Ferrell is a 20-year veteran

of the restaurant industry. Prior to joining the three-state franchise

group, he trained and worked in a variety of fine dining and steak house

restaurants that included Sullivan's and Broad Ripple Steak. His expertise

lies in guest satisfaction and management development. He is a highly

skilled chef and possesses an extensive knowledge of wine.

He is in preparation now for

the International Court of Sommeliers.

Upon arrival into the company,

he assisted with the rollout of Johnny Carino's new menu and revised wine

list. The new menu features items such as Italian Pot Roast, Baked Four

Cheese Manicotti and Lamb Marsala. New wines that can be found at the

restaurant include Ruffino Riserva, Ducale Chianti Classico and Hogue

Cellars Riesling. Old favorites like 12-Layer Lasagna and Jalapeno Garlic

Tilapia remain a mainstay of the restaurant Eric will now oversee.

As general manager, one of

the first projects he has before him is to kick off the new "Dine

To Donate" program for the Fayetteville community. Eric will seek

out not-for-profit organizations that are interested in teaming up with

Johnny Carino's to raise money.

The chosen organizations will

have an opportunity to fill the restaurant on a designated night and receive

10 percent of the receipts taken in.

" I

am very excited about the new 'Dine To Donate' program and the opportunity

it gives our restaurant to give