# Steele Platt > Founder of Yard House Restaurants. Bankrupt bartender who sold his company for $585 million. It's 1994 and I was bankrupt and bartending, but determined to get back into the restaurant business. I convinced three investors to put up $150,000. I didn't have a dollar in the deal, just a plan and the determination to make it work. On one of my regular bike rides from Huntington Beach to Long Beach, I spotted a "For Lease" sign at Shoreline Village, where a former restaurant space sat empty. I met with the landlord and asked what they were looking for in that space. They weren't interested in another big chain; they wanted something different and unique. They knew I'd owned a beer bar in Denver called the Boiler Room, which would become the mother of Yard House, and thought something similar could work. So I developed the Yard House business plan around the Shoreline Village space: 250 beers on tap, great food, and classic rock. With the landlord's support and capital from local investors, I opened the first Yard House in 1996. That first year was really tough, and we almost closed. But we survived, and by 2007, we'd grown Yard House to 16 restaurants with funding from additional investors and cash flow. That's when TSG Consumer Partners, a private equity firm that had courted me since 2005, came back with an offer: $200 million for 70% of the company. I'd told them to come back in a couple of years, because Yard House was growing faster than their price. They did, at my number, and I agreed to the sale. They brought a financial partnership and valuable advice to help us keep growing. At the closing table, pen in hand and ready to sign, I made one final request to add to the agreement. It was a long shot, but TSG quickly agreed. That whole exchange took less than 60 seconds. Five years later, in 2012, Yard House sold to Darden Restaurants for $585 million. That one last-minute request put millions more into the pockets of my investors, partners, and employees. If we talk, I'll be happy to tell you what I asked for. Today, Yard House has nearly 100 restaurants and generates over $1 billion in annual sales, still growing with Darden's expertise. Awards 2003 — Ernst & Young Entrepreneur of the Year, Orange County, California 2024 — University of Denver Fritz Knoebel School of Hospitality Management Hall of Fame, inaugural inductee In My Own Words "A great idea can't survive without great execution, and great execution can't save a weak idea." "You don't own a bar or restaurant. It owns you." "The day you feel you are successful is the day you fail." "Every morning you wake up, you have to hit the reset button." "If you have a real dream, it's part of you. It's your DNA." "To be successful, you have to keep your eyes open for the doors that open." "Hiring the right people is everything. Execution is paramount." Where I Can Help ✔️ Concept Engineering: I'll be your sounding board and help you pressure-test your idea before you spend a dollar. ✔️ Raising Money When You Don't Have Any: I'll show you how to convince investors to believe in your idea when all you have is a business plan. ✔️ Leases, Deals & Walkaways: I'll help you spot a good deal, negotiate the right terms, and know when to walk away. ✔️ Profitability: I'll show you where to look when sales are strong but profits aren't. ✔️ Invisible Atmosphere: Music, lighting, layout, and décor. Guests can't always name it, but it decides whether they come back. ✔️ How to Grow and Scale: I'll walk you through the must-haves for growing a brand nationally, starting with your next location. ✔️ Exits: I'll help you decide whether to take an offer, what a second bite of the apple really means, and how to use quiet leverage at the closing table. ## Offerings - Video call (15 min): $300.00 ## Example Questions - They teach entrepreneurship in college. What can't they teach? - Is my idea built to make money, or just built to open? - I have a plan and no money. Who do I ask, and what do I show them? - People come once and don't come back. What am I missing? - I'm working seven days a week. Is this what owning a restaurant is supposed to feel like? ## Links - [Expert profile](/SteelePlatt) - [Avatar](https://media.intro.co/avatars/1840409HnAIXpQ3.jpg) - [Marketplace](/marketplace)