​Author: Kemill Logarta, BSU student

​Yasmine Zakhary’s passion for hospitality was in her even as a child, when she’d invite everyone to her family table to enjoy her mother’s cooking. As a student in college for criminal justice, she worked as a waitress and it was only a matter of time until she decided to change her career path. She loved the restaurant industry and went on to build her experience with a resume that includes being an opening General Manager for celebrity-owned Turner’s Yard and a Director of Operations at The Farmer’s Daughter. She also gained culinary skills working at Scampo in Boston’s Liberty Hotel, where she worked alongside her mentor Lydia Shire, a nationally known Chef from Boston. Her experience led her to purchasing a turnkey operation and transforming it into her own. With a dream to feed everyone, she opened Yaz’s Table in March 2018.
 
With every goal comes its challenges and she had to turn a failing sub shop into a thriving restaurant with little money to start with. She worked with what was available, including using a bathroom as her office space. She overcame many challenges, but when asked what she would do differently, she said she wouldn’t change a thing. “I had nothing, but I came to where I was because of what I overcame,” she said with a smile on her face. She had her goals and never changed her values behind them.
 
Yasmine’s recipes are inspired by her Egyptian culture and created with help from her mother. Her farm-to-table and made-from-scratch goal makes the quality of every meal and beverage fresh and cooked to accommodate all diets. She takes pride in her hand-picked staff who shares her values of serving delicious food that not only tastes great but looks beautiful too. She understands in today’s world of “foodies” that it’s not just about taste but also presentation. You’ll want your next social media post to feature one of her dishes. The restaurant doesn’t use advertising and prefers social media platforms to keep their guests connected with the restaurant.

​The menu offers specials daily and the cocktail list has a variety of unique recipes that include spiked teas and lattes. There are also plenty of non-alcoholic options, including coffee using Yasmine’s own patented blend of handpicked coffee beans. At the entrance of the restaurant, you can purchase desserts made by her mom, her secret recipe sauces, and handmade spa products she creates herself. Great quality goes beyond food and beverages at Yaz’s Table. They understand that nobody is perfect but, as Yasmine puts it, “not at the expense of the guests.” To her and the staff, their guests are 100% important. And yes, I say “guests” because they refuse to label anyone a customer and prefer to treat everyone as if they’re a guest in their home. From the moment you arrive until the second you leave you can feel the passion behind their hospitality.
 
A few days before the pandemic shut down businesses last year Yaz’s Table would have celebrated their two-year anniversary. What should have been a celebration turned into a battle to keep her business alive, a struggle she shares with many other small business owners today. But Yasmine continues to turn any negativity into a positive learning experience. They added take-out on weekends to accommodate to those who prefer not to dine-in and are constantly maintaining COVID guidelines for those who do. Soon, outdoor seating will also be available again.

Looking forward, Yasmine hopes to resume her plans that were cancelled due to the recently lifted curfew. She wants to be open on evenings a few days a week and offer a tapas menu. Driven by her passion for expanding culinary science, she is also working on a collaboration with 10th District Brewing for “breakfast beers with a chef in mind.” They recently launched a breakfast stout and are currently working on a new release which will be a Berliner Weisser Egyptian Hibiscus with a recipe based on a drink from the restaurant’s cocktail menu. No matter what you’re looking for, at Yaz’s Table the goal is that everyone leaves happy.

Yaz’s Table is located at:
1209 Bedford Street in Abington, MA.
 
Contact them via:
Phone: 781-421-6118
Email: info@yazstable.com
Website: https://www.yazstable.com
Facebook: @YazsTable
Instagram: yazstable

Open Tuesday - Sunday : 8AM - 3PM  (CLOSED Monday)

​Author: Jeffrey Li, BSU student

Rosie’s Pizzeria is a staple for the community of Braintree, MA. After interviewing Greg Karterakis, the owner of Rosie’s, I found out that Rosie’s is no ordinary pizza shop. If you are a native of Braintree, you know, or have at least heard of Rosie’s. From customer service to food quality, this Pizza Shop is an iconic restaurant for Braintree. Even renown Dave Portnoy of Barstool Sports rated Rosie’s Pizza a 9.2 out of 10, and he has rated thousands of pizza restaurants.
​
The reason for this high praise is because of the food. Rosie’s uses the best quality and most fresh food, like Boar’s Head deli meats, non-frozen meat that’s marinated overnight, pizza dough is made from scratch, as well as a unique pizza sauce and mozzarella that is shredded in house. Rosie’s also has a famous buffalo sauce that is delicious on anything. Besides having great food, people return because of the great relationships with the employees and Greg himself. Regulars are treated like family, and if you stop by you can tell by the great atmosphere and welcoming staff. 

​To find out how Rosie’s reached this popularity I asked a few questions regarding the history and business of Rosie’s. Opening in 1972, Rosie’s has been through everything from recessions to this current COVID Pandemic. This is a family business, and Greg is a 3rd generational owner. Greg has never thought of operating a different business and would change absolutely nothing, as his love and passion is with the business. On top of this Greg is community oriented, as Rosie’s support and cater to many businesses in the area, as well as sports leagues. No wonder why people leave such great reviews.
The main business challenges Rosie’s faces are during times of economic downtrends like the recession and this current pandemic. With people budgeting, eating out less, and uncertainty of the future, restaurants took a significant hit as sales decreased. Through ups and downs of sales reductions, and vendors and suppliers shut down causing increases in supplier prices, Rosie’s and Greg did not falter. They remained optimistic and did not lay off employees and retained as many as they can. 

The biggest impact was when the lockdowns occurred where many people stayed at home. Some of Rosie’s biggest customers come from local businesses and schools that cater from Rosie’s. With schools, events, businesses, shifting to being at home and canceling events, this had the biggest impact on sales for Rosie’s. However, Rosie’s is making it through with help and support of the community and generosity of their customers, but the sales are still low compared to pre-COVID. With the easing of lockdowns and increase in vaccinations, business has started to pick up again and will hopefully continue and return to normal soon. It says quite a bit about Rosie’s as the public image and strong support from the community came out when it was most needed.
​
A lot of businesses have transitioned to use more technology. Rosie’s has an updated ordering system, where all orders are recorded on a computer system, making processes easier and convenient. Additionally, everything is done in house. Rosie’s is not listed on delivery apps like Uber Eats, etc. All deliveries are done by delivery drivers in house and to order one must either go in store or call the restaurant.  I asked Greg if technology would help in any processes, but it doesn’t seem to, as all the locals return consistently. Rosie’s does not have much advertisement as their name is spread around by word of mouth. That’s how popular Rosie’s is - they do not need to rely on advertisement to be successful. 

Visit Rosie’s Pizzeria at:
305 Pond Street in Braintree, MA.
 
Contact them via:
Phone: 781-843-3168
Email: rosiespizzeria@gmail.com
Website: www.myrosies.com
Facebook page: Rosie’s Pizzeria

​Author: Caroline Hang, BSU Student 

My Happy Place Nutrition is serving up the best shakes and teas on the South Shore! I had the opportunity to interview Becka MacPherson, the owner of this establishment. I was able to learn more about this family-owned business and what their philosophy was all about. Let’s get started:
 

So let’s start with are you from this local area?
Yes I am! My family and I are from Hanson.
 

Tell me about your business. Why did you choose this line of business?
My mom had actually gone to a shake bar in Plymouth and had wanted to try to create her own business. She had worked for my dad in Halifax as an accountant/secretary previously and wanted something for herself. The first place we opened was Healthy Habits in Halifax. My mom loved the overall atmosphere of the bar, along with the freedom and flexibility to do anything she wanted, plus there wasn’t anything like this in the area. Now for My Happy Place, since we already had a location in Halifax that was successful, I wanted to open up another location in West Bridgewater. Since I was already in that line of work, I knew how to operate the business, plus my mom knew I wanted to run my own shop and so My Happy Place was born.
 
When did it start?  What Year?
I opened My Happy Place September 12, 2018. I actually had the unit from August 2017, but wasn’t able to open until September of 2018.
 
What was it that made you want to start this business?
I fell in love with the overall atmosphere that this type of place can bring. Coming from a family of entrepreneurs, I knew that I wanted to start a place of my own. I also love the products that we are able to produce for our customers. With the business, we also do a lot for the community, such as breast cancer funding and Christmas donations, so being able to have a small platform made it easy to help contribute.
 
What was the toughest thing you went through when opening?
I had the unit in August of 2017, and during that time we had already hired all the contractors to start the build. Unfortunately, due to damages to the electrical unit, we were pushed back almost a full year. Other businesses within the plaza were affected. We weren’t able to build the bar, couldn’t paint, so we were basically paying rent for a full year without business. We didn’t have any affiliation with West Bridgewater. I was using the GPS to get to my own business, unlike Hanson, where we had family and friends.
 
What inspired you to keep going as you were getting the business off the ground?
I eat, sleep, breathe this place. I love being at work, since it’s super home based. I love what I am doing to do with the business. I knew that My Happy Place was going to be successful, because the first location was successful. But I also knew that it was two different businesses, so it was also going to take some time.
 
If you had to start over from day 1 what would you have done differently? Or what was your most difficult challenge?
I don’t think I would do anything differently to be quite honest. I am happy to be where I am with the business and how everything has turned out. Everything that we’ve had to go through has shaped this business today and how we operate. 

What is the toughest part about having a business in 2020?
Definitely new restrictions because of COVID, since we are more of a restaurant. Back in March, we actually closed for six weeks out of our own precaution. We couldn’t have stools at the bar, or any of the tables. And we are the type of place that people came to sit and hangout for a bit, so for us to not have that is huge. We transitioned to take-out only, which we have never done before. But now, the majority of our sales are take-out only and people do call ahead to place orders. So, the overall atmosphere has changed from before. With opening this location, we relied on the college students, since we’re right in between Stonehill and Bridgewater State. But now that everything’s remote, we don’t get as much business as we normally would.
 
If a customer was to choose between your business and 3 others just like it why would you suggest they at least give you a try first?  What makes you stand out?
A lot of other nutrition clubs will try to push products and sales down your throat. But with us, we want the overall environment and atmosphere to be fun and inviting – from the friendliness of our coaches behind the bar to producing a great product. We try to keep it true to the product and the healthiness of it. I also pride myself in the decorations, because it makes you feel comfortable and at home. There are also a bunch of new nutrition clubs opening up and sometimes if a new customer walks in there, it can often be cliquey.
 
What is the number 1 way you currently bring in new customers?
Marketing, constantly using Instagram and Facebook! I’m crazy about it. I always post Instagram stories and that will usually make our numbers a lot better, since it reminds people to stop by!
 
Has internet technology (website, online ads, social media) played a big part in your growth and making your company more successful?
100% yes! I don’t know how businesses worked without social media before. We’ve done a website and newsletter, but 95% of customers that come in and buy our product are the ones that have seen our Instagram or Facebook pages.
 
Do you feel that internet technology could play a bigger role in your business if you had the
right tools?
Yes. I feel like I have already devoted myself to the social media pages to make sure they are constantly updated. But, I could try to update the website more often. No one really goes directly to the website.
 
If you had to look 6 months to a year into the future where would you like to see your business be?
My first summer opening, the entire parking lot was ripped up. The second year, COVID hit, so we have never had a normal summer yet. I’m hoping that there are no more giant hurdles and that we have a steady summer with regular numbers.
 
Increase or decrease, step away and be more a manager, passive owner?
I could never be a passive owner. I want to be in the store. With my personality type, I would have a hard time being passive.
 
What is the best way for our readers to connect with your team and to take advantage of what your company has to offer?
Definitely social media! 

Come on down to My Happy Place Nutrition located at:
4 South Main Street in West Bridgewater, MA.
 
Contact us via:
 
Phone: 774-776-2530
Facebook: @mhpnutrition
Instagram: @mhpnutrition

​Author: Adrian Frias, BSU student

​Bri’s Berries is owned and run by Brianna Fontes of Brockton, MA. I was able to interview Brianna and get to know more about her special skill in tasty treats. She specializes in dipped treats, including but not limited to strawberries, pretzels, cookies, and any other fruits or snacks you can think of. She also makes breakable chocolate hearts that make an incredible gift.
 
While the COVID-19 pandemic took everyone by storm Brianna was able to use it to her advantage, working on her craft to become the best around in assorted dipped treats and snacks. When asked what the hardest part of having the business in 2020 was she said “I actually do not have an answer to this question, 2020 opened the door for me and my business.” She believes that although 2020 opened the doors for her, the toughest part of the business overall was taking the initiative in creating the business. “Self-doubt was my biggest struggle prior to opening Bri’s Berries. I did not know if I would get enough business to keep going. Assorted and dipped treats are a competitive business to get into because of other entrepreneurs trying to get into the field as well. However, getting over the fear was the best thing that has happened to me.”
 
I asked Brianna what she envisions for her business in the near future and she replied by saying “in 6 to 12 months I see myself opening a small shop for Bri’s Berries. At the moment most of my orders are either picked up by the customer or delivered by me to the customer. Opening a shop will allow me to open the doors to new customers every day.” 

​Since Bri’s Berries is a small business I asked what kind of role technology and the internet play in the business. Her response was “it is a HUGE part of my business. I do my branding, customer acquisition, promotion and much more using technology. Due to the internet, I am able to share my business with a multitude of different people. The internet allows my work to be seen all over.” My first time trying Bri’s Berries I was blown away. I was able to try them while on campus before the pandemic hit. Her presentation and natural ingredients made it one of the tastiest treats I have ever tried.
 
Brianna uses her Instagram to post pictures of her work, to share her work with potential clients, and for publicity. When asked how she gets the word out about her business she says word of mouth plays a key role but social media is her biggest asset. She promotes her work using social media and also pays a small fee to turn her page into an ad in order to appear on the pages of potential clients in the South Shore. Brianna is extremely motivated to make Bri’s Berries as big as edible arrangements. “What drives me to make my business successful is being able to become my own boss. I love seeing my customers happy as well because it keeps me going to make the best treats possible.”
 
Do not hesitate to send Brianna Fontes a message to place an order for your choice of assorted fruits and snacks. 

​Bri’s Berries is based in Brockton, MA.
 
Contact them via:
Email: BriannaFontes@yahoo.com
Instagram: @BriisBerries

​Author: Alex Karp, BSU student

I had the pleasure of interviewing Mike Barrett, born in Quincy, and longtime owner, and founder of Barrett’s Alehouse, which was established in 2003. They currently have 6 locations throughout the South Shore: Bridgewater, West Bridgewater, Fall River, Fall River Waterfront, Barrett’s at Olde Scotland Links, and North Attleboro with a potential 7th location opening in Taunton within the coming year.

​Tell me about your business.
“Our business is food & beverage where our business volume is 50% food and 50% liquor. All of the locations are sports bar themed with an average of 60 televisions in each restaurant. At least 20 drafts in each restaurant. Food business is very important, it gives you stability and longevity, so we try to keep up with the times and give people what they want.”
 
Why did you choose this line of business?
“I choose this line of business because my father was in the business, he was the executive/president of Howard Johnsons, he also owned and operated 10 restaurants, started Ground Round, so I grew up in the business. I went to Cornell University hotel & restaurant school, and the rest is history here I am.”
 
What separates your Alehouse from chain and other bar competitors in the area?
“Every location is different, but they are basically the same. There is a core menu throughout, 60% of the menu items, we allow the chef & general manager to change the other 40%. If you walk into any location, they all basically have the same theme - TV’s, sports, bars, fun atmosphere. Depending on the location, we have function rooms in some, game rooms, beach areas in others, so we try to take advantage of the room and give people what they want. We also try to get involved in the community as much as possible, we sponsor little league teams. We do all sorts of community activities, before COVID hit we did a lot of fundraisers. Every Tuesday was a fundraiser night in all of our restaurants. We also supported just causes in each location, in addition to supporting local music. After a year without live music, we are finally bringing back acoustic duos, singles, & DJ’s in two of our locations.”
 
What is the toughest part about having a business in 2020?
“We have been forced to look at everything, every penny we spend and detail, we look at the products we buy, the inventory levels. We pay attention. During COVID, we have made sure to pay our bills every Thursday at 10:00am on the dot, we do not owe anybody anything. Whereas before, business was coming in, the money was going out, you did not pay as close attention to your financial statements as we do now. Volume and money hides all sins, but when there is less volume and less money, you begin to see what is wrong and what falls short, so this has definitely made us a stronger company.“

​Do you feel that internet technology could play a bigger role in your business if you had the
right tools?
“The right tools… they’re called people. So, if you can find someone within each restaurant that is good at it, and that is the key. Most of our general managers who run each operation, first thing they do is find someone on the property that can handle it and do a good job with it. So, if the general manager cares and he finds the right person. It works. You also have to be consistent; you cannot put out 10 ads every day on social media you know? It is annoying. So, you try to schedule it. We come up with monthly calendars of what we are going to promote and how we are going to do it. “
 
If you had to look 6 months to a year into the future where would you like to see your business be?
“I think the key moving forward is going to be changing with the times. Outsides are going to become very, very important. There are still people who do not want to go inside a restaurant, there are people who have not eaten at a restaurant, except for maybe takeout, which has become very popular over the past year.
We have always had a craft beer, but right now we just signed up for a thing called “Untapped” that promotes your beer menu. Every time you log on and add a new beer it goes out to the 200,000+ people that are signed up for the app in the area. So, say we put a new beer in West Bridgewater, it will go out to everyone within a 25-mile radius that West Bridgewater just tapped a certain craft beer.”
“The thing is to always have an open mind, you hear something, and you say “oh that’s never gunna work” but… when you hear it you have got to pay attention to it, if you see it starting to take off then Bingo. It is something you want to do. You know, it is crazy until it is not.
 
With that, are there any final thoughts or words of advice that you can give to any readers who are interested in potentially starting their own South Shore business?
“I think personally, first of all I would not go into the restaurant business again, my kids do not want any part of it because you work nights, weekends, holidays, you know it gets brutal. Whatever path you end up choosing in life, you have to own it. If this is your passion, you need to do it with conviction. You cannot work Monday through Friday 9-5, vacations and all that and expect to be successful. If you really want to be successful, you have to follow that passion and do whatever it takes to get there. It is a commitment. I am not the brightest bulb in the building, but I work hard, and I care, and I do whatever I can to make my business better and I have always been that way. So, whether you are an electrician, plumber, in the tech business, whatever industry you are in, you have to strive to be the best. The willingness to always adapt and learn is critical to any success for an entrepreneur trying to start up a new business. You cannot be complacent.”

Barrett’s Alehouse West Bridgewater is located at:
674 West Center Street in West Bridgewater, MA.

Contact them via:

Phone:  (508) 510-4204
Website:  https://www.barrettsalehouse.com/
Facebook: @BarrettsAlehouseWestBridgewater
Instagram: @BarrettsAlehouse

​Author: Amber Medeiros, BSU Student 

When you open the door, you are immediately greeted by the comforting smell of fresh homemade baguettes, but this is not your only sense that becomes captivated as you enter the French Memories Bakery. Your eyes will be delighted by all the selections of pastries, chocolates, and colorful macaroons each identical to the other in perfection. The French Memories Bakery is located at 60 South Main Street in Cohasset, Massachusetts. This treasure trove of authentic French delights is provided by the most patient and friendliest employees. The employees are knowledgeable and helpful as you navigate all the delicious options.

The creator behind these beautiful delights is owner and master chef Jean Jacques. When Jean was younger, he served in the French navy traveling the world and experiencing different cultures. Later in life, Jean decided to settle down with his wife Anne. Jean Jacques immigrated from France to the United States around 1985. He first lived in Florida working various jobs in the food industry and later moved to Massachusetts. In this time of transition, he worked a variety of jobs, such as painting and roofing. Jean continued to grow and sharpen his skills and in November 1991 the French Memories Bakery and Café in Cohasset, MA was established.

French Memories opened at a time when bakeries were few and far between especially in the South Shore area. At the time, the surrounding area consisted of a tavern and a couple of small shops. The town did not have many options for its locals. The French Memories bakery is a local establishment serving Cohasset and surrounding communities for 30 years. In this time, the French Memories Bakery and Café solidified itself as a local town hangout, providing a place to go and enjoy a croissant and coffee. The bakery and the town of Cohasset have grown to help each other as both have become a significant part of one another’s lives. 

The bakery, like all local small businesses, was impacted by the recent pandemic. French Memories, with the support of the community and loyal customers, was able to survive an unexpectedly difficult year. Jean has declined many opportunities throughout the years to expand his business. He is much happier to continue to serve multiple generations of families from Cohasset and surrounding areas. The current pandemic is not the only struggle in maintaining a small business, but the ability to find employees who do not mind the early hours of the hustle and bustle of a busy bakery. Jean is a small business owner who appreciates his employees and is willing to teach anyone who is eager to learn about the craft.

French Memories is not only owned and operated by master chef Jean Jacques, but his lovely wife Anne and three daughters also work/help at the bakery.  Jean Jacques plans on French Memories continuing well into the future as a family business. He plans on his youngest daughter to eventually take helm. She has even created a Facebook page and Instagram for the business. The new entrance by the business into social media is giving the town’s people another connection to the bakery. The sites provide updated menus and photos of various cakes, croissants, and pastries. The bakery also provides a variety of sandwiches, and even take-home meals, such as authentic beef bourguignon.

French Memories stands out from the rest as one of the only truly authentic French bakeries in the area. A place that his mother would make authentic fresh croissants by hand when she uses to visit from France. This special place allows its customers to experience the best and freshest quality baked goods. You can even buy a home-made treat for your dogs in the shape of bones. The French Memories Bakery and Café invites anyone to come and experience this rare wonder that harnesses the power of human connection and of course the most important, amazing food to experience and share with those you love!

Visit French Memories located: 60 South Main Street, Cohasset, MA 02025

​Contact them Via:
Phone Number: 781-383-2216
Website: frenchmemoriesbakerycohasset.com
Facebook: @Frenchmemoriescohasset
Instagram: frenchmemoriescohasset

​Author: Austin Lozinski, BSU student

​Lawadessa is a Middle Eastern restaurant located in West Bridgewater MA. I had the pleasure of talking to Zeina who owns the store along with her husband Tony. They moved to the US from Latakia, Syria in December of 2012. After having difficulty finding a job they decided to do something they know and turn Tony’s love of cooking into their business. Two years after coming to the US, in December of 2014 they opened the restaurant Lawadessa in West Bridgewater. Latakia has gone through some name changes to get to its current name, with one of its prior names being Laodicea, for which the restaurant is named after.
 
With no prior knowledge or experience of running a business or the systems of doing such in the US, they had to learn as they went. It took them a year to understand how everything worked and what was necessary or unnecessary. With Zeina’s management background and Tony’s mastery in the kitchen, they were an amazing team and off to start strong.
 
If Zeina had to do it over from day one, she would have worked for someone else first to learn how to do things. Unfortunately, this was not an option for them when they started. Most places said that they were overqualified, and no one would give them a job. Now, having been through hard times themselves and knowing the difficulties of no one giving you a chance, they always try to offer a hand to those who need it. 

​What truly makes them stand out from their competitors is their love for their food, their job, employees, and customers. The hardest part of the pandemic so far was the stress of not knowing what would happen if they were forced to close. Not only are they concerned with what would happen to them, but also their employees. They cannot accept their employees not being paid.
 
For those who are trying their restaurant for the first time especially if it is your first time trying Middle Eastern food, Zeina recommends you try her favorite, the shawarma plate so you can try both the chicken and beef shawarma, to see which you like best. It is a long process to make them, so they are very proud of it.
 
The best way they bring in customers is through their high online ratings; specifically from the Hockomock Swamp Supper Club and Desserts Emporium on Facebook, where they are constantly highly recommended out of local restaurants in the entire region of Southeastern Massachusetts. Facebook has helped a lot too. Every time they post a picture to highlight a particular food on their menu people come in the day of to try it out.
 
With great support from the community, they have been able change and grow. They work from their heart and cook because they love to share their culture with the community. Their menu has great options for everyone, they have healthy food and vegetarian and vegan meals. Their current goals are expanding to another town and getting some of their products into the supermarket. Lawadessa is an amazing restaurant with great food run by kind and incredible people. If you’re ever in the area, make sure to stop by and try some of their mouthwatering food. 

Visit Lawadessa Restaurant at 757 W Center St, West Bridgewater, MA.
 
You can contact them via:
Phone: (508) 510-6315
Email: lawadessarestaurant@gmail.com
Website: www.lawadessarestaurant.com
Facebook: @lawadessa
Instagram: @lawadessarestaurant

​Author: Deyse Pires, BSU student

aI had the pleasure in Interviewing Joao Jardim owner of Giardano’s in Abington, Mass. Giardano’s is a family-owned Italian restaurant established in 2018. They serve a variety of delicious Italian cuisine and the best crème brulee I have ever had, not only is the food delicious but the customer service is absolutely outstanding starting with the owners.

​So, let’s start with are you from this local area?
 My family and I are originally from Brazil. I migrated to the U.S. at age 16 in order to live out The American Dream, and today I reside in Abington. Our restaurant is located in Abington, MA.
Tell me about your business. Why did you choose this line of business?
It has always been a dream of mine to own a restaurant. Many question why I, as a Brazilian, decided to open an Italian restaurant. That reason dates back to when I came over from Brazil at 16. I worked my way up as a dishwasher to eventually the head chef at various Italian restaurants in Boston.

When did it start?  What Year?
Our dreams started to come a reality when we opened our restaurant in July of 2018.

What was the toughest thing you went through when opening? What inspired you to keep going as you were getting the business off the ground?
The toughest thing about opening was coming to agreement with how the restaurant would be established and run as a partnership. I was inspired by my children to keep going with these challenges. I wanted to create something that would give them the life I didn’t have growing up in the small town that I did.

If you had to start over from day 1 what would you have done differently? Or what was your most difficult challenge?
If I were to start over, I would open my businesses on my own instead of including family members. The truth is, that mixing family and business is not a good idea; both should be separate so that one does not affect the other.

What is the toughest part about having a business in 2020?
The hardest part about 2020 was the constant change. The restaurant industry was especially hit hard because we had severe restrictions placed on us. Every 2 weeks new regulations would come out about how many people were allowed, or how long they could dine in for. For months we were not allowed to have dine-in seating and we’re only allowed to do takeout. It was horrible.
 
If a customer was to choose between your business and 3 others just like it why would you suggest they at least give you a try first?  What makes you stand out?
What differentiates my business from others is the care and attention that I put into every dish we send out. I create weekly specials that take hours to formulate.

What is the number 1 way you currently bring in new customers?
The number one way I bring in new customers is through our social media platforms such as Instagram and Facebook. Nowadays, people look for places to eat on Instagram and this has inspired us to invest in taking better quality photos that will grab the attention of people from all over.
 
Has internet technology (website, online ads, social media, etc) played a big part in your growth and making your company more successful?
This has definitely improved our success. People have come as far as the Cape to try one of our Margaritas with our popsicles, or baked stuff lobster because they saw it on Instagram.

Do you feel that internet technology could play a bigger role in your business if you had the
right tools?
We are currently investing in more technology tools by hiring a social media manager to help us further expand our business.
 
If you had to look 6 months to a year into the future where would you like to see your business be?
In six months, I would love for my business to be able to be seating at 100% capacity. I would also love to be getting the attention of even more customers from far away.

Giardino’s is located at 497 Bedford Street in Abington, MA.
​
Contact them via:
Phone:  781-878-3888
Website: giardinosabington.com
Facebook: @GiordinosAbington
Instagram: @giordinosabington

​Author: Jonathan McAdams, BSU student

​“Party Angels: Host’s Helping Hands” is a small business based in East Bridgewater, Massachusetts that operates throughout the entire South Shore. Owned and operated by Maryellen McAdams, her businesses goal is to assist in the hosting of parties/events through catering, bartending, and serving. When asked what made her want to start Party Angels, Maryellen stated, “I’ve been in the food industry for years working as a bartender and server. I love planning parties and making people happy. I love to cook and organize events.”
 
Party Angels had its humble beginnings in the summer of 2018, specifically the 4th of July weekend, an obvious hotspot for parties. Maryellen elaborated on this further stating:
“2018 on the 4th of July Weekend. I’ve hosted so many parties at my own home I realized that there was a need for someone to give hosts a helping hand. And I decided people that were having parties at their own home needed my help.”
 
Parties being an almost unlimited commodity, Party Angels had its fair share of events to help host in 2018, but as we all know, the fun wouldn’t be lasting much longer, without a few roadblocks.
 
When asked what the toughest part about having a business in 2020 was, Maryellen simply stated “COVID - Working with the restrictions while trying to find work was and still is a major pain.” With the COVID-19 pandemic all throughout 2020 and continuing to this day, the number of parties being thrown drastically decreased, due to the restrictions and quarantines that were put into effect. But Maryellen is optimistic in the future of her business stating that, “Things are starting to lookup now. I’m hoping that with all the vaccinations and the spread of COVID slowing down that we can ramp business back up and have a good summer. People must be itching to celebrate!”

One of the most important aspects of business is advertising. Getting your company’s name out there and becoming well known to the people you want to serve is a vital aspect in gaining traction as a business. As of right now, Party Angels solely operates on a word of mouth basis. We asked Maryellen what she thinks Party Angels can do to expand its business in the future and she responded, “More social media. Right now, the only way we advertise is through word of mouth and business cards, I think that making a Facebook or Instagram page will really help us get more customers.”
 
When asked what sets Party Angels aside from other businesses like it, Maryellen stated that what sets them aside is “Personalized service, I’m willing to go the extra mile. Excellent pricing, service with a smile, always. And amazing food.” To backup this statement, Maryellen was kind enough to send us some photos of Party Angels in action, along with a sample of some appetizers that they might prepare.

​​Although Party Angels has faced some hard times, I think that they will see a lot of success in the future when things begin to go back to normal. It’s not hard to tell that they provide a good product, the proof is in the pudding one might say. In our interview I could tell Maryellen was very passionate about what she does, and is definitely excited for things to go back to normal so that she can continue to grow her business. 

​Party Angels is based in East Bridgewater, MA.

You can contact them via:
Phone: 508-243-5472
Email: hirepartyangels@gmail.com

​Author: Younes Errifi, BSU student

Restaurants are where people enjoy and test different food, get a break from the daily routine, and appreciate the hard work they have done. While Boston Fried Chicken and Burritos may look like your average American-style restaurant, this fine spot with great fast food is located in Brockton, Massachusetts, owned by a hard-working family from Afghanistan. The family's father has been in the food business for more than thirty years in New York City. He opened and closed a few restaurants before moving into Brockton. He decided this time to start a restaurant with his two sons in 2016 and franchise the restaurant. In an interview, I asked Mohammed, one of the sons, the priority for their business. He told me the food quality sets a high standard for the restaurant’s food quality to ensure that customers enjoy the same quality with every dish. He adds serving quality food can earn your restaurant a good reputation and compel your guests to return for repeat visits.
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He talks about the struggles they had to face in 2020. One of the most challenging parts was the lack of employees due to the coronavirus pandemic. One more thing Mohammed mentioned is that the food delivery companies had a very good impact on their business growth as they haven't really advertised through social media. He adds that apps such as Door Dash, Uber Eats, Grub Hub, where users can browse our menu, put an order, and deliver it without talking directly, play a core part of our restaurant. Also, they realize that smartphone apps don't cause a decrease in dine-in customers, but instead help them grow a new customer base.

It's no surprise to learn that running a restaurant comes with its share of the responsibilities that need you to keep on top of. Even though it might seem like a dream come true in the end, the restaurant owner has to go through many months or even years of struggles, challenges, and failures. Mohammed told me about his father's past challenges and experiences. He sees the light at the end of the tunnel finally, as their restaurant is doing well. There are plans to open a second one this month in the center of Brockton, MA.
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I went to the place before, but this time was for interview purposes. It small place with a few small tables and chairs—the customer service at the counter excellent and the service is fast. Also, they have a good size parking lot. However, the food is the most critical part of any restaurant—in this place, the food is prepared fast with a quick pick-up lunch or dinner on the go. The food is tasty; I had a chance to try the shrimp burrito, prepared with spicy mayo and Spanish rice and beans; overall, the burrito was delicious. This place offers many different choices, from burritos to fried chicken to New York-style grill chicken and many other types of dishes. The owners are charming and did everything possible to help me to understand all efforts they put in before opening up their restaurant and answered all questions in detail. In any regard, I'm going to continue visiting this place because I like it, also because of the friendly customer service, affordable prices, and excellent food.

Visit Boston Fried Chicken & Burritos (BFC) at 95 Montello St in Brockton, MA.
 
Contact them via:
Phone: (774) 776-2734
Email: Bostonfriedchicken95@gmail.com
Website: www.bostonfriedchicken.business.site
Facebook: @BFCnBurritos