The popular Westside destination features quality food, affordable prices and a happy staff. What have they figured out that has befuddled so many others?
If you're enjoying this article, you'll love our daily newsletter, The LA Report. Each weekday, catch up on the 5 most pressing stories to start your morning in 3 minutes or less.As we hear about more of our favorite L.A. restaurants closing, it’s easy to question the viability of the mom-and-pop going forward. Labor costs, among other things, is one of the oft-cited scapegoats.
That led to a family-based pasta-production side hustle and, ultimately, their store in a Pico Boulevard strip mall. A few tables out front were added, simply because it was easier, red tape-wise, to open an eatery than a food production business. After that, the name of the game is volume, volume, volume. No, this doesn’t mean fast food. The pasta is all handmade and the sauce cooks for up to nine hours daily. Because diners order at the counter, the restaurant is able to save on service. And the level of volume gives them leverage with distributors, Giorgia said.Fast-casual, low-price or not, they look for ways to outperform people’s expectations.
One of them was the owner of HD Buttercup, the Helms Bakery furniture store, who told them about the open space in Culver City formerly occupied by Evan Funke’s dissolved Bucato. It was a 2,200-square-foot increase from their Pico location. When COVID hit, they were reluctant to send their staff home, so they went looking for areas in the restaurant that needed work done, things that were impossible to do while open seven days-a-week, like refinishing all the tables. “It wasn’t, of course, what they had before, but at least it was enough,” Giorgia said. The restaurant also offered free lunches and dinners to employees.
Restaurant Culver City Economy Closures Quality Food Affordable Prices Westside Food
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