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Destination On The Left

Destination On The Left is a podcast focused on the travel and tourism industry that explores successful collaborations, creative marketing ideas and best practices. Interviews are a mix of Destination Marketers, Industry Leaders, Consultants and businesses in the industry. We explore consumer marketing programs and travel trade marketing programs. This podcast provides an opportunity for professionals in the travel & tourism industry to share what they have learned and successes that they have achieved.
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Feb 3, 2021

Husband and wife team, Tim and Janine Caschette, own Avvino which opened in 2013. The restaurant focuses on seasonal, American cuisine with an International twist and is known for its expansive and highly-curated wine program.

Destination on the Left is joined by the husband and wife team, Tim and Janine Caschette. They are the owners of Avvino, a contemporary American restaurant in Rochester New York boasting locally sourced ingredients and an eclectic, rotating seasonal menu. On our podcast, Tim and Janine share their stories and talk about how they found their passion in the restaurant industry. They also explain how their focus on food, service, and atmosphere combined with a highly-curated wine program helped them navigate the COVID-19 pandemic.

What You Will Learn:

  • How Tim and Janine came to find their passion in the restaurant industry
  • How Tim and Janine’s focus on food, service, and atmosphere combined with a highly-curated wine program helped them navigate the lockdowns
  • Different ways Tim and Janine use creativity and collaboration to stand out from the competition
  • What Avvino has done to overcome the ever-changing lockdown restrictions
  • How Avvino used creativity to bring the hospitality experience to people at home

Avvino

Destination on the Left is joined by the husband and wife team, Tim and Janine Caschette. They are the owners of Avvino, a contemporary American restaurant in Rochester New York boasting locally sourced ingredients and an eclectic, rotating seasonal menu. On our podcast, Tim and Janine share their stories and talk about how they found their passion in the restaurant industry. They also explain how their focus on food, service, and atmosphere combined with a highly-curated wine program helped them navigate the COVID-19 pandemic.

Food, Service, and Atmosphere

Tim and Janine had vastly different introductions and pathways into the restaurant industry, but they found common ground in its opportunities to express creativity and passion. Creativity drives everything they do, and they are constantly looking for new ways to make their restaurant stand out from the competition. The triple threat of food, service, and atmosphere that we talked about is extremely important because many restaurants only check one or two of the boxes. Tim and Janine bring different perspectives to the table because of their unique backgrounds and experiences, and their complementary skillsets keep Avvino on the cutting-edge of all three categories.

Overcoming Restrictions with Creativity

In addition to helping Tim and Janine stay competitive when it counts, their approach to creativity also enables them to adapt to the ever-changing COVID-19 lockdown restrictions. These restrictions are changing on what seems like a daily basis, and you have to be quick on your feet to stay compliant. Avvino revamped its menu to be takeout friendly, and takeout volume went from 1 order to almost 100 orders a night. They also found new ways to bring the hospitality experience to their customers at home by adding a personal touch to each order. As we finally put 2020 behind us, It is important to recognize the level of problem-solving restaurants like Avvino displayed. Restaurants that survived because of their creativity and quick thinking are going to bring a lot more to the table as the country begins to reopen.

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