The restaurant business is more than food. It is location strategy, operations, construction, staffing, branding, logistics, customer behavior, and long-term scalability.

​

Over the years, our family and business network have been involved in the development, launch, expansion, operation, and support of multiple restaurant concepts across various regions of the United States, particularly throughout the Midwest and secondary U.S. markets.

​

This experience has provided valuable real-world insight into what it takes to successfully establish and operate hospitality businesses in diverse communities and economic environments.

​

Today, through CRE LEO LIN, we continue to assist entrepreneurs, restaurant operators, commercial tenants, investors, and international business owners exploring expansion opportunities within the United States market.

​

These projects ranged from buffet concepts, sushi and hibachi restaurants, Vietnamese cuisine, seafood and Cajun concepts, bakeries, poke restaurants, and Asian fusion dining experiences.

​

The experience gained through these operations provided valuable insight into:

​

• Restaurant Site Selection
• Market Expansion Strategy
• Commercial Lease Negotiation
• Hospitality Real Estate
• Restaurant Buildout Coordination
• Permit & Opening Process Guidance
• Vendor & Operational Coordination
• Multi-Location Expansion
• Retail & Food Service Market Analysis
• Investor & Operator Networking
• U.S. Market Entry Support for International Entrepreneurs​

 

The following is a partial list of restaurant concepts and locations associated with our operational and development experience over the years.