Coming soon: Restaurant Profitability
9 out of every 10 restaurants fail. How do you beat the odds? Coming soon, our next episode on Restaurant Profitability.
Fire and Ice was created by CEO Jim Miller. It’s one thing to open a restaurant but how about successfully running 5 of them at once across the US? See their expansion across the country!
Visiting the Center Cafe is like eating among friends. If co-owner Steve Waller isn’t at the door welcoming you by name, then it’s his wife and partner, Karen, showing you to a table in the small restaurant in downtown Needham. The neighborhood restaurant is hidden right in the heart of town, with a front entrance off the Needham Center commuter train station’s parking lot despite having a Great Plain Avenue address.
Cava Tapas and Wine Bar is the dream of two long time friends, John Akar and Gregg Sessler. Together, they have combined their years of experience in the restaurant business in order to build this unique establishment.
Jeffrey P. Fournier grew up in an untraditional culinary environment. In his French-Armenian home, delicacies such as raw lamb kibee were a regular part of his grandmother’s menu. This exposure to eccentric dishes resulted in a fascination for the kitchen, a space that he often chose over the playground.
But the best part of Jeff’s creativity doesn’t stop in the kitchen. In late 2006 when an opportunity presented itself for a new space Fournier could not resist. As such, 51 Lincoln was born and, as the sky is the limit. His profile is here.
