Tavolino Restaurant
About
When you think of your favorite neighborhood restaurant, a few things might come to mind, like dishes made from recipes that you’ll only find in one kitchen, or an attitude that celebrates life, and a unique house style (meaning we do things our own way, right down to how we make our marinara). You might picture a from-scratch kitchen that serves pasta using ingredients that are always fresh. You might even picture an attentive team whose passion is making guests feel totally relaxed. The people of Westborough don’t have to imagine this, though. They can experience it for themselves at Tavolino, a place full of Italian tradition and contemporary creativity. While it’s true that we offer a lot of things, our restaurant’s philosophy is simple: vivere bene, mangiare bene, and socializzare; live well, eat well, and be social.
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http://www.tavolinorestaurant.us/home
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Frequently asked questions
What is your typical process for working with a new customer?
Tavolino has worked with local customers and business for over eight years. Part of our process is by visiting or inviting guests to the restaurants to fully understand their needs of their families or business. As an integral part of the town of Westborough, our reputation for in-house style and catering efficiency has spread through the surrounding towns. No matter the party size, our "White Glove Catering" services, scratch kitchen, and friendly staff work with each guest on an individual level.
What education and/or training do you have that relates to your work?
Our Executive Chef Elliott Soomre and Sous Chef Joshua Place have worked at Tavolino in the town of Westborough side by side for seven years. Married with that, the General Manager Alan Plante has worked in both locations, Foxborough and Westborough for 10 years. The dedication and training implemented with each staff member both back and front of house will guarantee a successful experience.
Do you have a standard pricing system for your services? If so, please share the details here.
Tavolino has both Take Out and Catering Menus available, however they are more of a guideline as each guest may want something special for their occasion.
How did you get started in this business?
10 years ago I applied to Tavolino in Foxborough, located at Patriot Place. Under the training of General Manager Thomas Perruna, I was quickly able to pick up the skills needed for the service industry in a very fast paced environment. Through learning and development as well as strong guest relations, I was asked to take a step forward as General Manager of Tavolino in Westborough. I have continued to put forth the ideologies of Tavolino as a whole.
What types of customers have you worked with?
I believe in any restaurant there is never one specific type of guest that one works with. I think it has been advantageous in my own personal life to have been able to meet a wide variety. From the relaxed and whimsical, to the particular and savvy; this career has given me great opportunities to develop my own personal skills in an industry that dictates just that.
Describe a recent event you are fond of.
A short time ago a few of our regulars came and sat in our bar booths, their names are Shelby and Gail. Shelby has been coming to Tavolino as long as we have been open. On this particular evening they had a special request. Shelby was being inducted as the President of the Westborough Rotary Club. She was looking to host her event at Tavolino. I couldn't have been more thrilled to have been asked, including our staff. After organizing and working out all of the details, the turn out of over 80 guests was a great success for Shelby and the other members. Putting together special moments for guests, Shelby in particular, validates everything that Tavolino has stood for over the years.
What advice would you give a customer looking to hire a pro in your area of expertise?
Get to know the staff primarily. They should be warm and welcoming. Excited to be apart of every event. Secondly, taste the cuisine. I am a big advocate of scratch kitchens. It usually involves classic, generation-passed down recipes that taste like your mother used to make.
What questions should customers think through before talking to pros about their needs?
Where is the event being held? Is it an in house event or an off site event? Is it indoors or outdoors? (Is there a back up plan for inclement weather?)
What type of guests are attending? I would ask this question before choosing the food. How many people are in attendance?
What type of supplies will you need? Narrow this down to the detail such as style of fork or knife needed.