When celebrity chef Hugh Mangum, financing veteran Micha Magid and experienced restaurant operator Christos Gourmos partnered to create Mighty Quinn’s, they had a bigger vision in mind than a few N
Sports stadiums and arenas operate seasonally, and even then only for a few hours each week. Food halls and special markets often have limited hours of operation.
Great barbecue might not always call to mind New York City, but that’s exactly the reason the founders of Mighty Quinn’s Barbeque thought the concept would be a fast-casual success in the Big Apple
For decades, the value equation in the limited-service restaurant industry was this: Divide what you get by what you pay. The lower the price or the greater the discount, the better the value.