Business school grad dives head first into restaurant biz in
Hollister
David Purdue, the new owner of DiMaggio’s restaurant in
Hollister, isn’t just new to the restaurant business, he’s new to
business in general, but he knows the secret to success: stick with
what works.
Business school grad dives head first into restaurant biz in Hollister
David Purdue, the new owner of DiMaggio’s restaurant in Hollister, isn’t just new to the restaurant business, he’s new to business in general, but he knows the secret to success: stick with what works.
Business school grad dives head first into restaurant biz in Hollister
The 23-year-old Purdue started working at DiMaggio’s when he was still in high school in 2000. He formed a relationship with the founder, Dave DeMaggio, that lasted after Purdue went away to business school at LDS Business College in Salt Lake City, Utah. When the opportunity came up to purchase the business from the retiring DeMaggio, Purdue said he had to jump.
“It was a great opportunity and I’ve always wanted to own my own restaurant since I started washing dishes at the age of 15,” Purdue said.
He knew there would be risks, which gave him some hesitation, but he also had convictions. He knew the restaurant, which opened in 1998, and the quality of food it produces.
“If it wasn’t a place I knew, and I didn’t believe it was the best place in town I wouldn’t have done it,” he said.
Purdue said that he sees his youth as an advantage rather than a disadvantage, since he’s willing to try a little more experimentation than a seasoned veteran might.
He said that the backbone behind his business is the strong staff at the restaurant, most of whom are restaurant veterans. His head chef is Rob Stevens, who has cooked at several restaurants in San Benito County. He is a graduate of the acclaimed San Francisco culinary academy he’s worked at Pebble Beach and was co-owner of the Tres Pinos Inn.
“As soon as Rob started cooking here there was an increase in business. The food got better and the presentation is great,” Purdue said.
Still, change is never a dirty word in the restaurant business. While Purdue seems committed to continuing what has worked for DiMaggio’s in the past, he also believes that some changes are needed.
“Our menu will be changing soon. We’ll be adding the homemade lasagna as a full-time menu option, not just as a special and we’ll be offering a rib-eye steak as well. Our lunch menu is probably going to change quite a bit too; it’s kind of boring now.”
In addition to the minor changes Purdue is making to the menu, he’s also tossed around an idea of adjusting the atmosphere.
“I’d like to make things a little more private. I think in the future, I’d like to move to a bigger location, or possibly open a franchise. As a long-term goal I’d like to own my own building and house the restaurant there as well as renting out some of the space.”
Purdue said that financing was the hardest part, but he had help in the endeavor from his father, who helped him obtain loans and from DeMaggio, who helped with a note for part of the loan. DiMaggio said he would have sold to anyone, but it was nice that he could sell to a former employee.
“The biggest reward for me is the pride I feel when a customer tells me this is the best service and the best meal I’ve had in town,” Purdue said.
