Press / Awards
2015 Food Network Burger Bash Champs
- Best Fries in South Florida 2011 by Local 10
- Best Specialty Burger 2011 - Burgies Award
- Best Hotdog in Miami 2013 - Miami New Times
- Best Burger in SFL 2013 - Burgers and Beers
- Best Specialty Burger 2012 - Burgies Award
- Best Specialty Burger 2013 - Burgies Award
The appointment marks a quick rise in the Pincho ranks for Tipp, who helped scale Papa Murphy’s from 1,100 to 1,600 restaurants in a five-year span (2012–2017). Jim Mizes, the CEO of Blaze Pizza and a board member of the concept, introduced him to Pincho’s founders last fall. Tipp joined formally in March and was publicly announced as president of Pincho in early April.
Pinchos, or grilled meat kebobs, were the culinary specialty of Otto Othman’s mom, while his cousin Nedal Ahmad was the Miami family’s official burger chef. While consuming both foods at a Fourth of July barbecue, Othman, Ahmad, and the latter’s brother, Nizar Ahmad, began kicking around an idea that would eventually become Pincho Factory.
Some of the most iconic restaurants in the country are family run, built on the backs of multiple generations of hard-working business owners. Here are some of the most interesting family-run restaurant stories in 15 cities around the country.
As more and more chefs embrace the world of fast-casual cuisine, it begs the question, which chain will become the next Shake Shack? We attempted to answer this question in our first-ever Fast-Casual Chains Survey. We looked at the very best counter-service-only restaurants in cities all over the U.S. that had between two and 50 locations nationally. And we’re focusing in on spots where you can get a full meal, not just coffee, juice or dessert. Here are the No. 1 hottest spots in 14 locales around the U.S. as determined by you.
First-time winner Pincho Factory, a Miami-based restaurant, scored this year’s People’s trophy, as guests spoke loud and clear that its Croquetesa (pictured above), featuring a three-meat patty blend, plus gooey Swiss, mustard and mayo toppings, was the best of the Bash.
About six years ago, Nedal Ahmad and Othman were grilling at a family barbecue. They decided that Nedal’s tasty burgers (a family favorite) and Othman’s delicious meat and vegetable kebabs, based on his mother’s recipe, could be the starting point for a restaurant enterprise.