DeRusha Eats: Dino’s Fresh Mediterranean

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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 BREASTS 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 NORTHAMERICA.

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.

Source: Youtube