Grove Bay Hospitality Group, an 11-year-old restaurant company founded by Miami natives Francesco Balli, Ignacio Garcia-Menocal and Eddie Acevedo, has had a string of successes in recent years based on a strategy of pairing their solid business experience with creative chefs.
That includes Miami restaurants Stubborn Seed, which showcases the culinary stylings of Jeremy Ford, Root & Bone and Mi’talia Kitchen & Bar, both run by the chef duo Janine Booth and Jeff McInnis, and the Miami location of Marcus Samuelsson’s concept Red Rooster.
They also operate Stilltsville Fish Bar — a seafood concept in Miami Beach — a restaurant and entertainment center in the Brickell area called Ch’i, Glass & Vine in a park setting in Coconut Grove, and four airport concessions — Wolfgang Puck Express, Corona Beach House
Providence Provisions and Rhode Island Burger Company.
Coming up next is Bayshore Club — a 300-seat casual waterfront restaurant slated to open in the next six to eight weeks.
Two of the founders, Balli and Garcia-Menocal — both certified public accountants by training — recently discussed the keys to their success, including how they have worked through the pandemic and have had a record-breaking sales year in 2021.
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