When Ed’s first opened for business the only real objective of its creator, Barry Margolis, was to build a unique restaurant business, run exactly as he wanted. At best the approach was self confident although in practice it was arrogant = “this is the way we do things here – if you don’t like it that’s your problem!”
In fairness, he was prepared to put his money where his mouth was and, with the exception of a small working capital facility, throughout its life he has provided all the capital for Ed’s.
It was the late 1980’s and Ed’s found an enthusiastic market.
Twenty years on Ed’s is still unique but has been developed into a real brand that is far larger than the size of the underlying business. It is a long way from maturity.
Ed’s has been hit by and survived, recession, BSE, Price Wars and bombing campaigns. It’s survival is due to a loyal and still growing customer base and an expanded product offering.
Throughout its life new ideas have been developed so that now Ed’s has formats which appeal to different markets, and that go across all age groups.
Ed’s is not a gimmick. It has the brand, profitability and management team to fully exploit its potential.
The Ed's Story by founder Barry Margolis
After the disposal of my family’s business of 40 restaurants in 1985, I decided to open my own business – Ed’s Easy Diner. With brand values based on my own personal choices, values, likes and dislikes.
Ed’s is the original 50’s American diner - the culture, the music and the style. It is based on a classic American Diner as seen in Los Angeles, which has its roots in post-war culture and an emphasis on quality, atmosphere and value.
It is fresh food, cooked to order and served quickly.
The products are of the highest possible quality and the recipes to this day remain exclusively with me and thus carry my own personal endorsement.
The people are carefully chosen and able to meet the customer eye to eye. They must be good communicators with a sense of humour often pushing the boundaries of acceptability to the limit, with a good working efficiency.
The atmosphere is clean and crisp with an open style kitchen where everything is on show – there is no hiding place.
The music is rock and roll!
“Into every detail of our food go the essential ingredients of quality, fine flavour and painstaking preparation. If we win your approval and repeated patronage we shall have succeeded”.
QUALITY FOREVER!
Barry Margolis, Founder of Ed’s
