What does it take to have a restaurant succeed?

By: Mick Gregg

At DZ restaurants I have been lucky enough to move between 3 different locations in the space of 3 months. For 3 months all of my time was spent at the newest location in Clifton Park: Pasta Pane. I have recently returned to Saratoga Springs to be at Chianti and to assist – when needed -at Forno Bistro. I have had the great fortune to be able to see first -hand what it is that makes DZ as successful as it is: and in my opinion it is the employees.

I have always believed  that a restaurant is a living and breathing entity. Each restaurant has its own specific chemistry and personality. Its identity evolves with the mixing and blending of its cuisine, service, ambiance and its employees. A restaurant workplace can be energetic, fun, exciting and fast paced. All these qualities create an atmosphere that gives a restaurant life. All these traits are emblematic of the energy and passion that guests, owners and employees bring to their workplace. The true magic happens when our employees mix and mingle with our guests. Then we have the great feeling that all DZ restaurants are known for.

Each of the 3 DZ restaurants has a unique personality that breathes life in to the four walls that make up its physical existence.  Our owner David Zecchini belives that energy, personality and activity exemplify what makes a restaurant special.

At each location you will witness employees being themselves, bringing their personality to the table, interacting with the guest in a way that makes the guest feel at home, comfortable and welcome. Pasta Pane has really impressed me with its amazing ability to seem like it has been there for years. From the kitchen staff to the dining room staff – it seems like their managers and leaders instilled in them a pride and desire to really be the best.

Forno Bistro has shown me that the ability to have a fun time while executing the task at hand is still alive and well. The staff have a great time doing their job – and so they should. The ability to continually welcome frequent guests is proof that the product and the staff are worth revisiting. My most recent visit to Forno reminded me that the personal touch is what makes a business prosper. I saw for myself the shaking of hands and the warm embracing of the guests given by the dining room staff. Long may we be lucky to take care of these familiar friends.

Lastly, I cannot help but see how Chianti has become a place where kitchen and dining room employees have come together to produce an atmosphere of great ambiance, cuisine and service. From the keen and attentive bar service , to the prompt and detailed waitstaff to the warm and inviting welcome at the door: Chianti personifies what each DZ restaurant is – welcome home, we are delighted to see you.

its owner vision and ambition, its ambiance and its managerial leadership.