When people talk about the food in the Yorkville area of Toronto, Canada, it is difficult to skip the pale yellow brick wall, Trattoria Nervosa in the Victorian building. First launched in 1996 as Cafe Nervosa, this nearly 30-year-old Italian restaurant was the first opportunity for Janet Zuccarini, a well-known Canadian catering entrepreneur, to get in touch with the catering industry, and it was also the catalyst for her to found Gusto 54 catering group. Since then, Zuccarini has continued to expand the Gusto 54 restaurant group step by step. In Toronto, Gusto 54 Group includes Italian restaurants Gusto 101, Gusto 501, Thai restaurants Pai, Kiin, etc. However, opening a restaurant in Canada seems to be no longer enough to satisfy Zuccarini's ambitions. She brought her restaurant empire into Los Angeles and continued to ride the wind and waves in an industry that is still dominated by men until now.
In addition to being an entrepreneur and CEO of a catering group, Zuccarini also serves as a judge of "Top Chef Canada", helping the next generation of new food stars to better find their own direction in the catering industry through his accumulated rich industry experience. The tenth season of "Top Chef Canada" will premiere on September 26. As the new season of the program is about to be broadcast, we interview Zuccarini to understand her original intention of entering the catering industry, and to discuss topics such as the difficulties women face in the catering industry.
Supreme: Entrepreneurship is not easy. What made you decide to open Trattoria Nervosa in the 90s and subsequently the Gusto 54 restaurant group?
Zuccarini: My dad immigrated from Italy in the 50s, he came to Canada with the first espresso machine and started his own import business. I grew up helping my dad sell espresso machines to restaurants and cafes all over the city. I was greatly influenced by my father, whose entrepreneurial spirit, grit and determination were ingrained in me early on.
I spent a few years studying business administration in Rome and fell in love with food and travel during those days. Once, I came back to Toronto to attend a friend's wedding, and stumbled across Cafe Nervosa (Trattoria Nervosa), which was about to open at that time. Out of interest, I spoke to the owners and they mentioned that they were looking for another partner and I had an epiphany that that was what I should be doing. With this opportunity, I was finally able to combine my two passions – business and food.
Nearly 26 years on, the number of restaurants owned and managed by the Gusto 54 Group has grown and my passion for the cause remains as strong as ever. When imagining new restaurant concepts, I always strive to ensure that they incorporate these three elements; delicious, timely food and drink, inspiring design, and warm, genuine hospitality.
Supreme: In addition to the continued growth of its restaurant roster, what changes has Gusto 54 Group experienced since its establishment?
Zuccarini: Gusto means enthusiasm, fun, and gusto, and as the name suggests, Gusto 54 maintains great energy and enthusiasm for matters of sustainability, community building, and environmental stewardship. We only have one earth, and we believe that everyone has a responsibility to make a commitment to the long-term development of the earth. Through the Gusto Gives Back program, we have found unique ways to help end hunger and teach people how to eat healthy and sustainably. We donate a portion of the proceeds from certain times and dishes to FoodShare, an organization that feeds and teaches people in the Toronto community how to eat healthier and more sustainably. With the Mini Chef program, further educate future generations to build health literacy and food safety knowledge, while developing essential culinary skills in a fun, highly interactive environment. As for internal company management, Gusto 54 is proud of its commitment to fairness, inclusion and equality. Lastly, we keep abreast of and keep up with the latest technologies that are constantly evolving in the industry and look for ways to strategize to incorporate new ways to streamline operations.
Supreme: The average lifespan of a restaurant is 5-7 years, and there are even many restaurants that cannot survive the first year. What factors do you think have contributed to the success of Gusto 54 restaurants?
Zuccarini: There are actually many reasons for the success. In most cases, it may be the smallest detail that makes or breaks a customer experience. Striking a balance is the key to delighting guests, attracting new business and building your brand. In my opinion, a restaurant that is easy to succeed is one that excels in the following areas: a great location and menu, consistently good food, great service, and an atmosphere that keeps guests coming back to dine again.
Zhizun: What do you think are the unique dilemmas faced by women entrepreneurs and leaders in the food service industry, and how can this environment be improved?
Zuccarini: Globally, female executive chefs and restaurateurs make up roughly 5 percent of the industry. I hope to inspire more women to enter the industry. One of the obstacles we face as women is gender inequality. Kitchens around the world have traditionally been places to let you down and then pick you up again, a setting where misogyny and misogyny abound. It is important to foster an environment of respect for people and to have zero tolerance for any bad behaviour. While we are headed in the right direction, we still have a long way to go to achieve gender equality.
Zhizun: What attracted you to return to the recording of "Top Chef Canada" and become a judge of the show again? How did your experience differ from last season?
Zuccarini: Participating in the recording of "Top Chef Canada" can be said to be the best "job" I have ever done. After filming the previous seasons of the show, the Top Chef Canada judges and I felt like a big family, and it was a great experience spending time with the team and meeting Canada's rising culinary stars… yep, Did I mention I get to eat food on the show and get paid? I can hardly believe the show is paying me for this!
Supreme: What is the most important quality you look for in a Top Chef Canada contestant?
Zuccarini: Courage, determination, listening to feedback and using it wisely to improve his skills to increase his chances of winning games. I could tell those were chefs who were focused, driven, and had their eyes set on their laurels. Of course, the important quality is the extraordinary handling and skill in the kitchen and on the countertop!
Supreme: How has the COVID-19 pandemic affected the way you do business?
Zuccarini: We immediately understood the need to move away from the traditional restaurant experience to further enhance the experience people are having at home. We have successfully launched our Gusto Frozen Line range of frozen products, as well as launched some of our signature dishes through Kitchen Hub (Ghost Kitchen), thus expanding our brand recognition. During this time, we mastered the packaging process of take-away boxes to ensure that the quality of Gusto 54 restaurant remains the same. Post-pandemic, these improvements will continue to be considered an important part of restaurant operations. Additionally, the pandemic has taught me how important it is for Gusto 54 to be considered a family. Like most businesses in the catering industry, the Gusto 54 Group faced a shortage of staff. We are currently working on attracting and retaining the best talent by paying more attention to the health and wellbeing of our employees, increasing training opportunities and more.
Supreme: You have been working in the food and beverage industry for over 20 years. In your opinion, what has been the biggest change in the industry over the past decade?
Zuccarini: First, people in the industry need to be more aware of food sources. For example, which farm does your produce come from? Who is your food supplier? Second, due to concerns about the environment and climate change, we further embrace the use of local ingredients (hyper-local). Plus, plant-forward menus are becoming more and more popular. The choice of animal protein is more inclined to sustainable seafood, grass-fed beef, free-range chicken, etc., and the society pays more attention to animal welfare and rights.
Starting from September 26th, the tenth season of " Top Chef Canada" will be broadcast on Food Network Canada at 10:00 p.m. Monday night in Eastern North America and Pacific time zones . The show will be hosted by Eden Grinshpan. What kind of poignant comments will Zuccarini have on the contestants then with judges Mark McEwan , Chris Nuttall-Smith , Mijune Pak and David Zilber? We will wait and see.
