Grecian Gyro Blog

I recently had the honor and opportunity to speak to the graduates of the 2012 Atlanta Emerging Leaders (e200) Initiative.  This is a program offered by the Small Business Administration that works with a small number (12-15) of existing entrepreneurs, CEOs and business owners in approximately 20 different cities nationwide. Through a seven month course, “Streetwise MBA,” lead by an experienced business coach, participants are given the knowledge, resources and motivation to grow their companies to the next level. It is essentially a business course for business owners.

The graduating class of the 2012 e200 Emerging Leaders program

Last year, Grecian Gyro was one of the companies selected to participate in the Atlanta program.  My class was filled with entrepreneurs and business owners from a variety of industries – architecture, dentistry, plumbing, consulting, housekeeping, and IT (to name a few). While we differed in background and experience, and our businesses were varied the product or service we provided, all the participants in my class shared similarities in the challenges we faced in growing.

Over the span of seven months, we attended 12 classroom sessions where we were lead in discussion by our instructor and coach, Russ. The course was broken down into four parts, or modules. We began with Goal Setting & Leadership, where we analyzed the needs of our companies and set clear, realistic goals. The next module was Financial Management. Along with a panel of CPA guest mentors, we dove into our companies’ finances and got a very real understanding of where we stood. Almost everyone’s goals included either or both increasing profit and expanding the business, so this was an especially important step. The third module focused on Sales & Marketing. The final module, Resource Management actually had two parts: human resources and financial resources. During the first part we read the excellent book, First, Break All The Rules and discussed strategies to better lead, manage, motivate, and train our people.  This part was a favorite among the group, as we were each very fond of our teams and enjoyed learning ways that we could be better employers. In the final part of the course we learned about the financial resources available to us and how to access them. Those sessions featured a panel of guest speakers from banks, the SBA, Invest Atlanta, and investment firms who listened to our needs and gave advice and information as to how we can access the finances necessary to grow.

At the end of the course, each participant wrote a 3-Year Strategic Growth Action Plan. In this plan we outlined the goals set in the first module, and using the information we gained in the other modules, defined the steps necessary to achieve those goals. After writing the plan and reviewing it in a one-on-one session with Russ, we presented our plans to a panel of experts for feedback.

As I’ve mentioned before, the e200 program was a “game changer” for Grecian Gyro. We were able to apply the education and resources we gained through my participation in the program and to the business and have seen great results. But we’re not the only ones to see results.

By the end of this year, 1,800 small businesses will have participated in the program nationwide. Last year, e200 participants created over 1,000 new jobs and saw an average 64% increase in their income. In addition, in 2011, e200 participants had a 14% increase in job growth, while private sector growth only increased by an average 2%.

I feel very privileged and blessed to have participated in this program. I learned about it quite randomly on Twitter one afternoon and decided to apply on a whim. Little did I know the great effect that small decision would have on my business.

I was especially flattered when the nice folks at the SBA graciously asked me to attend the graduation of the new class and speak to them about my experience with the program. I appreciated the opportunity to share my story and how this program has helped us elevate our little business. My message to the room was simple that day:

Small businesses are the future of our city, our country and our economic recovery. Whether it’s restaurants, or architects, or barbershops, it is these small proprietors, risking it all and reaching for the American Dream that create jobs, revitalize neighborhoods, and will spark the economy.  And it is programs like the e200 that help create a pipeline of strong small businesses that will lead this nation into recovery.

Congratulations to all the graduates of the e200 program. I wish you all the best of luck!

- George

It’s almost Halloween! Need a unique costume idea this year? How about ‘Going Greek?’

Greek Themed Halloween Costume Ideas

10. Toga! Toga! Toga!

(Photo Source: supak.com)

Thanks to Animal House the toga has become a fraternity classic. It’s the only costume, except for a ghost, where you can wrap yourself in a bed sheet and be done.

9. Greek God/Goddess

(Photo Source: starcostumes.com, superpowerwiki, arewewedyet)

What’s the difference between the basic toga and a Greek god/goddess costume? Accessories. Want to be Zeus: just add a beard and a cardboard lightning bolt. (Depending on your physique and modesty, this can easily be turned into a “sexy costume” as well.)

8. Alexander the Great

(Photo Source: buy.com)

Considered to be one of the greatest military leaders in world history, Alexander is the perfect costume for the athletic guy who isn’t afraid of wearing a skirt.

7. Evzones (Greek Soldiers)

(Photo Source: mlahanas.com)

Speaking of Greek soldiers in skirts… Historically the Evzones (or Tsoliades) were part of the Greek infantry. In modern times, these elite soldiers are members of the Presidential Guard and stand before the Greek Tomb of the Unknown Soldier. You’ve most likely seen this costume at your local Greek festival. (Almost every Greek-American kid has one of these tucked somewhere in the back of their closet from an old Independence Day celebration when we would dress in traditional costumes for the annual Greek school production.)

6. Yiayia

The traditional Greek Yiayia (grandmother) has her own unique old-world style. Every day she suits up in her all-black separates and covers her hair with a dark scarf before going out on the town.

5. Karagiozis

(Photo Source: platos-academy.com)

Karagiozis is a two-dimensional paper puppet once popular in Greece. Greeks of my dad’s generation were big fans of these shows when they were children and to this day will fondly reminisce and quote the tales of the trickster Karagiozis.

4. Nick

Yes, I admit it may be shameless self-promotion to include Grecian Gyro founder and company mascot, Nick, on this list. But to my credit, I once attended a Halloween party that had not one, but two guests arrive in this costume. Guess those guys really liked gyros!

3. Medusa

(Photo Source: cgchannel.com, google)

There aren’t many female monsters quite like Medusa. Famous for her appearance in Clash of the Titans, this terrifying gorgon was said to have had the face of a devastatingly beautiful woman with hair of living snakes and would turn people to stone when they looked at her. (Note: for those seeking an unnecessarily sexy costume, see Sedusa.)

2. Michael Dukakis

(Photo Source: kpu.org, amazon.com)

Political costumes are always popular, especially in an election year. While the Obama and Romney masks fly off the shelves, and possibly influence the election, a more original idea would be dressing as our country’s only Greek-American presidential candidate: Michael Dukakis.

1. Wonder Woman

(Photo Source: crushable.com, geekscape.com)

While her costume may boast the American flag, a little known fact is that Wonder Woman is actually Greek. Before moving to the U.S. to become an all-American superhero, she was an Amazon warrior princess living in the mythological city of Themyscira.

This is the first in a series profiling the familiar faces you see at Grecian Gyro.

Bernice, or Ms. B! as everyone calls her, has been working with us at Grecian Gyro in Hapeville and Tucker since 1996.

Bernice a.k.a. “Ms. B!”
Team Member Since: 1996
Can be found in: Tucker
Favorite menu item: Steak wrap with roasted red peppers

I’d like to introduce you to my friend Bernice.You’ll probably recognize her if you’ve been into either the Tucker or Hapeville stores anytime in the past 16 years. She’s the lady in the kitchen laughing and singing along to the Greek music while wrapping up your gyro faster than you can pay for it. Most people know her as “Ms. B!”

Bernice began working at the first Grecian Gyro in Hapeville in 1996 shortly after the Olympics came to Atlanta. I’d love to say that she was so moved by the Hellenic spirit of the Games that she was drawn to work in a Greek restaurant, but sadly the truth is far less remarkable. Instead, Bernice’s tenure began in the classic way: she noticed a Help Wanted sign in the window and decided to apply. To her luck (and ours) Bernice and Nick hit it off instantly and he hired her on the spot!

Like all new Grecian Gyro team members, Bernice started by first learning how to cut vegetables and prepare the fresh salads in the morning. During the lunch rush she assisted the team by making drinks and refilling bottles of Nick’s Sauce. (While this sounds like a seemingly simple task, it actually requires quite a bit of skill from the eloquently titled “Drinks Person” to correctly hear and prepare the dozens of Cokes, Diet Cokes and iced teas ordered by the endless line of hungry customers during the lunch rush.)

During her second week on the job, the cook called out sick and Nick was short of help. Bernice offered to run the grill and did an amazing job of keeping up with the masses that came in that day. Nick was impressed. “I didn’t know you could run the grill like that!” he said to her. “You never asked,” she responded. After that, Nick made sure to teach her everything she needed to know about how to operate the grill. Once she’d mastered cooking, my grandfather, Pete, taught her the ins-and-outs of the wrap station. Pretty soon, Bernice was a staple at the wrap station, which later became known as “Bernice’s corner.”

Bernice loved working with Pete. She especially loved how he tried to fix anything that broke whether equipment, appliances, or even jewelry. “Whatever broke, he’d fix it,” she reminisced. “He was always rigging stuff up! He may fix your eyeglasses with a safety pin, but it worked!” She fondly remembers the time she gave Pete a silk plant for his house. He returned a week later and told her that he’d been good about watering it and thought it had begun to grow a bit. Bernice was laughing so hard she couldn’t even tell him that it was a fake.

Personally, I have worked with Bernice since 1998 when I started on night shift as an after-school job. Though I’d been in the restaurant since I was two, it was Bernice that taught me how to really work the kitchen during a rush. How to plan ahead and keep the pace while still having a good time. To this day, anytime we work together we have a blast laughing and making jokes, sharing stories about our friends or family, and reminiscing about the “old days” of Grecian Gyro — all while cooking up countless wraps, salads and plates for the sea of customers in the dining room.

An Atlanta native, born and raised in the city, Bernice has been cooking since she was 19 and started working at a local barbecue restaurant. Since then she’s worked at Beautiful Restaurant on Cascade Road, the Morehouse College dining hall, Morrison’s, and Ryan’s Steakhouse. But after being with us for 16 years she considers Grecian Gyro home. “I’ve been working here so long, I’d be crazy to leave!” she says.

Bernice and Nick sometime in the late 90s.

While she enjoys the team, the music, and her job, Bernice’s true passion is for her customers. She loves her customers and they love her back! As people walk in they yell “Hey Ms. B!”, and she’ll chat with them while simultaneously wrapping hundreds of gyros without missing a beat. If you’re a regular visitor Bernice will soon recognize you and often remember your order. Whenever she sees familiar face in the crowd she will ask “same thing?” and will have the meal ready for the customer before they’re done placing their order. It’s no wonder why when Pano and I needed help serving the lunch crowd in Tucker that we turned to Bernice.

Bernice loves to cook even when she’s not at work. She recently made 25 pounds of green beans for a family cookout, and is already planning her Thanksgiving menu. Over the years she has come up with some very creative ways to blend her cooking style with her Grecian Gyro experience to make meals at work. She uses a secret mix of Grecian potato seasoning and salad dressing to marinate her steaks and chicken; one of her favorite breakfasts is Loukaniko with grits and eggs; and the secret ingredient in her baby back ribs recipe is marinating them in Nick’s Grecian Dressing overnight first. (Don’t tell her I told you.)

The next time you visit the Tucker store make sure to say hi to Ms. B! and congratulate her on her 16^th Anniversary at Grecian Gyro!

This past Sunday ten members of the Grecian Gyro team representing each of our four locations (plus a couple of 3 year-old “junior walkers”) participated in the JDRF Walk to Cure Diabetes. Our team, along with over 2,000 other participants took a three-mile walk through beautiful Tribble Mill Park in Gwinnett County in support of the Juvenile Diabetes Research Fund which focuses on raising money for Type 1 Diabetes research. We also had the opportunity to support the event’s volunteers by providing them with a small lunch buffet of healthy options that included dolmades, hummus with carrot and celery sticks, and a fresh Greek salad.

In preparation for the walk, team members raised money for the Georgia chapter of the JDRF by soliciting donations from everyone they know including friends, family, neighbors and co-workers. In addition, during the week leading up to the event each Grecian Gyro location collected spare change donations from customers. Thanks to the generosity of our team, friends, family and customers we were able to raise lots of money for the JDRF! We greatly appreciate your support.

Grecian Gyro at the JDRF Walk
(An Instagram Tour)

The Grecian Gyro team: Stephanie, Desiree, Maria, Frankie, Nick, Joe, Pam, Chariss, Nichole, Scott, Skylee, Mike, George, and Pano

Volunteers enjoyed a small catered lunch buffet of healthy options including dolmades, hummus and Grecian Salad.

The walk commences!

The team relaxes on the lawn after the walk.

Maria with a couple of our cheerleaders

Fall is finally here!

For those of us living in Atlanta, the fall is a welcomed visit from an old friend as it ushers out the offensive summer heat and reminds us how nice this city can be. (Like most locals, I refuse to use the nickname “Hotlanta,” even though it’s very difficult not to invoke it in 100-degree weather). The cool weather means that Atlantans can once again leave their houses without fear of heat stroke or soaking themselves in sweat. It’s no wonder then that fall brings some of the city’s best outdoor events like Music Midtown and the Atlanta Greek Festival.

Perhaps not surprisingly for someone in the restaurant business, the fall also marks a significant culinary change from light summer fare and salads to heartier dishes. During this time I especially enjoy indulging on dishes that incorporate one of my favorite ingredients: eggplant.

Greeks love eggplants. Yes, the culinary culture is known for our many delicious meat dishes: gyro, souvlaki, lamb on the spit, moussaka. Our meat-loving is even lampooned in the popular film My Big Fat Greek Wedding when Thea Toula responds shockingly to John Corbett’s vegetarian character: “What do you mean you don’t eat no meat? That’s okay, I make lamb!” The scene isn’t exactly accurate, however, since many Greeks actually eat vegetarian for a large part of the year, particularly during the many fasting periods such as Great Lent.

So while you may not have known this fact before, Greek cuisine is abundant with delicious vegetarian (and even vegan) dishes. Among popular items such as hummus, dolmades and spanakopita, we have thousands of bean and lentil dishes, tomato or zucchini “meatballs” and of course a multitude of hearty eggplant dishes.

In honor of eggplant season each year, Grecian Gyro features our special Mediterranean Veggie Wrap. This wrap, which was actually created in response to a customer’s suggestion, is available for a limited time only.

Mediterranean Veggie Wrap: Thinly sliced grilled onions, grilled eggplant and zucchini spears, and strips of roasted red peppers, all topped with Feta and Nick’s Grecian Sauce

We take special care in preparing this seasonal wrap. Fresh eggplants and zucchinis are delivered directly from the Farmer’s Market, literally two or three pieces at a time, to ensure the highest quality and ripeness. The fresh vegetables are cut into spears and grilled to a beautiful golden brown along with some sweet onions. They are then placed on a fluffy grilled Pita and topped with roasted red peppers, Feta cheese crumbles, and of course, Nick’s Grecian Sauce. (See the recipe below to make a Veggie Wrap at home.) The delicious savory sandwich is a seasonal treat that’ll make your taste buds a world traveler!

Enjoy one this fall at any of our 4 metro-Atlanta locations with one of our delicious sides or on a Grecian Plate along with a fresh salad and potatoes.

Stay tuned for more delicious eggplant recipes throughout the season! In the meantime, what are some of your favorite seasonal treats? You never know, it just might show up in a Grecian Gyro special!

The Mediterranean Veggie Wrap is Back!
(for a limited time only)

Grecian Gyro Mediterranean Veggie Wrap Recipe

Our seasonal wrap is a wonderful treat. Use a few specialty ingredients and fresh vegetables to make this at home. Of course, you can always beat the heat in your kitchen, come into one of our restaurants, and we’ll make a wrap for you!

Ingredients:

1 eggplant
1 zucchini
1 sweet yellow or Vidalia onion
Roasted red peppers (home-made or store bought)
Feta cheese
Pita bread
Olive oil (or any cooking oil)
Nick’s Grecian Dressing (or your favorite vinaigrette)
Nick’s Grecian Sauce (or your homemade tzatziki)

Directions:

• Wash your vegetables and prepare a clean, sanitary work area.
• Prepare the eggplant and zucchini by cutting them into spears and marinating them for a minimum of 1 hour in either Nick’s Grecian Dressing (shameless plug: you can buy a bottle at any of our stores) or your favorite Greek or Italian vinaigrette.
• Thinly slice the onions and peppers. Set to the side.
• For each wrap, place 3-4 spears each of the eggplant and zucchini (approximately 6 ounces) on your outdoor grill or a stove top/electric griddle, turning the pieces periodically to ensure even cooking.
• After five minutes, add a few onion rings onto the grill.
• Cook the vegetables until they are soft and have reached a golden brown color, making sure not to overcook.
• Lightly brush a pita with olive oil and toast on a hot dry frying pan or griddle until each side is slightly toasted and golden brown as well, approximately 45 seconds per side.
• To assemble, place your pita on a piece of wax or parchment paper, bubble side up. Add your grilled veggies, a few strips of roasted red peppers. Sprinkle with crumbled Feta cheese and drizzle a bit of Nick’s Grecian Sauce (also available by the bottle) or your own homemade tzatziki.
• Wrap it up and enjoy with a fresh Greek salad and/or some seasoned potatoes!

Yield: Depending on the size, one eggplant and zucchini should yield 3-4 wraps. Continue reading →

Last month we celebrated the opening of our newest location in Johns Creek with a fancy ribbon cutting event. The entire Koulouris clan gathered along with our new franchisees, their staff, friends, family and customers to celebrate the occasion. Everyone was buzzing and excited about the new restaurant and its successful first weeks. Just like any new business the first days of operation are filled with excitement, anticipation, some nervousness and a few hiccups.

A giant Teddy bear used to sit on top of the iconic 1950′s sign.

On the drive back from the event, my dad, company founder Nick Koulouris, reminisced about the initial days after he opened the doors of the first Grecian Gyro. He was slightly emotional as he compared the scale of his grand opening to the one he’d just witnessed.

Nick had wanted to open his own restaurant for some time before he finally did in May 1982. Like many budding restaurant entrepreneurs he had worked for years developing his menu and recipes. Most specifically, he perfected his signature gyro sauce and salad dressing. Along with my mother, Chris, he spent countless hours in the kitchen creating batch after batch until it was absolutely perfect.

At that time, my grandparents owned a small Greek restaurant on Highland Avenue and Ponce de Leon. One of their regular customers mentioned that he had seen an available space on Virginia Ave in Hapeville and suggested it as a possible second location. They had no interest in expanding their business, but immediately mentioned it to my father who they knew had been hunting for a space. The very next day my parents checked out the site. Originally built as a Jiffy Burger in the 1950s, and later converted to a diner named the Teddy Bear Grill in the 70s, the small restaurant now sat abandoned. It had closed shortly after the airport moved to its current location in 1980. The place was a mess. The paint was chipped and the parking lot was covered in leaves and trash. Nick worked tirelessly for weeks to prepare the place. After he got off work at his job as a manager at Zesto he’d go to the restaurant to clean, paint and fix up the restaurant. A giant Teddy bear was perched on top of the iconic 50s marquee sign which he had removed, but it would be another three years before he had saved enough to put up one of his own. He used his savings and the few dollars leftover from his paychecks to purchase supplies and equipment. My mom still complains to this day of how he took the pots, pans, Tupperware and utensils from her kitchen to stock his.

The kitchen in the 1980s

I’ve mentioned before that in the early days Nick was a one-man-shop. He got up early every morning and went to the market to pick up produce, a pack of chicken and pork, and whatever else he needed for the day – he couldn’t afford to purchase more than a day’s inventory at a time. He then went to the restaurant and cut the meat and vegetables (hand-cutting potatoes way before they were on trend) and whipped up his sauce and dressing by hand. Careful not to waste, every salad and wrap was cooked and assembled to order.  During lunches from Monday to Friday my mom would drop me off at day care to run the register as dad cooked in the kitchen. In the evenings and on Saturdays, however, he was on his own. He’d take orders as customers came in, make the food and drinks and entertain them with funny stories. He liked traditional Greek music and played old tapes on a stereo for his enjoyment. Pretty soon the nearby airport and Delta employees discovered the place and quickly made it a popular destination. Sometimes he was so busy that customers had to help out by making their own drinks and even answering the phones and taking call in orders! After a year, he felt confident that his little restaurant had caught on and he hired his first employee and saw an immediate sales increase. In 1985 when he received his first rave review from Knife and Fork magazine he knew he’d finally realized his dream.

Much has changed over the last 30 years, signs are installed before opening and customers no longer help with phone orders, but the fundamentals have remained the same. To this day, our produce is still delivered from the farmer’s market and salads are prepared fresh every morning, meat and potatoes are hand-cut daily, Greek music continues to play over the speakers, and we still serve the best dang gyro in the city. And of course, Nick’s smiling face greets each customer as they enter the doors reminding them “Once A Week Go Greek.”

Nick’s smiling face continues to greet each customer as they enter the store.

On Saturday August 18^th we had the opportunity to celebrate the opening of our Grecian Gyro location in Johns Creek with a ceremonial Ribbon Cutting event.

Johns Creek mayor Mike Bodker, members of the local Chamber of Commerce, and Suwannee city councilman Jace Brooks gathered along with friends, family, neighbors and loyal customers to give us a warm welcome to the neighborhood. Following some very kind words by the mayor and Chamber president, franchise owners Christine Dolgetta and Steve Van Wey ceremoniously cut the red ribbon with the comically large scissors. The ribbon cutting was followed by a reception with a complimentary buffet of menu samples. The event was a great success and we truly enjoyed celebrating the opening of our first franchise location with the entire Johns Creek community!

Mayor Bodker and members of the Johns Creek chamber gathered around franchise owner Christine Dolgetta as she cut the ribbon at her new Grecian Gyro

The entire Grecian Gyro Johns Creek team

Guests feasted on a complimentary buffet of menu samples

The team shares a laugh as guests mingled in the dining room.

Pano, Maria and George with the giant scissors

Visit our Facebook album for more photos of the ribbon cutting event.