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Capitalist Sage

Capitalist Sage: MARTA and Business, with Eric Christ and Paige Havens

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MARTA Referendum How it Works for Business hosts Karl Barham and Rico Figliolini having a conversation with Eric Christ and Paige Havens looking for their Sage advice and perspective.

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Business

Capitalist Sage: Finding the Right Business for You [Podcast]

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capitalist sage

Alan Van Campen joins hosts Karl Barham and Rico Figliolini with sage advice on how to find a business. Recorded at Atlanta Tech Park from the City of Peachtree Corners, Georgia

Alan Van Campen has owned or invested in 10 different businesses, mostly either in support of rental car companies like Enterprise, National, Alamo, and Avis or in the car wash industry. He provided operational support in several airports in Florida, notably, Orlando International Airport.  Then began buying and building car washes of all types: full service, self-service, express, and flex formats in Florida and Georgia.  Van Campen transitioned out of that and joined United Franchise Group about a year and a half ago. 

UFG is one of the largest business service companies in the world.  My current position is Regional Vice President, and I’m charged with sales for the Southeast for Transworld Business Advisors, the world’s largest business brokerage franchise, and Venture X, a co-working, shared office space franchise in a rapidly growing industry.

Guest: Alan Van Campen, Regional Vice President
United Franchise Group
470-446-7884

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Business

Capitalist Sage: The Legal Pitfalls of Buying and Selling a Business

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Capitalist Sage

A conversation with Attorney Corrie Thrasher about the legal pitfalls of buying and selling a business with hosts Karl Barham and Rico Figliolini. Recorded in City of Peachtree Corners, Georgia at Atlanta Tech Park.

Corrie Thrasher Bio

I am a small business attorney and Founder of Thrasher Law. As a business attorney, I understand how important my clients’ businesses are to them—and I work every day to show how important your business is to me. I want to know and understand the business that you lead. My years of experience and deep understanding of my clients’ businesses helps my clients obtain their goals.

As a former partner with a mid-size law firm, I specialized in the areas of banking and commercial real estate, with a concentration in secured lending. I represent lenders, including national and local banks, credit unions and retail finance clients in commercial lending matters, from loan origination, servicing, and coordination of loan extensions and modifications, through default, and negotiation of loan workouts. Now, I routinely represent clients in negotiating and closing complex commercial transactions, including: business sales and acquisitions; real estate finance; loan participation; specialty finance; government-guaranteed lending, workouts, restructurings and forbearance arrangements; secured party sales; and loan purchases and sales.

Originally from Burlington, NC, I attended Princeton University where I obtained an undergraduate degree in computer science. After college, I worked in Beijing, China for a small consulting company specializing in Chinese environmental and public policy. During my time in Beijing, I worked with the U.S. Trade and Development Authority to help U.S. businesses navigate the Chinese market. I later obtained a graduate degree from Georgia Institute of Technology and my law degree from Georgia State University in Atlanta.

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Business

A Hunger for Hospitality

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Noble Fin with Cliff Bramble

An interview with Noble Fin owner Cliff Bramble.

Q: How long have you been in the restaurant business?
Cliff Bramble: I’ve been in this business for about 40 years. At first, I wasn’t sure that I wanted to stay in the restaurant business, because my first night I only made $5. But I learned to love it. It’s really exciting to me.


Q: What do you enjoy most about running a restaurant?
CB: What I like is that I can do a million different things, and I can watch people walk out happy. We’re in the immediate fix-it business. If something’s wrong, we should be able to fix it right away, especially if it’s a service or food related issue.


Q. How do you deal with family members and/or other partners in the business?
CB: If you’re dealing with partners or family who’s involved in the business, it’s important that everyone knows their responsibility and does it. It’s when people aren’t sticking to their jobs that the arguments start. My responsibility is not in the kitchen, and I don’t have much of a say there, though I may give my opinion.


Q. What advice do you have for new or potential restaurant owners?
CB: You have to pay attention to every little aspect, and labor is the first thing to pay attention to. It’s all about how you treat the employees, and how you pay them. There’s no question that talent is very tough to find, whether it’s for management, servers, kitchen staff or chefs. If you have someone who’s worked well for you a year or two, your goal is to keep them. If it’s an extra quarter an hour you have to give them, that quarter will save you thousands of dollars. ■

Feature image is of the restaurant Noble Fin and owner Cliff Bramble.
Restaurant photography by Photo by Cindi Fortmann

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