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Ruby’s Diner Corporate Office

Ruby’s Diner was founded in 1982 when Dough Cavanaugh decided to remodel an abandoned building at the end of Balboa Pier in California. Cavanaugh liked the 1940’s look of the building, so he modeled his restaurant after that time period.

The restaurant chain serves classic American cuisine, such as cheeseburgers, milkshakes, French fries, salads, soup, and chili. While the basic Swing Era design is the same at every location, the company tries to add unique touches to reflect the local area. The name of the restaurant is the first name of Cavanaugh’s mother and every location has her high school yearbook picture in each restaurant.

Today, Ruby’s Diner has 35 locations. The company named a new CEO in March of 2015, Scott Barnett, the first new CEO in almost 30 years.

 

Ruby's Diner

Ruby’s Diner was founded in 1982 when Dough Cavanaugh decided to remodel an abandoned building at the end of Balboa Pier in California. Cavanaugh liked the 1940’s look of the building, so he modeled his restaurant after that time period.

The restaurant chain serves classic American cuisine, such as cheeseburgers, milkshakes, French fries, salads, soup, and chili. While the basic Swing Era design is the same at every location, the company tries to add unique touches to reflect the local area. The name of the restaurant is the first name of Cavanaugh’s mother and every location has her high school yearbook picture in each restaurant.

Today, Ruby’s Diner has 35 locations. The company named a new CEO in March of 2015, Scott Barnett, the first new CEO in almost 30 years.

History

 

Shoney’s Corporate Office

Founded in 1947 by Alex “Shoney” Shoenbaum when he opened the “Parkette Drive-In” adjacent to his father’s bowling alley in Charleston, West Virginia. Shoenbaum became a Big Boy franchiser in 1952 and changed the name of his restaurant to Parkette Big Boy Shoppe. By 1954, Shoenbaum had 5 restaurant locations.

In 1982, the company began franchising restaurants in other states under the name Shoney’s Towne and Country. In 2000, the company filed for bankruptcy and was acquired by Lone Star Funds. In 2007, the company was purchased by Royal Capital Corporation, the same owners as Church’s Fried Chicken.

The new CEO, David Davoudpour, has completely reorganized and revitalized the restaurant chain, making it profitable once again. As of December of 2019, the company had 282 locations in 17 states.

In April 2020, in response to the coronavirus pandemic, Shoney’s offered free meals to hospitality workers. 

Shoney’s maintains a corporate office in Nashville, Tennessee.

Shoney's

Founded in 1947 by Alex “Shoney” Shoenbaum when he opened the “Parkette Drive-In” adjacent to his father’s bowling alley in Charleston, West Virginia. Shoenbaum became a Big Boy franchiser in 1952 and changed the name of his restaurant to Parkette Big Boy Shoppe. By 1954, Shoenbaum had 5 restaurant locations.

History

In 1982, the company began franchising restaurants in other states under the name Shoney’s Towne and Country. In 2000, the company filed for bankruptcy and was acquired by Lone Star Funds. In 2007, the company was purchased by Royal Capital Corporation, the same owners as Church’s Fried Chicken.

The new CEO, David Davoudpour, has completely reorganized and revitalized the restaurant chain, making it profitable once again. As of December of 2019, the company had 282 locations in 17 states.

In April 2020, in response to the coronavirus pandemic, Shoney’s offered free meals to hospitality workers. 

Shoney’s maintains a corporate office in Nashville, Tennessee.

Culver’s Corporate Office

George and Ruth Culver opened their first restaurant in 1961 in Sauk City, Wisconsin. Originally an A&W, the pair purchased the restaurant and renamed it Culver’s.  The restaurant chain serves typical American cuisine such as hamburgers, French fries, and milk shakes.

In 1984, son Craig Culver introduced frozen custard to the menu, a novelty at the time. The company specializes in fried cheese curds, fish, and veggie burgers.

In 1987, the first franchising operation began in Richland Center. The original franchiser walked away from the deal after one year because the Culver’s had not asked for any fees or royalty monies. After this, the Culver’s set up a franchising system.

The company offers a September Thanksgiving to the nations farmers by selling custard for $1 and donating the money to the Thank You Farmers project. 

In late September 2020, the CEO Joe Koss announced his retirement after 23 years with the company.  The search is on for a new CEO.

Today, the company has more than 760 franchises in 25 states, with approximately 40 more locations being added each year.

Culver's

George and Ruth Culver opened their first restaurant in 1961 in Sauk City, Wisconsin. Originally an A&W, the pair purchased the restaurant and renamed it Culver’s.  The restaurant chain serves typical American cuisine such as hamburgers, French fries, and milk shakes.

History

In 1984, son Craig Culver introduced frozen custard to the menu, a novelty at the time. The company specializes in fried cheese curds, fish, and veggie burgers.

In 1987, the first franchising operation began in Richland Center. The original franchiser walked away from the deal after one year because the Culver’s had not asked for any fees or royalty monies. After this, the Culver’s set up a franchising system.

The company offers a September Thanksgiving to the nations farmers by selling custard for $1 and donating the money to the Thank You Farmers project. 

In late September 2020, the CEO Joe Koss announced his retirement after 23 years with the company.  The search is on for a new CEO.

Today, the company has more than 760 franchises in 25 states, with approximately 40 more locations being added each year.

Oceana Grill Corporate Office

Oceana Grill is a restaurant in the French Quarter of New Orleans, Louisiana. Founded in 2002 by brother Moe and Rami Bader, the restaurant specializes in Cajun/Creole French traditional cuisine and seafood. Oceana Grill is well-known for crab cakes, blackened duck, and gumbo, which are served daily. The restaurant is also known for being open longer hours than many others in the French Quarter, typically from 8AM to 1AM, and offering local delivery.

In 2011, Gordon Ramsey of Kitchen Nightmares visited Oceana Grill and did not have good reviews. The restaurant continues to maintain above average ratings, with more than 1,800 reviews on Yelp, the company maintains a 4 out of 5 star rating.

Oceana Grill

Oceana Grill is a restaurant in the French Quarter of New Orleans, Louisiana. Founded in 2002 by brother Moe and Rami Bader, the restaurant specializes in Cajun/Creole French traditional cuisine and seafood. Oceana Grill is well-known for crab cakes, blackened duck, and gumbo, which are served daily. The restaurant is also known for being open longer hours than many others in the French Quarter, typically from 8AM to 1AM, and offering local delivery.

In 2011, Gordon Ramsey of Kitchen Nightmares visited Oceana Grill and did not have good reviews. The restaurant continues to maintain above average ratings, with more than 1,800 reviews on Yelp, the company maintains a 4 out of 5 star rating.

History

Ralph Brennan Restaurant Group Corporate Office

Ralph Brennan is a lifelong resident of the New Orleans area whose family had a background in restaurant management. Brennan recieved his MBA from Tulane University and worked as a CPA with Price Waterhouse before returning to his first love; food and the restaurant experience.

Ralph Brennan Restaurant Group  now owns and operates 7 restaurants, 6 of them in the New Orleans area. These restaurants are:

The Red Fish Grill

Ralph Brennan’s Jazz Kitchen

Ralph’s on the Park

Cafe NOMA

Cafe B

Heritage Grill

Brennan’s Restaurant

Ralph Brennan Catering and Events.

The company also has partial ownership in Brennan’s of Houston, Commander’s Palace, and Mr. B’s Bistro.

Two of Brennan’s three children also work for the company, one as a chef, the other as a front line manager.

 

 

Ralph Brennan Restaurant Group

Ralph Brennan is a lifelong resident of the New Orleans area whose family had a background in restaurant management. Brennan recieved his MBA from Tulane University and worked as a CPA with Price Waterhouse before returning to his first love; food and the restaurant experience.

Ralph Brennan Restaurant Group  now owns and operates 7 restaurants, 6 of them in the New Orleans area. These restaurants are:

The Red Fish Grill

History

Ralph Brennan’s Jazz Kitchen

Ralph’s on the Park

Cafe NOMA

Cafe B

Heritage Grill

Brennan’s Restaurant

Ralph Brennan Catering and Events.

The company also has partial ownership in Brennan’s of Houston, Commander’s Palace, and Mr. B’s Bistro.

Two of Brennan’s three children also work for the company, one as a chef, the other as a front line manager.