The office walls of Quaker Steak & Lube Franchise Corp.’s CEO are decorated with hubcaps and car memorabilia, much like its restaurants’ decor.
“I’m not a motor head or even a car guy,” said the aptly named John Longstreet. “But our offices have the same feel as our restaurants: a place that’s different and fun.”
The company is different, too, from most of its casual-dining industry peers: Quaker Steak & Lube is expanding at a rapid clip.
“Now is the time to put your foot down and grow, and Quaker Steak & Lube is doing a good job of it,” said Ron Sofranko, principal at Sofranko Advisory Group, a hospitality industry consulting and investing firm in Wexford.
“Consumer confidence is better, and the stock market is doing better,” said Sofranko, a nearly 30-year restaurant industry veteran. “There’s pent-up demand for new concepts. And a niche player, like Quaker Steak, can do very well.”
