Meet Ron Siegel of Red White And Brew in Northeast Valley

Today we’d like to introduce you to Ron Siegel.

Ron, can you briefly walk us through your story – how you started and how you got to where you are today.
Ever since high school and throughout college, I have enjoyed working in restaurants. It was no surprise to me that I would eventually open my first restaurant on Long Island, New York only 6 months after graduating college. I opened in a location that had a history of failed businesses, but I held on and my restaurant became successful. I eventually took on a partner who later bought my half of the business when my wife and I decided to move to Arizona.

After relocating to Arizona, I was employed as Director of Franchise Operations for an international casual fast food brand. In this new position, I was constantly traveling around the world to assist franchisees with restaurant openings and operations. The years of travel took their toll on me, and I knew that I wanted to be my own boss again. So I went back to doing what I did best. Now, fifteen years later, I am still thankful for the community’s support that Red White and Brew has received since opening day in 2002 and through to the present.

Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
When operating a restaurant, you are constantly dealing with all kinds of challenges. Some of these arise from simply being committed to the job. Especially during holidays, this usually means you are working while most people are enjoying time off.

More broadly, I believe most small business owners would cite staffing as an ongoing struggle. I have been very fortunate in this regard because I have enjoyed great longevity among my kitchen and service staff.

There are always challenges for which we can never be fully prepared. We have encountered a blackout (several years ago) and breakdowns of critical pieces of equipment, such as kitchen hoods, which force the business to close and create excessive waste.

Alright – so let’s talk business. Tell us about Red White and Brew – what should we know?
Red, White and Brew is an upscale casual restaurant located in Northeast Mesa and has operated since 2002. The name is an obvious play on red and white wine and beer (brew). Naturally, we offer a fairly diverse menu of wines and beers. Despite our name, our kitchen is the real strength of the operation and is what really differentiates our menu from others. We offer a full menu of appetizers, sandwiches, salads, steaks, chicken, desserts and seafood as well as offering catering. A daily special menu is printed every day for both lunch and dinner which extends our guest’s choice even more and offers our sous chefs an opportunity to shine using a variety of ingredients. Furthermore, we have earned a strong reputation for our New York-style brick-oven pizza.

I am most proud of our ability to use high-quality products while still offering value. For instance, I have developed a network of fresh fish and seafood suppliers who I deal with directly in Boston, Santa Monica, Rocky Point, Honolulu, and even Homer, Alaska. These connections allow me to fly in the absolute freshest fish available. Ranging from harpoon-caught swordfish and Mexican grouper fillet to halibut cheeks and Icelandic codfish, our unwavering specification for the freshest product available never waivers.

Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
Running a high-volume, independent restaurant is always a team effort and my staff is to be thanked for making us all successful. We over 85 employees and about a third of them, mostly cooks, have been part of the team for at least 10 years. Several have been here from week one! We know we have to “earn our stripes” every day, so we empower our front-of-house staff and management to always make it right with the guest.

Of course, my family also deserves credit. I am eternally grateful to them for supporting me and patiently dealing with my erratic schedule, missed dinners, and interrupted vacations.

Contact Info:

• Address: 6740 E. McDowell Rd
  Ste. 102
• Website: www.rwbaz.com
• Phone: 480-807-9393 x6
• Email: ron@rwbaz.com
• Facebook: https://www.facebook.com/Red-White-and-Brew-MESA-135055609903512/
• Other: https://www.tripadvisor.com/Restaurant_Review-g31281-d538635-Reviews-Red_White_Brew-Mesa_Arizona.html

Image Credit:
JMG Graphic Works | www.jmggraphicworks.com

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