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Manhattan Restaurant Brokers & Consulting located in New York City is a full-service restaurant brokerage & consulting firm. An independent seller of restaurants & bars in Manhattan, we take pride in our success and reputation as a company that gets the job done.

With over 100 completed transactions, MRB&C offers the unique service of matching qualified buyers and sellers. Our thorough understanding of the restaurant industry will save you time, money and effort but most of all you will feel understood and protected. 

The promotion and marketing services that we provide are unequaled. We maintain an extensive database, containing thousands of restaurateurs and landlords in the Greater New York area.

Everyone that works for MRB&C comes from the restaurant industry. With over 35 years of experience, the staff of MRB&C offers a complete brokerage to service all of your needs in the restaurant industry. Whether it is leasing, selling, buying, or starting a restaurant from scratch, we are the team with a wide range of experience to guide you through all facets of the restaurant process. We have provided assistance to small operations (300-2500 square feet) and large operations (3,000-30,000 square feet).

Not ready to sell? Manhattan Restaurant Brokers sister firm Blackwood Hospitality offers a wide variety of hospitality services that can be customized to meet your specific project requirements. Services include concept, new restaurant start-up, turn around strategies, culinary consulting, construction project management, wine list concept and design, operational management systems, financial analysis, management and staff training.

Andre Neyrey 

“The two best days of a restaurant owner’s life,” Andre C. Neyrey likes to say, “are the day he opens a restaurant and the day he sells it.”  With twenty-five years of experience in the restaurant industry, Andre knows what he’s talking about.

After earning a degree in Hotel and Restaurant Management from the University of New Orleans, he went on to area director positions for the highly successful national chains Steak and Ale and Popeye’s.  

In 1992 Andre moved to Los Angeles and joined Johnnie’s New York Pizzeria.  His qualifications and expertise proved invaluable to the growth and success of the company, and within just one year he was promoted to Vice President of Operations.  It’s no wonder—in this position he successfully lowered overall food costs, developed the company’s infrastructure, implemented controls to insure product consistency, and even initiated employee training manuals. By January 1996, Andre was made President & CEO, and in this position he provided overall direction and management of the company.

Andre isn’t one for resting on his laurels. Impassioned by his involvement with some of the hottest restaurant projects in Santa Monica, he left Johnnie’s in 1998 to start his own restaurant consulting company.  One of Andre’s many projects included the initial concept creation and design development for the supper club Rix. He also consulted for Voda, a vodka and caviar bar, for all phases of kitchen layout, purchasing, and the hiring and training of all kitchen staff.  At Blueberry, a rustic breakfast eatery, Andre was responsible for all phases of the restaurant’s development—from concept creation to operations after opening.  Andre also flexed his creativity at o2, Woody Harrelson’s oxygen bar on Sunset Boulevard, where he was responsible for all development phases, including design, construction, and opening operations.

A die-hard music fan, Andre’s next project was near and dear to his heart.  From 2003 to 2006, Andre was the CEO of Jaxx, a three-story homage to 1970s rock ‘n roll located on the Sunset Strip.

With the success of his original business model in California, Andre opened Manhattan Restaurant Brokers in New York City.  After years of buying and selling restaurants, it was time for him to use his experience to help other restaurateurs.  Andre put his specialized skill set to use as a restaurant broker.  Having gone through the pains and joys of restaurant ownership, he saw his job as being about building relationships, not making sales.  He worked hard to understand his clients and their needs, and a growing number of NYC restaurant owners thanked him for it.

Offices in New Orleans, Los Angeles, Los Angeles and Hong Kong.

Andre is an active member of the National Restaurant Association and National Association of Realtors and is very involved in local community programs such asBig Brothers Big Sisters and Going Green Living Green. 

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