First food memory: I really didn't like food when I was younger , my mother made a great spaghetti and meatballs and I just wanted noodles and butter. Candy was my friend. It wasn't until college that I started liking food and never turned back. My staff laugh because there really isn't anything I don't like or won't try.
What are your greatest joys owning a restaurant: As a good friend my mine says, "I get to eat and drink for a living", can't say it any better than that. I do what I love for a living.
What are your biggest challenges: My biggest challenge is getting the word out about us without spending a fortune. A 1/3 of my guests daily say it is their first time and that they heard about us from a neighbor or co worker. This works great but does take time.
Anyone you would like to thank (and why) for helping you with your dreaming of running a restaurant: Not sure if I should thank them or curse them. That would be my family and close friends that encouraged with every meal they had at the house and promised they would come if I opened one. They have kept their promise! Love you all.....
What do you think is missing, as far as the food scene goes, in Salem: Consistency, this is why the large chains do well here. Guests know what they are going to get, staff are trained and developed to do the same every time. In our smaller local restaurants you may have a great experience one day and the next will be totally different. In my experience consistency will bring them back over and over again. But they do need to be able to change with the time and continue to grow better and move forward, tough job ahead for all of us!
What do you cook at home that you never cook at the restaurant: BBQ!! love it and my bbq knows it, they only last a short time because I use it more than the stove top. I will grill anything . (We do grill pizza dough at the restaurant )
What's your favorite kitchen tool: Has to be a good sharp knife, I can be anywhere and make something happen if I have this.
What advice for someone who's thinking about starting their own business: You better have a lot of passion! You will need this for every hurdle that is put in your way. Getto know people that can help you with things that may not be your strong points. Take all the help you can get and give it back when you can.
What do you see in the future for Gamberetti's: We are getting into catering at this time and we may possibly look to open another restaurant in future if we continue to grow like we have. We'll continue to develop more relationships with farmers and bring in more product that is local, fresh and so fun to work with. We are currently working on bringing Oregon olive oil into the restaurant, it's so wonderful and who knew we grew olives? We will keep our passion for farm to fork alive and strong
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