Valentina Fine Foods opened in 1991 as a specialty Italian deli in London, but the business has since grown to include new locations, restaurants, and an online shop. Two families — Arcari and Zoccola — founded and operate the business, which is led by co-owners Bruno Zoccola and Fabio Arcari. We talked to the two of them, along with Valentina’s Head of Marketing Tess Young, all about their growth, challenges, and what they’ve learned along the way. Here are five lessons they shared for fellow restaurateurs.
Archives for February 2015
There’s a reason Matt Levine has become one of New York City’s most acclaimed restaurateurs at just 32. As the owner of the food and beverage company indieFORK, which owns and operates Chalk Point Kitchen and The Handy Liquor Bar, he’s known for his ability to attract A-listers with strong branding and innovative marketing and promotional strategies. Here, he shares his top tips for reaching new customers and making sure they want to come back again and again.
In our Pre-Shift series, we show how different restaurant teams prepare for service, from cooking and polishing to team meetings and table layouts. OpenTable’s Alex Loscher visited New York City’s Rotisserie Georgette to document the scene and talk to founder Georgette Farkas about her pre-shift process — click through the gallery above to get started.
Last week’s blizzard in New England saw plenty of restaurants shutter, but not those of Jean-Georges Vongerichten. All of the group’s restaurants remained open throughout the storm — a feat of planning and communication that led us to seek out VP of Operations James Liakakos for more details.