Today we’d like to introduce you to Bobby Stuckey.
Hi Bobby, so excited to have you with us today. What can you tell us about your story?
I started in the hospitality industry back in 1983 when I started bussing tables in high school! Over the years, I’ve developed my passion for wine and have had the honor and pleasure to work for both The Little Nell in Aspen and The French Laundry in California. In 2004 my business partner and I opened Frasca Food in Wine in Boulder Colorado, and I’m still bussing tables today! I love this industry, and I love being in the trenches with the team.
I’m sure you wouldn’t say it’s been obstacle-free, but so far would you say the journey has been a fairly smooth road?
It has not always been a smooth road! I think like any industry, we’ve had our ups and downs over the four decades that I’ve been in it and I have to say the last 18 months has been something like it that I’ve never seen or any of my peers.
We’ve been impressed with Frasca Hospitality Group, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Frasca Hospitality Group is a restaurant group currently with four full-service restaurants, two in Denver and two in Boulder. Our focus is providing great hospitality. and three of the four restaurants are in the Italian aesthetic. At Frasca Food and Wine in Boulder, you can find fine dining Italian inspired by the northernmost region of Italy, Friuli Venezia Giulia. Next door to Frasca is Pizzeria Locale Boulder, a full-service Napoletana-style pizza restaurant. At Union Station in Denver, you can find Tavernetta, an Italian restaurant with both a bar lounge and a formal dining room. Across the way is Sunday Vinyl, where we leave Italy and find a European-style bistro and wine bar, with vinyl spinning of course!
We’re always looking for the lessons that can be learned in any situation, including tragic ones like the Covid-19 crisis. Are there any lessons you’ve learned that you can share?
I’ve learned more in 18 months than I had in the 37 years before. The biggest lesson that I’ve learned is how fragile our industry is in terms of our profit margins compared to other industries and how precarious it is. Our industry isn’t like others, where we can simply close and reopen or work from home.
- Email: firstname.lastname@example.org
- Website: www.frascafoodandwine.com
- Instagram: @bobbystuckeyms