Prabhakar Management Inc., New Jersey
From the
dish station
to nine
dining rooms.
Amir and Sanjay Prabhakar learned the restaurant business from the kitchen floor up. Today their group operates nine IHOP restaurants across New Jersey.
Every line starts in New Brunswick, where the founders spent their kitchen years.
The journey in numbers
About 25 years in the kitchen at Robert Wood Johnson in New Brunswick. A first IHOP of their own in 2014. Today, 9 restaurants across New Jersey.
Sanjay’s time there was about 25 years; Amir’s, about 15.
Amir and
Sanjay Prabhakar
Long before ownership, there were early shifts, dish racks and prep lists. Over years at Robert Wood Johnson in New Brunswick, the work moved from the dish station into management.
That path shaped how they lead now: close to the operation, attentive to the people who run each shift, and practical about what makes a restaurant work.
Twenty-five years
in the making
The full story- 1989–2014
The kitchen years
Robert Wood Johnson, New Brunswick
- 2014
A first restaurant of their own
Bloomfield, New Jersey
- 2015
A second dining room
Elizabeth, New Jersey
- Today
Nine restaurants across New Jersey
From Phillipsburg to Bayonne
Nine IHOP
restaurants
From the Delaware River at Phillipsburg to the waterfront in Bayonne, each run day to day by the same group.
Open the map- Bayonne211 Lefante Way, Bayonne, NJ 07002Store 3900
- Bloomfield542 Bloomfield Avenue, Bloomfield, NJ 07003Store 4622
- Bloomfield1129 Broad Street, Bloomfield, NJ 07003Store 4677
- East Brunswick766 NJ-18, East Brunswick, NJ 08816Store 4684
- Elizabeth465 N. Broad Street, Elizabeth, NJ 07208Store 4602
- Hackettstown200 Mountain Avenue, Hackettstown, NJ 07840Store 2041
- Morganville12 Route 9 North, Morganville, NJ 07751Store 4690
- Phillipsburg1313 US Highway 22 W, Phillipsburg, NJ 08865Store 3654
- Union2500 Route 22 E, Union, NJ 07083Store 4661
How we
run restaurants
- Every station matters
- We learned the business from the dish station up. Every role in a restaurant is one the founders understand from the inside.
- Consistency is hospitality
- A guest should get the same welcome on a Tuesday at 6 a.m. as on a Sunday at noon. Good systems make that possible.
- Grow people, then restaurants
- Multi-unit growth runs on managers who are ready. We would rather open one restaurant well than two restaurants early.
- Answer to the neighborhood
- Each of our restaurants serves a real New Jersey community, and we run each one as if it were our only one.
Building the
next chapter
in hospitality.
Nine restaurants have given us a working playbook for multi-unit operations. We are interested in hearing about well-matched opportunities to put it to work.
- Restaurant brands and franchise development teams
- Real estate and site opportunities
- Strategic and operating partnerships