Food & Drink International - Winter 2017, Volume 2 - 100
our creativity comes from our chefs and cooks who come
up with exciting ideas," McGarrie says. "Our management
team tastes and listens to their ideas and finds ways to improve the concept, but allow the creativity to be at the store
level rather than handed down from corporate. Nine times
out of 10, the items on our menus are ideas that came from
the venues themselves."
The management team takes a similar approach to wait
staff at each location. "Everyone who goes through training
is required to taste and be familiar with everything on the
menu. We want everyone to find something they enjoy, and
at no point in any of our venues do we encourage servers to
push an item," McGarrie says. "We don't tell them what to
fall in love with on the menu, we just want them to fall in love
with something and talk about it with passion. We want people to engage with guests and give honest recommendations
based on their own opinions."
DineAmic staff is also encouraged to complete anonymous staff feedback forms, which go directly to the company's principals. "There's no one who feels his or her voice
isn't being heard," he adds.
>> DineAmic's Bar Siena concept (above) is a sister property to Siena Tavern (below).
Siena Tavern offers a more refined atmosphere than its night-life-driven counterpart.
The company's approach to staff reflects its corporate philosophy. "We focus on everyone working together; there's
rarely a time here when our marketing, finance and operations teams are not working hand-in-hand for the common
good," McGarrie says. "This company epitomizes the idea
of working alongside someone versus working for someone,
and that's why you can find people at all of our venues who
have been there since day one. Our turnover is low, and people like to be associated with our brand."
The DineAmic team continues to seek new opportunities.
A new concept is set to open in 2018 that will share similarities with existing concepts, only with a different menu and
focus. The company is also examining how to potentially
grow the BomboBar concept in light of its popularity.
Whatever the company does next will likely inspire the
same positive word of mouth and "craveability" of its existing
brands. "Everything we do is surprising," McGarrie says.
food & drink international * winter 2017 volume 2 * www.fooddrink-magazine.com