Great Employees Key to Success at New Restaurant

(Prescott Valley, AZ - October, 2003) The new staff at Augie's Place restaurant are excited about their role in helping Augie's Place thrive in Prescott Valley. This contemporary Western, independently owned restaurant across from Harkin's Theater, will open in late November. General Manager Alex Colaianni brings a love of the American West, and is defining that in the food and the feeling at Augie's. "I worked in Montana, Washington, and Phoenix before I went to Zuma's [in Prescott] but I'm really excited about what we're doing here."

Head Server Lori Attenberger, Head Bartender Andie Cooper, Dining Room Manager Chris Doerkson and Megan Mannot in marketing have come in five to six weeks before the restaurant opening to pull the concept together. "I don't have all the answers," says Augie Perry, restaurant owner. "I find great people and they bring the synergy with lots of freedom to create and make mistakes." "We're jazzed," says Doerkson, who was born and raised in Sedona. His five year stint at restaurants in Los Angeles, working his way up from waiter to manager, mixed with experience in construction will add a touch of casual style to Augie's. "Chris will add a tremendous amount of energy to the floor, and he's a lot of fun," says Colaianni.

Lori Attenberger says "I have been doing this since I was a little girl in my family's cookie shop and bakery. I love it, it's the only life I know." Attenberger says people are fun to talk with, even when she worked in the restaurant shown in the movie Grumpy Old Men. Attenberger and her family came to Prescott Valley two years ago because "it wasn't as cold as Minnesota, the school system is nice, and we just we love it here." Augie's Place was a great career move because "it is an exciting project. Augie has a great following, lots of experience and knows what he's doing. I also enjoy working with Alex," she says.

What does this mean to the community spirit Augie's is becoming known for? Colaianni says "First, it allows local employees to get a great job and in-depth training. And, we will know our customers because we're part of this community. Each of us and all of our staff will be able to give individual service - we will personally take care of each person that comes in, get to know them by name, their likes and dislikes, and even try to adjust their meal to suit their tastes." Augie believes that "this is the kind of comfortable hospitality that Prescott Valley likes. The restaurant and bar will be a place where people feel good sitting and chatting with friends."

Some of the items patrons might enjoy nibbling at the bar are sliders, an appetizer based on Augie's mid-west heritage, with a Prescott Valley twist. Meatloaf, rotisserie chicken, and barbecued pork will be served on miniature buns, with a sprinkling of onion strings. The rotisserie chicken will be made with chickens locally raised at Young's Farm. Augie's will also feature red meats, including a true prime sirloin, and prime rib aged 28 days for an authentic American flavor. Cedar Salmon is actually roasted on a cedar plank, in the style of ancient Americans. This creates a woodsy aroma when it is served.

Contact: Kristin Jacobsen
Higher Power Marketing
(928) 775-9575

Kristin@higherpowermarketing.net

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