Diversified Restaurant Holdings (DRH) is not your common restaurateur. DRH is a franchisee and a concept developer at the same time. Not only does the company operate a large number of Buffalo Wild Wings, it also devised its own concept, Bagger Dave’s.

“As a company, we have multiple brands so we can spread risk over two concepts,” CFO David Burke says.  

National foodservice organizations typically take a universal approach to their services – the food you find at one location is more than likely going to be very much the same at any other location managed by that particular company.

This isn’t the case for SAVOR, the foodservice and catering arm of international public facility manager SMG Facilities. Each of the 120 facilities served by SAVOR worldwide reflects their individual communities instead of taking a one-size-fits-all approach.

Pickleman’s was 20 years in the making when it first opened on Oct. 1, 2005. Owner Doug Stritzel had worked with some of the biggest names in the sandwich and restaurant industry. He had a vision for a franchised brand that above all focused on using the highest-quality products while creating profound and unique flavor profiles people love.

Chicago is a major food town, no question about it. Tourists may come to the city for its hot dogs and pizza – and there are many establishments that excel in those areas – but locals and discerning visitors know where the spots are for the best in fine dining. The name that has been on the top since its arrival is Gibsons Restaurant Group, recognized consistently for the quality of its namesake establishment – Gibsons Bar & Steakhouse.

Purdue University’s newly created Purdue Dining & Catering department is more than up to the task of providing daily meals to more than 40,000 students and staff daily.

The department, formed in 2012 by the university’s department of housing and foodservices, consolidates dining, catering and support operations that formerly fell under the supervision of different departments. “We want to optimize what we do and create efficiencies in procurement, what we make, how we make it and the systems we use to do that,” says Director of Dining Greg Minner, who was hired in August 2012 to lead the operation.

The Menchie’s Frozen Yogurt story may not yet have decades of history behind it, but it does illustrate how quality products, exceptional service and a strong business model can drive growth and success. The Menchie’s experience began in 2007 with the opening of its first location in suburban Los Angeles. Around the world today, the organization has more than 300 locations and more than 250 stores in development.

"'Fun for all and all in fun’ is the attitude at the core of every Dick’s Last Resort (DLR) Restaurant,” President Ralph W. McCracken says. These outrageous, irreverent restaurants have for some 28 years been mixing good food and drink with a unique way of entertaining and making memories for guests.

From the moment guests enter one of DLR’s 13 restaurants, they find themselves in a self-proclaimed “Three-Ring-Circus” where the servers do much more than just take orders and deliver food. That is why all of Dick’s servers don’t merely interview for their jobs; rather, they actually audition for them. “Our servers are happy and naturally gregarious,” McCracken says. “They are also creative and adjust their keen sense of humor to their audience. In a restaurant with an average of over 300 to 400 seats, you are going to have a lot of different personalities and different age groups, so our servers must to be able to adapt to that environment.”

There are many concepts that offer both dining and entertainment, but none have the legacy that Dave & Buster’s has, President and COO Dolf Berle says. Based in Dallas, the company operates 61 locations in more than 20 states that feature large Midways (the D&B name for arcades) and signature entrees, burgers and cocktails.

CEO Steve King says the company’s history goes back to 1982, when founders Dave Corriveau and Buster Corley joined forces. Corley owned a restaurant in a shopping mall, and Corriveau owned an arcade and pool hall that was located across from the eatery.

Check out our latest Edition!



Contact Us

Food and Drink Magazine
150 N. Michigan Ave., Suite 900
Chicago, IL 60601


Click here for a full list of contacts.

Latest Edition

Spread The Love

Back To Top