SeanMike Posted August 5, 2014 Share Posted August 5, 2014 "Secrets Of DC Food Chains: What Makes Them So Successful" by Rita Rapuano on zagat.com I found this to be interesting. It's not the most in-depth of articles, but gave some good food for thought (pardon the pun). Link to comment Share on other sites More sharing options...
DaveO Posted August 5, 2014 Share Posted August 5, 2014 Clydes. Been around for a while. Does well. Link to comment Share on other sites More sharing options...
The Hersch Posted August 5, 2014 Share Posted August 5, 2014 I was interested to learn that ShopHouse "has nearly 10 locations", but was left wondering if that meant nine or eight. Or seven. Link to comment Share on other sites More sharing options...
DonRocks Posted August 6, 2014 Share Posted August 6, 2014 I was interested to learn that ShopHouse "has nearly 10 locations", but was left wondering if that meant nine or eight. Or seven. If a restaurant has 2 locations, and is about to open a 3rd, I'll sometimes go into the Dining Guide and put (3-5 locations) even though it's not accurate the same day I write it - I have too much on my plate, and would forget to do it later. This doesn't happen often, but I confess: It's a little cheat I've taken a few times in the past. (Geez, to think I used to count *every location of every restaurant*. Ugh, ugh, ugh, unsustainable!) The quote from the Five Guys representative was a load of BS. Actually, they pretty much all were - once you're a member of the Chain Gang, you say what you need to say. Link to comment Share on other sites More sharing options...
Joe H Posted August 6, 2014 Share Posted August 6, 2014 According to the article Sweetgreen (which I love) has something called "fro-yo." What is fro-yo? Link to comment Share on other sites More sharing options...
DonRocks Posted August 6, 2014 Share Posted August 6, 2014 According to the article Sweetgreen (which I love) has something called "fro-yo." What is fro-yo? It's a Kamniki stew, traditionally cooked in the hollowed-out skulls of yaks that have been dry-aged for at least 90 days, before being slow-smoked using only Slovenian oak broken down from 4-6 year-old wine casks and blessed by 101 Dalmatian priests. 1 Link to comment Share on other sites More sharing options...
Mark Slater Posted August 6, 2014 Share Posted August 6, 2014 According to the article Sweetgreen (which I love) has something called "fro-yo." What is fro-yo? Fro-yo means Frozen Yogurt. Don't feel bad. I had to ask the young people I work with what "cos-play" and ""dub-step" mean. Link to comment Share on other sites More sharing options...
DaveO Posted August 6, 2014 Share Posted August 6, 2014 According to the article Sweetgreen (which I love) has something called "fro-yo." What is fro-yo? Frozen yogurt. I had to look the term up a while back. Being of a certain generation leaves us behind the eight ball with current lingo Link to comment Share on other sites More sharing options...
Mark Slater Posted August 6, 2014 Share Posted August 6, 2014 It's a Kamniki stew, traditionally cooked in the hollowed-out skulls of yaks that have been dry-aged for at least 90 days, before being slow-smoked using only Slovenian oak broken down from 4-6 year-old wine casks and blessed by 101 Dalmatian priests. Donny, don't be mean. Are you making fun of us old people? :-) Link to comment Share on other sites More sharing options...
DonRocks Posted August 6, 2014 Share Posted August 6, 2014 Donny, don't be mean. Are you making fun of us old people? :-) I used a smiley! Link to comment Share on other sites More sharing options...
Mark Slater Posted August 6, 2014 Share Posted August 6, 2014 I used a smiley! Oh, I didn't have my spectacles on. Link to comment Share on other sites More sharing options...
DonRocks Posted August 6, 2014 Share Posted August 6, 2014 Oh, I didn't have my spectacles on. And *I* was poked fun of for this. Link to comment Share on other sites More sharing options...
DaveO Posted August 6, 2014 Share Posted August 6, 2014 And *I* was poked fun of for this. ...and they were funny. What is fro-yo? I've had to "research" endless phrases. There is a "price" for being older. Fortunately internet research solves many of these mysteries. --------------------------------------------------------------------- Back to the original OP: There are and have been quite a number of successful local chains some which have been operating for a long time; GAR and Clydes come to mind. On the other hand I'm sure there are many cities and metro regions that boast similarly local long running chains. Regardless of the demographics of the DC region there is an additional element in expanding from a single operation to multiple restaurants. It takes a different set of skills. Link to comment Share on other sites More sharing options...
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