After a year of chaos and uncertainty, these exceptional professionals are more necessary than ever. Edit Close. Toggle navigation Menu. Close 1 of 2. Your notification has been saved. There was a problem saving your notification. Manage followed notifications. No late nights, no second shift. Plus, the desirable hours make it easier to recruit and retain high quality staff. We operate in — s. Unlike many emerging brands that frequently get sold from one private equity group to the next, our ownership and senior management have been in place since Opening, Growing or Expanding Your Business?
Expanding Your Business? Notify of. Inline Feedbacks. Related Posts. And, because of the large Mexican population in San Diego, the company created a border benedict a few years ago, which is a spin on the traditional benedict and includes seasoned carne asada and homemade poblano sauce.
Gelastopoulos said the restaurant adds new items to the menu every six months, although classics like the mile-high omelet are staples. When asked what the secret to his success is, he simply says: work with passion. But, I worked with passion, and others were able to see that.
Friday, November 12, Subscribe Log In. Friday, November 12, Photo by Jamie Scott Lytle In , John Gelastopoulos got his real estate license and became a broker, selling restaurants.
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