Imagine welcoming smiles and diverse menu options that display mouthwatering pictures of epicurean delights alongside sumptuous meal descriptions. Add to that the irresistible visuals of adorable children enjoying a cone of gelato, or an inspiring view of pride-filled owners living their dream realized—these are the images that one sees through a virtual visit to European-style eateries like Mandola’s Italian Market and American gelaterias like Gelato di Riso.
The enticing tease of every edible thing on these businesses’ websites is enough to provoke any foodie to desire an impromptu trip to the central region of the United States. And while you can’t grasp the exact amount of time, energy, ideas and passion that the proprietors and staff members of Mandola’s Italian Market and Gelato di Riso have put into their respective establishments, you can understand how they make each live visit to their businesses the magical experience we imagine it would be.
Mandola’s Italian Market
Damian Mandola Jr, Owner (DM)
4700 W Guadalupe St. #12
Austin, TX 78751
(512) 419-9700
www.mandolasmarket.com
JM: What inspired you to open an Italian market that includes a restaurant and gelateria?
DM: We wanted to open a business where someone could come in and eat or buy all kinds of Italian food, whether it’s already made or food you could take home to prepare yourself.
JM: What do you think is the key to your success?
DM: I think the key to our success has been to offer simple Italian and Italian-American food to our guests and make sure they’re happy.
JM: If you could create any flavor of gelato or a new pastry, what would it be?
DM: We like sticking to the classics, but a lemon meringue gelato sounds intriguing.
JM: How long have you been in business?
DM: Five years.
JM: How many markets do you own?
DM: Three
JM: What’s on your gelato menu?
DM: We carry all classic Italian flavors as well as any flavors that are in season.
JM: What is the main thing you would want people to know about your business?
DM: That we make some fresh and fantastic gelato here in Austin, TX, and can make special gelato cakes and treats for any occasion.
JM: What are your business goals? Would you like to franchise your market or expand your menu?
DM: We have gone through quite a few changes recently, but would like to expand more in the future.
JM: What is the biggest lesson you’ve learned so far in business?
DM: It’s all in the details.
JM: What drives/inspires the team behind Mandola’s?
DM: Bringing great Italian food to our customers and making sure they are having a great time while they are here.
JM: Do you host any events at your market? What kind?
DM: We have wine dinners, different food tastings and an annual Bocce Ball tournament.
JM: Is there an occurrence/business blooper you would most like to forget?
DM: How much time do you have?
JM: What do you think sets you apart from other Italian markets/gelaterias?
DM: Having a deli, restaurant and market as well as our gelato helps set us apart from others.
JM: If you had a motto what would it be?
DM: Vive, Ama e Mangia! (Live, Love and Eat!)
JM: What is one of your most rewarding experiences/greatest success?
DM: Anytime I hear from a customer about how our food reminds them of their mother’s or grandmother’s cooking is a success to me.
Gelato di Riso
Susan Reis, Original Owner (SR)
5204 Wilson Ave.
St. Louis, MO 63110
(314) 664-8488 phone
(314) 664-8434 fax
www.gelatodiriso.com
JM: What inspired you to open a gelateria?
SR: I tasted gelato for the first time in Texas in 2001. I didn’t know of anyone in St. Louis who was selling it, and I saw a need that should be met.
JM: What do you think is the key to your success?
SR: I think the key is our gelato itself. The flavors we create are amazingly good. We don’t have a lot of outlandish flavors, like bacon and eggs, but our pure, simple, straightforward flavors knock your socks off!
We also have a great staff that enjoys our customers and really keeps them coming back.
JM: If you could create any flavor, what would it be?
SR: I would like to create some sweet herbal flavors, like Lime Cilantro or Lemon Basil. I know they’ve been done, but we have not done it to our standards yet.
JM: How long have you been in business?
SR: I opened our first store in September 2005, so 6 years ago.
JM: How many stores/shops do you own?
SR: We had three stores at one point last year, but now we have pared that to one great location on The Hill in St. Louis. (http://thehillstl.com) It is an old, established Italian neighborhood, with lots of history, families, a strong church and school.
JM: What’s on your menu?
SR: Right now, we are serving gelato, a full espresso bar with all the associated drinks, smoothies, etc.
In addition, we have pastries, brownies, cookies, cannoli stuffed with gelato or ricotta filling, tiramisu, fruit/yogurt parfaits for breakfast, and few selected candies. This fall, we will start serving panini and soup for lunch.
JM: What is the main thing you would want people to know about your business?
SR:That we have the best gelato in town; that we are neighborhood-friendly; that we support the community around us.
JM: What are your goals?
SR: To increase our business, in retail, wholesale and catering.
JM: What is the biggest lesson you’ve learned so far in business?
SR: That machinery will break down at some point; that staffing a restaurant is risky business; that you never have enough money to pay the bills; that weather plays a huge role in the daily sales.
JM: What drives/inspires you?
SR: For me, the drive is to establish the best gelateria in town; serving the best gelato; creating a lovely spot that someone would want to buy.
JM: Do you have events at your shop? What kind?
SR: We mostly cater events outside of the shop. We are available for the neighborhood events, and we can host small parties in our dining room.
JM: Is there an occurrence/business blooper you would most like to forget?
SR: I think I forgot it!
JM: What do you think sets you apart from other gelaterias?
SR: The quality of our gelato. We really do produce better-than-average gelato. We have some amazing techniques that take it over the top and make it a superior quality that appeals to the most discerning customers and finest restaurants.
JM: How did you come up with the name for your business?
SR: I had picked another name that was simpler, but had been used by another. So we were pressed to find a new name quickly. Gelato di Riso means Gelato by Rice, and my name is Susie Reis (German for Rice)—lots of play on words.
JM: What is one of your most rewarding experiences/greatest success?
SR: My most rewarding experience is knowing that I built a business, no matter how hard it was, that someone wanted to buy. It is gratifying beyond belief that an experienced restaurateur could see the vision I have and wants to take it on and accomplish our goal.