Today we’d like to introduce you to Rosemarie DeMattia.
Hi Rosemarie, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
My wuz-band (then-husband, now my ex) and I were living in NY and trying to mend our marriage during the spring of 2005 when the opportunity to open a Pizzeria/Restaurant in NC presented itself. This was something he had always wanted to own and we thought the geographical change would help with the marriage. We all know how that usually works nine times out of ten it doesn’t work.
So naturally being fearful of not having any restaurant experience and moving to a state where we knew no one, I did some soul searching. I happened to be reading a book by Pablo Coelho, The Alchemist, the message to me was to go and have faith that it will work out. Okay, I know… but the book spoke to me. What else can I say? So we proceeded with the adventure. I moved my three children and two dogs in August of 2005 only months after the fruition to NC without my wuz-band so I may build the restaurant from the ground up while he stayed in NY for about a year during the process of working so we had an income. Not an easy task for my children, myself, and the dogs.
It definitely was a roller coaster ride from the beginning. We managed to open up in November of 2006. Off to a great start then the market crashed in 2008 and things started going south, with the business and the marriage. We wound up divorcing but kept working together to keep the business up and running. Some days it was “Dinner and a Show Folks no extra charge” With the area growing new restaurants were popping up all over which slowed foot traffic down. We needed a change… My wuz-band announced he was going back to the job he had in NY and left me in charge of Georgina’s. I feel our challenges help us to grow, so I was excited and ready for this challenge.
I’ve had to perform many of the duties since the beginning, cooking was one of them. Family and friends loved my marinara sauce, meatballs, and other recipes that I had acquired from family and friends through the years. So I figured how hard this can be? I could cook for a bunch of people but never in a professional kitchen, where everyone wants something different. I used to tell the kids when they wanted something different “what do you think this is a restaurant” lol, this was a whole new ball game.
Thankfully, I have a wonderful staff now that prepares the meals for our guests. Other duties were waiting on tables, delivery driver, and dishwasher; (and often I still have to perform these jobs) all of these experiences helped me to see how the person I hired for each position had to do their job. Each position is very important to the success of the restaurant; I gained an understanding of their challenges. It took some time to gain the respect of my almost all-male staff, whose thoughts were that I wouldn’t make it alone. It was a challenge at first but with the help of some of the new hires, I was able to endure with their support. I changed recipes, added items sold more and more marinara, vodka sauce, and my balsamic dressing than ever before. I was drawn to change things up. Then COVID happened.
I am still so very grateful for the way my staff family pulled together and did whatever was needed for the success of the restaurant. Our guest family came out to support us by ordering at least once a week or even more often. Some guests came in just to tip the workers for showing up. The community support was amazing and still is! We have a lovely covered patio where families are still able to be together out of their homes and feel safe. We were fortunate enough to stay afloat during these times and gained many new guests along the way. Today, I am branding and marketing some of my products as Mama Roe’s Italian Specialties at local Farmers Markets in Cary, Raleigh, and Durham. I am enjoying this new way to branch out my business and my recipes and look forward to a new successful venture that’s all mine!
Sharing my recipes with the community has become my passion! When I see families and groups of friends here sharing the love over our food it fills my heart with joy!
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Some of the challenges I had to overcome were physical, emotional and psychological. The long hours, the changing economic times had a big impact on the business. Dealing with Vendors, Food Costs, Equipment failures, Staffing, Marketing and of course the Public. Additionally, working with my ex-husband, as we had very different ideas on how to run the business.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
I enjoy my business in spite of any challenges and I believe in my recipes and products. I love interacting with my staff and guests and I notice how much our guests enjoy the personal interaction too, especially nowadays!
So, before we go, how can our readers or others connect or collaborate with you? How can they support you?
I am a people person and love meeting new people. I hear what they have to say whether it is constructive criticism or new and bold ideas that can give me a fresh look at what we can do to better serve our community.
Contact Info:
- Email: info@GeorginasCary.com
- Website: www.GeorginasRestaurantNC.com
- Instagram: georginaspizza
- Facebook: georginasgeorginas
