From Red Sauce to Green Juice: When a Brooklyn Restaurant Family Goes Franchise

A lot of independent restaurant families look at franchising like it's the dark side. But what happens when a father-son team with 50 years of Italian restaurant experience decides to make the switch?

James and Mike Simone had a beloved Brooklyn spot for 20 years. Good sauce, cold drinks, and most importantly - great neighborhood vibes. Then COVID hit. After losing everything, they had a choice: rebuild their independent empire, or try something completely different.

In this episode, we sit down with James and Mike to talk about their surprising journey from classic Italian restaurateurs to health-focused franchise operators. We get into:

• Why they chose franchising over another independent spot (hint: it wasn't just about the money)
• How they picked their concept and territory
• The real differences between running your own joint vs. being part of a system
• Their ambitious plans for Westchester
• What it's like working with dad/son when everything's on the line

Plus, some wild stories about their Brooklyn days, including how they turned their restaurant into the unofficial staff cafeteria for Barclays Center (and scored some amazing concert tickets along the way).

Come for the business insights, stay for the family dynamics and real industry talk. This one's for anyone who's ever thought about making a major pivot in the restaurant world.

Listen now wherever you get your podcasts.

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