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They aren’t interested in opening identicalrestaurants in cities, nation-wide; they prefer uniqueestablishments as close to home as possible.It’s unusual but it is undoubtedly effective.John Zizzo, Jody Palubiski, Tim Wideman and Tom Widemanof the Charcoal Group14 | w w w . e x c h a n g e m a g a z i n e . c o m
COVER STORYUNUSUALRECIPE FORSUCCESSBY PAUL KNOWLESThe Charcoal Group breaks the mouldof restaurant chain expansionThere’s just nothing typical about The Charcoal Group. Successful,yes. Enduring, certainly. Innovative, sure. But not typical.The “typical” methodology of a successful chain of restaurants isreplication – find a successful formula, and then roll it out in cookiecuttermodels as far and fast as the business allows.Well, the Charcoal Group is undeniably a chain of restaurants –the business cards of the four principals are a bi-fold, to allow allthe logos to run across the double-sized cards. But the closest theycome to a typical chain would be the three Moose Winooski’s, or (asof this month), two Beertown Public Houses.In addition to that, the Charcoal Group owns and operates theeponymous and venerable Charcoal Steak House, delDente, Martini’s(all on various levels of the same Kitchener facility), WildcraftGrill & Bar, The Bauer Kitchen (in Waterloo), The Bauer Bakery &Café, and the nicely self-described Wildcraft Wherever CateredEvents.The three Moose Winooski’s are located in Kitchener, Barrie andBrantford; the new Beertown Public Houses are in Cambridge and,opening October 2012, Waterloo.O C T O B E R 2 0 1 2 | 15PHOTO: JON ROHR
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