By Stanley Barton:In 1969, I was a teenage undergrad at Cox School of Business on the Southern Methodist University campus. In Entrepreneurship 101, we had a guest speaker, the legendary restaurateur, Norman Brinker. At the time, he was not legendary, but the young owner of a diner called Brink's, located on the hip-hot apartment row in Dallas.
Mr. Brinker later became the founder of several restaurant chains that were acquired by NYSE companies, and he is the founder of Brinker International (EAT), anchored by Chilis Grill & Bar and Maggiano's Little Italy brands. Among the wisdom that Brinker shared with the class of young entrepreneurs was that restaurant success started with knowing your market and offering delicious food. I latched on to Brinker's shooting star early, and EAT is now making all-time highs as its stock has lost no luster in 35 years.
We recently rebalanced portfolios, and found that we
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