Transcripts For SFGTV QuickBites 20161115 : vimarsana.com

We are definitely pioneers in airport concession world a world of nationally if not entirely or internationally everybody is cop us right now. The people that were in charge of the retail this is where that began. I didnt think we would have a location at the airport. Weve set the bar higher with the customer commerce. Telling me about the operator and how you go about finding them and they get from being in the city to being in the airport. So first, we actually find a table and once we know what we want a sitdown we go to the neighborhoods in San Francisco and other people seminary of the retail let us know about the rain water and are excited to have the local operators in the airport. We have to go going through the conceive selective process and they award a lease to the restaurant. They are planning on extending. We that you could out the china and the length evens and the travel serve and fourth your minds and its all good. How long for a vendor to move through the process. I would say it could take 80 up to a year from the time we go out to bid until they actually open a restaurant. I dont know what we signed up for but the airport is happy to have us here. And, you know, even taking out the track simple things theres a learning curve with once were here they are helpful. Its an awardwinning program. Were prude of your awards we have won 11 awards the latest for the best overall food address Beverage Program and. Like the oscars laughter . The professional world. Tell me about the future food. All the sb national leases are xooirz and were hoping to bring newer concepts out in San Francisco and what your passengers want. Well, i look forward to the future laughter air are we look foyou. What do you think about working at an airport and i love it is busy all the time. We want it to be an those away was this is a venture if i didnt love it ill be an accountant. We want the experience that is a nonairport experience the negative stigma were trying to erase that. Everything is in a bad food to excite them about the food and they have time to learn about us. People are imitated by traveling and the last thing to do is come to a place fill of chaos. Telling me how the extent of napa a farms came about. It was a vision of the airport director he had a suspicion of a really cool gourmet speciality market locally friendly products this market local flavors this is the best. Can we get a little tour. Absolutely laughter so first on our tour. We have the clock we like to call it. This is coordinating it is made in San Francisco. What about the customer presence. We like to get the permanent farther i love the cappuccino and you have to go to multiple places for the cupcakes the cup a cakes from karis people want to live here theyre longing phone call for one thing in one spot in you know anything about San Francisco the cheese the most popular cheesy think a lot of the people from the west coast say so this the real San Francisco sour dough and theyre curious. You find people respond to the idea of organic and absolutely. This is autumn. Thank you, thank you and theres a lot of personal touch. I see San Francisco. Its very hands on. Whats the most popular items. This is quite surprising our fresh jotting this is the chronicle special a bowl of warm oats and coconut thats mites farther. And speaking of drinks tell me again the cocktail scenes is that one, the things your known for. The cocktails are fantastic. Really. Fresh ingredients we dont have a mixture it to order this is our marcus bloody mayor. Farmers market bloody mary the bloody marys in the airport are great shikz it up. And then were going to garnish it with olives. And some lime and a fresh stalk of selly. Right on. We like it looks at good and tastes good and it is good in my mouth pretty amazing. I am the executive chef ive been here as a chef at la concina since 2005 reason we do the festival and the reason we started to celebrate the spirit and talent and trivia and the hard work of the women in the la concina program if you walk up to my one on the block an owner operated routine i recipient its a theyre going to be doing the cooking from scratch where in the world can you find that im one of the owners we do rolls that are like suburbia that is crisp on the outside and this is rolled you up we dont this it has chinese sisterinlaw and a little bit of entertain sprouts and we love it here. There are 6 Grilled Cheese grilled to the crisp on the outside outstanding salsa and a lot of things to dip it knocks you out and its spicecy and delicious i was the first person that came here and we were not prepared for this every year were prepared everybody thinks what theyre doing and we can cookout of our home and so the festivals were part of the group we shove what we do and we w we tried to capture the spirit of xrifs. And there from there to sales and the hard part of the sales is 250 assess our market and creating a Market Opportunity giving limited risks and sales experience to our guys and