A slice of the action
Fellow foodies can bite into more than Bravo Restaurants ’ exceptional menu offering – its franchise concepts are just as enticing
Jordan Himmel is the third generation in his family ’ s hospitality business . Back in the 40s , when his grandfather served in the navy , he took the name Bravo from the naval alphabet . He fell in love with pizza-making and established his first restaurant : Gino ’ s East of Chicago .
Bravo Restaurants ( Bravo ) has grown tremendously since 1992 , and introduced a range of concepts , from American-diner influences to Mexico-inspired pizza . “ Our niche is deep-dish pizza , and , in Chicago , the market is about as dense as it gets . We do our best to ensure we offer the best quality product and service experience possible to continue to do what we love ,” Jordan highlights . As the company ’ s CIO , Jordan is now able to pivot the business ’ decision-making process easily , considering the restaurant industry is highly competitive and continually changing .
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