Nicholas Schorsch, the driving force behind Heritage Restaurant Group, Heritage Hotel Group, and Audrain, is rapidly expanding his restaurant portfolio throughout Rhode Island with a focus on preserving beloved local establishments while enhancing their operations.
In an interview last week with Gene Valicente on WPRO, Schorsch discussed his growing collection of restaurants spanning from Newport to Providence, revealing both his business strategy and personal connection to the region.
“It’s a matter of doing well and doing good at the same time,” Schorsch explained, describing his motivation for entering the restaurant industry. “There’s many, many families who have built tremendous businesses over the years of running restaurants.”
Heritage Restaurant Group has acquired numerous iconic establishments, including Brick Alley Pub, Flows Clam Shack, The Vanderbilt Hotel, The Reef, La Forge, Red Parrot, Newport Craft Brewing & Distilling, and Wally’s Wieners. His company is now finalizing deals for Olneyville New York System and the Old Canteen location.
Schorsch’s interest in the restaurant industry stems from childhood memories of New England’s distinctive food culture, particularly its seafood offerings.
“I came to Newport as a child… remembering what Newport is and what all of New England was, was a great place where you could get seafood pretty much at any, anywhere there was water. It’s something you don’t get all over the country,” Schorsch told Valicenti.
His concern about losing iconic establishments drove his initial investments. “We started seeing places like Christie’s go away. We started seeing places like the Pier, which is now the Reef, go away,” Schorsch told Valicenti. “They were just done, they were let go and the next generation didn’t want them and they became a real estate play.”
The Heritage Restaurant Group approach involves purchasing both the businesses and their real estate, which Schorsch identifies as crucial to long-term success. This strategy allows the restaurants to operate without pressure from landlords raising rents.
“The real estate is what has allowed them to operate for the last 30, 40, 50, 60 years and not be pressured by landlords to raise rents and push them out,” he explained.
Schorsch emphasizes that his company maintains the character and menu offerings of acquired restaurants. “We’re not here to change the venues,” he insists, pointing to successful transitions at establishments like Brick Alley Pub and The Parrot.
“The Brick (Alley Pub) and the (ReD) Parrot, they prove that we’re not here to change the venues. And that’s gotten us a lot of accolades from everybody from the city to the people that are coming in saying, ‘Wow, this is the same, but some things are even better.'”
The expansion of Wally’s Wieners, a hot dog concept developed by Schorsch’s team member Brad Head, represents one of the group’s growth strategies. The concept has proven successful in Newport and is now expanding to Federal Hill in Providence at the former Sal Marzilli’s location, according to Schorsch.
Schorsch addressed community concerns about the Olneyville New York System acquisition, explaining that the Federal Hill building’s architectural significance was a primary motivation.
“We were brought in to save the building,” he said. “That Federal Building on Federal Hill is one of the most gorgeous buildings that exists. It needs to be saved.”
The restaurateur acknowledges some community pushback but remains focused on his vision. “Many people are mourning the loss of Old Canteen. And that has nothing to do with us. They’re just… they don’t want old Cantina to go away, but they’re not frequented enough to make it a viable business.”
With approximately 700 to 800 employees across his restaurant portfolio, Schorsch says that he has created significant operational scale. This allows for back-office support, bulk purchasing power, and the ability to retain staff year-round in what is traditionally a seasonal business.
“When you get enough size, there is scale, there is organisational strength, there are abilities during slow times to hire and keep employed many of the staff that would be laid off in the wintertime,” he explained.
Looking ahead, Schorsch plans continued expansion within the “Providence to Newport corridor,” with particular interest in waterfront properties. He estimates the group will invest over $100 million in restaurant acquisitions and improvements.
The business remains family-focused, with Schorsch noting that his five children and grandchildren all live in Newport. “It’s a family business,” he said, with plans for the next generation to eventually take over operations.
Despite his success in real estate and other ventures, Schorsch sees the restaurant group as a long-term investment in both business and community. “Our plan really is that the next generation will take over the businesses,” he said, emphasizing the importance of caring for both customers and employees.
“Those are our two most important constituents,” Schorsch concludes, highlighting his commitment to preserving Rhode Island’s distinctive dining traditions while building a sustainable business model.
Listen to the full interview on The News with Gene Valicenti podcast page.