Frankie’s Modern Diner found the winning recipe

A great location, quality products and exceptional service have proven to be the recipe for success at Frankie’s Modern Diner in Victoria. Located at 910 Government St., Frankie’s has been serving the Capital Region with its unique variation of Mediterranean cuisine for six years, but its origins began further north.

“We were originally established in Nanaimo in 2013. I was the Moxies guy, owner of the Moxies franchise in Nanaimo. I was with them a long time, having owned the Moxies in Campbell River before that,” explained owner Frankie Naccarato.

“I had a few years left on my lease as Moxies and I was losing money because there was too much of the same in this area. So, I thought I would switch and change the concept of the restaurant – a really modern restaurant and that’s where it all came from.

While the original location was commercially viable, the area lacked the tourist and passing traffic necessary to generate the type of growth that Naccarato had hoped for.

“In 2015 my lease had expired so I closed it. I was tired. I wasn’t really making any money; I was working every day and I had just enough. By the end of the year I moved it to Victoria – officially opened June 2016.”

Establishing a restaurant in a part of town that Naccarato has described as a “restaurant graveyard” — where restaurants go to die — his experience, comprehensive menu and distinctive take on the dine-in motive largely paid off — until what COVID is hitting.

“Despite the location, we made it work, with 2019 being our best year – and then we had the pandemic,” he said.

There followed what he described as two terrible years for the company, years when the restaurant was on the brink. “But somehow we persevered and now, in 2022, we are having our best year ever for sales,” he explained.

Today, Frankie’s Modern Diner, with a staff of around 70, is open seven days a week from 7 a.m. to 9 p.m., serving a full range of breakfast, lunch, and dinner options.

“We had to adapt and change to take into account the rising prices of everything. But I’m very lucky to have a great group of leaders who have helped me persevere in these things,” he said.

“We have a very loyal staff, many of whom have been with me for five or six years. It is thanks to them that we have been able to run the engine all this time.

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