METHODS CHANGE. PRINCIPLES ENDURE. Restaurant

WE KNOW THE MARKETS THE TRENDS THE OPPORTUNITIESMETHODS CHANGE. PRINCIPLES ENDURE. SERVICE AND INTEGRITY SINCE 19.4000

2HENRY S. MILLER RESTAURANT GROUPWHO IS THE RESTAURANT GROUPThe Restaurant Group is part of the RetailDivision of Henry S. Miller Brokerageoffering restaurateurs and franchiseesa range of services designed to helpbusiness succeed. Before greeting the firstcustomer, the Restaurant Group offersguidance on how to locate anddevelop a restaurant that matchesspecific requirements and attracts andkeeps a loyal clientele.Paul W. Vernon and Campbell Visebring more than 40 years combinedexperience to the task of nurturingdreams for restaurateurs. Together theywork to ensure clients have the bestopportunity to be successful in locating,negotiating and opening restaurants.LETS GET STARTEDFor restaurant clients, Paul and Campbelllike to begin the relationship by breakingbread at t h e restaurant. By visitinginitially, this allows a better understanding ofthe menu, quality of food, price pointsand target customer base. A client profilecan then be formulated, which leads tothe development of real estate criteriamatching the needs of the restaurantbusiness model.A WIDE RANGEOF SPECIALITIES Determining the scope of aclient’s needs as well asdeveloping goals and astrategic plan for growth Analyzing the concept,which is comprised of thetarget audience, menuofferings and pricing, andthe demographics to bestsupport the business model Assessing and explainingcurrent market conditions toensure a concept cansupport the monthly rentor mortgage Analyzing each locationbased on street visibility,traffic patterns and accesspoints, parking ratios,signage opportunities, patiooptions, co-tenancy, trafficgenerators, interior finishand layout Compose letter of intent(LOI) and work with aclient’s legal counsel tonegotiate the best possiblelease or contract Assist with the buildingpermit and constructionprocessMETHODS CHANGE. PRINCIPLES ENDURE. SERVICE AND INTEGRITY SINCE 1914.

RESTAURANTREPRESENTATION3Tenant RepresentationThe Toasted Yolk CaféRusso's New York PizzeriaCristina’s Fine Mexican RestaurantsVilla Grande Mexican RestaurantsNorma's CaféE.G. Brazilian SteakhouseJalapeño Tree Mexican RestaurantHub StreetFranchisor & Franchisee DevelopmentPaul and Campbell excel at coordinating with franchisors in the site selection for franchisees across the State of Texas. Any questions a future franchisee may have regarding real estate needs and what to expect are addressed. Upon purchasing the franchise, Paul and Campbell guide the franchisee from site selection to opening for business. Coordination occurs with the franchisor to create a competent store development plan, whereby the corporateand franchise stores complement each other.Restaurant DealsSpring Creek Barbecue, The Coffee House, Banana Leaf Thai, Mi Cocina, Edohana Sushi, Hooters, Saltgrass, Cuquita’s,Taco Diner, Little Caesar’s, Subway, Sushi Star, Golden Corral, The Great Outdoors, McDonald’s, Arby’s, Golden Chicken,Esparza’s, CiCi’s Pizza, Dickey’s, Luby’s, Lover’s Egg Roll, Sonny Bryan’s, La Madeleine, Densetsu, JC Burger House, Braum’s,Einstein’s Bagels, El Fenix, Whataburger, Chuy’s Mexican Restaurant, Pho Que Huong, El Norte Grill, Cantina Laredo,Blue Goose Cantina, Razzoo’sAdditional Service: Restaurant DispositionIn addition to tenant representation, Paul and Campbell also perform restaurant disposition, helping clients exit nonperforming restaurants. With professionalism and compassion, they work to limit a client’s liability.Restaurant DispositionChuy’s Mexican RestaurantJalapeño Tree Mexican RestaurantBrinker International’s Spaghedee’sIsland BurgersCalifornia Pizza KitchenBlack Eyed PeaBennigan’sSteak and AleFamous Dave’s BarbecueGolden CorralRed RobinMing GardenCarl’s Jr.METHODS CHANGE. PRINCIPLES ENDURE. SERVICE AND INTEGRITY SINCE 1914.henrysmiller.com972.419.4000

MEET OUR TEAM4TEXAS IS OUR BACKYARD“Whether you are opening your first or 20th restaurant,we want to do our job right so you’ll ask us to help youfind your next location.”PAUL VERNONCAMPBELL VISEEVP/ Restaurant and Tenant RepresentationAssociate/ Restaurant and Tenant rysmiller.comO: 972-419-4023O: 972-386-1454C: 214-769-3692C: 601-720-2882Paul W. Vernon is an Executive Vice President in theRetail Division at Henry S. Miller Brokerage, LLC. Formore than 30 years, Mr. Vernon has helped restaurant owners get into business and grow from a smallnumber of units to an entire chain. He is also skillful during dispositions, ensuring clients incurminimal financial losses when going out of business.Campbell Vise is an Associate in the RetailDivision of Henry S. Miller Brokerage, LLC. Hefocuseson retailand restaurant tenantrepresentation, project leasing and investmentsales. Campbell interned with Paul at Henry S.Miller Brokerage, LLC.,for 2yearswhileattending Vanderbilt University, as wellasspending a semester interning with Nashvillerealestate company, Southeast Venture.In addition to offering expertise to restaurantclients, Mr. Vernon specializes in landlord andtenantrepresentation,retailandlanddevelopment, property disposition, as well asincome properties and land sales. Paul hasworked with clients in cities across the state ofTexas, including Dallas-Fort Worth, Houston,Austin and San Antonio. He is a member of theInternational Council of Shopping Centers (ICSC),the North Texas Commercial Association ofRealtors (NTCAR) and the SMU Real EstateSociety. Mr. Vernon is a top producer andwas appointed to the Chairman's Council atHenry S. Miller.Before joining Henry S. Miller Brokerage, LLC, Mr.Vernon was Director of Retail Developmentat Crest Commercial Real Estate. He was alsoExecutive Vice President at the John T. EvansCompany. Paul began his career in 1985withEvans,Birmingham,andWilliamson,which later became Cornerstone CommercialReal Estate.Upon graduation in 2018, Campbell began as anassociate where he helped create a franchisor andfranchisee model that has been implemented withnew restaurant clients across the state of Texas. Heoffers expertise with in-depth market researchand analysis to assist clients in identifying the bestopportunities. Campbell has worked alongsidePaul since starting at Henry S. Miller Brokerage,LLC., to provide an exceptional level of serviceto clients.Campbell is the driving force of matchingfranchisee needs to the best locations available ina desired market.METHODS CHANGE. PRINCIPLES ENDURE. SERVICE AND INTEGRITY SINCE 1914.

RESTAURANTREPRESENTATION5METHODS CHANGE. PRINCIPLES ENDURE. SERVICE AND INTEGRITY SINCE 1914.henrysmiller.com972.419.4000

Einstein’s Bagels, El Fenix, Whataburger, Chuy’s Mexican Restaurant, Pho Que Huong, El Norte Grill, Cantina Laredo, Blue Goose Cantina, Razzoo’s. Additional Service: Restaurant Disposition. In addition to tenant representation, Paul and Campbell also perform restaurant disposition, helping clients ex