continued “They tell us, they are not shy, that ‘times have been tough and we are not going out as much,’” he said. “We watch the customers not ordering the steaks or some of the higher end dishes.”
Since some of the less ordered dishes were taken off the menu, he said the restaurant is able to control its costs better and offer some of the staple dishes at a cheaper price without affecting profits too much.
The majority of his customers come from Rotterdam and Schenectady, but he said residents of Guilderland and Saratoga have ventured down recently after new head Chef Danny DeLorenzo took over a few weeks ago.
“We got family ties that go back years from our grandfathers being friends,” Guidarelli said. “It is a nice partnership … both families have lived in Rotterdam and Schenectady our whole life.
Before customers even walk in the door there will be some noticeable changes.
“The biggest change people are going to see is when they first walk in with a brand new parking lot without all the potholes,” said Guidarelli. “We’ve got a new menu that is really at a tremendous price point for the quality of the food and the chef that we have now.”
The Bolognese sauce Guidarelli is also planning to make a staple at the restaurant, which will be used in a new pub menu item too, called Bolognese sliders. The pub menu will be available outside of the main restaurant area in the front. The outside deck, which was just refinished, will also have the pub menu.
“We are just looking for a fresh start,” said DeLorenzo.