the rest! Griddle restaurant is now open in Port Macquarie. We speak with operations manager Alfredo Gualterio about what you can expect from this new establishment. Griddle offers great food at affordable prices, and you can guarantee you won’t go home hungry! ow long have you been operating Griddle restaurant in Sydney, and why did you decide to bring Griddle to Port Macquarie? Griddle has been operating down in Sydney for about a year now; we had taken over a previous operation down there, and we set up Griddle. Coming to Port Macquarie was easy, because it was all about the location.
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We had a great opportunity to take over upstairs also, which will transform into a venue type fitout for the locals in Port to enjoy. With great views like this right on the water, why wouldn’t you? What makes a dining experience at Griddle stand out from the rest? Our menu is huge, with a extensive selection. We have made sure that we cater to all tastes and there is something for everyone. Also, our portion sizes are reasonably priced, and all of the meals are
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done consistently to a high standard. The experience you have at Griddle is the difference between us and everybody else. Renowned for serving the perfect steak, what are some of the other favourites on the menu? It would definitely have to be the dessert waffles; they are a favourite amongst all of our customers down in Sydney, and surely they will become Port’s favourite as well! Now fully renovated, how would you describe the decor/atmosphere at Griddle? We wanted to make it sophisticated, but also family-friendly at the same time. When you come into Griddle, we want you to feel warm; hence, we have the fireplace and the inviting colours throughout. We want Griddle to be a comfortable place for everyone. Tell us about the new team at Griddle. Sarah and Nikki are both from Sydney, both have been my 2ICs down in Sydney and have vast
experience. Sarah has a cooking background and is very experienced with customer service. Nikki’s sole focus will be customer service and the training of the locally employed staff. Head Chef Santi, who has been with our group for the last six years, is again very experienced and very used to dealing with many dishes and lots of people at once. His passion is the flavours that he creates.
to know everyone and looking after them. How important is it to source fresh ingredients/local produce for your menu? We are dealing with local suppliers in terms of our dry goods, food products and fruit and veg. We are also dealing with a local establishment regarding our wine, and we have got exclusive wines at Griddle that you can’t find at another restaurant.
Having already experienced the excellent customer service at Griddle, how do you ensure you are meeting your customers needs? For us, it is getting to know the locals. Once our staff get to know the locals and regular customers, it becomes like a family place for everyone. We emphasise customer service and create a great atmosphere by getting
What are your goals for Griddle Port Macquarie in 2012? We just want to become the No. 1 restaurant in Port Macquarie for the locals. Not in terms of accolades; we just want our customers to know that they can come in, have their favourite meal at a reasonable cost and enjoy good food and friendly service every time.