PRESIDENT, CANTINA MAMMA LUCIA
As a teenager he started working as a dishwasher in his father’s restaurant, making his way up through the ranks to manager at several family locations. Focusing on dining room sales at that time and for many of the first ten years at CML, sales grew gradually until 2003 when the business began its road to a new normal. Switching from day-to-day tasks to big picture thinking, the focus turned to corporate drop off catering and the marketing techniques of Michael Attias’ Catering Magic. Today, professional food photography, online ordering and standards in packaging and branding have set Frank’s operation apart from the competition. CML has since remodeled and expanded its kitchen to accommodate the jump in catering and increased its seating to over 150.