Questions for a Restaurateur - Gamberetti's

Bio: Treva Gambs, over 30 years in the restaurant industry, this is her 3rd restaurant. She worked and was a store opener and General manager at El Torito in California, Macaroni Grill in Victoria and Pastini in Portand. She is married, has 3 young adult children and Lucy her Coton de Tuléar. She spent 15 years in Victoria BC before coming back to the states and ended up in Salem where her youngest went from kindergarten and now in college here, so she has been in Salem for over 15 years.

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

Gamberetti's Facebook page


Anonymous said...

love your restaurant and good luck with everthing. I love your white chocolate creme brulee' dessert but I think it would be even better if the custard was warm.

Rebekah said...

This really makes me want to go give this restaurant another try! I went for Happy Hour awhile back and have been meaning to go for dinner, but just haven't made it. I'll make plans for it this very weekend!

Anonymous said...

well, the secret is OUT! this is no longer salem's best undiscovered restaurant- we had a 45 minute wait last night! my hubby *hates* to wait and always bolts. not last night. he was as patient as could be as he happily waited for his fra diavlo ravioli dish. i went traditional last night and had the spaghetti and meatballs. i could not finish and have some yummies in the fridge to nuke today. and that dish is under $10! crazy good. congrats! you deserve this success for serving consistent, quality, creative dishes!