Charlie Hallowell learned the hard way that a lawyer comes in handy in the restaurant business. The East Bay chef, an alumnus of Berkeley, Calif.’s Chez Panisse, opened Pizzaiolo in Oakland five years ago. He was 28. It was his first business, and he negotiated with investors and landlords without a lawyer by his side. Looking back, he says, it cost him.

“I could be making another $25,000 a year if I’d had a really good lawyer negotiating that lease for me,” Hallowell said. “The landlords are making by far the most money at Pizzaiolo.”

This content has been archived. It is available through our partners, LexisNexis® and Bloomberg Law.

To view this content, please continue to their sites.

Not a Lexis Advance® Subscriber?
Subscribe Now

Not a Bloomberg Law Subscriber?
Subscribe Now

Why am I seeing this?

LexisNexis® and Bloomberg Law are third party online distributors of the broad collection of current and archived versions of ALM's legal news publications. LexisNexis® and Bloomberg Law customers are able to access and use ALM's content, including content from the National Law Journal, The American Lawyer, Legaltech News, The New York Law Journal, and Corporate Counsel, as well as other sources of legal information.

For questions call 1-877-256-2472 or contact us at [email protected]