Food and Drink International - Winter 2016 Volume 1 - 118

r

RESTAURANTS

Mainstreet Ventures Inc.

>> Managers of each MSV location are empowered to do the
best thing for their restaurant, which helps to keep the
quality high. Additionally, the unique restaurant concepts
are geared to ensure quality experiences for guests.

PHOTO CREDIT: Benjamin Weatherston

from New England, the Great Lakes
and the Gulf of Mexico. It also has a
variety of Italian concepts, including
the distinguished Gratzi, the casual and
local family favorite Ciao!, the unique
ambiance in a convivial setting of Palio,
and Zia's, which offers a feast of Italian
comfort foods.
MSV also has several American concepts, including Carson's American
Bistro, which features a wide array of
American favorites, and EO Burgers,
which offers Prime beef gourmet burgers. It also has Mezzevino Kitchen and
Bar, a unique concept which features
food, wine and cocktails inspired by
the traditions of the Mediterranean.
This year, MSV also acquired the
Stillwater Grill concept, which serves
American style cuisine, such as steak
and seafood dishes.
"Our goal is to create memorable
dining experiences for our guests in

118

PHOTO CREDIT: Chuck Whitman

each of our restaurants," Gibbons says,
noting that this reflects MSV's mission
statement. "To do that, we need to be
on the leading edge of industry standards, foodservice and quality. Our
teams take pride in having the autonomy to do the right thing. That's one of
our key differentiators that continues to
drive us forward."

Standards of Excellence
Gibbons' experience includes serving
as a delegate for the National Restaurant Association in 2006 to the Air
Force Hennessy Award competition,
which showcases the pride and cleanliness of the base kitchens. This inspired
him to create the MSV comprehensive
evaluation program entitled, The President's Award of Excellence. An internal
MSV team audits each restaurant in an
inspection series ensuring compliance
to foodservice and operational stan-

food & drink international * winter 2016 volume 1 * www.fooddrink-magazine.com

dards. "This is a commitment to our
foodservice and quality standards, and
it also honors the restaurants that perform above and beyond industry standards," he says.
Gibbons also promotes being on the
leading edge of the industry. In 2012,
MSV was nominated for the National
Restaurant Association's Operators Innovator Award in recognition of continued advancement in technology for the
use of Imenutech's Menuvative tablet
menus. Menuvative allows for real-time
menu changes, while eliminating the
use of table top paper advertising clutter and incorporates Pairing Pro, an intricate, patented algorithm that mimics
the logic behind the food and wine pairing process performed by sommeliers.
"Adding Menuvative has enhanced
our guests' dining experience," Gibbons says. "We've seen a change in
ordering patterns and an increase in


http://www.fooddrink-magazine.com

Table of Contents for the Digital Edition of Food and Drink International - Winter 2016 Volume 1

Contents
Food and Drink International - Winter 2016 Volume 1 - Cover1
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Food and Drink International - Winter 2016 Volume 1 - 1
Food and Drink International - Winter 2016 Volume 1 - Contents
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