Mojitos sold to O'Charleys Restaurant chain?

Well Broc that's where you are mistaking, I take way to much pride in what I do and always try to challenge myself. If that was the case I would off open another Havana Rumba where I'm the majority partner and does extremely well, instead I opted to open Mojito where I will be challenge professionally and I could share a little with people that have been loyal to me(in this case my now partner and sue chef). To me duplicating something simply because it makes money shows a lack of creativity. I admire people like Danny Mayer; he owns a few of the most sucesfull restaurants in New York and none of this places sale the same type of food. Now, to me that's success and that will always be my Moto whether I live here or in another country. Money is not the only measure for success. In the restaurant business if the only pleasure you are looking for is money you are not going to stay in business for too long, because you will soon burn out, but if instead you look to please people and find joy in what you do the money will fallow, it's just that simple. My motto is to make money at the same time that I feel challenged and accomplished and until today it has worked for me so why change.

Fernando-

Please reread my post. I did not try to predict what your intentions are or say that you intended to water down your concept and spread it accross the country. I (meant to) imply that it is a compliment that people feel that a Mojito's could appeal to a mass audience in a variety of locations.

People (in general) on this forum are sometimes anti-chain to the point of hypocracy. I personally like the best of both worlds. I love finding gems in NYC or anywhere else in the world. I also know that I can go to Outback Steakhouse anywhere in the country and my steak will be cooked and seasoned the same way. I can't wait t bring 3 people from NYC to the Derby this year. They never had the impression of Louisville as a culinarily enlightened town. They will when they leave! If you have a table for 4 on Thursday for Mojito's, I'll likely bring them in.

As for myself, I love the liquor industry. I love mixology and profit from the sale of liquor. I cook food from all over the world for fun and survival!

Danny Meyer certainly has some powerful concepts out here in NYC. I thing his range is great. But, how do you feel about the Shake Shack at the new CitiField, home of the Mets?

Good luck in Venezuela! 20 cent beers, I can't afford not to go there someday.

The rumor mill sure is active these days! Misinformation everywhere about the demise of local independents. First there was the rumor that Serviche was closing with rapidly was proved wrong then even though Fernando told everyone what was happening with his restaurants another rumor contradicting what he told us comes up. Worse yet people don't even believe one the owner told us! Rumors sure are hard to kill around here.

Mark,
I agree with you 100%. The service industry is a particularly rich breeding ground for rumors. If rumors and innuendo stayed within the particular restaurant, there would be no issues. Too bad that never happens. Rather, the rumors, false more often than not, get out to other people and some of those people delight at being an industry "insider." These ersatz "insiders" run to these types of forums with this "inside information" and starts not one thread but three different threads relating to the same thing with some of it being false.

Fernando,
I too am not sure what Ms. Barger is trying to accomplish. Thank you for taking time out to debunk this silliness. Good luck with your ventures. I have heard that Bonaire is a scuba paradise and hope to make it there.

Lizzy,

I am not trying to accomplish anything, my friends and I are hoping that nothing will change at our favorite restaurant (Mojitos). I can't tell you how many times I have seen a chef driven concept fail without it's visionary at the helm.

Lizzy,

I am not trying to accomplish anything, my friends and I are hoping that nothing will change at our favorite restaurant (Mojitos). I can't tell you how many times I have seen a chef driven concept fail without it's visionary at the helm.[/quote]

I agree with Wes......Seriously, what can your motive be?

You got an answer from Mr. Martinez and now you continue with all the negative crap about the people buying Mojitos are selling it and now the above quote.

Be sad Mojitos is changing hands, hope for the best, continue to support the new owners and wish the Martinez's well.

Lizzy,

I am not trying to accomplish anything, my friends and I are hoping that nothing will change at our favorite restaurant (Mojitos). I can't tell you how many times I have seen a chef driven concept fail without it's visionary at the helm.

Funny, no one has called me Lizzy since I was a youngster but then again, I have a feeling that your intent was not to be familial, Ms. Barger. I am going to put this one to bed. You have a gold star for your stellar insider reporting on Mojitos and Havana Rumba. Kudos to you and your "sources." I actually thought your posts were okay until you started this thread, "Mojitos sold to O'Charleys Restaurant chain?" Read it over a couple times and think about it. Think about how that sounds. Then do a quick Google search for O'Charleys and read about the company. Then read your headline again. In my profession, this is called due diligence. Better yet, you could have just sent Mr. Martinez an email first. You chose to go for the gusto. It almost sounds like you picked up on an April Fool's joke albeit a few weeks late. Well played indeed. In any case, I am glad Mr. Martinez was here to straighten out information coming from "sources" and from the proverbial "word on the street."

Yeah, what Elizabeth said.

(I still can't do the quote thing right! Eyeroll here)

Yeah, what Elizabeth said.

(I still can't do the quote thing right! Eyeroll here)

Lizzy and Bonita (great name for a restaurant by the way),

I agree lets put this to bed and hope for the best for Fernando and his family and of course Mojitos. It will be a relief to no longer be in front of the firing squad.

Well Broc that's where you are mistaking, I take way to much pride in what I do and always try to challenge myself. If that was the case I would off open another Havana Rumba where I'm the majority partner and does extremely well, instead I opted to open Mojito where I will be challenge professionally and I could share a little with people that have been loyal to me(in this case my now partner and sue chef). To me duplicating something simply because it makes money shows a lack of creativity. I admire people like Danny Mayer; he owns a few of the most sucesfull restaurants in New York and none of this places sale the same type of food. Now, to me that's success and that will always be my Moto whether I live here or in another country. Money is not the only measure for success. In the restaurant business if the only pleasure you are looking for is money you are not going to stay in business for too long, because you will soon burn out, but if instead you look to please people and find joy in what you do the money will fallow, it's just that simple. My motto is to make money at the same time that I feel challenged and accomplished and until today it has worked for me so why change.

Amen Brother

Yeah, what Elizabeth said.

(I still can't do the quote thing right! Eyeroll here)

Lizzy and Bonita (great name for a restaurant by the way),

I agree lets put this to bed and hope for the best for Fernando and his family and of course Mojitos. It will be a relief to no longer be in front of the firing squad.

Jay Dee ~ I bet you're used to the firing squad.

Think about how restaurants become chains. They are successful restaurants in the beginning. Then, an entrepreneur sees more profit to be made by reproducing the same concept. Consider it a compliment that people want more of a great thing.

*Ducks under the missiles*

Isn't that what almost happened to J. Gumbo's? Thankfully for all of us, the crisis was averted. Restaurants can almost never make the transition to a chain format without sacrificing some or most of the quality and charm that made them successful in the first place.