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The Story of Bobby C's

Take a moment and read about the man and the restaurant!

Being in the restaurant business for over twenty years, I've had a chance to see first hand what works, and what doesn't. Many restaurants, when they first open, are busy to some degree depending on their location and marketing.

As word of mouth spreads, people often want to try out a new restaurant out of curiosity. The difference between those that tend to stay busy and those that falter over time seems to be consistency. I will be the consistency of good food, prices and service that will ultimately determine long-term success. In my experience, the one constant found in a successful restaurant is the presence of an owner.

It is my goal to be in my restaurant on a daily basis to supervise operations and receive guests. Another major factor in restaurant decline is the lack of updating. All too often restaurants get that "Old and Tired" feel to them when not maintained properly. It is also part of my overall long-term plan to routinely add new items and specials to the menu, while keeping up with the restaurant's physical appearance at the same time. My experience has taught me that without proper upkeep and routine upgrading, even a brand new restaurant can lose its appeal in the years that follow.

I would like to commend the Bobby C's family for pulling efforts together like a finely tuned piano. We look forward to sharing with each other and with you, our customers, so many memorable days down at Bobby C's.

Dedication

Personally, this restaurant means more than just serving dinners and drinks for a profit. To me, this restaurant is dedicated to the memory of my father Robert Crowley; also known as "Bobby C". He was a postal worker during the day and an entertainer at night. As you enter Bobby C's, you will immediately notice all the photos and hear the awesome sounds of my dad's entire musical career spanning from 1966 to 2003. My dad was one of the classiest and most admired people I have ever known. Upon marrying my beautiful mom, Anne Marie Caserta, in 1967, my dad became the most "Italian" Irishman there was. He knew good Italian food when he tasted it and appreciated the importance of good service as well. This restaurant will carry his name and legacy; and there will not be a meal served or a day that goes by where he will not be in my heart and thoughts.
"My dad was one of the classiest and most admired people I have ever known. Upon marrying my beautiful mom, Anne Marie Caserta, in 1967, my dad become the most "Italian" Irishman there was."