Cover Story
Running the table
How Cameron Mitchell builds brands that set him apart in a crowded industry
By Nancy Byron
Smart Business Columbus | May 2007
Page 1 of 6
He’s built nine well-known brands in the past 13 years.
His empire, worth more than $100 million, spans eight — soon to be nine — states. What’s even more impressive is that he’s done all that in a highly competitive — some might even say cutthroat — industry notorious for chewing up and spitting out wannabes by the dozens every year.
Clearly, Cameron Mitchell knows how to build a brand.
“It’s amazing the power of the concept,” says Mitchell, president of Cameron Mitchell Restaurants. “We have multiple concepts, and some are better than others. Some outperform others. If you can get that concept to be just right, you can build a hell of a brand. But it takes a lot of work.”
Here’s how Mitchell has successfully built his collection of diverse brands, from retro diners to Pan-Asian bistros, from supper clubs to sophisticated steakhouses. It’s a formula that’s proven to drive growth and is based on some universal concepts.
