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Erik’s DeliCafe
Michael Olson’s Food Chain Radio Show #1408
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Guests: Erik Johnson & Brian Johnson – Father and Son – Owners & Operators of Erik’s DeliCafe Restaurant Chain

Michael Olson Food Chain Radio – Living the Restaurateur Dream
There are approximately 12.35 million people employed in the restaurant and food service industry. Chances are good most of them, at one time or another, dreamed of owning a successful restaurant.
I often receive queries from public relations folks who want me to host a restaurant-related food show for one of their clients.
One such query requested that I host an expert in restaurant franchises who was touting a new restaurant chain called, “The Ford Garage.”
Unable to see myself eating a sit-down meal in a Ford garage, or even a Chevy garage, I asked, “Did you say, ‘The Ford Garage?’”
“Yes,” I was told. “Just think about all the people who were raised with Ford automobiles. Why, every one of them will be a natural customer of a Ford Garage restaurant.”
Not too long after that, I found myself eating lunch at Erik’s DeliCafe, which is a family-owned franchise chain that serves the San Francisco and Monterey Bay areas. In fact, I have been eating at Erik’s DeliCafes for decades without even thinking about it. So I thought about it, and asked myself the following question:
Which is most important in determining the long-term viability of a restaurant: food, service or location?
Leave a comment below: Which is most important in determining the long-term viability of a restaurant?
Michael Olson’s Three Laws of the Food Chain
#1 Agriculture is the foundation upon which we build all our sand castles.
#2 The farther we go from the source of our food, the less control we have over what’s in that food.
#3 Cheap food isn’t! READ MORE


