Profile in Growth: Southside Fish & Clam

-- Chain Leader, 3/1/2008

For franchisors and area developers alike, growth is often the hallmark of success. We talked about growth plans with Tony Gambino, co-owner of Southside Fish & Clam in Lindenhurst, N.Y. A mecca since 1934 for affordable, quality seafood, Southside goes through about 14,000 pounds of fish, lobster and shellfish per week, with counter service and a 150-item menu. After taking over the business 25 years ago, Tony and his brother and co-owner, Sal, have decided to take the franchising plunge.

Q: How will you expand?

A: We’ve got a second location opening up in the Commack/Smithtown area within a month, and we’re looking to open another location down in Florida.

Q: Why did you decide to expand after all these years?

A: I’d been bugging my brother to expand. We’ve been watching everyone from Outback to Applebee’s expand. I told him, “We only have a shot at this once in our lifetime, let’s do something that will really stand out.” We made the decision two years ago. My dad just recently passed, but he was there at the groundbreaking ceremony, and he was very excited to see the second restaurant being built. He wanted to see us grow.

Q: How do you plan to improve?

A: We’re dropping a lot of fried items and adding “on the lighter side” to the menu, because people today are more health conscious. We have weekly meetings about what products are selling, and we make adjustments.

Q: What are your hopes for the future?

A: We want to expand to at least 10 to 12 units from Florida up to New York in the next three years. We’d like to give Red Lobster and Legal Seafood a run for their money. We’re going to give really good products and a quality price, so everyone can enjoy the value of the seafood industry.

Q: How do you see the landscape for multiunit and area development?

A: I see a big increase, with the way the economy is going. People are going to steer away from fine-dining restaurants because of the price.

Q: Where do you think things are going in the future?

A: More toward a fresh, healthier alternative. I believe that fast-food service will do well as long as you offer healthy items. People are getting more educated about what they’re putting in their stomachs.

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