Pizza Today - October 2016 - 44

back office / INVESTORS
BY DANIEL P. SMITH / PHOTO BY JOSH KEOWN

THE PROMISE LAND

800 Degrees Pizza in Las Vegas, Nevada

Are you ready to attract investors?

C

hef Anthony Carron holds
ambitious visions for
800 Degrees Pizza, the
Naples-inspired fast-casual concept he
launched in 2011.
With already more than a dozen
units in operation, Carron believes his
California-based concept can become
a big-time player in the ever-swelling
fast-casual pizza space. To get there,
though, Carron knew he needed a
financial boost.
That capital injection came in
June when Carron and Clevelandbased Murfey Ventures inked a deal
that will help 800 Degrees build the
operational infrastructure necessary to
fuel growth in new markets.
"This came at a fortuitous time for
us," Carron admits.
Whether a pizzeria aims to become

4 4 / P I Z Z AT O D AY. C O M / O C T O B E R 2 0 1 6

a national player like 800 Degrees
or simply looks to open one or two
additional units in a given market,
capital is critical to secure real estate,
outfit restaurants, hire staff and open
new stores.
While some pizzeria owners
will seek bank funding, particularly

looking to score a rigorous SBA loan
and its favorable terms, and others will
tap into personal savings and credit,
equity funding -- when a business
owner trades a percentage of company
ownership for cash -- remains a
common practice in the restaurant
industry.
"In our industry, equity funding is
the price of doing business," former
restaurateur and current Culinary
Institute of America associate

professor Bill Guilfoyle confirms.
For smaller operations, friends,
relatives and business associates will
often be the first target. While this
route can be riddled with potential
problems, including acrimony from
a soured deal, deep personal ties can
compel investment when other more
traditional avenues prove too costly or
complex.
Other equity investment partners
include "angels," such as well-heeled
clients, customers or simply local
entrepreneurs, as well as venture
capitalists, a particularly relevant
target for brands seeking large-scale
growth.
The money raised can help a brand
grow quickly, while also providing a
collection of people eager to champion
the pizzeria.


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Pizza Today - October 2016

Table of Contents for the Digital Edition of Pizza Today - October 2016

Pizza Today - October 2016
Commentary
Contents
Contributors
Expo Spotlight
Interact
Conversation
Man on the Street
Respecting the Craft
On Tap
Destinations
Dough Doctor
Attracting Investors
Pizza & Pasta Northeast
2016 Hot 100 Independents
Ciao!, Baby
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Reader’s Resource
Trending Recipe
Pizza Today - October 2016 - CT1
Pizza Today - October 2016 - CT2
Pizza Today - October 2016 - Pizza Today - October 2016
Pizza Today - October 2016 - Cover2
Pizza Today - October 2016 - Commentary
Pizza Today - October 2016 - 4
Pizza Today - October 2016 - 5
Pizza Today - October 2016 - Contents
Pizza Today - October 2016 - 7
Pizza Today - October 2016 - 8
Pizza Today - October 2016 - 9
Pizza Today - October 2016 - Contributors
Pizza Today - October 2016 - 11
Pizza Today - October 2016 - Expo Spotlight
Pizza Today - October 2016 - 13
Pizza Today - October 2016 - Interact
Pizza Today - October 2016 - 15
Pizza Today - October 2016 - Conversation
Pizza Today - October 2016 - 17
Pizza Today - October 2016 - Man on the Street
Pizza Today - October 2016 - 19
Pizza Today - October 2016 - Respecting the Craft
Pizza Today - October 2016 - 21
Pizza Today - October 2016 - On Tap
Pizza Today - October 2016 - 23
Pizza Today - October 2016 - Destinations
Pizza Today - October 2016 - 25
Pizza Today - October 2016 - Dough Doctor
Pizza Today - October 2016 - 27
Pizza Today - October 2016 - 28
Pizza Today - October 2016 - 29
Pizza Today - October 2016 - 30
Pizza Today - October 2016 - 31
Pizza Today - October 2016 - 32
Pizza Today - October 2016 - 33
Pizza Today - October 2016 - 34
Pizza Today - October 2016 - 35
Pizza Today - October 2016 - 36
Pizza Today - October 2016 - 37
Pizza Today - October 2016 - 38
Pizza Today - October 2016 - 39
Pizza Today - October 2016 - 40
Pizza Today - October 2016 - 41
Pizza Today - October 2016 - 42
Pizza Today - October 2016 - 43
Pizza Today - October 2016 - Attracting Investors
Pizza Today - October 2016 - 45
Pizza Today - October 2016 - 46
Pizza Today - October 2016 - 47
Pizza Today - October 2016 - Pizza & Pasta Northeast
Pizza Today - October 2016 - 49
Pizza Today - October 2016 - 50
Pizza Today - October 2016 - 51
Pizza Today - October 2016 - 2016 Hot 100 Independents
Pizza Today - October 2016 - 53
Pizza Today - October 2016 - 54
Pizza Today - October 2016 - 55
Pizza Today - October 2016 - Ciao!, Baby
Pizza Today - October 2016 - 57
Pizza Today - October 2016 - 58
Pizza Today - October 2016 - 59
Pizza Today - October 2016 - 60
Pizza Today - October 2016 - Product Showcase
Pizza Today - October 2016 - 62
Pizza Today - October 2016 - 63
Pizza Today - October 2016 - Pizza Today Yellow Pages
Pizza Today - October 2016 - 65
Pizza Today - October 2016 - 66
Pizza Today - October 2016 - 67
Pizza Today - October 2016 - 68
Pizza Today - October 2016 - 69
Pizza Today - October 2016 - 70
Pizza Today - October 2016 - 71
Pizza Today - October 2016 - The Marketplace
Pizza Today - October 2016 - 73
Pizza Today - October 2016 - 74
Pizza Today - October 2016 - 75
Pizza Today - October 2016 - 76
Pizza Today - October 2016 - 77
Pizza Today - October 2016 - 78
Pizza Today - October 2016 - 79
Pizza Today - October 2016 - 80
Pizza Today - October 2016 - Reader’s Resource
Pizza Today - October 2016 - Trending Recipe
Pizza Today - October 2016 - Cover3
Pizza Today - October 2016 - Cover4
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