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I've spent my career helping grow restaurant brands that people know and love. From brands like Applebee's, Chili's and Famous Dave's to my time as President of Beef 'O' Brady's, where we scaled from 30 locations to nearly 300, I've been fortunate to work with concepts that really connected with guests. Now, as President of Little Greek Fresh Grill, I get to bring that experience to a brand that already has so much momentum and opportunity behind it.
At Little Greek, we're focused on serving fresh, made-to-order Mediterranean food inspired by traditional recipes but with a modern American twist. Since we started franchising in 2011, we've grown to 50 locations across Florida, Arkansas, Illinois, Kentucky, Ohio and Texas, and about 80% of those restaurants are operated by franchise partners. We're now doubling down on our franchise efforts. One of the things that makes the brand so appealing is that it's a streamlined, approachable model with strong unit-level economics and a relatively low initial investment, typically between $120,000 and $350,000. We're very focused on supporting owner-operators and giving franchisees the hands-on guidance they need to build long-term success.
What really sets us apart, though, is the food. We put a huge emphasis on quality ingredients, scratch-made recipes and meals prepared fresh to order. Whether it's our hand-prepared meats or traditional favorites like dolmades (which go through a detailed 17-step process that takes about two and a half hours to make) there's real care that goes into everything we serve. We want guests to feel like they're getting authentic Mediterranean flavors, generous portions, and strong value every time they visit.
As we continue to grow, we're being very intentional about it. We're focused on finding the right franchise partners and expanding into the right markets so we can build the brand the right way and create long-term success for everyone involved.
At 12 years old, I washed dishes by hand at the Penn Monroe Bar and Grill in Monroeville Pa. $1.25 per hour cash plus all I could eat!
What's your favorite menu item at Little Greek?
Our homemade Dolmades. Grape leaves hand wrapped around flavorful meat and rice. 17 steps in the recipe.
What's your favorite cuisine aside from Little Greek?
Favorite cuisine-Serbian food civap (sausage) with ivar (roasted red pepper puree)
Bob Basham (Outback) and Chuck Winship (Beef o Bradys) have great forward-thinking visions and an understanding of customers and team members.
What's the best piece of advice that other restaurant executives should hear?
We work in a great industry and people go out of their way to help each other. Our industry has some wonderful collective groups and it's important to get involved with different advisory groups, Fast Casual Exec Committee and National Restaurant Leaders.
Most importantly get to your stores and show up for franchisees and talk to customers.
What are some of your interests outside of work?
Traveling and creating memories with my kids, grandchildren and friends!
I've spent my career helping grow restaurant brands that people know and love. From brands like Applebee's, Chili's and Famous Dave's to my time as President of Beef 'O' Brady's, where we scaled from 30 locations to nearly 300, I've been fortunate to work with concepts that really connected with guests. Now, as President of Little Greek Fresh Grill, I get to bring that experience to a brand that already has so much momentum and opportunity behind it.
At Little Greek, we're focused on serving fresh, made-to-order Mediterranean food inspired by traditional recipes but with a modern American twist. Since we started franchising in 2011, we've grown to 50 locations across Florida, Arkansas, Illinois, Kentucky, Ohio and Texas, and about 80% of those restaurants are operated by franchise partners. We're now doubling down on our franchise efforts. One of the things that makes the brand so appealing is that it's a streamlined, approachable model with strong unit-level economics and a relatively low initial investment, typically between $120,000 and $350,000. We're very focused on supporting owner-operators and giving franchisees the hands-on guidance they need to build long-term success.
What really sets us apart, though, is the food. We put a huge emphasis on quality ingredients, scratch-made recipes and meals prepared fresh to order. Whether it's our hand-prepared meats or traditional favorites like dolmades (which go through a detailed 17-step process that takes about two and a half hours to make) there's real care that goes into everything we serve. We want guests to feel like they're getting authentic Mediterranean flavors, generous portions, and strong value every time they visit.
As we continue to grow, we're being very intentional about it. We're focused on finding the right franchise partners and expanding into the right markets so we can build the brand the right way and create long-term success for everyone involved.
At 12 years old, I washed dishes by hand at the Penn Monroe Bar and Grill in Monroeville Pa. $1.25 per hour cash plus all I could eat!
What's your favorite menu item at Little Greek?
Our homemade Dolmades. Grape leaves hand wrapped around flavorful meat and rice. 17 steps in the recipe.
What's your favorite cuisine aside from Little Greek?
Favorite cuisine-Serbian food civap (sausage) with ivar (roasted red pepper puree)
Bob Basham (Outback) and Chuck Winship (Beef o Bradys) have great forward-thinking visions and an understanding of customers and team members.
What's the best piece of advice that other restaurant executives should hear?
We work in a great industry and people go out of their way to help each other. Our industry has some wonderful collective groups and it's important to get involved with different advisory groups, Fast Casual Exec Committee and National Restaurant Leaders.
Most importantly get to your stores and show up for franchisees and talk to customers.
What are some of your interests outside of work?
Traveling and creating memories with my kids, grandchildren and friends!
The post 6 Questions with Little Greek CEO Nick Vojnovic appeared first on QSR Magazine.