January 2017 The Franchise Whisperer

Rick Villalpando, Senior Vice President Business Development at RAMMP Hospitality Brands, sees himself not just as a seller of franchises, but as a small businessman, a tour guide and an illuminator. Over the course of his career, Rick has been integral to the success of some of the largest casual dining brands in Canada and has built a reputation in the restaurant industry as the 'Franchise Whisperer'

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Fall 2016 Rockin' Robin

As one of the Owners of RAMMP Hospitality Brands, which franchises Mr Mikes SteakhouseCasual, Robin Chakrabarti has seen firsthand how a lot of passion and a high level of dedication can put a brand on the Canadian franchising map. Based primarily in Western Canada, and with franchising opportunities on the horizon in Ontario, Mr Mikes SteakhouseCasual boasts a unique dining combination that’s struck a chord with guests and franchisees, with the brand set to surpass $100 million in system sales within the next few months.

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Summer 2016 The Three’s Company

Empresario Capital Partners' founding members, Robin Chakrabarti, Mike Cordoba, and Al Cave, achieved success by coming together and pooling their experience. Now, the investment firm offers the three things that made the trio successful: partnership, expertise, and confidence.

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June 2016 4 Ways Millennials and Baby Boomers Make the Dream Team

Baby boomers are entering their encore careers at the same time millennials are breaking into theirs, and both generations are looking for work that is meaningful. Millennials are now the largest generation in the Canadian workforce. And Statistics Canada reports that the number of seniors staying in the workforce was 25.5 percent in 2013, jumping from 15.5 percent in 2003. 

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Spring 2016 Mr Mikes in Franchise Canada Magazine

Founded by two brothers on Granville Street in 1960s Vancouver, MR MIKES started off by growing its affordable steak restaurant concept across Western Canada. After acquiring the franchise in 2010, new owners are working to build on that brand, with an aggressive growth plan that has already seen the franchise expand from 18 to 27 locations in towns from Red Deer, Alberta to Dauphin, Manitoba. With plans to expand to over 60 restaurants, the franchise is also exploring locations in Ontario.

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January 2016 MR MIKES plans include hotels

BURNABY, B.C. — MR MIKES SteakhouseCasual (MMSC) has been keeping Sarah McPhee, real estate manager for RAMMP Hospitality Brands, very busy. Her main role is to identify potential markets and real estate opportunities for the MMSC brand — including partnerships with hotels.

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December 2015 Mr. Mikes searches for deeds well done

Across Yorkton, people volunteer every day, trying to make life better for everyone else in the community. Mr. Mikes Steakhouse Casual wants to recognize what these people are doing within the community, and is doing so with the Deeds Well Done program.

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December 2015 Mr. Mike's restuarants denoting good deeds done well

Snow has fallen, coloured lights are hanging, and kids across the city are eagerly anticipating the arrival of brightly coloured presents. Christmas is almost upon us, which means Edmonton has truly entered the season of giving.

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December 2015 Good deeds

As disappointed as I was by my last visit to the Langley Mr. Mike’s I have to take my hats off to the company for two new initiatives undertaken by this national chain of restaurants. First, just a quick hats off to the restaurant for attempting to create a more family-oriented, casual atmosphere with the introduction of board games in the restaurants.

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Winter 2015 Franchising USA - Rebranding, Really: How to take your new brand from concept to execution

So you’ve branded your company. You have a vision, you’ve articulated the key elements that your brand represents, you’ve created your logo and other brand materials. Now you have to implement the brand elements in your franchise.

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Winter 2015 Franchising Canada - Rebranding, Really: How to take your new brand from concept to execution

So you’ve branded your company. You have a vision, you’ve articulated the key elements that your brand represents, you’ve created your logo and other brand materials. Now you have to implement the brand elements in your franchise.

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Winter 2015 MR MIKES SteakhouseCasual introduces new menu showcasing the new Canadian cuisine

Canada is known around the world as a diverse melting pot of cultures – food included. From the West Coast to the east coast, Canadian cuisine made with an innovative twist is becoming an increasingly formative staple of our country’s culinary identity.

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November 2015 Mr Mikes promoting deeds well done

Nominations are now being accepted for the Mr Mikes Deeds Well Done campaign. The initiative helps to recognize those in the community that continue to lend a helping hand. The winners will be rewarded with a $100 Mr Mikes card as well as $1000 to donate to a registered local charity of their choice.

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October 2015 Life Lessons: Sheryl McCabe, RAMMP Hospitality Brands

Sheryl McCabe is a careful, deliberate person. (She is an accountant, after all.) So, five years ago, when the opportunity came to move from a large company to a smaller, newer firm, McCabe wasn’t sure about making the big change.

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October 2015 Dauphin, Manitoba restaurant opens with the help of crowdfunding

The owners of Mr.Mikes in Dauphin Manitoba joined the Morning news to discuss how they managed to create the restaurant through crowd funding. The town has managed to upgrade infrastructure including a cinema and recreation centre.

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October 2015 Excellence is better than perfection

Sheryl McCabe is a careful, deliberate person. (She is an accountant, after all.) So, five years ago, when the opportunity came to move from a large company to a smaller, newer firm, McCabe wasn’t sure about making the big change.

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Fall 2015 MR MIKES Steakhouse Casual Heightens the Guest Experience with New Board Games Program

Restaurant brands are now turning to methods beyond the immediate great food, atmosphere and service to attract guests and maximize the guest experience.

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July 2015 Mr. Mikes launches new menu

Food-service franchise system Mr. Mikes Steakhouse Casual, formerly known as Mr. Mikes Steakhouse and Bar, has announced a new menu starting on July 20 which it describes as a case study on current Canadian food trends.

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June 2015 DOING OUR PART MEALS BRING PEOPLE TOGETHER NO MATTER THE OCCASION

Sometimes it’s in celebration — birthdays, weddings, or for no reason at all except to enjoy the company of friends. Sometimes in reflection. An occasion for observance and contemplation.

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June 2015 Mikes gather in Regina in quest of world record

Mike Jensen’s mom loved the king of pop so much she named her son after him. “She was a big fan” of Michael Jackson, Jensen said. “I don’t tell that to many people now.” Jensen was one of hundreds of Mikes at the Rider Fan Fest at Mosaic Stadium on Saturday.

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August 2015 Folks in Dauphin make it happen

There are no digital devices or mobile apps involved, but the citizens of Dauphin have used their own version of crowd-funding to get what any small community wants.

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March 2015 HOW TO REBRAND YOUR FRANCHISE

When MR MIKES opened its first restaurant in 1960 in Vancouver, they set themselves apart from the competition with their cafeteria-style steakhouses. MR MIKES was built on the idea that steak should be an attainable luxury.

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February 2015 RAMMP Revamps

THE MR. MIKE’S BRAND had grown stale from as far back as Brian Mulroney’s prime ministership. The steakhouse chain that began in 1960 by Bob and Nick Constabaris as a family restaurant on Granville Street in Vancouver — and that a generation of British Columbians grew up with — crested in the 1980s with 90 units across Western Canada

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Fall 2014 Back to his roots

Restaurant executive Robin Chakrabarti returns to the industry that gave him his start.

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September 2014 Beefing up a Brand

Mike Cordoba has fond memories of visiting Mr. Mikes Steakhouse as a child. Growing up in North Vancouver, his family regularly visited the eatery known for its bottomless salad bar and cafeteria-style service. When the cook called out an order number, the customer picked up their steak on a tray. No-frills dining, for sure, but unpretentious was in. And these days, it looks like it is back in vogue, though the trays are now reserved for the wait staff.

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