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| MARKETING:
BUSINESS PROFILE Anthony’s Fish Grotto ----------------------------  Catherine Ghio understood that good ingredients made lasting creations.
As a mother of three children, she embodied this idea by blending
love, a main ingredient with equal amounts of tenderness and nurturing. “Mama” Ghio,
a widow, raised two sons and one daughter. They were each of sound
mind and healthy body, thanks to their wonderful mother, and the
delicious presence of Ghio’s other lasting creations: fish
recipes, chowders, sauces, batters and dressings. These too were
borne out of love and, of course, “secret” ingredients.Eventually, family and food found meaning for Ghio beyond simply large household gatherings. In 1946, she combined her favorite creations, and along with her sons Tod and Anthony and her son-in-law Roy Weber, she opened an 18-seat seafood eatery. They called their new business Anthony’s Fish Grotto. It earned a respectable $179.19 in the first week of operation, and more money in subsequent months. But while profits were an indicator of success, they could never match the restaurant’s true value to future generations of the Ghio family and the San Diego Community. Anthony’s Fish Grotto, then and now, features fresh seafood from local waters and from oceans that mama Ghio sailed in 1912 to arrive from her native Genova, Italy. The classic culinary delights that she instituted, including Mama’s clam chowder and cioppino casserole (halibut, shrimp, scallops and crab meat), remain on the menu an are joined by contemporary grilled specialties and multiregional seafood entrees. This respect for tradition, while still appealing to current consumer tastes, is attributable to the third generation of Ghio family ownership — Rick and Craig Ghio, Phil and Beverly Mascari, and Pauline Gaus — who have successfully grown Anthony’s into a San Diego fixture and nationally recognized leader in casual dining. Anthony’s corporate banner is anchored banner is anchored by the world-class, fine dining of the Star of the Sea on San Diego bay. Underneath this umbrella is a chain of thriving local Grottos, Anthony’s Seafood Deli Mart located within Grottos, and Ghio Seafood Products, Anthony’s year-round fish-buying and processing division. The respective synergies derived from these areas result in numerous company awards from respected industry names including Wine Spectator and Distinguished Restaurants of North America (DiRONA. However, the most important recognition always comes from guests. San Diegans consistently rate the Anthony’s restaurants No. 1 in local magazine and newspaper surveys. Similarly, word-of-mouth from travelers has made Anthony’s the most requested restaurant at San Diego’s visitor and convention information agencies. Anthony’s level of acclaim is not solely the product of a mission, but of a unified corporate vision. Annually, through the service of more than one million dinners, elements of this vision are literally on display for public consumption. Guests will notice that Anthony’s is the realization of a company built by passionate, fun and caring people who are committed to excellence. Originally published the book San Diego: Perfecting Paradise (Heritage Media), 1999. |
