#Cibos restaurant menu full
Has this created challenges?ĪR: Our price points are high compared to QSR but low compared to casual-dining, and that is exactly where we want to be for a full lunch meal. In terms of sides, the Tuscan fries with sea salt, rosemary and shaved grana padano cheese ($4) are very popular as are the polpette ($4).į&H: The price point is pretty high in some respects.
We also do well with the piadina sandwiches such as the pollo balsamico ($12) and the prosciutto ($12), which is the staple of Italian street food. We strive to serve made-from-scratch menu items you would find in a premium casual restaurant environment, served in an open kitchen within six to seven minutes from the time you place your order.į&H: Can you highlight some of your menu items and their prices?ĪR: We sell a great deal of the ossobuco panino ($12) and the Pasta al Ragu’ di Ossobuco ($13) and the Broccolini and Sausage Pasta ($12). Our service model is fast-casual not quick-service. How do you reconcile those differences?ĪR: Our restaurant is inspired by street food, namely the Italian Piadina bread, which is a staple of Italian street food. We wanted to create an Italian food experience Italians would talk about.į&H: Via Cibo is literally defined as ‘street food,’ but your menu has high-end offerings, and you cook food from scratch.
Combine this with Italian-inspired street food from the Emiglia Romagna region, and you have a broad opportunity to deliver a recognized food category with a new service model that delivers premium food offerings at a fast pace.į&H: What did you want to create and what fuelled this vision?ĪR: We wanted to create accessible Italian authenticity where there are no reservations required, and the kitchen is open for all to see. The guest’s expectation with regard to food quality, origin and preparation has become heightened, and the fast-casual category is relatively untapped in Canada. The new brand now operates as part of the Mississauga, Ont.-based Crave It Restaurant Group.į&H: Why launch a new restaurant when you were already running Extreme Brandz, a successful company with three concepts?Īlex Rechichi: The mindset in launching Via Cibo was fuelled by what we saw as a shift in the marketplace. This month, our debut instalment takes a look at Via Cibo, a restaurant concept launched last year by Alex and Mark Rechichi and Sean Black, formerly of Extreme Brandz (which was sold to Quebec’s MTY Food Group). We hope these stories will instruct potential foodservice entrepreneurs on the intricacies of opening and running a restaurant. In this new regular feature, F&H profiles operators who have opened new restaurants in recent months. Still, despite myriad hardships, every year thousands of wannabe restaurateurs open their doors with the hopes that their efforts will be rewarded with long lineups, financial profit and culinary success. It makes sense, since the financial investment is huge, the hours are long, finding labour is often a challenge and profit margins are low. What makes someone want to open a restaurant? Statistics show the foodservice industry has one of the highest failure rates for startups in North America, with 60 per cent of restaurants failing within the first three years.
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