A clever writer at Wikipedia explains: Slow Food is an international movement founded by Carlo Petrini in 1986. Promoted as an alternative to fast food, it strives to preserve traditional and regional cuisine and encourages farming of plants, seeds and livestock characteristic of the local ecosystem. This Slow Food concept has spawned SLO – Sustainable, Local, & Organic (where possible).
Local implementation of this SLO food concept is being practiced at La Porta Rossa where local farmers already provide the produce and will soon provide many of the meats.
Our wide-ranging appeal and our premium positioning attract a guest demographic that is highly desirable, loyal and active in the community which is quickly leading to targeted marketing opportunities, event catering, and corporate and private parties both on and off-site.
Our SLO business practices permeate our culture and are the foundation for our acquisition of the legacy restaurant Mario’s. Acquiring the existing restaurant allowed a quick management transition by retaining all Mario’s employees. It reinvigorated an existing restaurant space and plaza. It eliminated the cost, risk, and social impact that a new construction restaurant would create.
Further, operating with socially responsible business practices engenders customer loyalty, greater word-of-mouth and social media activity, and higher per-seat revenue. Our SLO business practices are reflected in our food and beverage offerings and our corporate philosophy such that we are rapidly becoming inextricably linked to our community. Our corporate philosophy and restaurant concept is unique in the restaurant business and it is based on the skills and beliefs of the three founding members of LPR.
We invite you to taste the sophisticated difference of sustainable, local and organic.