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Sir Royalty Income Fund SIRZF


Primary Symbol: T.SRV.UN

SIR Royalty Income Fund (the Fund) holds investment in SIR Corp (SIR). The Funds' investment, SIR is engaged in the business of owning and operating full-service restaurants in Canada. SIR has concept restaurant brands, including Jack Astor’s Bar and Grill, Scaddabush Italian Kitchen & Bar, and Canyon Creek Chop House, signature restaurant brands, such as Reds Wine Tavern, Reds Midtown Tavern, Reds Square One, and The Loose Moose, which are used by SIR under a license agreement with SIR Royalty Limited Partnership (the Partnership. The Fund receives distribution income from its investment in the Partnership and interest income from the SIR Loan. The Fund indirectly participates in the revenues generated under the License and Royalty Agreement through its Investment in the Partnership.


TSX:SRV.UN - Post by User

Comment by BlueJay2020on Jun 21, 2021 11:59am
60 Views
Post# 33420457

RE:RE:Major Globe and Mail feature

RE:RE:Major Globe and Mail featureYeah, it was down over a buck from the high.  I wondered if it reflected a lack of buying from Irvine as part of the proxy settlement - it's not clear.  Of course, the thin volume magnifies any general downturn in the market, so I wasn't too worried, even though a buck a share is quite a decent chunk of change when you're holding well above 10,000.    

I honestly think the announcement confirming the diistribution restart and level will be a massive catalyst to the SP as it will get back on income investor radar given the double dip of current and past royalties for the last year, especially given there are so  few shares available.  The temporary yield is going to look ridiculous and bound to reel some in.  Then its a case of how Jack's is performing compared to pre-COVID to get another leg up.




Robsopinion wrote:

It was a good article, hopefully it will bring some fresh buyers to the currently dwindling supply. It seems like there has only been sellers since the announcement of the settlement. 

did you see the other two articles? One was about the rapidly rising food costs that restaurants now face and the other was about the labour shortage. It's going to be an interesting time for the industry. 



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