“When I first learned of Escapology, my first comment was, ‘This looks just like the restaurant business without food costs,’” CEO Burton Heiss said in a recent interview with 1851 Franchise publisher Nick Powills. “If we think about food costs, best-in-class might be low 20s; in the old days, there was a lot of 30%. You add that amount of profitability to the bottom line. My honest thought was that I have so much more margin for error that we can really go out and explore how to grow.”