We were lucky to catch up with Leonardo Lacommare recently and have shared our conversation below.

Leonardo, thanks for taking the time to share your stories with us today What did your parents do right and how has that impacted you in your life and career?

In the past 20 years of working with my parents in the restaurant business, one fundamental lesson has stood out: treating our customers like family. This principle, along with a deep respect for our culinary roots and a keen sense of business, has been pivotal in our success. We’ve built and flipped three restaurants, each a testament to our commitment to creating dining experiences that feel like a home away from home. At Nonno’s, this translates into every dish we serve, influenced by my father’s ‘old school’ methods and my own modern twists, preserving our traditional flavors while adapting to contemporary tastes. Documenting these recipes in our “Nonno’s Cooking Bible” ensures this legacy continues, guiding future chefs and maintaining our standard of excellence. Our gastronomic and entrepreneurial journey is characterized by a harmonious mix of warm, family-centric hospitality, genuine culinary tradition, and a sharp sense of business strategy.

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

I love when people ask me, so Lenny what’s your position at Nonno’s, my go to answer every time is that my role is incredibly dynamic – I handle mainly everything. This includes kitchen management, creating training manuals, and overseeing our branding and marketing efforts. I’ve also spearheaded projects like partnering with Costco for our gift cards and launching our apparel line on Amazon. Currently, I’m working on an exciting venture to introduce our unique pesto sauce into retail stores, broadening our brand’s reach. My journey has been about blending culinary expertise with entrepreneurial innovation, ensuring that every aspect of Nonno’s reflects our commitment to quality and our family’s legacy.

We’d love to hear a story of resilience from your journey.

During the COVID-19 pandemic, our resilience was truly tested at Nonno’s. With dining-in options restricted, we swiftly adapted to curbside pickup and integrated third-party delivery apps like Uber Eats and DoorDash. This shift wasn’t easy, but it was necessary to keep our doors open and our kitchen busy. We also ramped up our marketing strategies, focusing heavily on takeout options, which helped us not only survive but also reach new customers. This period was a testament to our ability to adapt quickly and effectively to unprecedented challenges, keeping our passion for Italian cuisine alive even in the most difficult times.

Can you tell us about a time you’ve had to pivot?

In facing rising labor costs and the need to keep our menu prices reasonable at Nonno’s, we got creative with our revenue streams. A pivotal moment was striking a deal with Costco, where we started selling our restaurant’s gift cards. This venture turned out to be highly lucrative, bringing in six figures annually. It not only provided us with a significant financial cushion against increasing operational costs but also introduced our restaurant to a wider customer base. This strategic move exemplifies how innovative thinking and exploring new market opportunities can effectively offset financial challenges in the restaurant industry.

Contact Info:

• Website: https://www.nonnositalianrestaurant.com/
• Instagram: https://www.instagram.com/nonnositalianrestaurant
• Facebook: https://www.facebook.com/NONNOSITALIANRESTAURANT/
• Linkedin: https://www.linkedin.com/in/leonardo-lacommare-b27129224/
• Youtube: https://www.youtube.com/channel/UCqu4Q8_OFL8DRp1faHFBWcw