Many gourmet-style foods begin in trendy and exclusive restaurants and gradually transition to food-service establishments that serve mainstream consumers. As the product becomes recognized and popularized, you will see it available in more settings.

Historically in restaurants, the service staff is awarded significantly higher wages than cooks and other staff who prepare the food on which a restaurant's reputation is based. The gap in pay is so great that it is becoming increasingly difficult for young cooks to pursue their passion at the rate of pay restaurants are able to afford.

The food at my restaurants is mostly the food of Italy's grandmothers.

It's fast-food with a twist. Certain take-out restaurants promote their food as calorie or fat conscious, but Chef go-go doesn't focus on calories or fat grams. We create delicious, healthy meals that provide our customers the nutrients they need. It's outside the norm and something everyone will like.

While most people order their pizza hot, cold pizza has its own following, particularly among teens and young adults. Some people will order pizza a size up just so they'll have some left over to eat later. We started talking about how pizza could make the jump from slice to sandwich. We wanted to marry the best from both.

Portable, easy-to-eat foods are changing the way Americans eat. Pizza has long been a mealtime favorite, and its popularity continues to grow across all categories, when sold by the slice, for take-out or delivery, even frozen pizza sales are up.