CHICAGO National Restaurant Association Restaurant, Hotel-Motel Show. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
In sharing their stories during the discussion, “How to Put Your Property on the Map: Roads to Establishing a Famous Destination Restaurant,” Robert Del Grande, Piero Selvaggio and Norman Van Aken revealed the ways in which they’ve evolved their businesses to stay relevant with changing times, from recognizing new niches to embracing new technologies. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
All pioneered their own styles of cuisine at a time when regional American cuisine was a new phenomenon in fine dining. Del Grande, chef-partner of Café Annie in Houston, was part of the Southwest cuisine movement. Van Aken, of Norman’s in the Miami suburb of Coral Gables, Fla., and a newer version in Orlando, Fla., introduced an upscale New World or Latin American-Caribbean theme. Selvaggio opened Valentino in Santa Monica, Calif., with authentic Italian food, rather than the Americanized version prevalent at the time. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
But none of the three restaurants was an overnight success. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
“If you want to be a pioneer, you have to enjoy the loneliness for awhile,” Del Grande said, adding that it was two or three years before Café Annie took off. He recalled that he had to give away his dish of braised rabbit in mole sauce to guests at first because it didn’t sell. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
Van Aken said many regional ingredients he began using when he worked in restaurants in Key West in the 1970s, such as the root vegetables malanga and cassava, were unfamiliar to this clientele. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
Selvaggio’s challenge was teaching customers that there was more to Italian food than lasagna and garlic. He imported ingredients such as buffalo mozzarella and truffles after he traveled to his native Italy and saw what was missing in the United States. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
Moderator Michael Batterberry, publisher of Food Arts magazine, asked the panelists how they keep their concepts fresh after so many years. Selvaggio admitted that staying in the forefront in today’s much more competitive environment is not easy. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
“You have to be an original,” he said. “Be aware of the trends and make sure they’re not a fad.” —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
His answer to an increasingly casual lifestyle was to open Primi in 1983, a slick trattoria specializing in small portions and wines by the glass, which he closed after a respectable run. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
After that, he opened both a Valentino and the more casual Giorgio Ristorante E Caffe in Las Vegas to give customers a choice of two different styles. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
Van Aken also has found ways to make the fine-dining experience more casual, such as by offering more small plates. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
“The whole mind-set today is the Internet and instant messaging,” he said. “More and more, people don’t want to sit there for hours.” —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
His next project at the Beachside Resort in Key West will be a dual concept with a white-tablecloth restaurant and a casual restaurant. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
“Technology has radically changed what we do,” Del Grande said. “We have become an impromptu society. We get an unbelievable amount of reservations from people calling from their cars, saying they can be there in 10 minutes.” —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
In response to Batterberry’s question about the importance today of private dining, all three panelists said that they are doing much more private dining than in the past. Selvaggio said 40 percent of his Las Vegas business is private parties; Van Aken said he often sells out his whole restaurant in Orlando for private parties; and Del Grande said he would never open another restaurant without private-dining space. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the
Finally, the panelists outlined what they do to build repeat business. Van Aken offers little extras, like a free drink or an extra cheese on a cheese plate. Selvaggio gives away complimentary appetizers or tastes of sparkling wine. —When three famous restaurateurs first opened their restaurants decades ago, they didn’t know they were destined to become role models for business longevity, they told colleagues during a panel discussion at the