There are approximately 12.35 million people employed in the restaurant and food service industry. Chances are good most of them, at one time or another, dreamed of owning a successful restaurant. This “Restaurateur Dream” leads us to ask:
Which is most important in determining the long-term viability of a restaurant: food, service or location?
The 1408th edition of the Food Chain Radio Podcast with Michael Olson features Erick and Brian Johnson, the father & son owners of the Erik's DeliCafe franchise restaurant chain that serves the South San Francisco and Monterey Bay areas.
Topics include how father Erik built a small sandwich shop into a successful restaurant business; how that restaurant grew into a family-owned franchise chain; and how son Brian is building out the Erik's DeliCafe chain throughout the region.
