Whats an average day like with you running two busy restaurants and a separate catering business?
I’m basically everywhere I need to be all the time. Maybe that means the kitchen at Girasole Grill, or maybe I’m driving the truck full of food to a catering event. All of us have our hands in the pot all the time. It’s the only way to make a difference in this business. What’s the Girasole Grill concept all about? That was our first restaurant. We call the food “fresh Italian with a California attitude.” The menu features pastas, grilled meat and seafood, and entre salads. We have an extensive wine list that includes a large selection of local Livermore Valley wines. Soon we hope to be putting in a wood-burning pizza oven and grill. Have you devised ways to maximize the interaction between the three businesses? Sure. And that really helps a lot. For example, I might use the grill at Bighorn to prepare some chickens for a private party off-site. And many of our employees are cross-trained to work in many different capacities within our organization. But the Pampered Palate catering div
