An interview with Cyndi Wallis, Partner
What made you decide to get into the business of food/drink?
Founders Gino & Juli Scala have a passion for good, healthy food and wanted to share this with Reno. Est. in 2010- Great Full Gardens began with a backyard greenhouse and Soups that were made in the Scala home—which later became the GinoTheSoupMan Line of Vegan Soups.
I joined them as a partner in 2012, and created the raw food program, which includes fermentation and raw desserts. The first Great Full Gardens location opened in 2013 in Midtown district of Reno, and offered a wide menu selection with something for any dietary preference.
Today there are 3 full service locations, and a location called The Kitchen, which offers catering services, quick lunches, and is the commissary where we make all the soups, dressings, aioli and desserts for the restaurants.
We live in an amazing community that we are committed to supporting and being a part of.
Why are you excited for Reno Restaurant Week?
It is a great way to showcase the local culinary scene, and of course to help bring people out to support small business during this time.
What is one thing you’d like your guests to know about you and/or your establishment?
We are passionate about the quality and taste of our food, but beyond that, GFG is committed to offering a dining experience where you are welcomed, respected, and nurtured from start to finish.
How are you complying with safety guidelines for COVID-19?
We are seating our restaurants at 50% capacity, and offer curbside, delivery and takeout services. GFG offers contactless menu and payment options in the restaurant to minimize risk. We also temperature check all employees daily and anyone who does not feel good is asked to stay home. Masks and gloves for employees are mandatory. All menus, pens, bottles, screens and other surfaces are sanitized after each use.