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Rick Nakashima has had a knack for creating his own career from a young age. He and his now business partner, Ted Davenport, started their first business together (a limousine business) in their early careers. While that was short lived and they each went on to pursue different businesses, they teamed up again several years later to pursue franchise operation with <a href="http://www.rubytuesday.com/franchise/home?utm_source=1851franchise.com&utm_medium=article&utm_campaign=franchisee-spotlight-rick-nakashima-of-ruby-tuesday-10318" target="_blank" rel="nofollow" target="_blank">Ruby Tuesday</a>. The duo now operates five restaurants in Hawaii and have plans to continue growing the brand in the state, as they see rave reviews from loyal local fans.

Tell us about your background:

I was born in Japan and grew up in California before moving to Hawaii when I was 12 years old. I met my business partner Ted Davenport when we were in high school. After an early career as a concierge with Hyatt, I teamed up with Ted to start a limousine business, a short-lived venture before we went our separate ways so I could start a construction company. Ted discovered Ruby Tuesday several years later and we teamed back up to open a location in Hawaii.

How did you hear about the brand and why did you choose to get involved?

My business partner Ted Davenport was on vacation in Louisiana and went to a Ruby Tuesday and really enjoyed the energy, people and food that the brand offered. He had been looking at competing restaurant concepts to invest In, but was sold on Ruby Tuesday after dining there. We teamed up and continued research by visiting existing locations in Atlanta, Florida and Tennessee.

We chose to get involved with Ruby Tuesday because the climate for casual dining is limited in Hawaii and we can offer something that isn&rsquo;t overly saturated. In Hawaii, plate lunches are really popular. They&rsquo;re essentially a meat patty, rice and macaroni salad served as a dish. People here like Ruby Tuesday&rsquo;s variety of offerings and the way that we&rsquo;re able to localize the dining atmosphere despite being part of a franchise system.

What ties do you have with your local community and how do you plan to serve the community with your new business?

We&rsquo;re big on community. That is what sets us apart from other brands. We enjoy decorating our walls with local photography and memorabilia and giving back to the community. One of our big initiatives is a &ldquo;Thanksgiving in May&rdquo; event in which we serve and feed the homeless with Thanksgiving type turkey meals in May.

What&rsquo;s next for you and your business?

We have been the only Ruby Tuesday operator in the state for the past 12 years and currently run five locations and we have plans to develop throughout the state in upcoming years.&nbsp;

Visit the&nbsp;<a href="https://atourfranchise.org/?utm_source=1851franchise.com&utm_medium=article&utm_campaign=franchisee-spotlight-rick-nakashima-of-ruby-tuesday-10318" target="_blank" rel="nofollow" target="_blank">International Franchise Association&rsquo;s @OurFranchise website</a>&nbsp;for more stories of passionate local franchise owners, employees and their communities.

Franchisee Spotlight: Rick Nakashima of Ruby Tuesday

1851 Franchise

Franchisee Rick Nakashima operates five Ruby Tuesday restaurants in Hawaii. 

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