Angst, dass Gäste wegbleiben, hat Billy Wagner indes nicht. Prevent copycats "I created a unique concept with the broadest and deepest menu in casual dining. Fürs Restaurant ist die Rechnung einfach: Wenn 40 Gäste an drei Tagen 25 Euro mehr bezahlen, sind das 3000 Euro mehr Umsatz. Whether building our infrastructure or thinking about growth, I focused on allowing us to be as successful as we could be, not trying to control everything." Let some things go "Don't limit your business for the sake of control. But once you grow, it's all people, people, people." In this business, it's all location, location, location. You come up with a good product, work hard, and bring your family together to do it.įocus on people "You have to devote resources to training, from the cooks to customer service.
It's really the great American success story. My father was around to see the success, and my mother was here to see us go public. Today it costs $6.5 million to $7.5 million to open a new Cheesecake Factory (CAKE). It cost $256,000 to open that first restaurant. We've been coming up every quarter, and this year we'll open six to nine restaurants. Our revenue was up 4% last year over 2009. We pulled out of some deals, slowed down, and stayed profitable. With the recession, restaurants across the industry have been hit. From 1992 to 2005 our compound annual growth rate in revenues was 27%. The stock opened at $20 and went to $27.25 the first day. Our investors were making a lot of money, and my parents were able to semiretire.
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Still, people lined up outside, and the restaurant was full in 10 minutes.Īfter five years we opened three more restaurants in California and one in Washington, D.C. I didn't want to worry about a chef walking out on me, so I made up the first menu with things that were simple enough to cook myself, like macaroni and cheese. So he said the four magic words – "I'll raise the money" – and got his clients and family members to invest $125,000.īeverly Hills already had upscale dining, so we developed a menu of casual fare around the cakes. He thought our cheesecakes were some of the best baked goods he'd ever tasted, and he believed in me. I'd never worked in a restaurant before, so I talked to Bill Kling, our accountant at the time. I chose Beverly Hills for our first location to give the cake the reputation it deserved. I thought if we opened a restaurant, it would help sell the cheesecake. It was 1975, and we had the Cadillac of cheesecakes, but the business wasn't progressing fast enough. When I realized I wasn't going to be a rock star, I moved to L.A. So in 1972 they sold their house, drove across the country with my sister, and started a small wholesale cheesecake business. My parents wanted to live closer to me, and since Los Angeles was bigger than San Francisco, I convinced them that there was an opportunity there for their cheesecake. In 1967, after college, I moved to San Francisco for the music scene. With the hard work of the family and the special recipe of their grandmother’s bread rolls, Ocean Pizza will continue to remain a legend for at least another half a century.Ĭontact Ocean Pizza Restaurant and Seafood House today at 86, or browse the website for more information about our products and services.I loved music, and from the time I was 15, I played drums and was in a band that made money. The restaurant ensures fulfillment of every customer’s desire! “No one leaves Ocean Pizza hungry”. This landmark is known for quality food, huge portions, and dedication to low prices. While other pizza places only serve pizza and grinders, Ocean Pizza has a full menu specializing in: fresh seafood daily, gourmet pizza and grinders, flavorful wraps, juicy steaks, and authentic Greek and Italian dishes. It is also the only place in the area that has been praised by the New York Times! The restaurant has won several local competitions- receiving awards for its best pizza, delicious chicken salad, tasty fish, and mouth watering grinders. It has received many reviews by both the New London Day and the Norwich Bulletin. Starting as a tiny pizza place, it has grown over the past 48 years to become the best restaurant in southeastern Connecticut. Ocean Pizza opened in 1962, almost half a century ago, and is still run by the same family.
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