Growing Family-Run ‘Annabella’s Italian Restaurant’ | Small Business Revolution – Main Street: S2E4


(guitar music)
– [Narrator] On this episode of Small Business
Revolution – Main Street, a local restaurant with a heart for bringing people together, – Every special occasion, we come here. – [Narrator] But seasonal woes have threatened to close their doors. – [Woman] There’s a lot of job stress. There’s a lot of juggling. – The last thing either one of us want is for this to go down the wastebasket. – [Narrator] Can the Small
Business Revolution team find a fresh take on this classic eatery? – The challenge for you
is you have empty seats. – There’s no table, we’re out of here? We need to change that. – [Narrator] Small towns
across America are fighting for their survival with the
odds stacked against them. But what happens if we join that fight? – The Small Business
Revolution – Main Street. – [Man] The second year in
a row for the competition. – [Man] One community is getting a half-a-million-dollar makeover. – With thousands of small
cities and towns taking part. – [Narrator] What started as an idea became a national movement, with over a million votes
cast throughout the country, and finally, one winner. – [Woman] Bristol Borough, Pennsylvania! – [Woman] The borough will get grants, publicity, and advice. – [Man] The town went all out to win the competition. – I know I voted. – [Narrator] Now marketing expert Amanda Brinkman and her team at Deluxe are going to work for the people of Bristol Borough, Pennsylvania, and they brought along
entrepreneur Robert Herjavec and a cast of small business experts to help revitalize the town. – [Woman] This is a story we’ve been following all summer long. – [Man] Bristol borough residents
hoping for that big boost. – [Narrator] Every episode, we’ll be working with
a new small business, bringing marketing expertise, financial advice and
decades of experience, strengthening the town’s
economy, one business at a time. The team has only a few short months to see if they can change the odds, if together, we can start a revolution. (instrumental music) (moves into gentle piano music) – [Robert] Italian families
are just very close. They hang onto traditions, big family get-togethers
and their traditional meals. – [Alison] When you crack
open the right bottle of wine, and you’ve got cheese,
and olives, and bread, we just sit here and eat and
talk and four hours has gone by and I mean it’s pretty close
to a religious experience. – That’s the kind of restaurant I wanted Annabella to be, that people would come here and have a real home-cooked Italian meal. I want it to feel like they
were coming to my home. (loud fizzling) (moves into upbeat instrumental music) – I was always in the restaurant business. I had a restaurant out
in Colorado for 20 years. I noticed my mother was getting weaker and having a hard time getting around. So after 20 years out there, it just felt that I needed to be back here with the family with my mother. I come back home. We’re sitting around
at the table wondering what are we going to call this place. Finally, my nephew said, “Why don’t you just call it Annabella?,” so we did. We named it after mom. – There’ an air of just happiness, and conversation and laughter. – The first time we came here,
it was for our first date. I figured what better
place to propose to her. I got down on one knee, proposed to her, and people started clapping. Oh, it was great.
– It was good. – And we’ve seen it from
before Alison and after Alison. So we knew the restaurant before Bobby was married.
– He was very grumpy before Alison, I’m just gonna say that. (laughs)
(wife laughing) – I came here the first
night I moved to town. My girlfriends of mine
had a wonderful dinner. Bob came out and talked to us. We just really hit it off. – I used to do the desserts. She loves to bake, and I don’t want to
take that away from her. So I let her bake (laughs). – You passed that right off five minutes after he found
out I could bake (laughs). But I just loved him. I mean, he’s just a great guy. I really connected with the fact that he came back for his mom. It says a lot about his character. – (laughs) – Do we have to like pick teams? – Yeah. This is tough. I gotta go with Alison’s desserts, yeah. Hopefully Bob’s not
listening to this right now. (people chattering) – [Bobby] The theatre’s in right now. So I will have the dining
room full of people, that they wanna eat, they want to go across the street. – [Alison] There’s
definitely a relationship between when the theatre’s in production and how busy we are. (moves into upbeat acoustic music) – Bristol Riverside Theatre, it’s been around for 30 years. We produce five main stages shows a year. It’s about 50,000 people come through town every year seeing our various productions. – We get this whole
theatre crowd who comes who are not generally from Bristol. And then when the theatre’s not in production and they’re at rehearsal, it’s usually more of a low time. – Next thing you know, the
dining room empties out. That looks like somebody said there was a bomb scare at the restaurant
so there’s nobody here. All the restaurants feel it. It puts stress on all
the small businesses. – I make the desserts for the restaurant, but I am an educator. Is a full-time job for me. That provides us with
our steady income and has saved us a few times. But my other full-time job is just being a cheerleader for him. There’s a lot of job stress. There’s a lot of juggling. We call it, as the pizza turns, around here sometimes. We do what we had to do. – [Bobby] Right. – Made it work, so, I don’t know. It’s just a really special restaurant. (ambient music) (moves into instrumental music) – Annabella is a vital
part of Bristol borough as a source of jobs, as a place for the
community to come together. But as beloved as this place is, I don’t have a lot a sense for how the business itself is doing. I figured Bobby and Alison spend enough time in the restaurant. So we’re walking over to
Bucks County Baseball Company. Bobby and the owner,
Jim Lutz, go way back. So he and his son, JP, are
opening the place up just for us. Aw, thank you. Thank you dear. Hey guys. – [Man] Hey! – How are you? Good to see you again.
– Good to see you again. – Bobby, how you doin’? – Junior. – Bobby.
(Bob laughing) – You can’t be this close to Philadelphia and not stop in.
– Yes. – [Amanda] Now you two grew up together? – [Bobby] Yes. – This is a picture that, I got some old newspapers. There’s people in there that you know. – [Amanda] Oh my goodness. – Those guys had a lot of talent. (laughs) – This is you? – [Alison] Yeah. – [Jim] That’s Bobby, he was there. – [Amanda] In glasses! – In glasses. Now, Bobby was good.
– Yeah? – All these guys were good ball players. Bristol was a basketball town. – What part of running the restaurant gives you the most joy? – That’s a tough question
’cause I really love cooking and I really love being
out front with the people. – We’ve been hearing from your customers that they love your baking.
– Aw, that’s nice. – Is it ever an ambition to take on baking full-time
– No. – No (laughs). – Bob at the restaurant. – No, we could never work together. – Was that a maybe, or
are you clear on that? – No, that was a no. – Plus, our main source
of income is her job. (laughs)
(Alison laughing) – [Amanda] And then there’s that. – And then there’s that. – What’s your first take? Like where does a restaurant to her take– – [Alison] To his restaurant. (Bob laughing)
– That’s where you met though, at the restaurant? – You have to remember it was 2008. – Okay. – [Alison] 2008 were very dark days. – Yes. – [Alison] So we could afford to have dinner at the restaurant. – 2008 was a hard year. – Very, very hard. It’s probably one of the
first times I thought about shutting the doors and
doing something else. (moves into pensive instrumental music) – I can still picture
you sitting at this table just distraught, I mean, just because nobody
would be here except us. – I had to lay off a chef that I had. I had to get back into the kitchen. My credit kind of slipped a lot. I’ve had my niece come and help me. I’ve had my nephew come and help me just to stay above waters, once I could, but I really don’t have a quit attitude. – And every day would say, “I’m just gonna go open the door. “That’s all I can do,” and every day you went back. I mean you were the definition of grit. – Well it feels that you’re
running such a great restaurant, and people love your food, and they love that warm
family environment. I think it’s really just
about evening out in you week and making the revenue more consistent. – Yes. – Just giving you a little
bit more breathing room. – Yeah. I’m not looking to do the numbers that I do when the theatre’s in, but I would like that I
could still pay bills. – It does seem like Alison came into your life at the perfect time. – She, I just think about it all the time that without her, I wouldn’t be able to achieve as far as we’ve come right now. Now, I see where we’re at, and it’s with you folks. It’s kind of starting to pay off. – With perseverance. You persevere, Bobby.
– Sorry. – No, it’s wonderful. – He looks tough, but he’s
such a marshmallow (laughs). – Seasonality is such a common
problem for any business, and it hits small
businesses particularly hard because unlike big corporations, they don’t usually have the cash reserves to weather a downturn. So I want to bring in someone who knows exactly what Bobby and
Alison are going through. Kim Bartmann is perfect for the job. She was a huge help last year in Wabash in Harry’s Old Kettle Pub & Grill. It’s not just that she runs eight successful restaurants of her own. It’s that she thinks of every one of them as an individual,
community gathering place, born out of the neighborhood
where it’s located. She also started her
career in the kitchen. So she and Bobby will
have plenty to talk about. Yeah. Oh, here they are. – Hi. – [Amanda] Good morning! – How are you? – [Kim] Hi. – [Bobby] Hi, how are you? I’m Robert.
– Good morning. – [Amanda] Shall we look at the outside while we’re out here?
– Yeah. If you guys could change the storefront, what would you do? – Probably my awning needs to be updated. That’s 14-years old also, but there’s not much I can do about it. The building is not mine. Anything that I want to do, I would have to pay for and I
don’t have the money to do it. (bell ringing) – [Alison] Here’s the entryway. – [Amanda] Where do people
wait, like if they’re waiting? – [Alison] They don’t wait. – [Bobby] They don’t wait
because this is all I had. This is the only space they have to wait. – They don’t stand outside? They’re just like, “Oop, there’s no table. “We’re out of here.”? – [Bobby] Right. – We need to change that. – [Bobby] Okay, dining room. This is our 35-seat dining room. – [Kim] Okay. – [Bobby] So this is my small kitchen. – [Kim] Yup. – My space is getting smaller. My equipment doesn’t hold as much. – [Kim] ‘Cause you’re getting busier. – Yeah, it’s getting busier. – That’s good news, but you’ve got to keep up with it, right?
– Yes, yes. – If we reorganize the kitchen, it can give you a little
bit more shelf space. We could get a chef’s table in here, let’s say it’s about this wide, and I think here in front of that window, so when people are walking by at night, that could be really fun. – That would be awesome. – Right. – [Amanda] All right, what are we making? Vodka rigatoni?
– We’re making vodka rigatoni. – (claps) It’s my favorite. – All right. So butter.
– Butter! – [Bobby] Prosciutto. – [Amanda] Oh, that’s why it’s so good! – [Bobby] Vodka. – Vodka? There’s actual vodka in this dish? – [Bobby] Yes. (loud fizzling) – Oh my God! (Kim and Alison cheers) Do I still have my eyebrows? – Yeah, you’re done. – Most of them? – [Bobby] Okay. You wanna toss it? – Did I pass? I’ve passed the test?
– You passed. You got 100. (bell rings) – All right, Kim. So if you were to have purchased Annabella and you’re coming in here, what are some of the
first things you would do? – I would first get in the kitchen. I really do think there’s
an opportunity in there to contract the amount of
space the kitchen is taking up. Not only does the kitchen
become more functional, and it looks better, get a chef’s table in there, and I wanna lighten it up in here. If we want it to be sort of both a really fun place and a romantic place, I want a little bit
lighter wall so there can be that feeling of a glow, kind of. I would love to see this
menu shrink a little bit. – [Bobby] That is a sensational idea. – I mean to try to draw them in. – You guys really have me
thinking about this menu now ’cause I’m looking at it and I’m saying, “See that menu. If I went to a restaurant, it was that big, it would
be too confusing for me.” – Are you open to
thinking about menu design as well?
– Oh, yeah. I’m open to probably anything. – Let’s talk a little bit about marketing. So how do people find out
about Annabella at this point? – Website. – It’s search on Google, probably. – Google, Yelp.
– Yelp. I think the website, in general, as we’re kind of continuing to evolve the interior experience, we can make sure that website really communicates that as well. – Yes. – Across your social platforms, I think we wanna kinda
give you a little bit of a boot camp as to how
to respond to the reviews, what you should be posting. Social media’s kind of
the new word-of-mouth. – I don’t even know where to look. – And we can help you focus on the ones that really matter.
– So you prioritize. – From a restaurant perspective. – Okay. – Are you open to
additional revenue sources outside of kind of dining hours? Thinking about your catering business or things like take out. – Yes, most definitely. Where it becomes tricky for me is when I’m extremely busy in here
and it’s just me and Wilson. – Yeah. – We’re back there trying to
figure out all these tickets. – Maybe your takeout, you could make a really tight menu that people could come and take away. – You’re talking about limited take out menu.
– Very limited. – Yeah. – So it’s like if you did a family dinner, let’s say.
– Yes. – I love that idea too
’cause we wanna help you with bags and packages for to-go boxes with nice labels so people are
– Oh, okay. – Reminded of Annabella
after they’re here. – They’ve got their Annabella bag. – Walking billboards
for you with your logo. – Okay, wow. – Yeah. – You could package up those
family dinners that same way. – It’s already packaged
and it’s in a refrigerator. Take it home, put it in the
microwave for five minutes, and you–
– Yeah, yeah. – As a working mother, I love the idea that I could
have a home-cooked meal, quality food that’s gonna taste good that is easy for me to
make when I come home. Like that feels–
– It can be a little deconstructed and
you can put it together. – Yeah and then I can do a couple things like open a jar, (Kim laughing) if I must. – I hate to keep saying yes to everything, but–
– I’m surprised. – You have to understand
that 14 years of the same, I managed to stay open, but these are all things that need to be changed. – I’m so proud of you. (Bob laughing)
I’m so proud of you. – Just give me one, like, “No!” – We can still give them a whole new set of problems that he can get upset about. – I can’t say no to anything because they’re all true things. – [Kim] There’s a lot of work to be done, but there’s really good food in there, so it’s all gonna be worth it. – We wanna make sure that
people are coming here just because this is
the destination as well, not only one when they’re
going to the theatre. – We need to expand their sales by making it look and feel better, and better marketing because seats mean sales. – It’s so nice to have something finally
good come our way. We have been struggling emotionally. I mean, it is. It’s a big strain. We won’t waste the opportunity. It’s just great. I mean I just think it’s, I can’t wait to sit at the chef’s table. I can’t wait to see what it’s gonna look like
in here with different paint and how exciting that’s gonna be for people to come here and discover that. – Bobby and Alison seem bought in and ready to change the way they operate, which is no small thing
for a business owner. Now we’re taking that
momentum and cracking open the last piece of the business: the books. The Angelaccio’s are flying to Deluxe to sit down with me and Robert Herjavec and talk about the bottom line. – I’m actually kinda happy to get out of town for a couple days and see all you beautiful
people in Minnesota. Yeah, here we go. We’re on our way. Yeah, after 35 years, I pretty much know what my
margins are and what I can do, but it doesn’t mean
that I’m doing it right. – [Amanda] Hey guys. – [Alison] Hi. – [Bobby] Hello you guys, how are you? – Hey Bob, how are you? – How are you. – Good to see you. – [Amanda] Okay, let’s
talk about your business. – So it’s a restaurant, it’s an Italian restaurant. – Yes. – How long has it been in business? – 14 years. – Has the business been pretty
consistent over the 14 years? – It’s gone with the economy where it’s been kind of a W. So now I think we’re on
the upswing of the W. – And what would sales
have been in a bad year? – $50,000. The only reason why it was even that high was because of the
theatre across the street. That was actually my lifesaver. – And how do you feel
about 2016’s performance? – It was definitely better. We’re probably in $100,000 range. – Revenue. – Yes. – But in profit, what do
you think the profit makes? – Probably about $75,000. – No, no, ’cause you make $75,000 after you pay for food and stuff like that. But after you pay for
rent, salaries, utilities, what do you think? – I don’t have an honest answer for you. I don’t really know. – Here’s what the numbers tell me. The business did $110,000 in sales. Your direct cost of goods, so food, raw cost of goods, to generate that $110,000 was $40,000. So you’re left with about $70,000. And then you had rent. Your rent is about 12,500 year, on, and on, and on, and on. All that came to $26,000. So the business made $15,000. Is that good, bad? – I’m gonna lean more
towards bad than good. It needs to do better.
– Okay. – What I need is consistency. – So your goal number one is consistency and goal number two is obviously
growth, I’m gonna guess. If I said to you, “Fix the number one
thing in your business,” what would the number one thing be? – Probably marketing. – Well, you came to the right place. (laughs)
(Amanda laughing) – So that way the consistency
could maybe be established. – And I think the theatre does a good job of letting other people, know about restaurants.
– Yeah, they do. – But your issue isn’t making sure you’re packed on theatre nights. – Right. – It’s really taking advantage of that crowd.
– Oh, that’s a good point. – To come in, asking them to
come back at a different time. – Wouldn’t it be great to have that database of information you can mail to.
– Absolutely. So we could create a very
clean postcard for you that you can use in multiple environments. If you sign up, you get 10% off of your next meal on a Tuesday or Wednesday evening or something like that.
– Yes, that’s true. – You get to kind of help
direct when that business comes to you based on when
you need the business. What’s that look! What? – [Alison] It’s like
giving away stuff, things. – I am the worst when it comes to giving people stuff. – But there’s nobody sitting in that seat. – Oh, that’s what the face is? You have to get over that. – Yeah, you gotta fill those seats. You’re open on Tuesday anyway. If you can hold 35
people on a Tuesday night and you’re only filling in 10, you’re losing money on the other 25. It’s better than zero. You wanna run at capacity. Get your volume to churn over really high. – Well, the volume, that’s always how I’ve
always done business is the volume.
– The volume. – Right. – The challenge for you is
you’ve got a great product going. Things are going well. You have empty seats. So don’t look at it as giving stuff away. Think of the challenge: fill the seat, butts in seats, butts in seats. How do we get the butts in the seats? – For me, it’s like I gotta give you something to come have dinner at my place? I’m probably willing to try it. Reluctantly, I probably will do it. (laughs) – Good. (laughs)
(Bob laughs) I’m glad we agree. – Very reluctantly. (laughs)
(Alison laughing) – It doesn’t matter. – We really didn’t find a whole lot of places to cut costs
in Bobby’s operation, which means to improve the bottom line, we must increase sales. Discounts may be one way to do that, but it’s up to us to come
up with a whole lot more. Butts in seats, that’s our mantra. In order to make that happen consistently, we’ve got to make Annabella’s
feel like a destination, in and of itself, and not just that place across
the street from the theatre. It’s time for the Deluxe team at the Creative Lab to get to work. So the outside, something
we wanted to fix right away. We’re taking down the steak
night and then you see these awnings. We’re gonna take those down and put up a different facade. – From the moment your customer interacts with your business, they’re forming an
impression of your brand, so the facade is key. But since we’re trying
to pull in customers from as far away as
Philadelphia, a lot of times, that first impression won’t
be the building itself. – Typically businesses
approach the home page of their website as really like the front door to their restaurant, when in reality, users are using search, increasingly, to find what they’re looking for. So we wanna give searchers an opportunity to land directly on the menu page. Today, their menu on
their website is a PDF. So it’s not searchable. You can’t find it. – While we’re making Bobby’s
food more findable online, he and Alison are meeting
up with Kim at one of her restaurants to see if
they can tighten up the menu. – Could one of these be risotto
for a gluten-free things? – Yeah, this can go off. Ha-la-teh-lees are better. – [Kim] Let’s take an X to it. Doesn’t that feel good? – It does, actually. – The menu change will
help us on three fronts: First, from a marketing perspective, it’s something new, next, accommodating dietary restrictions will open us up to a
larger target audience, lastly, pairing down what they serve is going to allow Bobby to eliminate
some equipment in order to make room for some of the
improvements to the kitchen. – He needs a new floor in the kitchen. It’s 50 years old, if not more. There’s holes in the floor. – The city has been sort of
on his case a little bit. So we have to redo it from the ground up. – The kitchen renovations
are something we have to do, but what we all really wanna focus on is the customer experience. So we’re working with
Mycle, a local designer, completely overhauling
the dining room as well. – [Cameron] We wanna refresh the paint. We’re gonna give him
new tables and chairs. His stuff’s pretty dated. – [Amanda] While we’re working
on the experience inside, we encouraged Bobby to
create more seating outside. More seats would mean more
revenue on those busy nights. – We’ll put some lighting in here. – That would look really good. – [Amanda] But while all these
big changes are happening, we can’t lose sight of the details. Because whether or not they know it, customers are always paying attention, from staff uniforms, to take-out boxes, every little thing goes
into that unconscious impression they’re forming of your brand. – We looked at what their
wait staff is wearing today and it was just kind of a
basic long sleeve T-shirt. This is really comfortable. Plenty of space on the
chest here to do the logo and stylish enough that it’s
something I could see selling. – And then for the to-go, a simple bag that they can
carry across the street. So when they are at the theatre, if somebody walked my and said,
“What’s that great smell?” – Oh wow, where did you go? – And, again, for the
family-style, we have these bags. They have these massive bottoms. – Finally, we’re not gonna send Annabella’s out in the world with just a plain bag. We need to design them a new logo. That is a central piece
of your first impression. – Here we have their original logo. So we have some options
that are very simple. They’re kind of playing
with Italian restaurant being centered versus off-centered. – We had a lot of
discussions with them about changing the name slightly to Annabella’s versus just Annabella. – People will throw it on
the end, no matter what, so you might as well have it. – So we’re really drawn to either this font with the simple line or our very favorites, it’s kind of more this approach. – You guys are the experts, so that’s what I’m gonna go with. – Bobby and Alison’s trust have been incredible throughout this process, and I think all of these
pieces are really gonna add up to something that’s greater
than the sum of its parts. (guitar music) Kim, Robert and I can’t
wait to get back to the restaurant to see how
the renovations came together and to show Bobby and Alison what we’ve been working on for the last few months. – [Amanda] Hi! – [Bobby] Hi guys! – [Kim] Good afternoon. – [Bobby] How are you, Kimmy?
– Good! – [Bobby] How are you doing? – [Alison] It’s such an exciting day. – [Amanda] It is so exciting! – [Robert] Nice to see you! – [Alison] You too. – [Bobby] How are you? – [Robert] Excited, it’s lunch time. – [Bobby] Can you like tell me how it looks like it would cost you? – Which is what we we’re going for, right? – [Alison] Yeah, we wanted that. – [Bobby] We we’re going
crazy over awnings. How much more it pops than
my 14-year-old awnings. – [Amanda] You have a new
logo with a slightly new name. – It spreads across just
like we wanted it to. It looks like one big restaurant. – [Amanda] Yup. – I can’t wait to see
a new menu in that box. – I have the menus. – [Kim] I heard. – [Amanda] Okay. – [Robert] All right, let’s go. – Okay. Come on in. After you. – Oh my gosh. Oh. – Come on in, wow. (gentle piano music) – So Mycle took in the– – [Robert] Is that your mom too? – The wedding photo and
had it color-enhanced. So pops of color for the flowers. – [Robert] Wow. – Mom and dad. – Your dad’s one good looking guy. – [Kim] Pretty cool. – [Alison] Yes. – Wow. – Yeah, my cousin, Rocky. – His name was Rocky? – Rocky, yeah. – Come on! – [Amanda] Are you happy
with how, what do you think? – [Alison] Oh, it’s beautiful. Everything’s beautiful. I love it. – These tables and
chairs, it’s phenomenal. – [Alison] Oh, the lights are gorgeous. – All right. You wanna see your new menu design and the other fun marketing stuff? – Yes. – Okay. A menu for you, ma’am. – [Alison] Thank you. – A menu for you, sir. Ma’am. – Much easier to read. – Yes, right. You can navigate through it. I think sometimes people
get kind of menu exhaustion. – I can’t wait to see
like a month from now, how has this affected your
check average and how things are working in the kitchen.
– Yeah, most definitely. – Then we also wanted to make sure that you had separate dessert menus and we talk about the fact that this is a great opportunity for upsell. This gives the staff one
more chance to talk about all of our desserts are
made in-house by Alison. And if we’re gonna do take out… (Alison laughing) – Oh!
(all cheering) – Does that logo look amazing? In this particular case, we’ve added the Bristol
Borough, PA, to the logo. We’ve hook you up with a great inventory of takeout boxes. – [Kim] Now you’re gonna
have to sell some take-out. – That is such a great idea. So few restaurants brand
the take-out boxes. – [Kim] Yeah. – Why not have one
little brand impression– – Think about it, no! – And when you put the city in, and then you can have
a T-shirt or some other souvenir when you visit Bristol. – What an interesting idea. Let me just, hang on.
(Kim laughing) (Alison laughing) All of these improvements
really are going to make people see Annabella’s
as a special destination, and that gives us an opportunity to create another revenue stream for
Bobby and Alison: merchandise. We’re providing them with mugs,
glasses, bags, and shirts, a whole range of goodies for their customers to remember them by. – [Robert, Kim, Alison] Wow! – [Kim] Oh, those are beautiful. – [Alison] Yeah. – [Amanda] Someone just got engaged or they’re celebrating an anniversary. – [Robert] Oh! – Bring out a complementary
bottle of champagne and leave them with the glasses as souvenirs
that they take with them. This is gonna be a souvenir, but we’ve created chef jackets. – [Robert] Oh, I love that. Oh, it’s got my name on it! That’s amazing! – All right so we talked
a lot about the name, and then we also talked about the font, and looking at potentially a new logo, and this is where we landed. It looks very much like a
high-end Italian restaurant. – Yeah, it’s nice and bold. I like that. – I think you’re gonna like how it translates on your new website. – [Robert] Wow! – [Alison] Wow. – [Robert] Beautiful. – We want food to be the hero. We wanna lead with the food. We wanna make sure that
people can find the hours. We talked about the fact that you could combine this with the
night at the Riverside. Both are very important to make sure that your address is clickable. There’s nothing more annoying then when you have to copy and paste an address of a website.
– You’re so right. – And take it over to a map app. 40% of people search for restaurants on their mobile device.
– Right. – So we’ve made sure that
this is responsive in mobile. – [Kim] Did you know Amanda
had such a big phone? (laughs) – [Robert] No (laughs). – Hello? Yes, I’m in the middle of a photo shoot. Yes, I’ll call you. (Kim and Robert laughing) So should we dig into the site a little bit?
– Yes. – We definitely want people to get to know Robert and Alison. You guys are the most amazing couple. We want to see you visiting the tables. Since the kind of restaurant where the chef gets out of the kitchen, spends time with the customers. You do that, so let’s talk about that. We wanna include customer testimonials. People say wonderful things
about you and your food, and we wanna leverage that. So this is– – [Robert] Oh, wow! – [Amanda] The new menu. – [Robert] Are those real pictures of– – Yes they are (laughs). – [Amanda] We did a photo
shoot where you cooked, and this is your real food. People can sense it. They can sense when it’s
stock imagery or not. Then this is the About Annabella’s page. So we love that you’re holding the photo – [Alison] Of mom. – [Amanda] Of your mom. – [Alison] Yeah. – We wanna hear about why
it’s named Annabella’s and we wanna hear about your passion for cooking and your
passion for this community. So your story is a big part of this. So that’s what websites can help you to do is tell that story. – It’s much more than I – Ever dreamed of (laughs). – Yeah, right. – Yeah. Thank you. – You’re welcome. I love when websites make people cry. – It’s just fabulous. That’s just amazing. I can’t believe this can make such a difference.
– Imagine how you feel, how your clients are gonna
feel when they see it. – [Bobby] Yeah. – We couldn’t have hope for a better reaction from Bobby and Alison, but we’re not quite done yet. There’s one more surprise
waiting for Bobby in the kitchen. – [Robert] Let’s go see the kitchen. – [Amanda] Can’t wait to see this! – [Bobby] Wow. (Kim chuckles) Wow. – Chef table! (Amanda laughing) – [Amanda] Do you like it? – [Bobby] Wow. – [Kim] It’s awesome. – Wow. – I think he likes it too. I think you made him cry, again. (laughs) – Isn’t that great? – It is, isn’t it? – Thank you. – Yeah (laughs). – Starting and running a
business is one of the loneliest experiences in the world. Bob’s very lucky ’cause he’s got somebody who not only shares it with him, but is incredibly, incredibly positive. – This was just the greatest gift. It’s everything I wished
and wanted for him. All the people that we met and all the people we welcomed here, we really just felt that whole community, we’re all in this together. – It was more than I had ever anticipated. They’ve become friends. And I will say this to my grave, none of this would ever
be possible without her. – [Amanda] Small businesses
really do take on the personality of their owners. So it’s not surprising that
when you eat at Annabella’s, the thing you really feel most is love. For Bobby and Alison,
it’s a family tradition. – I always thought that (sighs) my mom would’ve been a
great restaurant person because of her love for the kitchen, and the way she used to like to cook, and even more so, the way
she used to love people. If Annabella’s becomes
well-known because of this show, then, thanks mom. (gentle guitar music) – [Narrator] On the next episode of Small Business
Revolution – Main Street, a novelty retail shop breathing
new life into the town. – [Woman] She’s exactly
what this town needed. – [Narrator] With an owner who marches to the beat of her own drum. – [Paulette] Anybody that comes in, they could find something that they like. – [Narrator] The Small
Business Revolution team aims to bring her vision into focus. – [Paulette] I’m still
learning about the merchandise. – [Man] All comes down to the amount of money that you earn. – [Narrator] So she can bring in brand-new style to the town. – [Paulette] It’s all about
looking good and feeling good. (electric guitar music) – Like most restaurants, Annabella’s struggled to
find ways to consistently fill tables every night of the week. Visit Deluxe.com/revolution to find out how the team from Deluxe cooked up a marketing
plan to help them attract locals and tourists during off-peak times.

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3 thoughts on “Growing Family-Run ‘Annabella’s Italian Restaurant’ | Small Business Revolution – Main Street: S2E4

  1. I cannot wait to come back home to Bucks County and stop in for a wonderful meal. I am so happy for you and your wife.

  2. Sometimes putting your trust in designers leave you wiggle room at the end to complain when things dont go as expected. BE DECISIVE. CONTROL THE CHAOS. JS

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