How do you reconcile those differences?ĪR: Our restaurant is inspired by street food, namely the Italian Piadina bread, which is a staple of Italian street food. We wanted to create an Italian food experience Italians would talk about.į&H: Via Cibo is literally defined as ‘street food,’ but your menu has high-end offerings, and you cook food from scratch. Combine this with Italian-inspired street food from the Emiglia Romagna region, and you have a broad opportunity to deliver a recognized food category with a new service model that delivers premium food offerings at a fast pace.į&H: What did you want to create and what fuelled this vision?ĪR: We wanted to create accessible Italian authenticity where there are no reservations required, and the kitchen is open for all to see.

The guest’s expectation with regard to food quality, origin and preparation has become heightened, and the fast-casual category is relatively untapped in Canada. The new brand now operates as part of the Mississauga, Ont.-based Crave It Restaurant Group.į&H: Why launch a new restaurant when you were already running Extreme Brandz, a successful company with three concepts?Īlex Rechichi: The mindset in launching Via Cibo was fuelled by what we saw as a shift in the marketplace. This month, our debut instalment takes a look at Via Cibo, a restaurant concept launched last year by Alex and Mark Rechichi and Sean Black, formerly of Extreme Brandz (which was sold to Quebec’s MTY Food Group). We hope these stories will instruct potential foodservice entrepreneurs on the intricacies of opening and running a restaurant. In this new regular feature, F&H profiles operators who have opened new restaurants in recent months. Still, despite myriad hardships, every year thousands of wannabe restaurateurs open their doors with the hopes that their efforts will be rewarded with long lineups, financial profit and culinary success. It makes sense, since the financial investment is huge, the hours are long, finding labour is often a challenge and profit margins are low.

From flavor to presentation, we take pride in providing unique food not only delicious to the mouth, but also to the eye.įor question regarding our catering service The Cibo catering associates are available and ready to assist you.What makes someone want to open a restaurant? Statistics show the foodservice industry has one of the highest failure rates for startups in North America, with 60 per cent of restaurants failing within the first three years. Rest assured that your food will taste as fabulous as it looks. Our goal is to exceed your Expectations with every service we provide.

Our progressive attitude sets us apart from other companies and is what gives each Event a signature style. We can handle every aspect of your party, including Exemplary food and Menus, location selection and incredible buffet Floral design. The Cibo is a unique, full-service event planning and catering company for large or small Corporate and private events. The Cibo was created out of our love for planning memorable events. Whether you are around the Corner or holding A Board Meeting in lower Manhattan, we can help. We are pleased to introduce our new catering menu.įor long, we’ve had the adventures of servicing our Clients at many different locations all around Manhattan. Welcome! And thank you for choosing The Cibo as your caterer.

Cibos restaurant menu