There are restaurants, there are local favorites, and then there's Franks’ Diner.
For 100 years, Franks has been serving breakfast from the same historic lunch car that was shipped to Kenosha by rail and pulled into place by six horses. It's the oldest continuously operating lunch car diner in the United States, but around here, it's simply Franks. It's where locals start their mornings, visitors make a point to stop, and just about everyone has a favorite memory. Whether you're there for the homemade bread, a Garbage Plate, or just a cup of coffee at the counter, Franks has always been one of those places that feels like Kenosha.
For nearly 17 years, Kevin Ervin and Julie Rittmiller have been the heart behind it all. They took care of one of Kenosha's greatest treasures the same way they'd take care of family—with pride, hard work, and a whole lot of love. They got to know their regulars by name, welcomed first-time visitors like old friends, and made sure Franks stayed exactly what people hoped it would be every time they walked through the door.
Now, that story continues with a new chapter.
When Kevin and Julie announced they were handing the keys over to longtime Franks team member Pablo Escribano and his wife, Diana, it didn't take long for the news to spread. Taking over Franks isn't like buying any other restaurant. You're becoming the caretaker of a place that's meant so much to so many people for generations.
The good news? Pablo gets that.
He's spent the last three-plus years working right alongside Kevin, Julie, and the incredible Franks staff. He's gotten to know the regulars, learned what makes the diner special, and understands that people don't come to Franks just for breakfast, they come because it feels like home. One of his favorite comments from a regular says it all: "Don't even dust the shelves."
That pretty much sums up his approach.
Pablo isn't looking to change what people love about Franks. He's looking to protect it. To take care of the staff, honor the traditions, and make sure the next generation falls in love with Franks the same way so many of us already have.
We recently caught up with Pablo to talk about becoming the next owner of one of America's most famous diners, what he learned from Kevin and Julie, and why the future of Franks is in good hands.
Visit Kenosha: The news is finally out that you and Diana will be the next owners of Franks Diner. What was going through your minds when you knew this was really happening?
I can honestly say I can’t pinpoint any one word. Surreal, like is this really happening. Exciting… could my name be tied to an iconic Kenosha legacy like Franks’ Diner? Crazy… is this really the path you want to take after being in corporate America for over three decades. The amount of planning, fact finding, coordination, and countless nights of doubt coming to fruition has us over the moon to say the least.
Visit Kenosha: Every good story has a beginning. So... who approached who first? Did you ask Kevin and Julie about buying Franks, or did they come to you? How did that whole conversation get started?
It all stated in jest honestly. I honestly had the desire to be the next caretaker of the diner early on when I started working there. When a decision was put in front of me early in 2025 to move on from corporate, the signs all pointed in the right direction. Couple that with Kevin and Julie on the early stages of contemplating next steps, the perfect storm ensued. Every once in a while, there would be a subtle nudge from Julie or Kevin that I would be the next owner one day. What started off as a conversation piece led to…well this!
Visit Kenosha: Once that first conversation happened, how long did this whole process take? Was there a moment where it finally hit you and you thought, "Wow... this is actually happening?"
I officially moved on from corporate America late July of 2025. I had an agreement with my wife that I would take a few months to unwind before then truly committing to what the next phase would look like. I was still working at the diner and picking up more shifts when needed. The love of the diner kept growing. Seeing the customers. Working with the staff. The comments once made in jest looked more promising.
I opened a OneNote notebook in October and started plotting out what purchasing the diner might entail. Reached out to the local Small Business Development Center (shoutout to them and their resources) and got the ball rolling. You wouldn’t believe how many times I heard “you want to invest in food services?!” with each pitch or guidance meeting. Once I described Franks’ Diner and what the institution means, it didn’t take much to shift the doubt or the narrative. When I aligned the right parties to fully back our vision and dream, the reality of this happening hit me like a truck. It’s been pure velocity and pedal to the metal since.
Visit Kenosha: Taking over one of Kenosha's most iconic restaurants is a pretty big leap. What made you and Diana say, "Let's do this?"
In one word, legacy. The Franks’ family is well known in the community. Chris and Lynn, who purchased from the family, visit Kenosha and still touch the hearts of everyone they run into in town. And then there is Kevin and Julie…. I mean come on. They lend their time to the city and are mainstays in Kenosha. They epitomize what it means to be part of a community. Diana and I want to be that too. We want to keep the legacy that the diner has built and notch our little part of the history that’s being written in real time.
Also, we have three beautiful daughters. I am the last in my surname’s family tree. When Escribano is a footnote in history, I’d be honored for it to be tied to Franks’ Diner and the city of Kenosha, where the three best parts of my life were born.
Visit Kenosha: You've been working at Franks for a little over three years now. How did you end up there in the first place, and what made you fall in love with the place?
You can all thank the Soup King of Kenosha, Josh Fugate. I met him a few decades back at my sister-in-law’s wedding. I heard he worked at Franks’ Diner and thought that was awesome. After the Covid pandemic, remote work became the norm which also meant my interaction with humans decreased drastically. I was fortunate to have nearly a month of paid time off (PTO) every year although I was unfortunate to be in Information Technology where PTO stands for Pretend Time Off.
This meant that every December when in a change freeze, I would be sitting at home doing nothing. I reached out to Josh and asked about being an unpaid intern at the diner. He had me come in and chat with Kevin. After about seven-minute conversation, I was hired. I still have the gift certificate that the team gave me for my work during that time frame. That turned into being on consistently for weekend shifts which means that for over two plus years I worked seven days a week. However, Franks’ offered an escape from the pressures of day-to-day IT work. I’ve heard the term “do what you love and you’ll never work a day in your life”. Being at the diner every weekend was work (and HARD WORK), but I loved it.
Visit Kenosha: Since all of this started coming together, have Kevin and Julie been showing you the ropes of what it takes to run Franks? What's been the biggest lesson you've learned from them?
Kevin and Julie both have provided immeasurable amounts of knowledge over the last year. They are two of the most caring and loving people you can ever hope to meet even in an environment where losing your cool can be very easy. I’d say that patience has been the one thing I look to take away from their guidance.
Visit Kenosha: Kevin and Julie mean so much to this community. What's something you've learned from them that has nothing to do with making breakfast and everything to do with running a successful business?
I saw through them both that a healthy disconnect from the diner is important. They are fully in the day-to-day operations but I’ve seen how they try to make time for the other important things in life without sacrificing anything. They make time for family and for other things in the community.
Visit Kenosha: Before this opportunity came along, had you ever pictured yourself owning Franks someday, or did this completely catch you by surprise?
The dream was there for some time. Making a large financial investment and getting my family on board I felt was going to be the hardest part. In both cases, time and reassurance led to all the pieces falling in place. To say that even now it isn’t a surprise would be false. I still can’t believe it sometimes.
Visit Kenosha: Franks isn't just another restaurant, it's part of Kenosha's story. Does that bring any pressure knowing you'll soon be carrying on that tradition?
Absolutely. I hear stories of families that have been going to the diner going back two or more generations. The more people heard about the news, the more questions I got around what my vision would be. One of our regulars said it best “don’t even dust the shelves”.
Visit Kenosha: If you could say one thing to all the loyal Franks customers who might be wondering what this means, what would you want them to know?
Our desire is that this is mostly transparent change to the customers. Outside of not seeing Kevin and Julie as often, we look to keep the same vibe and feel that our customers have come to love us for.
Visit Kenosha: Let's get the question everyone is probably asking out of the way... should people expect any changes, or can they count on Franks feeling like Franks?
NO CHANGES! Staff will remain the same. Maybe some new faces but that’s always the case.
Visit Kenosha: Are there certain traditions, recipes, or little things about Franks that you knew right away had to stay exactly the way people know and love them?
Goes without saying but our fresh baked homemade bread and cinnamon rolls. Oh… have you heard of our Garbage Plate?
Visit Kenosha: Down the road, is there anything you're excited to bring to Franks while still respecting everything that's made it so special over the years?
We have some ideas in the hopper. Our staff is amazing with so many ideas and visions of their own. Definitely something to keep an eye out for in the future.
Visit Kenosha: Kevin and Julie could have passed the torch to anyone. Why do you think they trusted you and Diana to carry Franks into its next chapter?
I’d defer to them honestly but I felt they knew how much we cared for the diner, the staff, and the customers. I feel that Kevin and Julie wanted someone that knew the importance of the diner and what it meant to them over the years. They care about the community and wanted the next chapter to keep the same momentum.
Visit Kenosha: Will Kevin and Julie still be around during the transition? How nice is it knowing you'll have them there to lean on as you get ready to take over?
Kevin has discussed transitioning his responsibilities to current staff. His decrease in presence at the diner will likely happen quicker than Julie. That said, I have no artistic ability in my body and have already told Kevin that he will be commissioned for all the amazing art he brings to the diner. Julie will remain around while we get her responsibilities absorbed by others. The amount of stuff both of them do behind the scenes is massive. Although their physical presence at the diner working will diminish, they will continue to be an integral part to the operation for me and Diana.
Visit Kenosha: Kevin has become more than just the owner of Franks, he's become a friend to so many people in the community. What has your friendship with Kevin and Julie meant to you, and how has it made this transition even more special?
They are more than friends, they are family. They have trusted this institution to Diana and me. They have been fair and easy to work with. They made the process of purchasing the diner enjoyable and have been with me every step of the way. They have been adamant about gearing us up for success and have done everything to live into that. We love those two tremendously.
Visit Kenosha: Anyone who's been to Franks knows it's the people that make it special. What has the staff meant to you during this whole process?
They’ve been amazing. The customers keep us in business. The staff keeps them coming. They have an unbelievable amount of energy (and sass) that is second to none. They have been supportive through the whole process and have been fully engaged throughout.
Visit Kenosha: What would you like the Franks team to know as everyone gets ready for this next chapter together?
We’ve got some very big shoes to fill. Kevin and Julie are larger than life personalities. We hope to be everything the team got with them and provide our own little flair to the pot!
Visit Kenosha: Before joining the Franks team, you built a successful career leading teams in information technology. What are some of the lessons from that chapter of your life that you'll bring with you as a business owner?
These may sound cliché but:
- Treat everyone with respect.
- You can’t possibly make everyone happy.
- Patience with a little more patience goes a long way (my wife with laugh at that one)
In the midst of outages or problems, keeping a cool head and maintaining composure when getting yelled has translated well when someone is upset they have an undercooked pancake.
Visit Kenosha: You also spent several years at UW-Parkside. What brought you to Kenosha, and at what point did it start feeling like home?
I was originally from Illinois and I thought my heart would always be there. I met my beautiful wife whose roots are Kenosha to the core. My oldest daughter was born in Kenosha and is special needs. Making sure that she had the best care without worrying about the dreaded pre-existing condition in the health fields made Kenosha the place to build around. We briefly moved away to North Carolina but never really felt like that was home and ended up back in Kenosha. I’d say coming back after being away for a few years really set my love for the area in stone.
Visit Kenosha: Your dad was known for loving his family, supporting local businesses, and being part of his community. How much did his example influence the kind of person, and now the kind of business owner, you hope to be?
He was… is still my hero. He was my biggest fan. He sacrificed so much for me and my sister. I hope he is proud of us all.
If there's one thing that becomes clear after talking with Pablo, it's that he understands exactly what he's been entrusted with.
Franks Diner isn't just one of the most recognizable restaurants in Kenosha—it's part of our city's story. It's where families have gathered for generations, where travelers from around the world have experienced a true Kenosha tradition, and where countless memories have been made over homemade bread, cinnamon rolls, and, of course, the famous Garbage Plate.
For nearly 17 years, Kevin and Julie Ervin were the proud caretakers of that tradition. They didn't just keep Franks running—they helped it flourish, creating a place where customers became friends, employees became family, and every person who walked through the door felt like they belonged.
Now, that responsibility is being passed to Pablo and Diana.
After reading Pablo's story, it's easy to see why Kevin and Julie chose them. Their love for Franks, respect for its history, appreciation for the incredible staff, and commitment to the community shine through in every answer. They're not looking to change what has made Franks special—they're determined to protect it while writing their own chapter in its remarkable history.
From all of us at Visit Kenosha, we congratulate Pablo and Diana as they begin this exciting new journey. We also offer our heartfelt thanks to Kevin and Julie for nearly 17 years of hard work, dedication, friendship, and for taking such incredible care of one of Kenosha's most treasured landmarks.
Here's to the next chapter... and to many more years of homemade bread, unforgettable memories, and Garbage Plates served with the same sass and charm that has made Franks Diner a Kenosha tradition for a century.
Visit Franks Diner!
508 58th Street, Kenosha, WI 53140
(262) 657-1017
