An interview with Kay Salerno & Shila Morris, Owners

What made you decide to get into the business of food/drink?

When  we were kids, (Kay was 10 and Shila was 17), our parents bought the single unit, original Squeeze In restaurant up in Truckee, CA. Overnight our family became breakfast folk and “BFD” took on a whole new meaning. We ate breakfast for dinner and breakfast for lunch all while serving breakfast for breakfast to our loyal guests daily. 

From baking biscuits to balancing spreadsheets, we grew up in the business that today, has 12 locations in 4 states. With Mom and Dad now retired, we get to run the business while raising our families in Reno. We’re grateful to be part of a family business in a community like Reno, there’s no place like it! 

Why Reno?          

We were both born and raised in Reno, our Mom and Shila both went to the University of Nevada Reno and we’ve a lot of hometown love. Being able to serve the community that shaped us as individuals and as a family is incredible. 

Why are you excited for Reno Restaurant Week?

We’ve been blessed to experience Restaurant Weeks in other communities and it’s always such a cool initiative that gets people acquainted with the variety of restaurants available to them in their communities. We love to celebrate and highlight the amazing food Reno has to offer anyway and to get to do it through a Restaurant Week initiative is incredible!

What is one thing you’d like your guests to know about you and/or your establishment? 

Health, sanitization and safety are our number one priority as we navigate the “new normal” as a local Reno restaurant. We are committed to the service standard we have always held while maintaining maximum health and safety measures throughout the restaurant to keep our community safe.

How are you complying with safety guidelines for COVID-19?

All of our tables are 6 feet apart as we seat at 50% capacity, all associates wear masks and gloves at all times, we have implemented remote waiting so guests can wait in line for a table outside, in their cars or from the comfort of their homes. All horizontal service and frequently-touched areas are sanitized between parties. We are employing a real-time reservation system to avoid congregations of guests around the restaurant. Guests are also encouraged to use a face covering when not eating or drinking. 

2020 RRW Menu

Squeeze In menu

Author: Cheree Boteler