Worcester Business Journal

34 Worcester Business Journal | January 12, 2026 | wbjournal.com PHOTOS | COURTESY OF THE GROUND ROUND G rowing up in Shrewsbury, Joseph Shea fondly remembers family dinners at e Ground Round. Founded in 1969 by Howard Johnson hotels, the casual American dining chain once operated more than 200 locations nationwide before years of bankruptcy and financial hardship threatened its survival. An experienced entrepreneur, Joseph long dreamed of becoming a franchisee and repeatedly contacted the corporate office without success. en, aer years of silence, the company reached out with an unexpected offer. Not just a franchise, but the entire intellectual property of e Ground Round. Today, Shea and his wife, Nachi, do not simply own a restaurant in Shrewsbury. ey are e Ground Round. stand your margins, and build a strong team. Take care of your employees so they stay. ose things make a huge difference. How do you complement each other as co-owners? Nachi: I handle the front of the house, and Joseph focuses on the back of the house. He manages the kitchen, food costs, inventory, and staff, while I am customer-facing. I make sure guests are welcomed warmly, seated quickly, and that everything runs smoothly. We work well together. What is next for The Ground Round? Joseph: Our first goal is to open additional locations. A second and a third location are part of the plan, and eventually, we may explore franchising if it makes sense. We own all the intel- lectual property, so we are e Ground Round. We are currently the only one on the East Coast. ere are a few existing locations in the Midwest that operate under licensing agreements. Our focus is growing locally first, so more people can experience, or re-experience, e Ground Round. is interview was conducted and edited for length and clarity by WBJ Correspondent Sloane M. Perron. Bringing e Ground Round back to life What inspired you to reopen The Ground Round? Joseph: Over the years, people constantly mentioned how much they missed the restaurant. It came up several times a year, and that really struck a chord with me. For a long time, I tried to become a franchisee, but the company that owned e Ground Round at the time was unresponsive. I always believed it would be a wel- come return for Shrewsbury because it was such a beloved location. We purchased all the intellectual property in December 2023 and opened in April 2025. How has the community responded? Joseph: People were genuinely excited to hear it was coming back. We expected strong local support, but the response exceeded our expectations. We have had customers travel from New York and Boston just to visit. Bringing back familiar menu items, along with the free popcorn that was such a staple, has meant a lot to people. Even the green and yellow color scheme brings guests back to a simpler time they remember fondly. How did your career experience prepare you for this? Joseph: I never worked in a restau- W Joseph & Nachi Shea Co-owners The Ground Round, in Shrewsbury Founded: 1969 (The Ground Round); Sheas took over ownership in December 2023 Employees: 44 Their ages: Joseph: 38, Nachi: 43 Hometowns: Joseph: Shrewsbury, Nachi: Brazil Residence: Shrewsbury rant until this one. My ongoing joke is I wanted to do something easy. Histori- cally, I have been an entrepreneur. I have owned businesses in water treatment, insurance, and fitness. I tried a lot of things, but I really believed in the brand and the legacy of e Ground Round. Nachi: I am the one with restaurant experience. I worked in restaurants most of my life and swore I would never do it again. But I believed this was a great idea for Shrewsbury, which is why I agreed to come back. I had no idea people would travel from other states. at was the biggest surprise. What was the renovation process like? Nachi: e building itself is incredi- ble. It was built in 1998 as a steakhouse and designed like a giant log lodge, sim- ilar to a ski resort. e massive wooden logs came from Canada, and there is a 40- to 50-foot fireplace in the center separating the dining room from the bar. We did extensive renovations, including major upgrades to bring the building up to code. It took about five months and a lot of investment, heart, and sweat, but we are really proud of how it turned out. Any advice you would offer to other restaurant owners? Joseph: Know your numbers, under-

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