The Home Port

What the Client Said: 

“The team’s ability to create and execute an ambitious plan in under 90 days was incredible! RealFood accomplished our version of Mission Impossible with a recipe made up of creativity, flexibility, roll up your sleeves hard work with a healthy serving of humor. ”

-Sarah Guinan Nixon, Owner 

In March, 2009, Swordfish Enterprises purchased the Martha's Vineyard landmark restaurant, The Home Port. While the owners already owned and operated two inns and a fine dining restaurant, they felt they did not have the internal resources to undertake reopening the 80 year old restaurant in 90 days for the upcoming summer season. RealFood was retained to undertake a turnkey start up and ongoing management contract of the historic restaurant.

Working with the owners, RealFood determined a broad range of deliverables and desired outcomes for the 2009 operating season. While there were areas of opportunity, it was critical that the Home Port retained the key elements that had made it so successful. It was determined the primary goals would be to leverage the strong reputation and history of the restaurant, while making operational changes that would elevate the customer dining experience. Additional operational goals were defined as establishing full operating playbook, reconnecting with local sourcing and implementing systems of strong financial controls.

RealFood selected account executive Cindi Renzi to fill the role of General Manager and recruited renowned Vineyard chef Johnny Graham to be Executive Chef. Utilizing the resources of the RealFood team, in 90 days we were able to renovate the kitchen with extensive improvements in capacity and flow, source and install a new POS system, redevelop all menus including the addition of a brunch concept, hire and train a full staff and develop new procurement systems that included direct from the boat seafood sourcing.

The Home Port reopened to great acclaim and heightened local support. Sales grew over the 2008 season, labor cost was reduced by 33 % and food cost was reduced by 7%, all while customer feedback celebrated a much improved dining experience. While operating the restaurant, Real Food was actively assessing further growth opportunities and developing a strategy to put in place for the 2010 season. While the season of 16 weeks is a brief one, the resources and experience of the Real Food team enabled not only a highly successful operation, but laid the groundwork for strong growth in subsequent seasons.

RealFood enabled Swordfish Enterprises to more than double annual food and beverage sales without growing management overhead or taxing the existing operations. Utilizing RealFood to undertake "Smart Growth" eliminates many of the pitfalls that can adversely affect a successful organization. Do it right, do it smart, do it with RealFood.