If you were traveling from one city to another, you would stop there. We used to grow our own products, my grandparents would. Again, everybody loved them because they were unique, but it didn’t build a customer base.Ī: We were farmers in Cyprus. After we made that test, we made grape leaves. People would taste it, but they would go back to their liver and onions, their hamburgers and their steaks. Q: “Why did you guys decide to do American food instead of (cuisine from) Cyprus?”Ī: We had a restaurant in Hollywood, and we used to make Greek food as a special. Too much food, huh?Ī: The zucchini, people used to ask us, “What do you guys feed, a cyclops?” I think the restaurant business is the best university for people to multitask, to learn how to deal with people, to understand the processes, the cleaning, the cooking, the hygiene.Ī: It’s never been easy. And they tell you thank you for the great work ethic you taught us. I think it’s very rewarding when you meet people after five years, 10 years and they come back and they’re now in different walks of life. When you come to this industry, most people have zero experience. Q: What part of the job do you like best, or what part are you best at?Ī: I think the best part of the job is seeing our people grow. Q: How much time do you spend here in the Inland Empire?Ī: We’ve been here since 1981. I eat half of it and then have the other half for lunch. It takes a lot of manual labor to burn that many calories.Ī: For breakfast, I get a breakfast burrito. The Farmer Burger has two two natural patties, two slices of cheese, two slices of bacon, and then avocado. Q: How often do you eat here and what do you get?Ī: When we were younger, we used to get the Farmer Burger.
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