When Nick the Greek abruptly closed two area locations six months ago, fans on and off social media were distraught, fearing they were closed for good.
Now there’s a surprising update: two reopenings, one new opening. All this month.
Area franchisee Arthur Gilbreath previously placed “closed for renovation” signs at his Nick the Greek restaurants in Ward Parkway Center in south Kansas City, and in Olathe.
He’s since done work on those spaces, and finished the build-out for a new restaurant opening in the Streets of West Pryor in Lee’s Summit.
But the renovation was really for him, Gilbreath said, describing the move as his reset as an entrepreneur.
He had never owned a business, never worked in a restaurant before. He was just so passionate about the brand.
But he’s also had to overcome some expensive challenges.
“I’m the operator, owner, everything. And as an entrepreneur you face many challenges — bad actors, construction issues — I had some struggles in these areas,” Gilbreath explained. “Then I went through a divorce. Then my mom died and I’m a mama’s boy. I have learned through two of the hardest grieving seasons of my life.”
He’s been paying rent and utilities for all three places. But he said Nick the Greek corporate — the California-based brand behind his franchises — has been supportive.
The Ward Parkway restaurant, 8807 State Line Road, set a soft opening for 11 a.m. Friday, May 9. It will temporarily close on Monday to prepare for the grand opening on Tuesday. (It originally opened in July 2023.)
The new Lee’s Summit restaurant is scheduled to open May 20, and the location at 14321 W. 135th in Olathe will reopen the following week. (The Olathe restaurant originally opened in 2022.)
“I’m reinvigorated to reopen,” Gilbreath said.
He has been on a hiring blitz for four weeks and he needs more workers for all three locations.
On Thursday, he was training staff at the State Line location.
He raced to the dining room, eager to get one of his favorite chicken gyros after a six month wait. But this meal wasn’t going to be all pleasure. It was a test for his new staff.
First he noticed there were too many fries. Then he pulled the gyro apart.
“There should be six fries, five or six tomato slices,” Gilbreath said. “It needs more top sauce. A sauce on the pita, then a sauce on the top, six or seven lines so you have something on every bite. That’s the Nick the Greek way.”
In his revamp he’s learned to prioritize. A small water leak at the still closed Olathe restaurant was cleaned up but will be repaired later, before the restaurant opens. What is the issue he needs to fix now? What can wait?
Gilbreath also will be more careful in vetting contractors and vendors, he said.
“As a small business owner, you are always asking, ‘Where’s my cavalry?’” Gilbreath said. “But you have to build that. To pick the right vendors, the right team.”
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