The Digest | New Jersey Magazine
Issue link: https://magazines.vuenj.com/i/1546317
With that kind of support, it makes sense that family is Frank's greatest priority. "I talk to them every single day," Frank says of his two now college-aged children. And while he is proud of the hard work that made it possible for him to "take something I had no experience with before and take it to another level," he also stresses the importance of spending quality time with loved ones. "Take a break, it's never going to go away. Enjoy the time with your family, children, parents; without that, there's nothing," he shares. For Frank, life is all about striking a balance. "I love to work; I really do enjoy being out every day seeing people," says Frank. However, others might be surprised to learn that this social butterfly is just as content to "sit down and have a great dinner, lay in bed and watch a movie…I enjoy the peaceful time." Explaining that "the restaurant business is the most difficult, time-consuming business in the world, it never stops," Frank is looking forward to being able to enjoy the fruits of his labor in the coming years. As he puts it, "the ultimate end game would be to enjoy my life a little bit." Over the next decade, Frank hopes to spend more time traveling to locations like the Amalfi Coast, Dubai, and on an African safari while watching his businesses continue to flourish with the right people leading alongside him. "I love what I do," he says. "ere's a lot more I love to do." For now, Frank is busy working "to teach the next generation behind me" as he brings elevated hospitality to the Garden State and beyond. e best hospitality, he shares, is rooted in simple courtesy and kindness, with "exceptional services from the busboy to the runner to the manager." If the last decade has shown Frank anything, it is the importance of staying true to your own journey. "Don't look at anyone else because everyone is different," he advises. "It's the feeling inside that you have, the inspiration deep inside that's going to make you who you want to be." As his restaurant empire continues to expand, Frank remains guided by the same principle that started it all: great food may bring people through the door, but genuine hospitality and service is what keeps them coming back. VUENJ.COM 53