![]() And so on.Extra-person charges may apply and vary depending on property policy Just like the day before or likely the day after. However, they’ll both be on the food line, cooking the meals, or serving them, or taking care of ordering or saying “hi” to another familiar customer’s face. ![]() Come Wednesday, Marrin will be back in Reno, and Barton will be in Truckee. “We’re both that hands-on guy that is going to be right there with the employees doing it, not that ‘go do that’ and then I go to my office,” Barton said.Īnd so it goes for Barton and Marrin. ![]() “There is a lot of pride in what we think we’ve built here, so I think it’s important for our people to expect that they carry on that pride,” Marrin said.įor Barton, that pride comes from more than a decade’s worth of toiling long hours, being in the trenches and working side by side with his employees. Since, Marrin and Barton have had their skills requested at other resorts, including an upcoming Squaw Valley Farm to Table dinner toward the end of the summer. “We were the first people to cook in the kitchen at the Ritz.” “That was one of our claims to fame,” Barton said. In terms of Full Belly Deli’s growth, it’s not just about expansion to Reno.įor example, the pair’s cooking talents were requested for the employee orientation banquet a few years ago at The Ritz Carlton, Lake Tahoe’s grand opening. “When you’re mass producing (food), you’re not even really concerned about it, but now places like Northstar and Squaw Valley are trying to replicate what we are doing.” “Learning the avenues and how to use those, before that, it wasn’t even on my radar,” he said. Since, he’s had to learn to network with local farmers and try to get produce within 100 miles of Truckee - it’s all led to a major leap forward in the way he prepares his food. ![]() Marrin started as a chef at Northstar California years ago. Though the pair has achieved a certain amount of success, it doesn’t mean there isn’t plenty left to learn. “That was the direction they wanted to go,” Marrin said. The duo spent the last year working with their Carson City-based meat supplier, helping that business go all-natural with its ingredients. “We really appreciate the direction the Reno food scene is going,” Marrin said. Like the Truckee market, Marrin and Barton saw other restaurants utilizing locally grown foods for their menu, and the pair wanted to join that growing trend. “There are a lot of workers in that area and not a lot of other (restaurant) options.” “We liked the Monday through Friday breakfast and lunch crowd,” Marrin said. Like its Truckee counterpart, the Reno branch at 3064 Mill St. The new location has been open about three weeks now. “We’re still making everything from scratch we’re still doing everything we can to help the community and be a part of that community.” And that’s pretty much what we try to stick with, and it’s what we’re taking to Reno also. The idea was simple, Marrin said: “Being able to go somewhere nearby, get some fresh homemade food that is locally sourced in your hometown. When the pair started seriously considering expanding their business, Reno seemed like the natural place to go next. The co-owners saw how quickly the demand started growing for their Truckee branch.Įight years later, the demand had reached a zenith. “It started slow, now it’s going to be eight years this December,” Barton said. They worked other jobs when they weren’t in the deli just to keep the dream alive. In December 2007, the two opened Full Belly Deli in the Pioneer Commerce Center in Truckee, and for about six months it was just the two of them. “We decided if we were going to be working this hard, we may as well open our own business.” “We were working our asses off,” Barton said. Marrin and Barton met while working for a local business - Marrin was in the kitchen, and Barton was running banquets. Though aesthetically they may not fit the bill, the pair believes they have found a recipe for business success.
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