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HE DID SUCH A GREAT JOB ALL
LAST MONTH RAISING A LOT OF
MONEY. GREAT JOB IN
FARMINGTON.
THE HOTTEST TRENDS IN
RESTAURANTS IS FAST CASUAL LIKE
CHIPOTLE. BECAUSE THE NEXT
CHIPOTLE BE A DECADES-OLD
CONCEPT STARTED BY GREEK
IMMIGRANT RIGHT HERE IN
MINNESOTA AND HIS SON SURE HOPE
SO AND THAT IS WHY THIS MORNING
THAT DERUSHA EATS A DINO'S.
THEY COME DOWN AND THEY PICK
THEIR SAUCE AND CHEESE AND
TOPPINGS. WHAT JASON IS
SHOWING OFF IN A DINER IS NOT
WHO LOVES YOU BABY DINO'S THAT
DATES TO THE MID-80s.
HIS DAD, DINO MOVED HERE FROM
ATHENS, HE AND HIS WIFE STARTED
SELLING GYROS AT FESTIVALS AND
FAIRS.
SUCCESS THEIR LITTLE SPOT AT
THE MINNESOTA STATE FAIR AND
ULTIMATELY SIX GREEK
RESTAURANTS AROUND THE TWIN
CITIES. IS YOUR DAD, DID HE
BET THE FAMILY ON THIS BUSINESS
WORKING? YES, MY MOTHER AND
FATHER BELIEVED IN THE AMERICAN
DREAM, ROLL UP THEIR SLEEVES,
OR CARD AND CREATE SOMETHING.
WHEN DINO TURNED OVER THE
FAMILY BUSINESS TO JASON THE
SUN DECIDED THAT DINO'S NEEDED
TO CHANGE IN ORDER TO GROW.
CAST - THE SCHEDULE IS THE
FUTURE AND MEDITERRANEAN IS ONE
OF THE COMING FUTURE SEGMENT.
THE CONCEPT IS CALLED DINO'S
FRESH MEDITERRANEAN.
THE BIG MENU IS GONE IN AND
SAID HE PICK A SOLID, BOWL PITA
SANDWICH OR PLATE. THIS IS
LAYERED MARINATED CHICKEN.
ADD FALAFEL OR DICED CHICKEN
*** AND THEN TOP IT WITH
DOZENS OF SOLIDS AND SALSAS.
LET'S DO A LITTLE BIT OF
TABOULI. JASON SAYS THE
PARENTS ARE ON BOARD MOST OF
THE TIME. IT IS A CHALLENGE
BECAUSE FOR THE SECOND-
GENERATION YET UNDERSTAND THE
FIRST GENERATION BUILT IT AND
IT IS THEIR BABY, THEY ARE
ALWAYS IN OUR STORES AND
INTERACTING. MASSIVE YOU TELL
YOU ABOUT WHAT YOU ARE DOING?
EVERYDAY. THE FOOD TASTES
GREAT BUT THE CONCEPT TAPS AND
THE CUSTOMIZATION SPEED AND
HEALTHY EATING. WE LOOK AT
FIVE YEARS WHAT DO YOU SEE?
FOR THE NEXT FIVE YEARS I SEE
AS BEING A NASHVILLE-BASED
COMPANY AND SATURATING THE
MINNEAPOLIS MARKET.
I BELIEVE WHOLEHEARTEDLY THAT
IN THE NEXT 5 TO 10 YEARS WHAT
COULD BE ONE OF THE LARGEST
MEDITERRANEAN CONCEPTS IN NORTH AMERICA.
RIGHT NOW THEY ARE CALLING
IT DINO'S FRESH ALTHOUGH THEY
ARE TESTING DIFFERENT KINDS OF
NAMES AND THEY DEBUTED IT IS A
TEST CONCEPT REPRESENTATIVE OF
THE UNIVERSITY OF MINNESOTA
STADIUM . IT DID WELL NOW
ALMOST ALL THE LEGACY DIAZ
RESTAURANTS HAVE TRANSITIONED
TO THIS NEW CONCEPT.
DELICIOUS. IT IS VERY GOOD.
THEY WANT YOU TO GO SEVERAL
TIMES A WEEK AND YOU FEEL THAT
YOU CAN DO THAT.
THERE IS A CHICAGO-BASED
COMPANY THAT HAS JUST ARRIVED
IN THE TWIN CITIES THAT IS ALSO
TRYING TO BEAT THE CHIPOTLE OF
THE MEDITERRANEAN SPACE THEIR
HARD-CORE THAT IT'S RAINING AND
DINO'S IS SOMEWHAT AMERICANIZED
WITH THE FLAVORS.