In a basic and visceral way, technology saved Dan Martell’s life

Posted on August 19, 2013 | Atlantic Business Magazine | 0 Comments

Cooking up a storm
Despite challenging environment, DaMaurizio’s continues to thrive

The food service industry in general is always a challenging environment, but fi ne dining restaurants – with their higher standards and costs – have a particularly diffi cult time of it. Add a few more trials into the mix (inadequate parking, high levels of taxation, small population base and diffi cult-to-source products/ supplies), and you’d think it was a recipe for disaster. But not for Andrew and Tanya King. The husband/wife team (he’s the executive chef and she’s the manager) have been the proud proprietors of DaMaurizio’s in Halifax since 2007.

Asked to share their secret recipe, they noted the importance of catering to local clientele. “Tourists are important, of course, but they only fi ll in the gaps for a restaurant like ours.”

How have they built local respect and repeat business? They say it is because they ensure food is consistently delicious, that the reception is warm and inviting, that the dining room is both cozy and intimate, and that service is attentive and professional. In other words, they pay attention to detail. A lot of attention.

Executive chef Andrew King describes it as a magical combination of food and people. “We love to serve our clients, we love to work together, we love the food and drinks we serve, and it shows.”

The formula has worked. So much so, in fact, that DaMaurizio’s has expanded signifi cantly under the Kings’ leadership. When, after working at the restaurant for seven years, they purchased it from another Halifax power couple (Stephanie and Maurizio Bertossi), DaMaurizio’s was already a successful enterprise with 20 people on staff and seating for 90. Today, there are 30 people on staff and the dining capacity has expanded to 150. That doesn’t include the outdoor terrace which is used during the summer season.

They’ve also grown outside the restaurant, instituting a hot lunch program for a number of Halifax schools. The idea came from their daughter: when she started grade school in 2011, the Kings identifi ed a need for healthier, higher quality food in schools. Now, a number of Halifax families can place online orders for hot nutritious lunches that their children can enjoy in school.

Leave a Reply

Your email address will not be published. Required fields are marked *

Comment policy

Comments are moderated to ensure thoughtful and respectful conversations. First and last names will appear with each submission; anonymous comments and pseudonyms will not be permitted.

By submitting a comment, you accept that Atlantic Business Magazine has the right to reproduce and publish that comment in whole or in part, in any manner it chooses. Publication of a comment does not constitute endorsement of that comment. We reserve the right to close comments at any time.

Advertise

With ABM

Help support the magazine and entrepreneurship in Atlantic Canada.

READ MORE

Stay in the Know

Subscribe Now

Subscribe to receive the magazine and gain access to exclusive online content.

READ MORE
0
    0
    Your Cart
    Your cart is empty