There was no Plan B in the cards for Nick Theodosis. Given his background he was destined to run a restaurant. "I always had a passion for cooking and restaurants," he said. "It was a product of my environment." He is part of a family dynasty. His dad and two uncles are still involved in the business and his cousin operates the Buffalo Grove location. But running a restaurant is a challenge for anyone, let alone someone when they're only 22. "I'm passionate about what I am doing so it wasn't a problem," Theodosis said. These last dozen years have changed the proprietor as he oversees an operation with 25 employees and approximately 500 people come daily customers. "I've developed a lot more patience with people through the years," he admits. But Theodosis maintains a positive approach. "We have a family environment here," he said. "If you are good to people, they are good to you. That is our style of management" Theodosis may put in 12-hour days six days a week, but he doesn't mind. "If you love what you do, there is no grind," he said. "The fun part is you are dealing with so many people. You are basically running every department of a big business. You are the HR department, you are hiring and firing and you are training people. That is the hardest part, but also the most fun part. It is a lot of hard work that is time consuming, but it is worth