HEADQUARTERS: New York MARKET SEGMENT: casual, full-service Cuban/Latin cuisine NO. OF UNITS: 2 operating with 2 more in development SYSTEMWIDE SALES: $14 million AVERAGE CHECK: $25 per person, $48.77 per check METHOD OF GROWTH: debt and equity financing LEADERSHIP: Jeremy Merrin, founder and CEO; Randy Talbot, VP operations; Stanley Licairac, executive chef YEAR FOUNDED: 2002 COMPETITION: Cuba Libre Restaurant & Rum Bar TARGET MARKETS: high-traffic urban, office ...
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