We’re excited to introduce you to the always interesting and insightful Roland Stanley. We hope you’ll enjoy our conversation with Roland below.

Alright, Roland thanks for taking the time to share your stories and insights with us today. Have you ever had an amazing boss? What did you learn from them? Maybe you can share a story that illustrates the kind of boss they were or maybe you can share your thoughts on what you think made them an awesome person to work for?

Yes, I’ve had the privilege of working under an incredible boss and mentor, Juan Luna, the owner of Luna’s Restaurant. Juan’s influence on me was profound, shaping not only my professional skills but also my approach to hospitality.

One story that perfectly captures Juan’s dedication happened on an insanely busy evening. I was juggling four tables when a guest requested a grilled cheese sandwich with white bread. We never carried white bread in our inventory, so I was caught off guard. Juan noticed my predicament and, without missing a beat, told me to run to the store to buy some white bread. I was shocked – I had so much to do! But Juan insisted, saying the guest’s satisfaction was the priority.

So, I went to the store, leaving Juan to manage my tables. He took over seamlessly, ensuring everything ran smoothly in my absence. It was a simple gesture but spoke volumes about his commitment to our guests. Juan didn’t just talk about hospitality; he lived it. From his impeccable attire to his warm, confident demeanor, he embodied the essence of a true host. Watching him, I learned that great service isn’t just about meeting expectations – it’s about exceeding them, no matter the effort involved.

Juan also taught me invaluable life lessons. He showed me the importance of courage and gumption. He wasn’t afraid to make bold decisions or go the extra mile for a guest. And, crucially, he taught me to stand up for myself, never letting anyone walk over me or talk down to me.

Working with Juan was more than just a job; it was a masterclass in leadership and hospitality. His dedication, courage, and respect for others left a lasting impact on me, shaping how I approach my own career and interactions with others. Juan Luna wasn’t just a boss – he was a mentor who truly cared, and his influence will always be a part of how I work and lead.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers.

For those who may not be familiar with my journey, let me share a bit about myself and how I got into this exciting industry. My career in the hospitality and restaurant business started at the young age of 16, working as a dishwasher at Napolis Pizza in Oakwood. It was my first glimpse into the bustling world of restaurants, and it sparked a passion that has driven my career ever since.

From Napolis Pizza, I transitioned to Luna’s Restaurant, where I took on a role as a catering employee. I balanced this job on and off until I graduated high school. Then, I had the opportunity to work full-time as a server. This role opened many doors for me, and within 18 months, I was promoted to General Manager. As GM, I managed all catering events, created schedules, handled hiring and firing, and even assisted with the financial books. This hands-on experience taught me more than any college class could have.

After gaining invaluable experience at Luna’s, I decided to explore new opportunities. I joined Antebellum Restaurant, working alongside the talented Chef Nicholas St. Clair and his wife, Alison St. Clair. Before diving into this new chapter, I took six weeks to travel through Europe, broadening my culinary and cultural horizons.

After my time at Antebellum, I embarked on an entrepreneurial journey by opening Cork It Gainesville. The very next weekend after my last shift at Antebellum, Cork It Gainesville was born. Nearly five years later, I’m proud to say I have led my team to open four Cork It locations, Caroline’s on Main, two Peyton’s Pie Company locations, and the successful rebranding of Chopblock into The Stag. Our newest venture is a bar called Better Days, which I’m particularly excited about.

At Cork It and our associated brands, we offer a range of services from fine dining to casual yet sophisticated wine bars. Our goal is to provide exceptional experiences that bring people together over great food and drinks. We solve the problem of finding a perfect spot for every occasion, whether it’s a casual night out, a special celebration, or a corporate event.

What sets us apart is our unwavering commitment to hospitality and quality. We take pride in creating unique atmospheres in each of our locations, ensuring that every guest feels welcomed and valued. Our team is passionate about delivering top-notch service and memorable experiences.

I am most proud of the growth and success of our various ventures and the incredible team that has made it all possible. Each location has its own character and charm, reflecting the dedication and hard work of everyone involved.

To potential clients, followers, and fans, I want you to know that we are driven by a passion for hospitality and a love for creating spaces where people can relax, connect, and enjoy exceptional food and drinks. Whether you’re visiting Cork It, Peyton’s Pie Company, The Stag, or Better Days, you can expect the same level of care and quality that has been the cornerstone of our success.

Can you talk to us about your experience with buying businesses?

Yes, I have purchased businesses before, and each experience has been unique and rewarding. I’ve acquired two businesses that stand out in my journey.

The first was a place called Chopblock on the Gainesville square. Chopblock had a reputation for bad food and terrible service, making it an eyesore in an otherwise vibrant area. I saw potential in the location and believed it could be transformed into something special. After acquiring Chopblock, we rebranded and renovated it into The Stag. This transformation involved overhauling the menu, enhancing the service, and creating a more welcoming and upscale atmosphere. The result was a revitalized establishment that became a positive addition to the square.

Another acquisition was Blake’s of Braselton. Similar to Chopblock, Blake’s was a business that needed a fresh start. We saw an opportunity to expand our Cork It brand and decided to convert Blake’s into Cork It Braselton. The transition involved rebranding, redesigning the space, and implementing our successful Cork It concept. This move not only strengthened our brand presence but also brought a new and exciting venue to the Braselton community.

Striking a deal is always an exciting process, and I strive to create fair agreements that result in win-win situations for all parties involved. The acquisition process can be complex, involving negotiations, due diligence, and strategic planning, but it’s incredibly satisfying to see the transformation and growth that follow.

In both cases, the acquisitions were driven by a vision to take underperforming businesses and turn them into thriving establishments. It’s about recognizing potential, making strategic changes, and ensuring that the new ventures align with our commitment to quality and excellent service.

These experiences have not only expanded our business portfolio but also reinforced the importance of vision, adaptability, and strategic planning in the hospitality industry. Each successful transformation reaffirms my belief in the power of a well-executed vision and the positive impact it can have on a community.

Can you tell us the story behind how you met your business partner?

I met Jim Tortorelli at Luna’s Restaurant.

I met Nick St. Clair at Antebellum Restaurant.

Contact Info:

• Website: www.corkitgainesville.com, www.corkitbuford.com. www.corkitbraselton.com, www.peytonspiecompany.com, www.thestagchophouse.com
• Instagram: @rolandstanley

Image Credits

I have more photos, I own all the photos. Looking for the others….