Today we’d like to introduce you to Ricardo Sandoval.
Alright, so thank you so much for sharing your story and insight with our readers. To kick things off, can you tell us a bit about how you got started?
I started in 1989 with my first restaurant, D’Agnese’s Italian Restaurant, with a close friend, Franco Boffice. Within a short time, frame, our little restaurant exploded in popularity. We decided then to open more Italian restaurants (with different names throughout the suburbs, which became popular in their own right). In 1997, I decided to branch out with a different partner (Franco and I separated amicably), Tim Verhiley, in the opening Fat Cats in Cleveland. We basically changed the menu from the past (Italian) to more of an American bistro, with the idea that the dining would be more casual, yet the food would be more inventive and creative, and price points would be affordable for everyone.
We forged relationships with local farmers (being involved with the first farmers market in Tremont, Jessica, and Emmy Levine, creators of the market) by being their chef, demonstrating ways of using produce in many forms. It was a really memorable grassroots effort with a handful of vendors. Two years later, I opened Lava Lounge in Tremont, which satisfied a thirst for the people in the service business looking to spend their money at the end of the night. Lola Bistro’s employees, the Iron Chef Michael Symon’s restaurant located a couple of blocks away, opened a couple of weeks before us and bankrolled our bar with all of their business.
It was a little slow in business in the beginning because Tremont was at the very beginning of gentrification, so many customers were a little leery of coming in the evening. We started to get some publicity in national magazines (Food & Wine, Bon Appétit, NY Times). This gave us the push we needed to have consistent business that we strived for. Even the ride through Covid, as tough as it was with our staff (many left), was a way to pivot and make adjustments to our business, embracing altruism in the sales of our products (bought dessert from a local cupcake bakery to resell in the restaurant at cost to help them), providing free meals to all employees for a few months to help in the transition.
We have a fund at the Animal Protective League (located in Tremont) for cats (TNR – trap, neuter & release). Also, donations to the APL for Project Care (which help people at the bottom of the socioeconomic ladder afford service) are derived from a percentage of meals sold to dogs on our patio during the warm months. This really makes work enjoyable and purposeful.
In 2021, Guy Fieri visited our restaurant, and we then debuted on Diners, Drive-Ins, and Dives in May of 2021. It’s brought a whole new level of business. I’m half Filipino, so the menu reflects items from my background.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall, and if not, what were the challenges you’ve had to overcome?
As smooth as a road in Cleveland… and they’re notorious for potholes. When I opened Fat Cats, I purchased the entire property & business, writing my own land contract to the seller (held the note for a few years), then transferring the note to the bank. Dealing with financial institutions is never really easy. I learned the banks really don’t care for small restaurant businesses… Overfeeing businesses, ridiculous interest rates, basically, treating you like an ATM machine. I think it’s really important to understand how everything financial (rent, mortgage, interest payments, credit card acceptance) all are extremely imperative to the survival of your business. I control my financial future by the purchasing of properties that were undervalued at the beginning of gentrification. Now, the property values (apartments, commercial buildings…) are providing positive cash flow
Obviously, in the restaurant business motivating, people to execute your vision will always be a struggle… as a business owner, you must always work hard, treat people well, and be creative… every day.
In regards to employees, it’s important to understand that they are different. Different approaches to the many different employees is paramount if you expect positive results and low turnover
Thanks for sharing that. So, maybe next, you can tell us a bit more about your business.
Fat Cats is an American bistro located in Tremont. It offers dishes of Filipino, European, and American background with specialty cocktails, wordly wines, local artisan beerlist (90% from the state of Ohio) that provide for an enjoyable experience. The staff is extremely friendly, knowledgeable, and prompt. I believe that every customer is important to our survival. We have a lot of regulars, which is a testament. I think we’re are known for really good service and fresh/ inventive food. This is a scratch kitchen… we make everything: pierogies, pizza, bao dough, tortilla dough, empanada dough… we are hugely popular with the vegan/vegetarian crowd for our many offerings.
The steamed buns are extremely popular
Pork Bao
Tofu Bao (vegan)
Kimchi potatoes (house kimchi) vegetarian
Grilled octopus
Quail
Arroz Caldo
Bavette steak
Are some of the really popular item we have on the menu.
Brand-wise
I’m proud of the level of consistency (food and service) that provided by my employees. I’m actively working in the kitchen teaching about consistency, cooking… and I’m involved in the service too. My staff is really super!
We offer catering on-site (we have a party space in Tremont) catering off-site, personalized diners…
On the personal side, providing support for animals is really an important part of my work. I want to make a difference.
Can you talk to us a bit about happiness and what makes you happy?
Teaching young people about the value of hard work, dedication, honesty, integrity, and at some point, giving back. There’s nothing better than an employee returning for a visit/ or communicating their successes with you being part. I’m so proud of so many past employees who have found what they loved doing and fulfilled a dream.
Helping animals is really close to me. The joy of being part of a solution will always outweigh the expense.
Pricing:
- Grilled octopus $13
- Pork/tofu banh bao $10
- Pork/ tofu noodle salad $16/$14
- Arroz Caldo $15-$18
- Bavette steak $23
Contact Info:
- Website: fatcatstremont.com
- Instagram: fatcatstremont
- Facebook: www.facebook.com/FatCatsCleveland
Image Credits
Karin McKenna
