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RECENT INTERVIEW WITH Ralph Perrella
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View More Buffalo's Southwest Cafe Franchise Information
 Ralph Perrella
President and Founder
Buffalo's Southwest Cafe
A Conversation with Ralph Perrella, President and Founder, Buffalo's Southwest Cafe
Buffalo's Southwest Cafe is about to turn 20. What are some of the highlights of the last 20 years?
We've grown a lot, both in terms of our concept and geographically. The Buffalo's concept has matured from a "wing place" to a more Southwest-style theme. Through our Corporate Executive Chef Shaun Curtis, our menu has evolved to offer a wide variety of tempting dishes, many of which draw upon southwestern influences. The look of our restaurants has changed, too. We've developed a freestanding prototype that features a 35-foot tower with our signature Buffalo head-and-wing logo. The building design incorporates a desert canyon palette of stucco and stacked stone with terra cotta, sandstone, red and yellow hues. Interiors continue the Southwest motif with metal ceilings, wooden floors and walls, and hundreds of southwestern American artifacts and memorabilia. We've also expanded beyond being a regional chain. Today, we have units in Texas, Nevada, Indiana, Missouri, Puerto Rico and Kuwait.
What does the company look for in a franchise investor?
We look for partners with mature business backgrounds and strong people skills. They should have a minimum net worth of $1.5 million, with $300,000 in liquid capital. Experience in the restaurant industry is preferable and they need to be development-minded.
How do you keep franchise business partners involved in the company's strategic direction?
We constantly keep our franchise business partners aware of company projects and solicit their participation through workshops, seminars and conventions.
What makes Buffalo's Southwest Cafe a good investment?
Investors benefit from becoming part of a 20-year franchise system with well-established standards, training and operations, and growing brand awareness within the casual dining segment. Additionally, our system is still young enough to offer outstanding growth opportunities for single and/or multi-unit operators.
What advice would you give someone looking to invest in a casual-dining restaurant?
Be prepared, at least initially, to participate in the day-to-day operations of the restaurant. Don't skimp when hiring a management team and be prepared to reward those who make a positive difference in the success of the restaurant. Putting together a great team takes time -- and keeping them takes recognition and positive reinforcement.
What are the company's "hot growth" markets?
For 2005 we're targeting growth in and around the Houston market. With two restaurants opening there this year, we're also looking at growth in adjacent markets. Additionally, we'll focus on Florida and the southwestern United States. Internationally, our Kuwait business partner will add more restaurants in the Middle East.
You're a Georgia-Tech trained architect. How did you get interested in the restaurant business?
I always wanted to design and build a restaurant. A friend of mine, David Hyde, had been kicking around the idea of a new themed restaurant. When we finally got together, the original Buffalo's Cafe in Roswell, Ga. was the result. The concept took off, and after opening four restaurants in five years, franchising was our next logical step.
What's your favorite Buffalo's Southwest Cafe dish?
I still crave our wings!
If you weren't in foodservice business, what would you be doing?
Well, I probably would have gravitated back towards the architectural and construction field. The creative challenges coupled with the ultimate reward of seeing a design move from paper to a real structure is very fulfilling to me.
View More Buffalo's Southwest Cafe Franchise Information
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