Michael Staub brings to the RealFood Consulting team a unique blend of restaurant operational knowledge and a firm understanding of accounting, finance and lease negotiation.
Michael has been involved in the restaurant industry since 1978. He successfully ran his own restaurant/bakery/specialty food shop in Wellesley, Massachusetts called The Charcuterie for several years before negotiating the profitable sale of the business. He enrolled in Boston College to study small business finance and receive his MBA. During his studies at Boston College, Michael was employed by CDIA, a real estate development company based in Cambridge, Massachusetts. While there, he was the project manager for The Common Market, an eighteen-unit food market with 8000 employees. Michael was also once part owner and business manager of Panini Bakery, a wholesale and retail bakery near Harvard Square that enjoyed fifteen successful years before the sale of the business in 2004.
Currently Michael directs a small consulting company, Group M Inc, which provides pro forma and operational services to start up and existing restaurants, as well as other food service operators. Pro forma work involves the analysis of concepts, locations and capital structures, often culminating in the preparation of a business plan to receive bank or private placement financing. Operational work includes the daily management of small business, accounts payable and receivable, payroll and general ledger accounting, and financial statement preparation and analysis.
Michael has also been involved in negotiating purchases of exiting businesses and the leasing of commercial real estate. His business plans have been successful in fundraising through traditional banking, commercial SBA guaranteed loans, and limited partnerships. His plan for the popular Boston restaurant Tremont 647 was featured in Boston Magazine.
In addition to Tremont 647, clients have included some of Boston’s most viable and successful new restaurants, among them: L’Espalier and Sel De La Terre, Salamander, Providence, Chez Henri, Les Zygomates, Olives, Jae’s Café, Flora, Vinny Testa’s, Pho Republique, EVOO, Not Your Average Joe’s, Icarus, Upstairs on the Square, Rosie’s Bakery, the Briar Group, Lumiere, the Elephant Walk, the Fireplace, Tomasso, Craigie Street Bistro and Z Square. Michael trained as a cook at L’Espalier, when the restaurant was the premiere proponent of nouvelle cuisine in New England.