This week at my “Best of Laguna Beach” radio show at KXFM 104.7, Bruce Russo returned to chat with me about another host of topics, from the new incoming restaurant group to “his” former restaurant in Laguna Beach … to restaurant training that goes MIA … to what Bruce creates in restaurants to woo diners … to a single woman’s take on sitting in restaurant bars.
First, New “Piatti” arriving at 222 Ocean Avenue
Piatti will be making its way to 222 Ocean Avenue - a restaurant space Bruce is very familiar with because he created that space!
Palisades Hospitality out of Mill Valley will be taking over the space with their popular Piatti concept - it was first established in 1987 and they have Piatti restaurants in 6 cities, from Seattle to San Antonio.
Piatti is what they call “a fresh take on the neighborhood trattoria.” They build each Piatti as unique, suited to its surrounding community of LOCALS, and menus are personalized to the local community, too.
OK, now that THAT’S clear with all of you … here’s how the show unfolded from the Piatti start:
Show Notes
:30 We talk about the difficulties and wins Bruce had in developing the 222 Ocean Avenue restaurant “Taverna” in Laguna Beach.
11:50 I announce the newcomer restaurant group to 222 Ocean Avenue and what Bruce would change for this new restaurant concept (if given a magic wand).
17:03 The location of your bar can change your revenue significantly.
18:14 The 3-second scan every patron does when he or she enters a restaurant.
18:52 The 3-second scan from a single woman’s point of view (me) and the faux pas I endured at one of my favorite restaurants last weekend.
22:22 Easy fixes in training and physical, foundational elements to help your patrons feel like the Golden Egg Gift that they are to you.
“I look for the negatives and see how I can turn them into a positive.
- Bruce Russo
24:33 The most important job in the front-facing part of a restaurant.
28:40 Bruce’s story on Maestro’s restaurant in Phoenix … 17 years ago.
30:43 Our combined advice on “Opening Day” and the immediate weeks that follow – including soft opens, menu options and more - for both restaurant owners and the patrons who visit in those precarious first weeks.
35:30 Who Bruce primarily designs his restaurants for and why.
37:30 The most important room in your restaurant and why.
44:04 The worst of restaurant solutions … and Bruce’s solutions in the exact, opposite direction.
47:17 The introduction of Bruce’s “4 kitchens in one” concept that he’s inserting in more and more of his designs AND a teaser into the 18-concept strategic Food Hall he designed and created for immediate revenue success.
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