The name “Frato’s” comes from Frank and Tony—two guys who started slinging food at a hot dog stand. What began as a simple operation eventually made its way to Schaumburg, where it put down roots and became something more.

Tony, a previous owner, helped shape what Frato’s would become during his years running the place. The foundation was always the same: good food, no shortcuts, and a neighborhood feel that kept people coming back.

When the recession hit, the restaurant industry got brutal. A lot of places didn’t make it. Frato’s survived—but barely. That’s when the decision was made to go all-in on scratch cooking.

Chef Ed led the transformation. Out went the pre-made ingredients. In came fresh dough made daily, sauces cooked in-house, and a commitment to real food made by real cooks. It wasn’t the easy path, but it was the right one.

Word got out. The scratch cooking, the creative menu items, the commitment to doing things differently—it caught the attention of Chicago’s Best, WGN News, Fox, CBS, and Windy City Live.

We didn’t chase press coverage. We just kept making good food, and the cameras showed up. Every feature told the same story: a neighborhood spot doing things the hard way because it’s the right way.

Here’s what most people don’t know: Frato’s is actually a catering company that owns a restaurant. The restaurant is our training ground. It’s where culinary students become trained chefs.

Our apprenticeship program gives aspiring cooks real kitchen experience without the debt of culinary school. They learn on the line, graduate through our program, and many move on to our corporate catering operation—handling weddings, events, schools, and medical facilities.

We’re now training our third generation of chefs. Chef Andy and Chef Joe are carrying on what Chef Ed started, adding their own creativity while keeping the foundation strong.

Let’s be clear: we’re not an authentic Italian restaurant. We’re creative Italian-American with fusion elements. Indian-inspired specials, Korean flavors, whatever catches our chefs’ attention—it all ends up on the menu.

Our menu evolves constantly. It changes with local demographics, nationwide trends, and whatever our chefs are excited about. Each generation of chefs brings new items. We’ve got staples like Italian beef that never leave, but most of the menu is experimental.

Every month brings a new Burger of the Month—creative builds you can’t get anywhere else. It’s how our chefs flex their skills and keep things interesting for regulars.