea

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