SERVING THE CAMELBACK CORRIDOR SINCE 1990

Transcription

Volume 21 • No. 3 • Spring 2011
Next Issue: June 17, 2011
News & Information Exclusive to Camelback Road’s Business, Residential, Culinary & Retail Communities
SERVING THE CAMELBACK CORRIDOR SINCE 1990
2•
O n T h e C A M E L B A C K C O R R I D O R N e w s • s p ri n g 2 0 1 1
Caring for your
family like our own.
HEALTH CARE SERVICES:
• ALLERGY TESTING
• NO SHOT ALLERGY SUBLINGUAL THERAPY (SLIT)
• BOTOX™ & JUVEDERM™ PARTY SPECIALS
• Personalized health care tailored to you
• Preventive health care for all ages
• Immunizations for all ages
• Women’s gynecologic care & contraception
• Sports medicine
• Maintenance of acute & chronic health conditions
• Dermatologic procedures
• Custom orthotics
• Physical exams for all ages
MON • WED & FRI 8AM - 5PM / TUES & THURS 8AM - 7PM
LAB ON PREMISES
4901 NORTH 44TH STREET, STE. 102, PHOENIX, AZ, 85018
(602) 368-5861
www.CamelbackHealth.com
DR. ANNE MARIE REED, D.O.
DIPLOMATE AMERICAN BOARD OF FAMILY MEDICINE
ALLISON WOODWORTH, FNP
BOARD CERTIFIED FAMILY NURSE PRACTITIONER
We’re Moving On!
Darrell & Bonni Olson invite you to visit
them and the rest of the staff mid-June at
their brand new Camelback Corridor location!
1846 East Camelback Road
602.956.0606
Jewels &
Estate Gallery
“Our 51st Year”
BY G. DARRELL OLSON
Expires 06/15/11
w
R
w
ea M A
w
.C
am O d a fte
el n Th y 5 r
ba li i t
ck ne s h
Co a Is
rr t su
id :
e
or
N
ew
s.
co
m
“
O n T h e C A M E L B A C K C O R R I D O R N e w s • s p ri n g 2 0 1 1 •
Publisher’s Pontifications
H
ey guys….” (see
“Miscellaneous
Musings” below
regarding this
wretched salutation) and welcome to another
edition of On the Camelback Corridor News —
and perhaps one of the most popular as we present to
you our always enjoyable Annual Culinary on the Corridor.
Miraculously, OTCC News is now nearly half way
through its 21st year of business. Over this successful
two-decade plus run, aesthetic changes to the publication have been slow and purposeful. Technology has
taken the publishing business into magnificent, albeit
sometimes confusing and challenging times.
OTCC News began back in the era of cut and paste,
utilizing a slow Macintosh computer with a screen no
larger than one of today’s vehicle navigation systems.
The paper was entirely black and white. At some point
it progressed into using “spot color” for certain advertisements to make them stand out. To several advertisers, adding color to their ads was seen as really cool.
That process remained steadfast for several years. At
another juncture, it was suggested that the 4-color process — a mainstay with glossy magazines, was the way
of the future both for the front cover, the newspaper’s
overall visual image and advertising. And along with it,
ad revenue would increase exponentially.
If memory recalls, it was about Year 2000 that OTCC
News introduced its first 4-color newspaper. Let me tell
you two things: First, it wasn’t about the money, rather
attempting to bring to readers a more colorful product.
Yes, color ads do bring a few more dollars to the coffers
if advertisers so desire, but the driving force was the
paper’s overall aesthetic appearance. It has always been
that way — and still is to this day. Second, the printer
who handled the first color issue botched it. Simply put,
it looked dreadful. I equate it to a child excited about
getting a new toy for Christmas and then after opening
it, seeing the item broken to bits. Oh well, that was the
last job for that particular printing company.
While the mastheads of On the Camelback Corridor News have evolved over time, I am now pleased
to introduce the next incarnation of the newspaper. According to my current printer, the technical name for
this type format is referred to as a magaloid — a combination of both a tabloid, what OTCC News is and
has been since 1990, and a magazine. The difference
is the lack of a white border around the cover, ability
to “bleed” ads and other graphics to the edge of pages
and most importantly, the newspaper’s pages are no
longer “loose,” rather “saddle-stitched” (read stapled)
to resemble that of a magazine. The next logical incar-
nation would be a glossy front and back cover or more
extreme, losing newsprint and creating a true magazine.
A glossy Cover in the future for OTCC News may certainly remain a possibility though a magazine with all
glossy pages? Not in this publisher’s lifetime. There is
something to be said for newsprint. Moreover, it’s not
only about the aesthetic beauty outside, more so the
content inside that makes for a successful publication.
We hope you will enjoy and embrace the new look.
As is often said, beauty is within. As always, we strive
to deliver to you editorial content that is informative,
educational and entertaining through local business interviews, personality profiles, columns from our many
editorial contributors coupled with whimsy here and
there.
MISCELLANEOUS MUSINGS
Three Petty Annoyances
OK, you and your wife along with another couple are
going to dinner — not a five star pay-through-the-nose
place, rather a nice upscale yet casual eatery. It’s crowded and you’re handed a device that “beeps” when the
table is ready. Eventually you are ushered to that table
by a pretty and perky hostess. Moments — or minutes
later, another perky server — more often than not female
but not exclusive to the gender, approaches your table
and utters, “Hi guys, how’s it going…? Pardon me? At
last count there were two men and two women at the
table. This happens everywhere and is not reserved only
to restaurant staff. Listen to our local newscasts. Two
anchors — one male and the other usually female are
oft times referred to as “guys” by the their field reporters….as in, “Back to you guys….” Yes, the phrase has
become engrained in our daily lexicon — especially so
with the younger generation. Sadly, this will continue
on until the next newest greeting is coined.
During your dining experience that turned out to
be rather delightful, one of you in the party of four remarks to the server, “Thank you so much, the dinner
was exceptional.” To that, he/she says, No problem.
Duh? Again, another retort stuck in today’s lingo. There
was no problem! What in the world happened to “Your
welcome.”
IN THIS ISSUE – We’ve heard it time and again,
“Shop Local, Dine Local….” Sometimes that mantra
becomes overstated. That said, it is the local independent business owner who frames the backbone of community industry. And yes, restaurants are very much
part of that equation. As with our last issue, our Cover
Story this issue focuses on small business operations.
This time we chose 10 local area independent restaurant
owners (including one general manager) and conducted a
Q&A session about their individual survival and success sto-
ries. Their answers
are at times both
predictable
and
quite the opposite.
All have insightful
and thought provoking comments
as to the facts and
myths of owning a
restaurant. Is it all
glitz and glamour?
Discover for yourself as the coverage begins on Page 11.
Elsewhere in this issue we again bring you the
TRIUMPHS & TRAGEDIES sheet (Page 17). To be
sure, this page is quite an interesting read as we track
nearly every restaurant that has come and gone along
our Camelback Corridor beginning when OTCC News
first published in 1990. It just goes to show that while a
hefty majority of local-area restaurants are still standing
tall, a major percentage of them are “in the wind.” It is
truly the nature of the beast or survival of the fittest, and
is certainly not limited to our small neck of the woods.
Accompanying this page is our annual LISTINGS
sheet (Page 18) that will guide you to the plethora of
dining choices along the Corridor — with a few just
outside our street of streets. Establishment, address and
phone, type of cuisine and an approximate dollar cost
break down the list. Stick this page in your desk as a future reference tool as it certainly should come in handy
what with so many choices we have along the corridor.
Editorial contributors this issue include branding/
marketing agency owner, Gary Tarr, discussing [restaurant] recovery after a fall; small business owner, David Stoller, waxes poetic along with a dash of politics
about service or lack thereof while business consultant,
Jordan Levine, explains the importance of small business within the community.
Dr. John Casalino takes issue with insurance regulations governing the practice of Chiropractic and computer guru, Mark Munoz, educates us on how and who
can best repair your “sad Mac.”
That’s a wrap for now “guys!” (Ok, if you don’t get
it, see the first sentence at the top of this page and the
explanation midway through). We’ll be back June 17
for our annual Hotels of the Camelback Corridor.
Until then, aloha, mahalo and No problem!
F O R E D I TO R I A L A DV E R T I S I N G O R G E N E R A L I N F O R M AT I O N C A L L : 6 0 2 - 9 5 6 - 8 4 1 4
Editorial Contributors
Editor/Publisher
Bruce G. Levitta
Administrative Assistant
N e w s & I n f o r m at i o n E xc lu s i v e
to C a m e l bac k Roa d ’ s
Bu s in e s s , R e s i d e n t i a l , C u l in a ry
& R e ta i l C o m m u ni t i e s
Carol L. Miercke
Art/Production
Rebecca Guldberg
Dr. John Casalino
Jordan Levine
Mark Munoz
David Stoller
Gary Tarr
On The Camelback Corridor News
is published eight times annually
by B.G.L. Productions, 3104 East
Camelback Rd. No. 354, Phoenix,
Arizona, 85016.
OTCC News is available free of charge at shopping centers,
restaurants, banks, commercial office complexes, selected apartment
complexes, grocery and convenience stores, auto dealerships and
other universal distribution points along and aligning Camelback
Road from 44th Street to Central Avenue.
Advertising published in OTCC News is subject to current rates.
Publisher reserves the right not to accept an advertising order and
is not liable for errors in copy or in advertisements beyond the cost
of the actual space occupied by the error. Paid advertorials do not
necessarily reflect the opinion of this newspaper.
Letters and other editorial submissions are welcome. Editor
reserves the right to edit all submissions. The entire contents of
On The Camelback Corridor News are Copyright©2011, B.G.L.
Productions. Reproduction in whole or in part is prohibited without
prior written consent. All rights reserved.
3104 EAST CAMELBACK ROAD • NO 354 • PHOENIX, ARIZONA 85016 • 602-956-8414 • FAX 602-788-4520 • www.camelbackcorridornews.com
3
4•
COMING JUNE 17, 2011
HOTELS OF THE
CAMELBACK CORRIDOR
ADVERTISING & EDITORIAL DEADLINE JUNE 6
call 602.956.8414 ❖ fax 602.788.4520
www.camelbackcorridornews.com
BUSINESS VIGNETTES
Venerable Corridor Jeweler
Moves [Slightly] West
Everything and everyone has a shelf life.
Moreover, everything changes — sometimes
small, sometimes big and then there is huge.
G. Darrell Olson and his esteemed Jewels
and Estate Gallery, tenants at Town & Country
Shopping Center at 20th Street and Camelback
Road for the past 35 years, is headed for huge
changes.
The store, facing Camelback Road, along
with a local wireless carrier and the now defunct
Bookstar bookstore, is scheduled for demolition
this June to make room for Nordstrom’s Rack.
Olson and his staff will relocate across Camelback Road a mere few blocks west into a
freestanding former bank building at 1846 East
Camelback Road. One of many advantages will
be a much larger overall space and new showroom plus ample parking.
Still in the business of buying and selling estate jewelry as well as gold and silver, there will
be some wonderful surprises at the new location.
Two bench jewelers will be available to create
for you any custom jewelry design or redesign
that piece of jewelry you have but choose not to
wear. Expert watch repair also will be handled
by the bench jewelry department.
A venue for fashion jewelry in sterling silver
also will be a new addition to the store as well as
selling Debbie Brooks handbags, found only in
fine jewelry stores. Many other fun and exciting
elements will be unveiled at the new location
this summer.
In the meanwhile, the current store at Town
& Country is continuing its huge liquidation sale
with unbeatable prices on jewelry and assorted
merchandise while supplies last. The sale will
go forward until inventory is depleted and construction takes way.
You are invited to stop by our store and leave
your name and address so you can be included
in the Grand Opening Gala at the new location.
We will be here at our current spot until May
22, 2011.
For more information, please call 602.956.0606.
Cassidy Turley BRE Commercial
Completes Sale of Madison Square
Cassidy Turley BRE Commercial, a leading commercial real estate services provider
in the U.S., announced they completed a $15
million sales transaction for Madison Square,
a 177,375-square foot office two-building office property on the southeast corner of 16th
Street and Missouri Avenue in Phoenix. Phoenix-based Orsett Properties Ltd. purchased the
project from Trust Realty Advisors, Inc., a court
appointed receiver.
Built in 1986 and 1990, Madison Square was
50 percent occupied at the time of sale. Orsett
has retained Cassidy Turley BRE Commercial
to handle the leasing of Madison Square.
Eric Wichterman and Mike Coover with
Cassidy Turley BRE Commercial’s Investment
Services Group and Jeff Wentworth, Blake
Hastings and Sean Spellman with Cassidy Turley BRE Commercial’s Office Services Group
negotiated the sales transaction. Wentworth,
Hastings and Spellman have the leasing assignment.
Cassidy Turley is a leading commercial
real estate services provider with 3,000 professionals in 60 offices nationwide. The company
represents a wide range of clients—from small
businesses to Fortune 500 companies, from local non-profits to major institutions. The local
office is located at 2375 East Camelback Road,
Suite 300.
Business Vignettes - cont’d on page 5
Here’s my
idea of
economic
stimulus:
Get discounts
up to
40%
Call my
office for a
quote 24/7.
Marcella Busto CPCU, Agent
3750 E. Indian School Rd.
Phoenix, AZ 85018
Bus: 602-955-5450
[email protected]
State Farm Mutual Automobile Insurance Company,
State Farm Indemnity Company, Bloomington, IL
P090103 06/09
BUSINESS VIGNETTES
Dr. Charles E. Runyan Jr. Joins
Prestigious Law Firm to Lead
Patent Prosecution Group
Gallagher & Kennedy, P.A., a full service
business law firm based in Phoenix, recently announced the return of Charles E. Runyan Jr.,
Ph.D. He has jointed the firm as of counsel.
After law school, Dr. Runyan joined Gallagher and Kennedy as an associate in the firm’s
intellectual property group. With his return to
the firm, Dr. Runyan will head the firm’s patent
prosecution group. In addition to patent prosecution, his practice covers trademarks, trade
secrets, copyrights, licensing and related commercial litigation.
In 2000, Dr. Runyan joined ExxonMobil
Chemical Corporation as an Attorney where he
drafted and prosecuted hundreds of applications
related to polymers and industrial polymerization catalysts. He also drafted research-related
material transfer and nondisclosure agreements
under the supervision of attorneys who had
drafted the merger agreements between Exxon
and Mobil. While there, he counseled business
units on patent intellectual property, and their
activities related to antitrust laws and Foreign
Corrupt Practice Act (FCPA) matters.
For several years in the early 2000’s, Dr.
Runyan practiced at an international law firm.
There, he drafted and prosecuted medical device
patent applications for Guidant corporation, imaging and surgical equipment applications, ink
and toner applications, and semiconductors and
related processing applications. Additionally, he
headed-up the firm’s foray into the burgeoning
biotech market in Phoenix, specifically, and Arizona, in general.
In 2005, Guidant Corporation hired Dr. Runyan to manage their Drug Eluting Stent portfolio of more than 500 files related to intravascular stents, drug coatings, delivery systems, and
robotic manufacturing equipment. This division
was purchased by Abbott Laboratories and became Abbott Vascular Devices (AVD), which
remains a substantial client.
Dr. Runyan earned his J.D from Arizona
State University in 1998 and his Ph.D. in chemistry from Texas A&M University in 1994.
The law firm’s local address is at 2575 East
Camelback Road, Phoenix.
Jones Lang LaSalle Named to
2011’s “World’s Most Ethical
Companies” List for the Fourth
Consecutive Year
Jones Lang LaSalle, the global financial and
professional services firm specializing in real
estate, has been recognized by the Ethisphere
Institute as one of the World’s Most Ethical
Companies for 2011.
This is the fourth consecutive year that Jones
Lang LaSalle has been named to the list by
Ethisphere, a think-tank dedicated to the creation, advancement and sharing of best practices
in business ethics, corporate social responsibility, anti-corruption and sustainability.
“Commitment to integrity is critical to our
clients, for whom the confidence that they can
trust their advisors has become paramount,”
said Colin Dyer, Chief Executive Officer of
Jones Lang LaSalle. “Our worldwide team of
Ethics Officers and the dedication of all of our
colleagues, make our culture the best in the real
estate business.”
Ethisphere determined its 2011 list, which
features 110 companies in 38 industries and
43 companies headquartered outside the U.S.,
by reviewing thousands of companies and
evaluating a record number of applications.
Ethisphere’s proprietary methodology includes
reviewing codes of ethics, litigation and regulatory infraction histories; evaluating the investment in innovation and sustainable business
practices; considering activities designed to improve corporate citizenship; and studying nominations from senior executives, industry peers,
suppliers and customers.
“Ethical companies recognize the important
role that principled practices play in brand reputation, which ultimately is the most valuable
asset for a corporation,” said Alex Brigham,
Executive Director of the Ethisphere Institute.
“Ethisphere congratulates Jones Lang LaSalle
on being one of the World’s Most Ethical Companies for 2011.”
Jones Lang LaSalle (NYSE:JLL) is a financial and professional services firm specializing
in real estate. Their local office is located at
Camelback Consign & Design
Celebrate Its First Birthday
Camelback Consign & Design has so much
to tell you about. It was a year ago this month
that Mike Burns took possession of the building
and started filling it with vendors and consignment furniture. They are planning to celebrate
the entire month of May. The celebration kicked
off this past April.
Come visit as they have more and more
households of furniture arrive every week.
Included in the wonderful inventory is an assortment of Lalique crystal, several beautiful
Venetian glass wall sconces and many vintage
chandeliers. At the moment they also have a
great assortment of vanity tables, desks and dining tables. Vendors are always bringing in new
items, from unique benches, lots of fun jewelry,
linens, wonderful serving pieces, spring plants
and home décor.
For more information, visit the store at 1030
East Camelback Road, call (602) 279-5233 or
email them at camelbackconsignanddesign@
yahoo.com). The store is open 7 days a week:
10 a.m. to 6 p.m. Monday – Saturday, 11a.m. –
4p.m on Sunday.
Christ Lutheran School
Christian Values. Quality Education.
Visit Our Website For Summer
Programs For All Ages!
Preschool Through Grade 8 ◆ Religious Instruction ◆ Strong Academics ◆ Cutting Edge
Technology ◆ Leadership Programs ◆ P.E. & Interscholastic Sports, Art, Instrumental
& Vocal Music Programs ◆ School Nurse ◆ Bus Pick-Up at Central & Northern
Applications Being Accepted Now
3901 East Indian School Road
(602) 957-7010
www.clsphx.org
Business Vignettes - cont’d on page 6
BODYWORKS
Soft-Tissue Rehabilitation
Massage Therapeutics
Advanced Neuromuscular Therapy for Pain and Injury
Introductory Offer
10
Take
an
extra
PLUS
%
Off
50-Min Full Body Massage
$39.00
(Reg. $65.00)
Physician Supervised & Most Insurance Accepted
5112 N. 40th St., Ste. 101 Phoenix, AZ 85018 602.264.4040
A Division of Spine In Motion
HOURS:
Mon. - Fri. 10 a.m. - 6 p.m.
Sat. 10 a.m. - 5 p.m.
5
6•
CULINARY VIGNETTES
Aiello’s Takes Their
Show On the Road
It has been said countless times that dining out is to an extent, “theatre,” and more
than simply the act of stuffing one’s mouth
with food.
One particular local independent Camelback Corridor eatery provides just that along
with its delectable cuisine. Joe and Myrah
Aiello, owners of Aiello’s Fine Italian Restaurant, bring all of it — theatrics included,
to you. And very soon, the couple will bring
their show on the road — in a manner of
speaking.
Aiello’s has been a staple along the west
end of Camelback Road at Central Avenue
since 2007. It is a definitive family affair
where the gracious and stylish Myrah Aiello
runs the front of the house while the ever-gregarious Joe Aiello takes charge of the kitchen. While Myrah is demure and soft-spoken,
Joe looms large, as his presence — replete
with his trademark mane of white hair, chef’s
jacket and a resounding voice, fills the room.
Unlike some chef-owners who never stray
from the kitchen, both the Aiello’s make time
to circulate amongst their diners, not simply
as a gesture, rather a natural habit. And the
patrons love it.
The couple even engages patrons in an
Italian dice game where if a table picks a
winning number, the chow’s on the house.
The camaradare and excellent cuisine is
why Aiello’s has become a local independent
favorite.
Sometime early May, the couple will debut their new location in Moon Valley at 7th
Street and Thunderbird Road, named Aiello’s
Salumeria. The concept will be vastly different from their Central Avenue and Camelback
Road location. Salumeria in Italian translates
to delicatessen. Aiello’s version will not be
just any deli.
They describe it as modeled after so many
wonderful Italian delis back in their hometown in New York. The place will offer a
litany of casual fare with a heavy accent on
take-out and personalized delivery plus an
area for in-house dining. Chef Joe will make
his own fresh sausages, mozzarella cheese
and antipasti as well as carrying a full line
of imported Italian meats and cheeses in deli
cases plus imported Italian groceries. Of interest will be the product placement of the
noted Pastosa line of pastas, a renowned
family owned and operated New York Italian
specialty food company.
An early peek at their menu revealed much
and sparse it is not.
The Antipasti section alone numbers nearly a dozen items, all ranging in price from $4
to $8. The Entrée Salads & Sandwiches include a number of Hero’s, Panini’s and entrée
salads priced in the $8 to $11 range. And what
would the place be without pasta. From Spaghetti & Joe’s Famous Meatballs to Gnocchi
Pesto, Rigatoni with Wild Mushroom, Spagetti Putanesca, Linquini, Fettuccini and more
from $12 to $15. Add to that chicken and veal
in either Parmigiana, Marsala, Picatta, Franchaise or Milanese versions — along with
eggplant, shrimp scampi, halibut and salmon
dishes and as one can deduce, decisions will
be plentiful.
Also on the menu will be a Dinner For
Four that will include housemade Focciccia, salad, entrée and desert. Each day of the
week will boast a different entrée. Cost of the
entire works for four? $40.
Lastly, catering will play a big part in their
new operation.
Joe Aiello said his in-house dining will be
casual compared to their Central Avenue restaurant and will have a small bar overlooking
the kitchen. He indicated his application for a
beer/wine license is in the works.
The deli hours haven’t been set in stone
yet they anticipate an earlier close at between
7:30 to 8 pm.
For more information on Aiello’s, visit
their website at aiellositalianrestaurant.
com or call 602.277.8700.
features indoor seating for 30 and outdoor
seating for 24 on a spacious patio. Guests
who wish to take advantage of Bruegger’s
free parking may do so in the 24th at Camelback parking structure for up to one hour
with a validated ticket. Hours of operation
are Monday through Friday from 6 a.m. to
6 p.m. and Saturday and Sunday from 7 a.m.
to 2 p.m.
For more information, visit the store at
2375 East Camelback Road, call (602) 9554955 or visit www.brueggers.com.
Bruegger’s Bakery-Café
Now Open On the
Camelback Corridor
New Black Chile Mexican
Grill Offers Authentic
Mexican Cuisine at
Biltmore Fashon Park
On Wednesday, March 16, 2011 Bruegger’s celebrated the grand opening of its
newest bakery-café in Phoenix at 2375 East
Camelback Road. The bakery, which is the
company’s second restaurant in the greater
Phoenix area, is operated by Bruegger’s franchisee, Rick Cowley, who also operates a
Bruegger’s Bakery in Gilbert, Arizona.
Bruegger’s newest location serves its
genuine New York-style bagels, hearty
soups, sandwiches, and panini, along with
a full espresso bar, extensive dessert menu,
free WIFI and signature breakfast and lunch
items.
“Bruegger’s was excited to open a new
bakery in the Phoenix community and to
have Rick Cowley as a local franchisee,” said
James J. Greco, CEO of Bruegger’s. “We
look forward to becoming a popular breakfast and lunch destination for the surrounding
businesses, residents and new visitors in the
area.”
The 2,200 square foot bakery-café, located at the intersection of 24th and Camelback,
A new Phoenix restaurant will soon be
serving authentic Mexican cuisine with a
modern twist at the Biltmore Fashion Park.
Experienced restaurateurs, Michael McDermott and Jason Merritt, created Black
Chile Mexican Grill after spending 20 years
fine-tuning their skills in the dining industry.
The pair have been involved with the development of numerous restaurants including
Kona Grill.
Black Chile Mexican Grill is the result
of an original concept that delivers creative,
high quality and affordable food that is simple and approachable to diners. Learning
from his father Marno, the founder of famous
Chi-Chi’s restaurant, McDermott established
the concept after years of traveling to Mexico
and fine-tuning recipes.
“Our interest in making authentic, ethnic
cuisine accessible and inexpensive is what
brings us together again and back to Phoenix,” said McDermott.
Opening in May, Black Chile will offer a
IT’S ALL UNDER ONE ROOF!
Lardo • Lalique • Erte • Murano Glass • Lotton •
Lundberg • Leroy Neiman artwork • Shabby Chic •
Bronzes • Fine Art • Oriental Rugs • Silver • Lamps •
Modern, Mid-Century, Tuscan and Traditional
Furniture and much more!
We are always
looking for quality
consignments!
Visit our 20+ Vendors
for great gifts or
everyday ideas
1030 East Camelback Road • Phoenix
10pm - 6pm, Mon. - Sat. & 11am-4pm Sunday
(602) 279-5233
www.camelbackconsignanddesign.com
7
CULINARY VIGNETTES
full menu of delicious appetizers, salads, soups
and entrees influenced by the foods of Mexico.
Many traditional dishes, such as quesadillas,
tacos and enchiladas, will be served but with
bold new flavors or in unique presentations.
Standout appetizers include the Cotija Grilled
Corn and the Roasted Pablano Queso. The
Fish Tacos and Carne Asada Tacos promise to
be crowd favorites, as well as the staple Black
Chile dish.
Spicing up the Biltmore happy hour scene,
Black Chile will offer a Tequila Bar with more
than 75 bottles of tequila, in addition to a full
liquor, wine and beer menu. Specialty cocktails are available including margaritas, sangrias and the Tequila flights will allow patrons
to taste tequila from more than 17 different
distilleries.
The Last Drop Bar at
Lon’s at the Hermosa
As a tribute to its original owner, Lon’s at
The Hermosa last year, expanded and renamed
its bar, The Last Drop.
Creative libations and inspired small plates
including ham and cheese croquettes with truffle ricotta cheese and duck confit empanadas
created by Lon’s Chef Jeremy Pacheco can be
enjoyed in the rough hewn bar adorned with
Lon Megargee’s paintings or on the expanded
patio with views of Camelback Mountain.
Weathered southwestern rugs, decorative
iron works and leather-seated banquettes add
to the allure of the Old West in The Last Drop
Bar, while a wood-framed window offers a
beautiful view of the courtyard providing an
intimate and relaxed atmosphere.
The Last Drop reflects Lon Megargee’s famous painting of a cowboy giving his horse his
last drop of water. The image is displayed in
the bar and found in every authentic Stetson
cowboy hat.
Lon Megargee’s presence is felt throughout the popular Lon’s restaurant and bar that
was once his home and studio. Last summer,
Hermosa Inn owner, Fred Unger and managing
director, Michael Gildersleeve, decided it was
time to honor the man once again who hand
built the southwestern hacienda and created
the center of the Valley’s social life back in the
1930s.
The charming Megargee came west at the
turn of the century, earning his way as a cowboy, bronco buster, stud poker dealer, commercial artist and home builder. He spent time
chasing the American dream and women, earning him the reputation of a ladies man, but it
was his adobe studio set in the picturesque
desert that was closest to his heart. Today,
Megargee’s original artwork adorns the walls
of The Last Drop and Hermosa Inn capturing
Arizona’s history, giving guests glimpses back
in time when cowboys roamed the vast South-
west.
The Last Drop Bar’s current promotions include: Muddled Monday’s - $5 unique muddled
cocktail; Tuesday Roundup - $3 BBQ Sliders
and $3 local beers; Wednesday Wines – Select
wines and complimentary cheese; Thursday
Signature Burgers & Suds – $16 and featuring local beers. Also available are Grab & Go
Breakfast – pastries, yogurts, coffee, juice and
Grab & Go Lunch – In & out called ahead, Last
Drop Lunch Box, Burgers and home shakes.
Lon’s at The Hermosa full dinner menu
showcasing artful American cuisine seasonally
enhanced from Lon’s garden is available, as is
the intermezzo menu offered between lunch
and dinner, at The Last Drop Bar.
The Hermosa Inn is a jewel of a hideaway
in the heart of the Valley…minutes from Scottsdale, yet surrounded by an exclusive neighborhood in Paradise Valley. Hand-crafted by
cowboy artist Lon Megargee as his private residence, the inn’s adobe architecture has kept
its “old Arizona” character and charm. For
more information call 602-955-8614 or visit
www.hermosainn.com.
Culver’s Unveils
Brand Evolution:
“Welcome to Delicious”
Culver’s Restaurants, founded in Sauk
City, Wisconsin (population 3,109), highlights
the brilliantly basic elements that make them a
guest favorite time and time again in their new
“Welcome to Delicious” brand campaign.
“The honest-to-goodness quality of our
food, customer service and small-town hospitality are what we’ve always been good at
— and what our guests have grown to love
us for,” said David Stidham, vice president of
marketing for Culver’s. “We summed up all of
these powerful strengths in one simple idea:
‘Welcome to Delicious.’ It’s a warm invitation
to our guests to come and enjoy great-tasting
food that’s handcrafted, using premium and
authentic ingredients and thoughtfully prepared by people who really know food.
The simple, yet deeply authentic story will
take hold throughout 2011. Supported by extensive guest research, “Welcome to Delicious” is being rolled out across all Culver’s
marketing touch points including television,
radio and print advertising, in-restaurant point
of purchase signage and menu boards, packaging, digital and social media.
The visual cues of “Welcome to Delicious”
run throughout all brand elements and are designed to evoke the same authentic handcraftedness of each Culver’s meal. They include a
simplified Culver’s script log, which conveys
a more personal touch; Culver’s “recipes,”
which offer a storied glimpse behind guest
favorites and share what’s special about each
menu items; and more. Every element of the
50
50
campaign serves as a reminder of Culver’s
heritage and promise to guests.
The first TV spot debuted in March and featured many of the elements that are the foundation of Welcome to Delicious” and the cornerstone to Culver’s success. They include the
company’s co-founder and CEO Craig Culver,
real Wisconsin cheese showcased by a Wisconsin master cheese maker, and scenes from Sauk
City, Wis., the place where Culver’s stared and
still operates from today.
Culver’s is an expanding franchise system
with more than 428 independently owned and
operated restaurants in 19 states. The Camelback Corridor location is at 825 East Camelback Road and is owned in part by Zachary
Schaefer.
Phoenix City Grille’s
Neighborhood Tavern
Announces Mother’s Day
Specials
Phoenix City Grille’s Executive Chef,
Rory Hewitt, announced his specials for Mother’s Day which will be featured between May
6 - 8.
“Utilizing a variety of fresh, local ingredients, I’ve created a few specials that are sure to
please even the most discriminating palates,”
said Hewitt.
Mother’s Day specials include tender grilled
Colorado lamb chops with a lemon chardonnay
sauce, pecan crusted sweet potato croquettes
and an organic roasted beet and arugula salad
for $32.
Chef Hewitt is also offering a pan seared
Alaskan halibut with a candied ginger-champagne buerre blanc, jasmine rice cakes and local organic snap peas for $27.
“Reservations are highly recommended as
Mother’s Day celebrations are always a busy
time of year for us,” said Phoenix City Grille
Owner Sheldon Knapp. “We’ll be accepting
them until 10 p.m. May 6 & 7 and until 9 p.m.
on May 8.”
Established in 1997, Phoenix City Grille
is a cozy neighborhood tavern nestled in the
heart of the Madison neighborhood at 16th
Street and Bethany Home Road, just north of
the Camelback Corridor.
Built in the style of an old town tavern,
Phoenix City Grille is a comfortable place for
meeting friends where guests can count on delicious food and an extensive wine list at reasonable prices.
Hours are Monday from 11 a.m. - 9 p.m.,
Tuesday – Saturday from 11 a.m. - 10 p.m. and
Sunday from 10 a.m. – 9 p.m. and reservations
are accepted.
For more information about Phoenix City
Grille, call (602) 266-3001 or log onto www.
PhoenixCityGrille.com.
Ten Reasons
Why Independent
Restaurants Can
Succeed in a ChainDominated Market
10. The personality and character that
independent operators bring to their
restaurants is an intangible that chains
will never be able to achieve.
9. Independents have a completely
different mind set than chain executives.
Where an independent thinks in terms of
his overall investment, a chain executive
in today’s market is judged quarterly or
even monthly.
8. Independents tailor their marketing
efforts to local demographics and their
clientele more effectively. Chains
think of ‘critical mass’ of units as the
prerequisite for effective saturation
marketing.
7. Bigger is not better unless you’re
Wal-Mart or Home Depot.
6. Ethnic ownership can be a plus for
independents when dealing in ethnic
concepts.
5. Speed of change to meet the ‘everchanging’ market is much easier as an
independent.
4. As far as employees go, it’s better
working for the boss than a district
manager.
3. Kids...independents don’t forget that
kids of today will grow up to be the
high school and college customers of
tomorrow. kids can have favorite place
to go too!
2. While chains certainly have a leg up
in purchasing power, the margin squeeze
experienced by most independents can
be offset by organization, smart buying
and the ability to jump to the bargain
when it arises.
1. Independents have mascots. We
have “Woody” the Dogue du Bordeaux
(French for Mastiff).
-Submitted By: Walt Collins Owner of Wally’s American Pub ‘N Grille
8•
VOICES OF THE CORRIDOR
Clash of Chiropractic and Insurance Regulations
T
he Arizona Republic newspaper on April 6, 2011 published
an article titled “Arizona chiropractors fear tougher scrutiny
may hurt industry,” that painted
the chiropractic profession in a negative light
as worried about their own bottom line and
the looming lack of reimbursement from the
insurance industry. What this article failed to
report is how this change in Blue Cross and
Cigna’s policies in hiring a middleman to
outsource the management of healthcare will
affect a patient’s health and wellbeing.
The incidence of low back pain will affect 85% of our population at some point. By
the time you factor in other musculoskeletal
conditions, everyone could use chiropractic
care at some point in their life. With that in
mind, let’s explore the direct and potential
consequences of Blue Cross Blue Shield’s
— and now Cigna’s choice of hiring the administrator middleman American Specialty
Health Management Company (ASH) to
handle their claims and manage their cost
in Complimentary Alternative Medicine
(CAM) practices.
First of all, consumers have typically
chosen and paid a higher premium for a
PPO plan over an HMO plan to have better coverage, less hassles and more doctors
from which to choose. Now Blue Cross Blue
Shield and Cigna are packaging their PPO
program with their HMO product. My question is this; since they are selling their PPO
policy with HMO coverage, are they passing
the savings along to the consumer and patient by reducing the policy premium? They
surely are passing along the frustrations that
come along with an HMO.
Second, it is widely known across the
insurance industry and profession that ASH
has a goal to limit treatment to a total of 6.5
office visits in a calendar year although in
The Arizona Republic article, ASH denies
this claim. Furthermore, to apply for additional care beyond this, they make it time
and resource prohibitive with the amount of
paperwork required from both the patient and
doctor. Devious tactics like these increase
the patient’s time in the office, delays treatment and creates additional complications
for the patient to get well. In addition, this
6.5 visit is not on a per condition base, rather
on a yearly average. If you injure yourself in
January, you better not have any other issues
for the rest of the year.
The third issue: If you have insurance
coverage, what is a fair percentage for you
to pay and the insurance company to pay?
For example, on any routine office visit ASH
pays a maximum of $44, less any patient copayment. ASH co-payments have risen to
$25, $40 and some have even hit $50 per office visit. Let us be conservative and figure
you only have a $25 copayment. This means
that BCBS and Cigna — through ASH, only
pay $19 ($44 – $25 = $19). That equates to
you having 62.5% of the responsibility for
payment with 37.5% at the insurance end.
At what point do you actually have a benefit
versus an illusion of benefit? And with this,
you still pay a monthly premium for this perceived privilege. Obviously the higher your
co-pay the less the insurance company has to
pay, at times leaving you to cover over 100%
of the costs. Do you actually have a benefit
where you pay the lion’s share of the burden
with your out-of-pocket costs?
The Arizona Association of Chiropractic
— who represent the profession, has been
asking the Arizona Department of Insurance
since 2002 to look into this “illusory” benefit. The AZ DOI has put the blame on practitioners signing a bad contract with ASH
and has never addressed the impact on the
patient or quality of patient care. Finally, on
April 12, 2001, the Department of Managed
Health Care for the state of California announced they would initiate a “non-routine”
examination focusing on ASH regarding
possible violations of their state Medical
Loss Ratio (MLR) law. This California law
basically requires plans, including ASH, to
spend at least 85% (in special circumstances
75%) of revenues on patient care, and no
more than 15% (special cases 25%) on overhead and profit. According to the Ernst &
Young’s 2009 annual audit statement, ASH
appears to only pay out 50% for patient care
and the additional 50% is for overhead and
profit purposes.
Given the information about ASH, Blue-
PHOENIX
By DR. JOHN CASALINO, D.C.
Cross Blue Shield and Cigna are positioned
to save money and generate big profits. Perhaps the local newspaper’s article title should
have read, “How the public and patients are
being extorted by companies like ASH who
have now convinced Blue Cross and Cigna
to manage their complimentary alternative
health care benefits.”
Yours for better health,
Dr. John Casalino has been a partitioning
Chiropractor along the Camelback Corridor
for more than 20 years and is a regular contributor to this publication. His words are of
his own opinion in this sensitive case.
OPEN ‘TIL MIDNIGHT
300 E. CAMELBACK RD, 602.265.6653
2501 E. INDIAN SCHOOL RD, 602.957.4587
3501 W. BETHANY HOME RD, 602.249.2095
1802 W. BETHANY HOME RD, 602.249.5453
N.PHX
1612 W. BELL RD, 602.938.0045
3131 E. BELL RD, 602.482.1711
GLENDALE 5925 W. OLIVE AVE, 623.939.8634
MESA
1423 S. COUNTRY CLUB, 480.649.0908
CHANDLER 1029 N. ALMA SCHOOL, 480.786.0234
TEMPE
24 W. 5TH STREET, 480.968.6970
SPECIAL CONTRIBUTION
Help! My Mac’s Dead and I Need It Fixed NOW!
I
t’s 4pm on a Thursday and your child
has a school paper saved on the family computer that is due first thing Friday morning. Inevitably your shiny
new Macintosh computer that never
breaks, has done just that!
At this point you have no doubt instinctively reached for the phone and called that
one “IT (Internet Technology) Support” family member but they are not able to help. Woe
is you. So now what?
As a “Mac” user, fortunately there are a
number of options at your disposal to help
resolve the issue. Apple employs an army of
people who man telephones to help in situations as these. It is part of the company’s aftercare product services called AppleCare.
If your Mac is less than 90 days old AppleCare’s telephone support staff will help you
free of charge. After the 90-day window, you
will have to pony up on a per-incident basis.
If you purchased the AppleCare Protection
Plan at the time you bought your computer,
the coverage is for three years.
AppleCare is great if your question is
quick and relatively uninvolved. That said,
most people quickly realize that doing computer troubleshooting blindly over the telephone can be a very long and frustrating process. All too often I have heard stories of the
phone staff informing the customer that the
“next step” [in the troubleshooting process]
is to reinstall the operating system. Almost
99 times out of one hundred, this step is not
needed and will usually just exacerbate the
issue. I usually inform my clients if they get
to that point, hang up and seek more precise
help.
Now, what exactly is more precise help?
Simply stated, it means find a local professional to take your computer to or have them
come to it to resolve the issue.
Fortunately, Apple also provides support
for their products to customers through the
Apple stores themselves. Each Apple store
has what they call a Genius Bar. It is generally located in the far back of the store. This
is a place that you can make an appointment
to receive a 10-15 minute support session
with a live person. This troubleshooting session is free to all Apple users regardless of
your product’s warranty status. Now I know
what you are thinking… “That sounds like
a great option!” You are correct, but keep in
mind the scope of their help is very limited.
In this 10-15 minute appointment, they will
try to troubleshoot your issue but only if you
are having problems with Apple developed
hardware or software. If your problem is with
the hardware, such as not getting video when
the machine is turned on, they can facilitate
that repair for you.
If your machine is under a year old (three
years with AppleCare) and accidental damage is not a factor in the component failure,
Apple will repair your product at no cost to
you.
While they can also perform out-of- war-
ranty repairs as well, often times it is usually
more cost effective to go with a third party
repair center. My company, Mac Matters,
is part of the Apple Consultants Network
(ACN). This network is established and run
by Apple directly. Each company that wishes
to be a part has to go through a certification
process. ACN’s are a great source for support
and one that many Apple users don’t even
know exist. None of us are Apple employees or run by Apple. We are all independent
operators who have the expertise to support
Apple customers. Mac Matters specializes
in supporting only Apple customers. We support everything from iPads, iPods, iPhones,
and Mac’s.
Now go back to the scenario given at the
beginning of this article. Your child is in a
panic and needs this machine working as fast
as possible. Mac Matters makes house calls
as well as having an office in the Camelback
Corridor/Biltmore area. The beautiful thing
about hiring an ACN consultant for support
is that in almost every scenario, they can get
you back and working faster than any Apple
provided solution. The reason for that is the
customer base we support is obviously much
smaller than what Apple supports.
Mac Matters can assist you with a host
of tasks such as setting up a network in your
home or office, integrating your Mac with
your PC office, doing Macintosh hardware repairs and upgrades, iPhone/iPod/iPad repair,
training and consulting. We provide support
By MARK MUNOZ
in our office, in your home or even remotely
control your computer over the Internet.
If you should have any questions regarding support solutions for your Apple product
feel free to contact us at 602.466.1488, email
at [email protected] and general information at http://www.macmatters.net.
Mark Munoz is a co-partner in his independently owned and operated Mac specialty
tech support and consulting business.
Services provided are extensive, from the
most elementary home computer set-ups and
problems to more complex and elaborate systems.
9
10 •
CULINARY ON THE CORRIDOR 2011
FOOD
FOLLIES!
A friend and I were standing in
line at a fast-food restaurant, waiting to place our order. There was a
big sign posted that read, “No bills
larger than $20 will be accepted.”
The woman in front of us, pointing
to the sign remarked, “Believe me, if
I HAD a bill larger than 20 dollars I
wouldn’t be eating here.”
What do you get if you divide the
circumference of a pumpkin by its
diameter?
Pumpkin pi.
What do you call a stolen yam?
A hot potato.
Three cooks, one from Kentucky,
one from California and one from
Oregon were sitting on a park bench
passing the time. Suddenly, the cook
from Kentucky reaches under the
bench and drags out a new bottle of
bourbon, takes a big swig, tosses the
bottle into the air and shoots it with
a pistol.
“What did you do that for?” asks
the cook from California.
“We got lots of bourbon in Kentucky” was the reply.
Next the cook from California
takes out a bottle of fine wine, takes a
huge swig, throws the bottle into the
air and shoots it with a pistol.
the cook from Oregon.
“We got lots of wine in California”
was the reply.
The cook from Oregon takes out
a bottle of Henry’s Private Reserve
beer, takes a humongous swig and
shoots the cook from California.
the cook from Kentucky.
“We got lots of Californians in Oregon” was the reply.
A dietitian was once addressing
a large audience in Chicago. “The
material we put into our stomachs is
enough to have killed most of us sitting here, years ago.
Red meat is awful. Soft drinks
erode your stomach lining. Chinese
food is loaded with MSG. Vegetables
can be disastrous, and none of us re-
alizes the long-term harm caused by
the germs in our drinking water.
But there is one thing that is the
most dangerous of all and we all
have, or will, eat it. Can anyone here
tell me what food it is that causes the
most grief and suffering for years after eating it?”
A 75-year-old man in the front row
stood up and said, “Wedding cake”
Inner Peace
I am passing this on to you because it was passed on to me and
has definitely worked for. By following the simple advice I read in
an article, I have finally found inner
peace. It read: “The way to achieve
inner peace is to finish all the things
you’ve started.” I looked around to
see all the things I started and hadn’t
finished... So far today I have finished one bottle of vodka, a bottle
of red wine, a bottle of Scotch, some
Valium, a small box of chocolates
and nine beers. You have no idea
how good I feel.You may pass this
on to those you feel are in need of
Inner Peace.
—Author unknown
A customer was bothering the
waiter in a restaurant. First, he asked
that the air conditioning be turned
up because he was too hot, then he
asked it be turned down because he
was too cold, and so on for about half
an hour. Surprisingly, the waiter was
very patient as he walked back and
forth and never once got angry. So
finally, a second customer asked him
why he didn’t throw out the pest. “Oh
I don’t care,” said the waiter with a
smile. “We don’t even have an air
conditioner.”
My brother Sean stopped by a
sandwich shop one afternoon and
placed his order with the girl at the
counter. She rattled off a list of condiments, but he stopped her when she
asked if he wanted white cheese or
yellow.
“What’s the difference?” Sean
asked.
“Hello?” replied the girl, sighing
and rolling her eyes. “The COLOR
is different!”
OTCCN
11
COVER STORY
INDEPENDENT RESTAURANTS’
&
UCCESS
URVIVAL
W
elcome again to our annual Culinary coverage in this always popular issue. This year’s COVER
STORY focus continues a common theme from our last issue on Small Business/Entrepreneur
coverage. Today, we examine the area’s many Independent Restaurants — and boy does the Valley
of A Million Eateries have its share, with a plethora of them right in our own backyard.
According to a report late last year by The
Arizona Restaurant Association, they estimated
the state’s restaurant industry would bring in
$8.6 billion by the end of Year 2010, up from $8.4
billion the previous year. And while the economy is still in flux, Year 2011 is turning out to be
very upbeat. “Phoenix has seen a boost in people dining out, based on sales-tax increases,”
said a local restaurant industry spokesman.
Conversely, “It is no secret that there is not a
business entity that’s been immune from this
downturn in the economy,” said Steve Churci,
president and CEO of Phoenix-based Arizona
Restaurant Association.
Oddly enough, while other enterprises — be
they retail, service or other customer-based
businesses, may be struggling or worse, more
and more independent restaurants are launching, again many along the Camelback Corridor
and its environs. Conversely, others are or have
thrown in the towel for any number of reasons.
While a certain section of Uptown Central Avenue has seen some explosive culinary growth
as have areas of East Indian School Road, few
would disagree that the culinary window to the
Valley of the Sun is right here along our prestigious corridor
Culinary venues of nearly every ethnicity are
represented on and around Camelback Road.
We’ve got them all — from Five Star to casual
dining; fast, quick and full service concepts and
JOE AIELLO
AIELLO’S
ITALIAN
RESTAURANT
BRENDA
LAMBRECHT
JOEL MILLER
everything in between. Along with the ubiquitious “chain” concepts are what many experts
believe to be the heart and soul of the culinary
industry — the independents, or put another
old-fashioned way — Mom & Pop operations,
CULINARY COVER STORY
This year our cover theme takes us to the
heart of those “mom & pop’ type” eateries or
more professionally framed, the Independent
Restaurateur. OTCC News selected ten local
restaurant operators and posed a number of
questions to each of them regarding their business and the secrets of survival and success in
these tumultuous times.
To be sure, it is an insightful, informative,
educational and even entertaining read — especially for those who are already in the business or contemplating opening up a restaurant
of their own. HEED their advice! While owning
your own eatery may sound sublime on the surface, make no mistake, more than half of new
restaurant starts anywhere go down in flames
within the first nine months — if they make it
that long.
Experts in the field have noted that among the
elements of success for opening a restaurant
include: Offering a distinctive concept, committing 200 percent to the business, educating
managers and training employees to communicate, having a clear vision and the mother of all,
JEFF WARD
JENNIFER
HAZARD
WALT
COLLINS
DONOVAN’S
FUEGO
WALLY’S
ARMADILLO MAIZIE’S CAFE BISTRO/
STEAK &
AMERICAN
& BISTRO
GRILL
FUEGO TACOS CHOP HOUSE PUB ‘N GRILL
Joe Aiello with his wife, Myrah, own and
operate AIELLO’S FINE ITALIAN DINING
restaurant at Central Avenue just south of
Camelback Road. This family owned and
operated restaurant has been open since
Thanksgiving 2007. Joe also is the Executive Chef.
Businesses across our state and country are suffering, thanks to the still unsteady economy. That said, restaurants
— many of them independents, are
opening with a vengeance. Why is this
from your point of view?
I don’t necessarily agree with that. It’s
harder than ever to open an independent
restaurant now. Business and banking relationships have changed over time. I do
see new independents open but I’m not
sure where all that money is coming from
to initially finance [the new] venture. I’m
referring again to the small independents,
not those with deep pockets.
Certain statistics point to some chain
operations struggling to stay afloat
location, location, location.
Conversely, signs of early failure are a lack
of documented strategy, owner(s) who are unfocused, lack of business and restaurant experience, underestimating the competition, entrepreneurial incompetence, poor location choice
and perhaps quickest way to sink is the lack of
startup capital.
If your dream or burning desire is to own and
operate a restaurant, the following interviews
may give you some righteous food for thought
(pun intended).
CULINARY COMPOSITIONS
& OTHER DELIGHTS
Along with our interviews are several other
vignettes, culinary business briefs and columnists writing about the restaurant industry in
one fashion or the other. Moreover, two distinct
pages always appear in each Culinary issue: the
LISTINGS of nearly all current restaurants on
the Corridor and the ever-evolving and fascinating TRIUMPHS & TRAGEDIES page. Here,
we track nearly every restaurant that has come
and gone along the Corridor since OTCC News
was first introduced back in 1990. To some, it
is a fascinating read; others may want to cry in
their soup.
Enjoy this issue!
— Bruce G. Levitta
GREG ROSE
SERGE
BOUKATCH
JOE
SERIALE
NORMAN
HORN
L’AMORE
RISTORANTE
SOPHIE’S
BISTRO
JOE’S
DINER
SUNUP
BREWING CO.
while many small owner-operated eateries are holding their own and/or prospering. Please elaborate on this.
In Phoenix for so long, independents
were truly the minority. Today there are
many of us. I think patrons are more than
willing to support the local independent
restaurant as opposed to all the chains.
Many people enjoy doing what they can
to bolster the local economy by buying,
shopping and dining local.
From your point of view, what are the
attractions to a local independent eat-
ery that a chain might not be able to
provide? Conversely, what do chains
bring to the table that independent’s
might not?
Me! I say that not in jest. I work here
and am on the floor and behind the kitchen seven nights a week. So many of the
comment cards we receive say that the
chef comes out to talk with the patrons at
all the tables. It is the attention I give my
customers that is so important — to me
and to them.
Restaurateurs - continued on next page
12 •
I see that the only things large chains
can bring are pricing and marketing.
Chains have deep pockets, results in a lot
of buying power, where as a small business, I must constantly keep a healthy
working relationship with my purveyors,
such as paying them on time. Chains
don’t appear to have that problem. They
can pay whenever they want and get the
best deals.
Some restaurateur wannabes believe
that deep pockets and a desire to “own
my own place” is all that is needed to
open a restaurant and be successful. A
pipe dream, yes?
That may be all that’s needed to open
a restaurant, but the word ‘open’is key.
Staying open is an entirely different story.
It is a whole lot of work! This is a bluecollar business and always has been a
working man’s business. People view
owning a restaurant as glamorous. Hardly.
There’s not a lot of glamour working in the
kitchen.
During this continuing economic downturn, what specifically are you/your restaurant doing to fight the good fight.
We have never raised our prices since
the day we opened, nor have I cut my portions or cut corners on quality. Our toughest year was 2009. Personally my wife and
I did what we had to do with our personal
nest egg to keep afloat in those precarious times knowing that it would eventually
work itself out. We got lucky. Year 2010
was a banner year for us and thus far,
2011 is exceeding that.
Food costs are rising for any number
of reasons and not limited to last year’s
Gulf Coast oil disaster or Japan’s tragedy How are they affecting your restaurant and what are you doing to balance
that with your patrons?
I can’t stress enough; you post your
menu and suck it up. You just can’t cut
corners with quality or prices. Perhaps
you look for other ways to cut expenses
but never with the food. Food prices routinely go up and down. You buy at market
pricing and do the best you can do.
It has been said that dining out is “theatre” and not simply the act of feeding
one’s face. How does your independent
restaurant fit into that equation?
This might be so cliché, but Aiello’s is
the neighborhood’s Cheers.
I know all my regulars as they know
Myrah and me. Without sounding pretentious, the main reason I am in business is
because it is my belief that I make people
feel comfortable. Patrons have fun, are relaxed and leave and say, ‘gosh (Joe used
a more descriptive word) that was good.’
Our little restaurant certainly does not lack
for life and personality!
Take your ownership/management hat
off for a moment. As a patron, what annoys you the most when going out to
dinner?
Lack of service. It is all about service.
I really get aggravated with bad service.
It’s a problem for me. I’m not looking for a
doting waiter. I’m just looking for good service, my water glass to be filled, my meal
to come hot, a server to check on me and
ask if I need anything. Sadly, it’s lacking in
too many places.
v
Brenda Lambrecht is the independent owner/operator of THE ARMADILLO
GRILL at 1904 East Camelback Road. It
was been a corridor staple since August
1997.
Many great deals are available on restaurants that didn’t make it for one reason
or another so now is a great time as it relates to properties that may be turnkey or
leases themselves.
Today, people value their dollar. There
appears to be a great push for people to
frequent the independents. It is they — the
local independent operators, who are supporting the state. Some statistics point out
that if one spends a dollar at a local restaurant, 35¢ goes back to the state versus
outlaying that dollar at a corporate chain,
only 10¢ goes back to the state.
attractions to a local independent eatery that a chain might not be able to
might not?
A variety of foods for one and menu
flexibility. Chains sometimes have a hard
and fast rule about what will be on a menu
from location to location. Also, the atmosphere at an independent is certainly not
stock and standard. Here, we are your
neighborhood bar and grill, servers remember your name and drink and/or food
favorites, etc. A chain might not be able
to single out regulars and gave that extra
personal attention.
Buying power. They have more weight
when it comes to advertising, marketing
and promotion as well as other back-ofthe-house matters.
pipe dream, yes?
Pipe dream? Definitely. About 70 percent of restaurants go out of business
in their first year. Too many people are
misinformed that owning a restaurant is
all glamour and glory. There definitely is
much more work than what meets the eye.
I’m always ‘on,’ with little downtime to sit in
my office during regular business hours.
During this continuing economic downturn, what specifically are you/your restaurant doing to fight the good fight?
We do many things including daily drink
specials, our happy hour is really very
popular, half price munchies during extended hours and switching things around
with our specials. Innovation is the key.
Gulf Coast oil disaster or Japan’s trag-
13
edy How are they affecting your restaurant and what are you doing to balance
We’ve raised prices very minimally on
the items that we had to such as seafood.
That said, I’m always looking for deals to
obtain food from purveyors and send them
back to the guest. We’ve always been
known as a ‘value oriented’ restaurant with
good quality food without the hefty price.
My chef is constantly analyzing prices
and what to bring in and again, give value
to the guest, while at the same time still
remain in business.
One big difference here is that we offer
off-track betting. That is theatre into itself.
When I am hiring staff, I am not always
hiring on experience alone, rather personality. I refer to it as the ‘warm and fuzzy’
factor. When I do hire someone, I want
him or her to be warm and fuzzy and exude that friendliness plus of course exhibit
efficiency.
Take your ownership/management hat off
for a moment. As a patron, what annoys
you the most when going out to dinner?
Two things. I like, rather need cleanliness when I dine out, be it a table, the
floor or anywhere in the establishment.
The number one element that annoys me
the most would be condescending, unfriendly service. I don’t need a server to
guide me through the menu but politely
acknowledge my presence and be happy
a guest is sitting at their table.
v
Joe Miller is part of the family-owned and
operated MAIZIE’S CAFÉ & BISTRO on
Central Avenue just south of Camelback.
His wife, Lois, and the restaurant’s namesake and daughter, Maizie, complete the
ownership. The bistro has been operating
since May 2008.
A national restaurant survey indicated
that restaurants are resurging and that
among them, the independents are experiencing the greatest surge at the moment,
in lieu of the corporate chain establishments. In my opinion, when the economy
tanked, people lost curry frequenting the
larger, perhaps more expensive corporate
restaurants and began discovering and
liking the local neighborhood eateries —
and their more moderate pricing for one.
That still rings true today.
Flexibility is key. Customers can come
into a small independent, be relaxed, enjoy quality food and spend half the money.
Moreover, in many cases they have more
fun quite simply due to the structure and
charm of the independent, which in many
cases are family owned and operated.
Walk into a chain and it’s the same as going into a large department store.
might not?
Price and again flexibility. Plus, the inherent charm of walking into a small independent restaurant’s dining room to me is
so much more inviting.
The obvious answer is deep pockets.
Yet when the economy took its nose dive,
far more of them faltered and closed their
doors — at least from what I read.
pipe dream, yes?
Let me give you my best example of
this. Mom knows how to cook and pop
thinks it would be great to open a restaurant. They open the door hoping people
will walk in. When that happens, mom and
pop are not quite sure what to do next now
that they [the patrons] have shown up!
With us, we spent a year doing our due
diligence and by the time we were ready
to open the door — even without actual
restaurant experience, we felt seasoned
enough to do so, thanks in part to working
with consultants and people experienced
in the business.
Surprisingly enough, during the socalled downturn, we had some great success. This is a ‘recession-free’ zone. We
saw people who before would frequent
higher end restaurants now come this way
and have enjoyed it just as much — and
continue as long-time patrons. We’re very
fortunate.
We are lucky in that we haven’t experienced too much of an increase in our food
products. We’ve been with the same vendors since the beginning and they work
with us as much as possible. And that’s
a good thing. In some instances they will
take a hit so we won’t. That is customer
service if you ask me. We haven’t raised
prices in quite some time.
People have fun here. How many times
do you see a customer hug a host, server,
bartender or one of the owners at a chain
restaurant? It happens all the time here.
We have people sitting at tables who don’t
know each other actually tasting each
other’s food! They’re laughing, having fun
Restaurateurs - continued on page 14
Come Join Us For Happy Hour!
From Garden to Table
Named one of the Valley’s Best Bars by Phoenix Magazine
Muddled Mondays
$5 unique muddled cocktail
Tuesday Roundup
$3 BBQ Sliders & $3 Local Beers
Wednesday Wines
select wines &
complimentary cheese
Thursday
$16 - signature burgers
& suds, featuring local beers
“...Much of the pleasure comes from the exemplary service
throughout our meals, the well trained staff
maintained, watchful, unobtrusive surveillance.
They seemed to anticipate every need...”
-Howard Seftel
(Above specials
weekly from 4-7 pm)
The Hermosa Inn
5532 North Palo Cristi Road
602.955.7878
lons.com
Paradise Valley
The Hermosa Inn
5532 North Palo Cristi Road
602.955.7878
lons.com
Paradise Valley
14 •
and enjoying the entire experience.
dinner?
Bad service. Bad or not so good food I
can tolerate. Bad service is just plain annoying. Also, loud or people who shout.
v
Jeff Ward is the independent owner/
operator of FUEGO BISTRO on 7th
Street, north of Camelback Road and his
new FUEGO TACOS on Camelback Road
in the Camelback Esplanade. The Bistro
has been operating since 2006 while his
new venture debuted February 1, 2011.
Central Phoenix has always strived for
the more independent business rather
than a large corporate presence. I say
most of the restaurants that really thrive
in this area are for the most part, independents. That’s not to say chains don’t do
well. Rates right now are great for leases
much as are homes for those who have
money to buy or invest.
while many small owner-operated eateries are holding their own and/or pros-
pering. Please elaborate on this.
Overhead for corporate giants is overwhelming — even to begin to think of a
concept or adding more stores. A small
independent person or partners simply
negotiate a lease and go about putting up
the shop [restaurant], providing of course
they are well versed in the culinary field in
any number of ways.
might not?
They are the nuances that a local independent restaurant can give you. I’m
flawed here and it works perfectly that
way. I’m not a cookie-cutter version of another like concept stamped out in a different location. Here at the Bistro, we have
the same employees from four years ago
who will pour your drink, cook your food,
etc. That customarily does not happen
with chain restaurants
Consistency is obvious with chains.
Walk into any major chain eatery here and
you’re likely to see that carbon copy in say,
Southern California or Dallas, Texas. That
also goes for the quality and presentation
of the food, portion size, taste and texture.
There may be little, if no deviation.
pipe dream, yes?
Deep pockets certainly can cure a lot
of problems within a restaurant. Most are
aware the number one reason why restaurants fail is undercapitalization. While
money may back an operation, in the long
run it takes a sound restaurant business
plan to achieve long-term success.
I am a promotion junkie and find anyway possible to fit the ‘butts’ in the seats.
For me it is the numbers game. That said,
it happens without sacrificing the quality of
my food.
I shop everyday for food for my restaurants. I don’t use purveyors. My assistant
and I do a local roundabout to buy food.
This way I can more effectively control my
costs. That said, I absolutely am aware of
the rising costs of food today. As for passing costs along to customers, I’ve raised
my prices very little since I opened the
bistro.
For us, we do live music at the Bistro,
real entertainment. It creates such a great
atmosphere. For the most part, a patron
isn’t going to experience such creativity,
even theatrical excitement at a chain restaurant.
dinner?
Rude people. I just can’t stand it when
rude, loud or obnoxious people are dining
near around me.
v
Jennifer Hazard is the General Manager
of the independently owned and operated
DONOVAN’S STEAK & CHOP HOUSE at
32nd Street and Camelback Road. There
are two other locations, one in Downtown
San Diego and the other in the La Jolla
district of that city. The Camelback Corridor location has been successfully operating for the past seven years.
I see it from a real estate point of view
where today landlords are offering deep
discounts on leases that attract restaurateurs to these retail or strip center locations.
There are any number of situations that
CULINARY 2011
occur with large chain-type organizations
or franchise restaurants such as fees and
corporate guidelines plus their various established protocols. Here, for example, if I
want to change my linen company tomorrow, that can easily be accomplished.
From your point of view, what are the attractions to a local independent eatery
that a chain might not be able to provide?
Conversely, what do chains bring to the
table that independent’s might not?
We can contract for goods and services
from our criteria rather than going through
the corporate mandates, be it a cleaning
company to a specific wine vendor. We
have the ability to change our menu, alter
our happy hour specials and events and
do so, again, on the drop of a dime. We’re
able to be creative on the spot without having to wait several weeks for approval.
Marketing dollars are huge and they
can absorb with much more ease than
can the smaller independent restaurants.
They can do television, radio, etc. We rely
heavily on word of mouth and that works
wonders.
pipe dream, yes?
It is a pipe dream. Sure, money makes
all things easier but finding the passion
and desire to build relationships with their
guests and employees is far more vital.
Not everyone can do this easily — or at
all for that matter. You can only ‘buy’ your
guest for so long.
We offer complimentary local transportation for larger groups within the areas
hotels and residences. We believe wholeheartedly in quality and to that extent,
we’re absorbing a portion of cost increases yet also are extending some of them
when necessary. For instance, we serve
Mexican gulf shrimp. The oil spill in the
Gulf affected that market drastically. We
still serve it but probably at a cost twice as
much as two years ago. The quality is still
very much evident but we pass on about
10 percent and absorb the rest until prices
again drop.
We figure out the food cost for each cut
of meat and scrub the ones that don’t appear to sell well. We’re trimming off those
entrees and items that are on the menu
just for looks but are not making a sales
impact. We deep six some of the fluff while
always maintaining the quality of every
menu item.
From the moment you make a phone
reservation, the person asks things such
as, “It is a special moment for you? A
birthday, anniversary…” or offering special seating if so requested. It is the acknowledgement even before entering our
doors. We have team members who have
been here quite some time and know their
regulars, their likes, wants and needs and
we are there to accommodate them. And
BAGELS ● SOUPS ● SALADS ● SANDWICHES ● DESSERTS ● COFFEE
these employees love what they do — including myself. We help to create a lasting
memory.
I don’t like being stereotyped. I am a
young female. When I go out, I normally
dine at the bar and instantly it is assumed
I won’t be spending any money. And not
giving me the attention that is warranted
is a pet peeve that goes to the heart of
service. Also, some of the quality of food
out there is so bad, I do better going to the
store, pay less and cook it myself.
v
Walt Collins is the family independent
owner/operator of 10-year old WALLY’S
AMERICAN PUB ‘N GRILLE at 44th
Street & Camelback Road. He has a
newer two-year old location in the Gainey
Ranch district of Scottsdale. His sons Matt
and Chris both play an integral part of the
two restaurants.
Because there are a lot of sites available from failed operations. Plus, new
projects have been able to take advantage of the economy’s downturn with the
[cheaper] cost of land. Restaurateurs are
the eternal optimists!
I don’t see that chains have the ability
to adapt as does small owner-operator.
We can adapt to new trends, new eating
habits in the marketplace easier and of
course faster than large corporate entities. Costs also can be managed better by
independents.
might not?
The mere fact that the owner-operator
is there on site is vital, the owner acknowledges his/her patrons existence, appreciates their frequency and can rest assured
that if a patron does have a problem, the
owner, manager or family member will
deal with it immediately.
Chains bring to the table economy of
scale. They have a VP of building and a
VP of development, a VP of purchasing,
things that contend to overwhelm the
small business restaurateur since he or
she dons all the titles.
pipe dream, yes?
It’s a recipe for disaster. Like anything
else. Want to be a doctor? Go to medical
school. Want to be a restaurateur? First
learn the business.
Restaurateurs - continued on page 16
15
Now Open!
Stop by our newest location in Phoenix
WITH THIS COUPON
FREE Bagel
& Cream Cheese
with the purchase of a coffee or fountain drink.
One coupon per person, per visit. Not valid with any other offer. Expires 06/10/11
FREE WIFI!
OUTDOOR
PATIO
24th St. & Camelback
(S/W Corner)
Free Validated On-Site Parking
(Intersection of 24th & Camelback)
602-955-4955
We Cater!
Call for details.
16 •
Obviously we need to adapt to the
changes of customers likes and dislikes.
For instance, we’re adding a red beet salad to the menu. I don’t like red beet salad.
But I think our customers do want that
dish so I am able to make that change —
adapting to the customer’s needs. Plus I
am here almost every day to see the trend
and make sure I have the right customers in the right place. Perhaps if you’re a
first time customer, we’ll give you a little
something to encourage you to come
back. We’re also heavy on in-house promotions.
While our sales have finally climbed
back to where we were before the bottom dropped out some time ago, our costs
have risen probably 40 percent. We can
only pass [costs] on so much. We always
lag behind the trend [to increase prices].
Yet people are acutely aware how much
more they are paying overall at the grocery store for food.
You need to have a comfortable ambience with a friendly atmosphere. That
goes without saying. Entertainment in and
of itself in restaurants is passé if you ask
me. People are going out to enjoy a good
meal. Theatre is overblown, but having an
inviting ambience and a great staff adds to
the charm of the independent restaurant.
Overpriced products. For example,
those who think they can charge $17 for
a chicken breast. Service is just that. You
have it or don’t.
v
Greg Rose and his wife Kim, are the
independent owner-operators of the nineyear old L’AMORE RISTORANTE at 32nd
Street and Lincoln. They have owned it
since February, 2004.
The Camelback Corridor attracts people
perhaps with a bit more disposable income
and let’s face it, restaurateurs are a crazy
lot! It is a certain breed of independent entrepreneur who desires the camaraderie
of restaurant ownership and something
that just might be manageable.
So many customers frequent the small
‘mom and pops’ because they understand and appreciate the hard work that
goes into operating it and for the most
part will receive quality food in an inviting
ambience along with friendly and efficient
service. Many of my regular patrons are
always glad to see that we are busy and
surviving — and succeeding. Those expressions aren’t usually conveyed or felt
for the large corporate chains.
might not?
Service. Not that those chains lack in
good service. We have much more flexibility such as considering one’s diet and
adapting to that patron if need be. We can
offer our repeat customers the type of service that will bring them back to us.
Advertising dollars for sure. Their pockets may be deep where they can spend
millions and saturate a particular marketplace. The independents need be more
cautious and concentrate on marketing
the neighborhood(s) in which they are operating.
pipe dream, yes?
Deep pockets do help, especially during our summers here in the Valley, when
business in general drops off, and not
only restaurants. There’s so much more
to owning a small restaurant; long hours,
employee issues, maintenance concerns,
food issues such as when certain items
arrive that aren’t acceptable to bring to
the table, accepting inventory and on and
on. There are so many elements to owning an independent restaurant that keeps
its owner(s) on his or her toes day in and
day out.
We’re watching both our food and labor
costs for one. We also get involved with
the community, network and do internal
promotions to make our customers comfortable and assure they will appreciate
what we do to earn their repeat business.
We’re absorbing the costs for now and
not raising our prices. People are acutely
watching their dollars, be they rich, poor
or in-between. As a matter of fact, coming
into the summer, we will be lowering some
of our menu items just to go with the flow.
When my wife is here, I like to interplay a bit while working the room. It lightens the mood, customers appreciate the
banter and it brings about a more natural
feeling than one might experience at a bythe-book chain type environment. We’re
family run and when is it said that family
is always 100 percent harmonious? With
my Italian-Irish heritage, I’m certainly not a
milquetoast! People look forward to seeing
us — the owners, engage on the floor or
Restaurateurs - continued on page. 19
CORRIDOR RESTAURANTS TRIUMPHS & TRAGEDIES 2010-2011
The stretch of pristine property affectionately
known as East Camelback Road — from
Central Avenue to 56th Street, has been dubbed
by many as our own Restaurant Row. This four+
linear miles stretch of road is replete with scores
of culinary establishments of nearly every
imaginable cuisine and service level.
Obviously, the Camelback Corridor’s culinary
playing field is, in a word, crowded. That hasn’t
prevented high-profile chains and budding entrepreneurial
restaurateurs from entering the fiercely competitive fray, even
during these difficult economic times.
From November,1990, when OTCC News first debuted,
through May, 2011, well over 250 restaurants launched along the
Corridor. Regrettably (or not so), an
alarming number of them went “belly
up” for any number of reasons during
the same time frame. From May 2010
to May 2011, at least 11 new eateries
debuted while 9 had their final curtain
call.
“Who’s in and who’s out?” All you
need do is glance below. To assist you
further, the following legends apply:
EATERIES IN BOLD/
BLUE ARE CURRENTLY
IN OPERATION
(Corridor culinary establishments in operation prior to 1990 do not
appear on this list. Also, at least two new eateries opened and closed
during the above time frame.)
Eateries in gray italics are
no longer in business
KEY
EATERIES IN RED
OPENED THIS YEAR
28 Chinese Buffet
CORLEONE’S CHEESESTEAKS
Kenny Roger’s Roasters
Peppercorn Duck
TACO DEL MAR
32nd Street Bistro
Country Glazed Ham Co.
Kohnie’s Coffee
Pico Pica Taco
TARBELL’S
40th Street Grill
Coyote Springs Brewery & Cafe
Kool Hop
Cucina Raghetti
Kokopeli Grille
PICAZZO’S ORGANIC
ITALIAN KITCHEN
Tapas Papa Frita
A League of our own
ARRIBA
Cucina! Cucina! Italian Café
KYOTO BOWL
CULVER’S BUTTERBURGERS
La Madeleine French Bakery & Cafe
PICAZZO’S ORGANIC
ITALIAN KITCHEN
Taste of India
AJO AL’S
AIELLO’S FINE ITALIAN
Daniel’s Italian Cusine
L’AMORE ITALIAN
PICK UP STIX
THE ARMADILLO GRILL
Altos
DEEMO’S AMERICAN GRILL
La Salsa Fresh Mexican Grill
PIZZA HEAVEN
THE CAFE (AZ. Biltmore)
Angelo & Maxie’s
CYPRUS GRILL OF PHOENIX
L’il Tee Pee Salsa Bar
Pie Zanos Kitchen
THE CAPITAL GRILLE
APPLEBEE’S NEIGHBORHOOD
GRILL & BAR
DELUX
Laura’s Kitchen
Pizzeria Bianco
The Downside Grill
DELUX 2GO
Live & Let Live
Pizzeria Uno
The French Corner
Au Bauchon Cafe
Denali’s Manhattan Dinner Club
LOLA TAPAS
Planet Hollywood
The Gold Room at The Arizona Biltmore
LON’S AT THE HERMOSA
POSTINO
The Good Egg
Arnie’s Deli
Dick’s Deli
A Taste Of Philadelphia
TAYLOR’S RESTAURANT
Arizona Cafe & Grill
Don Pablo’s Mexican Grill
LONE STAR CAFE
POSTINO/CENTRAL
BABY KAY’S CAJUN KITCHEN
DONOVAN’S STEAK & CHOP HOUSE
Lucci’s Pasta & More
Quizno’s Subs
The Grill at The Ritz-Carlton,
Phoenix (See Bistro 24)
Bagels de Lox
EINSTEIN BROS. BAGELS
McCORMICK & SCHMICK
RADIO MILANO CAFE
THE GRIND
Bagel Nosh
Evita’s
SEAFOOD
Red Brick Pizza
Bahama Breeze
Garcia’s del Centro
MAIZIE’S CAFÉ & BISTRO
RELISH BURGER BISTRO
The News Cafe
(44th Street & Camelback Rd.)
BAJA FRESH MEXICAN GRILL
Fat Slim’s Barbecue
MANUEL’S MEXICAN
(The Phoenician)
Bamboo Club
Felsen Haus
RESTAURANT
Renaissance Café
Barley’s Brew Pub
Fenix Eatery
Marco Polo Supper Club
REVO BURRITO
Barmouche
FLAVOR’S OF INDIA
MAUI DOG ( I n d i a n S c h o o l R d . )
Revolution Tea House
The Restaurant at The Ritz-Carlton,
Phoenix
BECKETT’S TABLE
(Indian School Rd.)
Florentine’s
Maxie’s World Grill
Ristrasapote
The Velvet Turtle
Franco’s Italian Caffe
Metropolitan Deli & Grill
ROSIE’S IRISH PUB
TICOZ RESTO-BAR
Benny’s Mexican Food
Fresh Gourmet 2go
Milano’s
Rosti Italilan
Times Square Deli
Biltmore Grill (Arizona Biltmore)
Fuddrucker’s
Milton’s
Road to Amador Cafe
Todai Japanese Restaurant
BISTRO 24
FUEGO TACOS
MIRACLE MILE DELI
Roy’s of Phoenix
Togo’s
Bistro America
FUJI’S BUFFET
Missouri’s on Seventh Street
Sam’s Café
TOMATOES BISTRO
FRANK & ALBERT’S (Az. Biltmore)
Monaco Italian Restaurant
ST. FRANCIS
TOMMY V’S
BLIMPIE
French Ambience Patisserie
MORTON’S THE STEAKHOUSE
Sang’s Thai at 7th Street
Tony Roma’s A Place for Ribs
Blue Burrito Grille
Good Things Deli & Delites
My Big Fat Greek Restaurant
Scholtzsky’s Deli
Tuchetti
BLUEWATER GRILL
Got the Munchies
NOCA
7th Heaven Eatery
TOKYO EXPRESS
BREUGGER’S BAGELS
Georgio’s Ristorante Italiano
Nacho Nana’s Mexican Cafe
SEASON’S 52
Tour Les Jours
CARMEL’S ON CAMELBACK
Gourmet of Russia
New Mandarin Delight
Sesame Inn
Tuscany
Café Express
GREEKFEST
Nina L’ Italiana Ristorante
Shogun Express
TRUE FOOD KITCHEN
Cafe Soliel
Hamburger Mary’s
Noodles
SMASHBURGER
TWO HIPPIES BEACH HOUSE
Cafe Sonora
HALF MOON GRILL
Nixon’s
Soma Express
VATRA GRILLHOUSE
CALIFORNIA PIZZA KITCHEN
Hard Rock Cafe
Nola’s Mexican Cuisine
SONORA BREWHOUSE
Vatra Grillhouse
Carrow’s
Harris’ Restaurant
Norman’s Arizona
Sotieri’s (see L’Amore)
Central Bistro
Heart in Hand Tea Room
N.Y.P.D. PIZZA
WALLY’S AMERICAN
PUB ‘N GRILLE
CHELSEA’S KITCHEN
Hollywood Deli
ObaChine
SPASSO PIZZA &
MOZZARELLA BAR
Champps
Hops! Bistro & Brewery
OMAHA STEAKHOUSE
Spaghetti Western Pizzeria
Chata’s 2 East Camelback
Houlihan’s Old Place
Options
SUB FACTORY
Windows on the Green
(The Phoenician)
Che Bella
Hungry Hunter
OREGANO’S PIZZA BISTRO
Steamer’s Seafood
WRIGHT’S IN THE ARIZONA
CHERRY BLOSSOM NOODLE CAFE
HULA TIKI GRILL
Oriental Gourmet Philippine Cuisine
Steamed Blues
BILTMORE
YOGI’S GRILL
Blac A Zoli Grill
The News Cafe
(20th Street & Camelback Rd.)
Willi’s Grill
Chesapeake Bagel Bakery
Il TERRAZZO/PHOENICIAN
Orbit Restaurant & Jazz Club
STINGRAY SUSHI
CHEESECAKE FACTORY
IMPERIAL GARDEN
Orangerie at the Arizona Biltmore
STREETS OF NEW YORK Zen 32
Chestnut Lane Cafe
CHINESE RESTAURANT
Oscar Taylor’s
SUBWAY
ZINBURGER
Chevy’s Mexican Restaurant
J&G STEAKHOUSE
PANINI
Sugar Bowl
ZOE’S KITCHEN
Chipotle
Jalapeño Joe’s
PADRE’S MODERN MEXICAN
SOUPER SALAD
Zona Rosa
CHRISTOPHER’S CRUSH
Japan Express
PARADISE BAKERY
SWEET TOMATOES
Zorba’s Greek & Italian Restaurant
COFFEE LADY (Indian School Rd.)
JIMMY JOHN’S
Paniolo
20th Street Cafe
Coffee Mill Brasserie
JOE’S DINER
Pasta Paradise
T-Bone on Central
CORK ‘N CLEAVER
(open after remodel)
JOEY’S OF CHICAGO (Indian Schl Rd)
Pasta Segio
T. COOKS AT ROYAL PALMS
OTCCN
17
18 •
Dining Along the
Camelback Corridor
RESTAURANT
ADDRESS
PHONE
AIELLO’S FINE ITALIAN
5202 North Central
(602) 277-8700
AJO AL’S MEXICAN CAFE
5101 N. 16th Street
(602) 222-9902
ARMADILLO GRILL
1904 East Camelback
(602) 287-0700
ARRIBA
1812 East Camelback
(602) 265-9112
APPLEBEE’S
BAR & GRILL
Central & Camelback
(602) 266-3330
AYAKO OF TOKYO
2564 East Camelback
Biltmore Fashion Park
(602) 965-7007
BABY KAY’S
CAJUN KITCHEN
Town & Country
Shopping Center
(602) 955-0011
BAJA FRESH
1615 East Camelback
(602) 263-0110
MEXICAN GRILL
BISTRO 24
2401 East Camelback
(inside The Ritz-Carlton Hotel)(602) 468-0700
BLIMPIE
(602) 955-1998
BLUEWATER GRILL
1720 E. Camelback Rd (602) 277-3474
BOSTON MARKET
Central at Camelback
in the Uptown Plaza
266-0202
BRUGGER’S BAGELS
2375 E. Camelback
(602) 955-4955
CALIFORNIA PIZZA
KITCHEN
(602) 468-9091
CARMEL’S ON CAMELBACK
4225 E. Camelback
(480) 251-8888
CHELSA’S KITCHEN
5040 N. 40th Street
(602) 957-2555
CHEESE & STUFF
5042 N. Central Ave.
(602) 266-3636
CHEESECAKE FACTORY
(Biltmore Fashion Pk)
(602) 778-6501
CHILI’S GRILL & BAR
2057 East Camelback
Town & Country
(602) 955-1195
CHIPOTLE
1660 East Camelback (602) 274-4455
CHRISTOPHER’S/CRUSH
2502 E. Camelback
(602) 522-2344
CORLEONE
CHEESESTEAKS
1660 E. Camelback
(602) 351-8558
CROWN CHINA
SUPPER BUFFET
5505 N. 7th Street
(602) 266-3698
CULVER’S
825 E. Camelback
(602) 595-7876
BUTTERGURGERS
CYPRUS PITA GRILL
(602) 954-2394
DEEMO’S AMERICAN
2501 E. Camelback
GRILLE
(Camelback Esplanade)
(602) 381-6870
DELUX/DELUX TO GO
3146 E. Camelback
(602) 522-2288
DENNY’S
1601 E. Camelback
266-9868
& 5002 North 7th St.
(602) 279-7721
DONOVAN’S STEAK &
CHOP HOUSE
3101 E. Camelback
(602) 955-3666
DUCK & DECANTER
1651 E. Camelback
(602) 274-5429
EINSTEIN BROS. BAGELS
(Albertson’s Center)
(602) 265-7291
FLAVORS OF INDIA
4515 N. 16th Street
(602) 277-5546
FRANK & ALBERT’S
2400 E. Missouri
(Ariz. Biltmore Resort)
(602) 381-3672
FUEGO TACOS
2501 E. Camelback
(602) 441-5728
5 & DINER
5220 North 16th Street
(602) 264-5220
GREEKFEST
1940 E. Camelback
(602) 265-2990
HALF MOON GRILL
2121 E. Highland Ave.
(602) 977-2700
HAVANA CAFE
4225 E. Camelback
Camelback Court
(602) 952-1991
HILLSTONE
2425 E. Camelback
The Esplanade
(602) 957-9700
IL TERRAZZO
6000 E. Camelback
AT THE PHOENICIAN
(The Phoenician Resort)
(480) 423-2530
J&G STEAKHOUSE
6000 E. Camelback
(The Phoenician Resort)
(480) 214-8000
JIMMY JOHN’S
1650 E. Camelback
(602) 264-1745
JOE’S DINER
4433 N. 16th St.
(602) 535-4999
KEEGAN’S GRILL
& TAPROOM
3114 E. Camelback Road (602) 955-6616
KYOTO BOWL
1949 E. Camelback
(Camelback Colonnade) (602) 277-9888
L’AMORE RISTORANTE
3159 East Lincoln Drive (602) 381-3159
LON’S AT THE HERMOSA
5332 N. Palo Cristi Road (602) 955-7878
Paradise Valley
LONE STAR STEAKHOUSE
1745 E. Camelback Rd (602) 265-STAR
(Camelback Colonnade.)
MAIZIE’S CAFÉ & BISTRO
4750 N. Central Avenue (602) 274-2828
MANUEL’S MEXICAN
RESTAURANT
(602) 274-6426
TYPE
COST
Italian
Mexican
American
Mexican
$-$$$
$-$$
$-$$
$-$$
American
$.-$$
Japanese
$$$
Cajun
Mexican
$.-$$
$
American
Eclectic
$$-$$$$
Sandwiches $
Seafood $$-$$$
American Bagel
& More $-$$
$
American $$
Coffeehouse $
American $$
Sandwich
Shop
$.
American
$$-$$$
American
Mexican
fast food
Upscale
eclectic
$-$$
$
$$-$$$$
Sandwich shop $
Asian
$-$$
American/
burgers & more $
Greek/
Mediterranean $-$$
American $$-$$$
Boutique
burgers & more $$
American
$
Steakhouse $$$-$$$$
Sandwich Shop $
Bagels & More $
Indian
$-$$
Contemporary
American $$-$$$
Taco House $-$$
1950’s
American Diner $-$$
Greek
$-$$$
Sports Grill $-$$
Cuban
$$-$$$
American
$$-$$$
Upscale Italian $$$-$$$$
Upscale steakhouse $$$$
Sandwiches $
Authentic Diner $
American $$.
Japanese $
Italian $-$$$
American/
Southwestern $$-$$$$
Steak
house$$-$$$.
Neighborhood American café.
$-$$
Mexican $-$$$.
This 2011 culinary dining guide lists the majority of restaurants located on the
Camelback Corridor, from Central to approximately 44th Street and Missouri to
Highland Avenues. The general price guide (for dinner) is as follows:
(NOTE: several fast food operations, coffeehouses, ice cream parlors juice bars and markets do not appear.
Also, due to space consideration, certain advertised eateries off the Camelback Corridor aren’t mentioned
in this listing.)
$ = Up to $8 u $ = $8 to $15 u $$$ = $15 to $25 u $$$$ = $25 and up
RESTAURANT
ADDRESS
PHONE
TYPE
MIRACLE MILE DELI
18th Street & Camelback Road
(Camelback Colonnade)
(602) 776-0992
MORTON’S STEAKHOUSE
(602) 955-9577
N.Y.P.D. PIZZA
(602) 294-6969
NOCA
3118 East Cameback Rd.
(602) 955-6622.
OMAHA STEAKHOUSE
(inside Embassy Suites Hotel)
(602) 553-8970
OREGANO’S PIZZA BISTRO
(602) 241-0707
PADRE’S MODERN MEXICAN
1044 East Camelback Road (no phone available)
PARADISE BAKERY
2502 East Camelback Rd.
(Biltmore Fashion Park)
(602) 889-3587
PIZZA HEAVEN
(602) 277-8800
POSTINO WINECAFÉ
3939 E. Campbell Ave.
(602) 852-3939
POSTINO WIFECAFÉ
5144 N. Central Avenue
(602) 274-5144
PUGZIE’S SANDWICH SHOP
(602) 279-3577
QUIZNOS SUBS
Central & Camelback Road
(Uptown Plaza Center)
279-7827
RELISH BURGER BISTRO
(480) 483-3676
(Phoenican Resort)
ROSIE McCAFFREY’S
IRISH PUB
(602) 241-1916
RUTH’S CHRIS
2201 East Camelback
STEAK HOUSE
Anchor Center
957-9600
SCOTT’S
GENERATIONS DELI
Cinema Park Shopping Center
(602) 277-5662
SEASON’S 52
(602) 840-5252
SEGAL’S KOSHER FOODS
(602) 263-9377
SMASHBURGER
(602) 279-0757
SPASSO PIZZA &
MOZZARELLA BAR
(Town & Country Center)
(602) 441-0030
SOUPER SALAD
20th Street & Camelback Road
Town and Country Shopping Center
(602) 955-6844
STINGRAY SUSHI
(602) 955-2008
STREETS OF NEW YORK
(602) 952-0124
STREETS OF NEW YORK 214 East Camelback
(602) 230-7770
SUB FACTORY
Camelback Colonnade
(602) 234-2165
SUBWAY
914 E. Camelback Rd & 16th Street
(Albertson’s Center).
SUNUP BREWING CO.
(602) 279-8909
SWEET TOMATOES
52 East Camelback (Uptown Plaza)
(602) 274-5414
ST. FRANCIS
(602) 200-8111
T. COOK’S AT ROYAL
(602) 840-3610
PALMS RESORT TACO DEL MAR
(602) 840-3210
TARBELL’S
955-8100
TAYLOR’S RESTAURANT
(602) 954-2666
THE EGGERY
5109 - North 44th Street.
Camelback Village Center
(602) 840-5734
& Central and Camelback Road
Uptown Plaza Center
263-8554
THE CAPITAL GRILLE
24th Street & Camelback Rd.
(602) 952-8900
THE GRIND
(602) 954-7463
TICOZ RESTO-BAR
(602) 200-0160
TOMATOES BISTRO
2425 East Camelback
(602) 955-8069
TOMASO’S
3225 East Camelback
(602)956-0836
TOKYO EXPRESS
(602) 277-4666
TOMMY V’S
OSTERIA/PIZZARIA
(602) 955-8900
TRUE FOOD KITCHEN
(602) 774-3488
TWO HIPPIES
BEACH HOUSE
(602) 277-0399
VINCENT’S ON CAMELBACK
3930 East Camelback
(602) 224-0225
WALLY’S AMERICAN
PUB ‘N GRILLE
5029 N. 44th Street
(602) 954-2040)
ZINBURGER
(602) 424-9500
ZOE’S KITCHEN
1641 East Camelback Rd
(602) 263-9637
*CORK ‘N CLEAVER
(*reopening after fire remodel)
5101 N. 44th St.
(602) 952-0585
COST
Deli $.
Steakhouse $$$-$$$$.
Pizza $-$$.
Neighborhood upscale American. $$-$$$$
Steakhouse $$-$$$.
Pizza $-$$
Mexican $-$$
Bakery/café $Pizza/Italian. $-$$
Neighborhood Bistro $$
Neighborhood Bistro $$
Sandwiches $-$$.
Subs $.
Boutique Burger
Bistro $$$
Irish $-$$
Steakhouse $$$$
Deli $
Grill & Wine Bar $$-$$$
Jewish $.-$$.
Quick service
hamburgers - $
Italian - $-$$
Buffet $
Japanese $-$$$
Pizza $
Pizza $
Subs $
$
Brewpub $-$$
Buffet $
French/
Mediterranean inspired $$$
Award-winning
American cusine. $$-$$$$
Mexican $
American Eclectic $$-$$$
American $-$$
American $-$$.
Steakhouse $$$-$$$$
Boutique burger & bistro. - $$
Eclectic with a Latin flair. $-$$.
Sandwiches $Italian $$-$$$.
Japanese $
Italian - $$
Nutritionally
savvy restaurant. $$
Greasy spoon of the Millinium. $
French $$$$.
American $$-$$$
Boutique Burger
Bistro - $$
American/Greek $
Steakhouse $$$
19
Restaurateurs - continued from page. 16
at a table.
dinner?
Lack of service irks me. When I go out, I
expect to be taken care of the same way as
I take care of my patrons. Period.
v
Serge Boukatch is the independent
owner/operator SOPHIE’S BISTRO slightly
off the Camelback Corridor at Osborn just
west of 24th Street. Named after his now
13-year old daughter, Sophie, the bistro
has been operating for 11 years.
Everyone opening a business, restaurant or otherwise, don’t think they are going
to fail. This is the land of opportunity. I see
many chefs who think it is always a good
time to open their own place and will be
instant successes. That oft times this not
the case. Nevertheless, it is the American
dream to try.
We see chain operations that appear to
be very busy but we aren’t sure of their bottom line, how many investors, stockholders,
etc. pour money into their corporate operations. It’s been tough the past few years as
an independent restaurant. We don’t have
layers of management so we can improvise
on several fronts by watching food and labor costs. The bottom line is that we always
do what is necessary to please our guests
and with that, we are surviving.
that a chain might not be able to provide? Conversely, what do chains bring
to the table that independent’s might
not?
Being recognized, having the owner
present, knowing the staff and the overall
comfort factor of dining local in small, intimate surroundings and where service appears to be more natural.
Chains to some degree draw in people
who know no different and have been
raised to think these places have the best
offerings in town. This is what they know
and so it is where they go. Perhaps they
have never experienced dining in a small
local independent restaurant and all that it
has to offer aside from the obvious. Also,
chains can offer a million dollar décor with
a $12 sandwich.
pipe dream, yes?
Having deep pockets is good. That said,
many chefs are great as chefs but not so
much as business people. Opening up a
small independent restaurant takes knowledge in all aspects of the business both in
the front and back of the house.
One year ago I transformed our bistro from a white tablecloth finer dining to
a more casual approach, yet keeping the
French Bistro aspect in tact and offering a
menu that is available all day/night long. I
think that discounting can be very dangerous. The more one discounts, the quality
becomes less. Then too much discounting
gives the house away and ultimately, the
doors then close. One must draw a fine line
when considering discounting their food.
We use quality products yet try to steer
clear from the very expensive items when
feasible. If it is possible to shift certain ingredients without sacrificing a particular
dish’s quality, I’ll do so, but never at the
customer’s expense. Without quality, there
is nothing. We take great care and much
time shopping for our particular product
needs at the bistro
The restaurant business is show business. It’s the food, décor, and most important, the recognition of the patron. You
can’t find that in those deep box type chain
operations. If anything, people there are
programmed to speak and act in a certain
manner rather than it being natural, as we
are day in and day out.
dinner?
Lousy service. Lack of cleanliness by
some servers who wear dirty aprons is another. And the proverbial “Hi guys,” salutation is just wrong. A mere look over substance doesn’t work for me.
v
Joe Seriale and his wife, Joan, own and
operate JOE’S DINER at 16th Street &
Campbell. Their eatery opened late 2010.
Joe also works for the giant food distributor, Sysco as a wholesale sales representative.
I feel restaurants that are making it are
doing so by adding value, not so much
flamboyant offerings while they [and all of
us] try to work out of this economic hole.
More to the question, many businessminded people have turned away from the
corporate lifestyle and desire working for
themselves. Consider this, owning a restaurant is, in itself, a micro-business.
Corporations to some are the evil empire.
I should know because I am the proverbial
two-edge sword, owning a small restaurant
while also working for a very large corporate enterprise. Many of our customers say
they are “trying us out” because we are independently owned and operated.
They can talk directly to “the boss.” They
feel we [my wife and I) are putting all of our
blood, sweat and tears into this small business. Our clientele appreciates that.
not?
Offering localized products for one and
being in touch with what is local and can be
done with it on a continual basis.
The enormous benefits of chains are
their deep pockets and ability to advertise
globally. And they can spend whatever it
takes to gussy up each of their establishments, which for the most part, all look the
same.
pipe dream, yes?
Yes. That urban legend is exactly why
restaurants are known for closing within
nine months of opening or not lasting past
three years. Too many people believe
that to open a restaurant, all one needs
is money to open the doors, shake hands
and count more money. It doesn’t work that
way. I’ve seen far too many fail and not for
lack of want rather no understanding of the
business.
It’s real simple. Provide good food, good
service, clean and comfortable and reasonable prices. We’re not big on couponing.
The price on the menu should equate to
value and that is where I come from. When
patrons visit us, they are going to get a
plateful of good food at a reasonable price
and in a fun atmosphere. People know
what to expect from a “diner.” And they
keep coming back.
Actually it affects me in both my jobs —
as an independent restaurant owner and
company man for a large organization supplying food throughout the nation. Here,
I’ve had to take a modest price increase. If
one knows how to work a restaurant, then
you can engineer your menu appropriately.
Simply jacking up menu prices will cause
more harm than good with the term “value”
becoming less so. Value is what is selling
right now. People will spend money on food
provided they get “value” for their buck —
no matter what venue of restaurant one
patronizes.
For starters, we are a themed-oriented
‘50’s style diner. People have that perception when they enter. A diner is where patrons can easily talk with the servers, relax
and enjoy while bantering with people sitting next to you. It’s fun and closer to the
eating-at-home lifestyle. Personally, both
my wife and I really engage with our customers as do our wait staff. I am the writer,
the director and the producer. If you like our
show, come back and experience another
one of my shows.
dinner?
Lack of table or customer recognition.
When they don’t notice me walking in the
door, I don’t know how long the wait will be.
That is a pet peeve of mine.
v
Norman Horn is the owner-operator of
SunUp Brewing Company at 322 East
Camelback Road. The business first
opened its doors in Year 2001.
People still love to go out to eat. Many
corporate executives who at one time or
another made a pile of money and now find
him or herself out of work may entertain the
notion that opening their own restaurant
might be a great idea. It’s been done before
but then again, look at the failure rate, especially with those who don’t know a thing
about the business.
Corporate or conglomerate regulations
hit them much harder than the small independent restaurant operator, as does government regulations. Look what is happening to chains with 20 or more stores. They
now will be forced into displaying calorie
information on all their menus. Government
intervention at its finest.
I don’t agree that all independent restaurants are successful. As many that are
going into business, there are still so many
others that end up on the ‘closed for good’
list.
not?
Certainly an independent restaurant is
much more flexible in any number of ways
and more adapting to the conditions of
the times and people’s strengths. We can
change on a dime whereas the corporate
mandates usually are embedded in stone.
Individual service also is key, catering to
our local clientele with their own unique
wants and needs.
They have so much bigger marketing
and advertising budgets plus that name
recognition — for whatever it’s worth.
pipe dream, yes?
An independent restaurant owner has to
be on top of things every single day. If you
don’t know what to do, it’s either learn in a
hurry or watch your investment slide in a
blink of an eye. You also need to be physically present and hands on, not so much in
the forefront but in such a manner that you
are constantly aware of everything that is
transpiring within your business each and
every day.
We’re doing everything that needs to be
done, from changing up the menu, offering
specials and providing that which the customer wants. Here at SunUp, we are somewhat unique in that we specialize in our
own product — handcrafted beers brewed
on the premises. That alone sets us apart.
For the most part we are absorbing the
rising food costs. Perhaps some of the
chains do but we’re holding our own without escalating prices.
OTCCN
20 •
Wally’s Spring Specials
Happy Hour
Featured Boosters
(Daily from 3 p.m.)
Beginning at 6 p.m.
$3.50 Draft Beers
$4.50 Well Drinks
$5.50 Well Martini
$6.50 Any Glass of Wine
$7 Any Appetizer
$7.50 Any Burger
Sun. $4 Any Dessert
Mon. $6.50 Any Glass of Wine
Tues. $7 Any Appetizer
Wed. 1/2 Off Any Full Bottle of Wine
Hearty American Cuisine & A Whole Lot of Fun.
American Pub ‘n Grille
5029 N. 44th Street
(N.E. Corner of 44th St. & Camelback) Open 11 a.m. to ?
602-954-2040
A Fuego Bistro Restaurant
GUEST CONTRIBUTION
It’s Not How You Fall,
Rather How You Recover
O
ur country is a very forgiving
place when it comes to making
mistakes (e.g. Hugh Grant, the
Monica Lewinsky Affair and
Watergate to name a few of
the more notorious examples). But when you
talk about the restaurant business, it seems
even the smallest of errors can cost you a
customer forever. The main “ingredient” restaurant owners need to realize is that they are
there to do one job… serve the guest.
The inevitable ‘mistake’ is a defining moment where great places separate themselves
from run-of-the-mill establishments and let’s
face it; restaurants are going to make them.
We’ve all had an improperly cooked meal,
the forgotten salad or the all-too-often disappearing waiter. We expect greatness, but
usually settle for something in between. The
opportunity many restaurants seem to miss
in this critical moment is… the recovery. It’s
a simple philosophy that defines the loyalty
process: It’s not how you fall, it’s how you
recover.
The restaurant industry is very eager these
days to implement new and differentiating
factors through a higher level of guest service. You can credit the explosion of social
media and the idea that every diner is now
a critic. In addition to Yelp and Urbanspoon
changing the dining landscape, restaurants
are offsetting poor sales that resulted from a
down economy with a ‘new focus on service.’
The problem is, their big guest service push
focuses on the front end of the dining experience, which is the easy part, and where many
restaurants continue to come up short in their
philosophy. These places need to learn how
to recover the guest after the mistake.
One of my long established clients is
the noted local restaurant group, Oregano’s
Pizza Bistro. This organization handles service situations extremely well. Having been
involved with its founder, Mark S. Russell
and his talented crew of managers and staff
for many years, I can honestly say the attention paid to serving and recovering a guest at
Oregano’s is unmatched. It’s even more than
the welcoming hellos, good-byes and thank
yous… it’s the feeling that they really do
mean it. There’s a natural desire to serve the
guest and make sure their experience is what
is expected. And when it comes to the occasional recovery, they nail that, too. Since the
beginning, when their first location opened
By GARY TARR
in Old Town Scottsdale many years ago, the
company has truly viewed these service situations as a learning experience for their employees.
Conversely and rather sadly, there are restaurants that continue to shrug their shoulders
and ignore the lost opportunity. A so-called
“recovery” is not just responding on Facebook, calling back a guest or sending a gift
card. It is truly understanding where they
failed and learning how to improve. It is realizing people expect more and comprehending
that it’s their job to deliver. If management
does not focus upon this, people won’t come
back after a disappointing experience. Looking for perfection isn’t the objective here,
rather it is the knowledge of understanding
and action.
Restaurant patrons spend hard-earned
money on food and we all want the experience to be at the very least satisfying or perhaps even memorable. When that does not
happen, it becomes imperative to handle the
recovery with efficiency and professionalism
rather than a roll of one’s eyes or a loud discussion with co-workers whose words can be
overhead by diners.
Of course it is unrealistic to expect perfection from any restaurant. That being the case,
many of them need to learn how to recover.
Gary Tarr is the entrepreneurial proprietor of Free
Range Productions, a full-service brand development firm handling identity development, web design, collateral design and social media. For more
information, call 602-795-9451 or visit www. outsidethecoop.com.
Private Parties & Private Rooms Available
2501 East Camelback Road at The Camelback Esplanade
602-441-5728
■
fuegotaco.com
Lunch & Dinner
Tues.-Fri. 11am-2pm
4pm-9pm
Saturday, 4pm-9pm
Mon-Thurs 11am-9pm ■ Friday/Saturday 11am-10pm
Open for Mother’s Day Brunch
Happy Hour
Tues.-Sat. 4pm-6pm
Patio-Bar-Lounge
Reservations: 602.956.8897 ● www.SophiesBistro.com
GUEST CONTRIBUTION
Savor Only the Finest...
How to Become a Part of Your
Local Business Community
E
at local. Buy local. Be local.
Sound familiar?
You’ve heard before
about the economic benefits
of supporting local businesses. It makes perfect sense. If I spend
my money here, the money stays here.
Simple logic. You love this idea; you
support this idea.
Let’s take it a step further. Maybe you
are thinking that it’s time to get in the
game for yourself —for you to become
a more integral part of your community rather than just supporting it. That’s
right, perhaps it is time to open up your
new local business!
But wait. Before you sign your life
away on that new business loan, we
should discuss some of the ingredients
of a successful local business. Then you
can decide if you have what it takes! You
see, businesses open and close everyday
— restaurants, retailers, service businesses. It’s too easy to become another
statistic.
Often we get into business for the
glamour. Admit it… that’s what first
gave you the bug. It’s okay, you’re in
good company. You want your friends to
frequent your business. You see crowds.
Of course we all think that crowds equal
money. Now, that’s glamorous.
For now though, let’s put the glamour
aside. Owning a business is hard work.
Long hours, reliance upon less experienced staff, high expenses, low return,
and the list goes on. That’s not so glamorous.
But what really differentiates those
businesses that succeed and those that
don’t is how much of an integral part that
business can become in the community
with which they are in. The community
is the first thing that businesses forget.
All too often, we forget that we are nothing without our customers. After all, our
customers are what make up our community.
So, what does that mean? How does
one go about immersing themselves in
their community? It is truly so much
simpler than it sounds. There are really
but three simple ingredients a business
owner should adopt. Be there, be local
and give back. Let me explain.
Any successful local small business
starts with its owner fully present and
engaged. You know your customers,
your customers know you. This is always
your biggest advantage you have over a
large corporate chain. Does the president
of your favorite corporate (retailer, restaurant, etc.) know your name? Hardly.
But its not just about knowing them…
it is more. Do you have your fingers on
the pulse of the business? Do you know
Serving Lunch & Dinner
By JORDAN LEVINE
when customers are happy and when
they are not? What do you do when customers are not happy? These are serious
questions business owners should be
asking themselves. When in doubt, remember Nordstrom’s customer service
policy and do whatever it takes to fix the
problem.
The next ingredient to a successful local business is to Be Local. What
does that mean? It’s more than just being present. This refers to supporting
your local community. Advertise locally.
Buy locally. Invite in local influencers.
Have school groups use your location for
study hall or group work. Feature local
musicians if the venue calls for it. The
list goes on. Make your business feel like
your local town hall… everyone goes to
have their pulse on the community.
Last, but definitely not least, is to give
back. Why do we forget this one so often? They support us. We need to support them. Show them your gratitude for
keeping you in business. Hold fundraisers. Give items for silent auctions. Partner with charities for events. You don’t
always have to give cash. In fact, sometimes it is better to give your product. In
addition to fostering good will, you also
introduce your product to a new audience. Money can’t buy the goodwill that
giving back will cultivate.
Don’t be another statistic. The glamour fades. Do this work… and your community will thank you with their dollars.
For over a decade, Jordan Levine worked
in the corporate world for a noted American
ice cream brand. About two years ago, he left
the world of corporate politics to enter into
his own world of marketing, helping small
business realize their potential to become a
brand. Levine works with local business owners who want to market their businesses but
don’t have time or simply don’t know where
to begin. For more information, email him at
[email protected] or visit his
website at jordanaustinlevine.com.
Discover Our Happy Hour
Served Daily From 4pm Until 7pm
Located in The Embassy Suites, Phoenix ● Biltmore
26th Street & Camelback
602.553.8970
www.OmahaSteakhouse.com
21
22 •
Aiello’s Fine Italian Dining
East Coast Italian means good hearty Southern Italian fare at Aiello’s Italian
Restaurant courtesy of acclaimed Chef Joe Aiello and his wife Myrah. From
Cavatelli with Sunday Gravy to Veal Saltimbocca, you’ll just have to decide what
to try first. Finish off with a Chilled Zabaglione & fresh berries to complete your
meal. Full bar, great Italian wine list & patio dining. Lunch & Happy Hour Monday
– Friday, Dinner nightly. And if you’re hungry for pizza, don’t forget Aiello’s Back
Door Pizza — only 50 per night! Coming this May, Aiello’s debuts their new
Aiello’s Sulumeria, an Italian delicatessen in the Moon Valley neighborhood on
the southeast corner of 7th Street and Thunderbird.
Armadillo Grill
4-7pm & 10pm - Close of Kitchen
Full menu served Sun.-Thurs. 11am-12:30am
& ‘til 1am Fri. & Sat. Bar Open ’til 2am
myarmadillogrill.com
Looking for a relaxing spot known for great food and a fun atmosphere where
you can relax with friends and associates? Welcome to The Armadillo Grill, an
eclectic American Bar and Grill, a Corridor staple since 1997. The Grill is the
perfect place for a friendly drink, glass of wine and eclectic cuisine. Sit back and
relax while watching the races (hosts off-track betting) or enjoy your favorite
sporting event on one of a dozen plus TV’s. Savor the world famous Fried
Pickles or Penne Pesto Pasta with chicken, Herb crusted tenderloin, Salmon
in Parchment or the Buffalo chicken sandwich to name a few. Don’t forget the
two Happy Hours, from 11 am – 7 pm and 10 pm – 2 am. The grill is owned and
operated by Brenda Lambrecht.
Miracle Mile Deli
Proudly Serving the Valley For Over 60 Years!
Camelback Colonnade
Behind Best Buy
1949 E. Camelback St. #160
Phoenix (602) 776-0992
Scottsdale Promenade
Scottsdale Rd. & Frank Lloyd Wright
(480) 588-6453
www.miraclemiledeli.com
Uptown Vibe. Uptown Cuisine.
Maizie’s is an independently-family owned bistro offering
inspiring cuisine in a casual, urban environment.
4750 North Central Avenue ● 602.274.2828 ● www.maiziescafe.com
Family Owned and Operated
Lunch ■ Dinner ■ Happy Hour
3159 E. Lincoln Dr. ■ 602.381.3159
LamoreItalianRestaurant.com
Sometimes it just hits you…that craving for a great deli sandwich. Miracle Mile
Deli, with over 60 years of serving the Valley, delicious award-winning sandwiches.
Mouthwatering favorites include scrumptious hot pastrami, luscious corned
beef, savory brisket, homemade daily specials, soups and salads. Be sure to
try their famous stuffed cabbage, tasty meat loaf, roast chicken or delicious
beef stew — to name a few. Miracle Mile also is open for dinner, featuring fresh
hand-carved turkey. Miracle Mile is proudly known for consistently great food,
generous portions and incredibly fast service all at very reasonable prices. Bring
the family, enjoy a great meal, outstanding value and experience a perfect way
to satisfy that craving! The deli is owned and operated by George & Jill Garcia
and son, Josh.
Maizie’s Café & Bistro
Uptown’s hippest urban restaurant surely is Maizie’s Café & Bistro, owned
and operated by Joel and Lois Miller and their daughter and the restaurant’s
namesake, Maizie. From the moment you walk through the door, you know
you’re in for an experience when enveloped in the crisp urban décor, radiating
life and energy. Relax and make yourself comfortable on the sofa, nibble on
some appetizers with a favorite cocktail, make new friends and then enjoy the
bountiful menu with an amazing array of eclectic selections too numerous to list.
Blackboard and daily specials also are featured besides the published menu.
Happy Hour is from 3 pm to 6 pm with select appetizers, $3 beer and house
wine or $2 off any glass of wine (limit of one only).
L’Amore Ristorante
L’Amore, family owned and operated since 2004 by Greg and Kim Rose, is
the quintessential neighborhood Italian restaurant. They offer fine dining with
a family atmosphere. Enjoy the formal room, friendly bar with great live soft
music or sit out on the beautiful tree-lined outdoor patio overlooking the Phoenix
Mountain Preserves. Only the best quality and freshest ingredients are used
with sauces prepared from the family recipes. The ravioli is handmade and their
Cioppino is said to be the best in town. The restaurant is open for lunch and
dinner (closed Sunday) with Happy Hour from 3-7pm Monday through Friday.
Cheese n Stuff
Cheese ‘n Stuff is a Phoenix landmark enjoying over 60 years in the delicatessen
business. It has been owned and operated by the Zawatski family since 1972.
Featuring Boar’s Head meats and cheeses, menu items include hot and cold
submarines and sandwiches to corned beef or pastrami on old fashioned
rye bread to their very popular “Doughboy” on sourdough and “The Tyler” as
featured in a 2008 edition of Esquire Magazine .They also stock Scandinavian
goods and a little bit of “stuff” such as candy, cookies, coffee beans, jellies,
mixes and herring from England, Germany, Switzerland and the U.S. Whether
arriving by car, bus, foot or light rail, Cheese ‘n Stuff is an experience that can’t
be missed.
From our small business to our neighbors and friends... we invite you!
BREAKFAST
LUNCH
OPEN DAILY
7AM-3PM
4433 N. 16th Street
602-535-4941
www.joesdineraz.com
Joe’s Diner
Within a mere several short months, this enjoyable neighborhood diner has met
with an inspiring success. Joe’s Diner is owned and operated by Arizona locals
Joe and Joan Seriale. They bring to the table (pun intended) simple food fit for
a neighborhood diner with price points in the single digit range along with great
flavors for just about anyone of any age. Lately, the rage has centered on their
pancakes — just like mom used to make…or was that dad? The menu includes
a complete array of breakfast selections, sandwiches, burgers and salads for
lunch plus classic Daily Specials, from chicken and dumplings, meatloaf with
mashed potatoes and gravy, Monte Cristo, seafood enchiladas and eggs
Benedict — all served in a timeless diner environment.
23
THE LAST WORD
H
Serving Service and Not Only Limited to Where You Feed Your Face
ello, welcome to Restaurant XYZ, how many
in your party,” she says.
“Sorry, but I’m not here
for a party, I just want a
table for dinner,” I say. “We’ll buzz you
when a table is ready.” How long will
that be?” “30-45 minutes, Next.”
10 minutes, 20 minutes, 30 minutes,
40 minutes, 50 minutes, 60 minutes….
OK, my friend and I have been having
an intense and wonderful conversation about ignorant politicians, the cold
weather, work, that incredibly attractive
person over there, but then realized we
are actually still waiting for a table.
I proceed to the Hostess, who doesn’t
remember me and is trying to handle four
different conversations at the same time
while her Manager and Seating Associates stand by offering no assistance. She
tells me it would be another 15 minutes.
After 75 minutes, an Associate takes
us to our table in the bar. STOP….I
didn’t just wait 75 minutes for a table in
the bar. Confusion filled her uneducated
mind and the world stopped for her. I
reached out to the Hostess, who, by that
time, had all the comprehension of a
Hostess Twinkie. The Manager was re-
quested and he got us a lovely booth in a
quieter (older) area of the restaurant.
It felt good to sit. So many waiters
running around and food passing by…
this must be an excellent restaurant. We
were approached by a waiter who asked,
“Have you been helped yet?”……I’m
sorry, but does it look like we’ve been
helped, I think to myself. We simply
say no, and rather than ask if we’d like
something to drink, he said he’d find our
waiter. I now know the patience Gandhi
had to have displayed when he used starvation as a tool to achieve peace.
Finally, someone stops by…..only to
say “I’ll be right with you.” He returns
to take a drink order. Thirst is a sign of,
well, thirst.
We are on a roll (but still no bread
basket). We got our drinks and he actually asked if we were ready to order. Once
again, my lips are sealed from outrageous replies. We order, eat, and leave.
Was the wait worth it for the quality
of the food? Definitely not. Did I enjoy
my time? I always enjoy time with my
friend(s). Would I return to XYZ….I
may have to since so many people appear to like it. I may have just had one of
those rare awful experiences. For a res-
“Imitation is the sincerest form of flattery.”
- Charles Caleb Colton
3146 e. camelback road
602.522.2288
4-Star “Review” - Barbara Yost, The Arizona Republic
Now
Serving
Margaritas,
Beer &
Wine!
m o d e r n
m e x
3154 e. camelback road (just east of delux)
602.522.6255 revoburrito.com
lunch and dinner daily. open late nights.
taurant, the food should be memorable,
especially if enduring such a preamble.
Honestly, I can’t even remember a single
thing I ate there.
Now, a little dessert at the House and
Senate.
My hope for our country is to see a bit
of wisdom from Arizona’s U.S. Senators
and Representatives, so our local leaders
can speak in terms of unity, rather than
division.
The solutions to our great controversies and hatred in this country are the
responsibility of those we elected to the
United States Congress, who must regain
their focus and trust, while tearing down
walls, rather than building them.
It is the national leadership who must
solve the many procrastinated issues.
When a member of the U.S. Senate
states that our government has failed, it
is us who fail to make him (or her) realize that he IS the U.S. government and it
is his failure.
The Congress makes the laws and
the Courts interpret them. There are 535
people in Washington who must solve
our ignored problems, rather than say
they are too hot to touch during an election year. There must be one of those 535
By DAVID STOLLER
who are “fed” up with issues that never
get fixed. Flexing their muscles in front
of the mirror like a 12-year old noticing
his growing biceps is pure ego. Congress needs to be a place of debate and
solution. Right now, it’s more like a gym
with circus mirrors.
So, what do politics and restaurants
have in common? Both need to look up
the definition of SERVICE.
David Stoller, is the owner of Suitcases & More,
a locally owned and operated dual-purpose business, combining a travel agency and luggage retail store. Call (480) 860-0038 or you may visit
www.suitcasesandmore.com
24 •

SERVING THE CAMELBACK CORRIDOR SINCE 1990

Transcription

Similar documents

Restaurant Chez Dominique

Maggiano`s Little Italy.indd

Well-Traveled Wife

Rent the Restaurant

pacote careways Maio 2012final

Dog Meet and Greet! Saturday June 6th

Thomas heneage arT Books

San Francisco Chronicle "Bay Area`s Top 100 Restaurants"

WRJ Centennial Shabbat Celebration

April 15th - Restaurants – Something to Eat for Everyone!