When Mark Davoli was introduced to Metro Diner, he loved the open kitchen atmosphere. “But,” he says, “I knew I had a lot to do to get it where I wanted to go.”
The Davolis bought the San Marco diner, at 3302 Hendricks Ave., in 2000 and had spoken about expansion previously. In 2003, they said they planned a Riverside location that year, and since opened one new restaurant per year.
A 2010 appearance on Food Network’s “Diners, Drive-ins and Dives” boosted business and national awareness.
The expansion pace accelerated after the Davolis established a partnership with Tampa-based ConSul Hospitality Group in 2014.
On March 13, Metro Diner opened its 50th restaurant with locations in Alabama, Delaware, Florida, Georgia, Indiana, Kentucky, Nevada, North Carolina, Pennsylvania and Virginia.
There are plans to open 35 new restaurants this year, including debut locations in New Jersey, Oklahoma, Tennessee, Texas and South Carolina.
Davoli, who retains a minority ownership in the business with other family members, calls it an “aggressive opening plan.”
ConSul features prominent restaurant industry veterans Chris Sullivan, Hugh Connerty Jr. and Carl Sahlsten.
“When we talked about taking on a partner to expand, we didn’t want to go with just anybody,” Davoli says. “Their knowledge of a business like ours is incredible.”
The Metro Diner team also includes about a dozen joint venture partners.
They open about two restaurants per year, Davoli says, allowing them time to focus on each one.
Locations have managing partners, too, who are part owners and live in the community.
Davoli says the leadership structure is the right way to grow the company.
“People we have at every level believe in it,” he says, “which is really incredible.”
Davoli frequently travels to Metro Diner restaurants across the country.
The chain’s master chef, he said he likes to cook the first ticket at new locations.
He also develops Metro Diner’s dishes, a continually ongoing process. His favorite menu items? Huevos rancheros, shrimp and grits, and fried chicken and waffles.
Metro Diner’s breakfast offerings have helped the company build a customer base.
“When you do a good job with breakfast, you really get regulars,” Davoli said.
Some customers, he says, come in six or seven days a week to start their day at Metro Diner.
Davoli wants Metro Diner to continue to develop great local diners, but it has to be one diner at a time.
“Our goal with every guest that walks into the door,” he says, “is to make them feel like they’re welcome in our home.”
