Alright – so today we’ve got the honor of introducing you to DEBBIE THOMAS. We think you’ll enjoy our conversation, we’ve shared it below.

DEBBIE, thanks for joining us, excited to have you contributing your stories and insights. We’d love to start by getting your thoughts on what you are seeing as some the biggest trends emerging in your industry

Sustainability in the restaurant business has become an increasingly important and complex consideration. Sustainability refers to practices that minimize restaurant operations’ environmental, social, and economic impact. I started Thomas Hill Organics restaurant fifteen years ago with my ten-acre organic farm. Sourcing locally for my restaurant reduced the carbon footprint. Choosing organic and sustainably farmed ingredients helped promote environmentally friendly agricultural practices. More and more customers want to know where their food is coming from. They are becoming increasingly eco-conscious. Restaurants must recognize that sustainability is an ongoing journey involving continuous improvement. It goes beyond food sourcing to include reducing food waste, investing in energy-efficient kitchen equipment, and of course recycling.

Awesome – so before we get into the rest of our questions, can you briefly introduce yourself to our readers.

I came to Paso Robles from Los Angeles in 2003 to pursue a slower pace of life…or so I thought. Midway through a career that included upper management positions with licensed apparel companies like Adidas, Rival and Starter, I and my then business partner started planting field greens, fruit and nut trees on the Paso Robles property with a strong belief in eating locally and organically. Nine-hundred trees and various row crops later, the property became Thomas Hill Farms, and we began producing a local CSA program.
With the success of the CSA and the abundance of produce from the farm came the decision to open an organic restaurant in Paso Robles’ charming Park district as my sole focus. The result was Thomas Hill Organics, a locals-driven fresh market eatery which continues to source organic fruits and vegetables, locally-baked breads, and natural and grass-fed meats.

We were the first restaurant on the Central Coast to have a true farm-to-table expereince. We harvested daily and brought the product into the restaurant to be creatively prepared. This truly set us apart and became the main reason we succeeded, besides our food was creative and delicious. As a devoted foodie, I consistently insisted on the highest standards of culinary excellence, seeking and savoring only the most exceptional and delightful flavors in every dining experience.

I take immense pride in the success of my restaurant, a venture I embarked upon with no prior experience in the industry. The journey has been a testament to my determination and willingness to learn, surpassing any initial uncertainties. Reflecting on the achievements, I am immensely proud of the thriving establishment I have built from the ground up. I am now retired from the industry but my legacy lives on.

Has your business ever had a near-death moment? Would you mind sharing the story?

Opening a second restaurant was a bold move driven by my passion for the culinary world, but after a challenging year, facing financial strain, I made the tough decision to close it to protect the viability of my original establishment; in a moment of commitment, I even covered payroll with my personal credit cards. Despite the temporary setback, resilience prevailed, and over the course of several years, I successfully paid off those debts, emerging stronger and more seasoned in navigating the complexities of the restaurant business.

Any fun sales or marketing stories?

When the COVID-19 pandemic hit, forcing us to adapt swiftly, we made the strategic decision to pivot our menu to takeout and distinguish ourselves by offering a unique selection of ethnic cuisine, setting us apart from others in the industry. Embracing the challenge, we curated a menu featuring intricately crafted dishes that were both authentic and challenging to replicate at home. This bold move not only ensured our survival during a difficult time but also turned out to be a major success, as our customers appreciated the opportunity to indulge in exceptional and distinctive flavors while supporting our business. The only non-ethnic offering was our fabulous fried chicken!

Contact Info:

• Website: https://www.winedinetravelwithdeb.com/
• Facebook: https://www.facebook.com/debbie.thomas.733450

Image Credits
Dina Mande