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Not nosy at all. The short story - a woman!

Wow! That's incredible. Never had the opportunity to work in a higher priced/fine cuisine restaurant but visited many when I was on the wholesale end. The Old Man as I affectionately called him, would send us out to at least 2 restaurants a week to visit with owners, managers, and always as many...

Hope I'm not boring you to tears but our conversations just brought back a lot of great memories. Thought you might get a kick out of this. My first "real" job was as a dishwasher in a W.T Grant restaurant in Hollywood. Got "promoted" to fry cook and then again to short order cook. Left there to...

No doubt the restaurant business is a tough MFer. I was on the wholesale end but saw a lot of the **** that went down. GWB was all about quality and customer service. Hand-cut, never frozen steaks and chops and all top of the line brands. We were available 24/7/365. Each one of us on the staff...

Couldn't agree more. There were 3 guys that started Grand Western Brands. They had been in the restaurant business for many years and were fed up with not being able to find high quality foods at the local level. Jess Gistanelli - thus the G in Grand - was over sales and marketing. **** Wheeler...

I worked for them from '76 to '83. We grew rapidly the time I was there. Wasn't much competition other than another local company that I can't recall the name of. I have no doubt that Sysco has that much of a stranglehold.

You guys are killing me! I'm starving with all this Italian cooking talk. LOL BTW, @caneinorlando, did you ever do any business with a wholesale foods company in Ft Laud by the name of Grand Western Brands?