That’s why after nearly 40 years of business as an independent restaurant in East Providence, Rhode Island, the third-generation operators decided in 2010 to open a second store in Attleboro, Massachusetts, about 10 miles away.
It’s a stark turn from those who came before them. When Henry and Ruby Miller first opened Miller’s in 1972, there were no intentions to take on more. With business progressing and customer demand holding steady, the couple remained content with making sandwiches in their one Rhode Island-based restaurant. The second generation, daughter and son-in-law Ruth and Roger Graham, took over in 1986 and kept the same philosophy.
But when Gwen and Roger entered restaurant leadership in the late 2000s, the duo found opportunities to leverage decades-worth of cult-like demand and fulfill a need for roast beef sandwiches without artificial preservatives.
In the years since that major decision, financial performance has proven them right. Same-store sales have increased in the past four years, and after pivoting during COVID, there still hasn’t been any declines.
That’s why franchising—for the first time in company history—is the logical next step, Gwen Graham says.