Private equity firm invests $100 million in Jack DeBoer’s Value Place

UPDATED — How hard is it to get a $100 million investment in a company?

If you’re Jack DeBoer, apparently not that hard. At least it wasn’t in a recent deal with New York-based private equity firm Lindsay Goldberg LLC, which is going to invest $100 million in DeBoer’s Value Place chain of extended-stay properties and short-term apartments.

“It was sort of a …hit the bull’s-eye on the first shot,” says Value Place president and COO Kyle Rogg. “Jack knew somebody who knew somebody who knew somebody, and it worked out from the very first meeting.”

Extensive due diligence “became a contract, became a hundred million.”

“It was relatively fast and extraordinarily cordial,” Rogg says. “It was a little bit of love at first sight. … They like Jack’s vision and like the team.”

The infusion from Lindsay Goldberg, which manages $10 billion in total capital, will allow Value Place to expand more quickly than it otherwise would have.

“It’s going to allow us to do, really, three main things,” Rogg says.

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You don’t say

“We’re not out of business. I can tell you that right now.”

Steve Lindsey, property manager at the west Wichita Value Place, who fielded a reporter’s calls when the chain’s Wichita corporate phones were temporarily down Friday afternoon

Huddle House franchise coming to Kansas

huddlehouseWICHITA — The almost 50-year-old Huddle House chain of 24-hour restaurants is coming to Kansas for the first time.

Franchisee David Key, who is partnering with Ron C. Lee on several Huddle Houses here, was familiar with the brand from growing up in the South.

“There’s everything from breakfast foods to comfort foods,” he says of the diner concept.

Key is best known for trying to build a downtown arena when he operated the former Wichita Stealth indoor football team. He announced his plans in 2003, but financial problems prevented it from happening.

More recently, Key has been involved in franchising Value Place hotels.

Key likes the idea of having a franchise restaurant instead of starting one from scratch.

“There’s some safety in the franchising,” he says. “They’ve had 46 years to, you know, get it right.”

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