Check Out George DeMeglio’s Story

Today we’d like to introduce you to George DeMeglio.

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 consider my most defining elements as being the product of two first-generation Italian families, a Georgia Tech engineer and a father. I thrive on change and growth, so when my youngest was getting ready to head off to college, I knew that a career change was due, but what? The direction came while on a run. As clear as can be, the thought of opening a restaurant presented itself. There has been no turning back since. That was 2009 and I was a Program Manager for a large corporation. It took me three years to find and buy the property a mano now sits on and another four years to bring the restaurant to life. Along the way, I quit my job and immersed myself in learning about restaurants. That learning remains a large part of my daily routine.

a mano means “by hand”, while “amano” means “they love”. The a mano name could not be a better fit for our culture. I view a restaurant as being about community – myself supporting our staff, who care for our guests, which enables our ability to contribute to the greater community. We nourish a servant-leadership approach in how we support each other, take care of our community, and ultimately grow. We recently added healthcare for our staff and continue look for ways to entangle our staff in the a mano culture by seeking out, recognizing, leveraging, and rewarding them for the skills, talent, and ideas that they bring to the business. We give back to the community that supports us through our Thursday a mano Lends a Hand fundraisers. All this is a reflection of the belief that by sharing the pie, you grow the pie, and everyone benefits.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
I am a firm believer that “The Obstacle is the Way”. This is a quote from Roman Emporer and stoic philosopher Marcus Aurelius, as well as a book by Ryan Holiday, The essence of which is to turn the obstacles you encounter into an opportunity to improve, to grow.

While it seems like a lifetime ago, the first set of challenges was around getting a mano built. As it is in the Beltline TAD, we encountered significant delays in either gaining approval for exceptions to the design requirements or adjusting the building to comply.

The most significant challenge since, outside of the initial wave of Covid, has been in the selection of the right leadership team. While we have had a number of very talented individuals over the years, the team we have now, Emily Broome as General Manager and Christopher Suarez as Executive Chef, along with a strong supporting staff of future leaders, has changed my life and positioned a mano for future growth. Precovid I was working most evenings, now I have the opportunity to work with the team on elevating a mano and building a second location.

Can you tell our readers more about what you do and what you think sets you apart from others?
Professionally I consider myself an engineer, regardless of the job or role I am in at any given time. I worked in the manufacturing, construction, project management, and program management fields prior to opening a restaurant. Each of these roles has added tools to my business toolbox, which I continue to leverage. I see the role of an owner, or leader, to first and foremost establish and nourish the core values which govern every decision and action taken by those in the business. Without this, your business is rudderless. Beyond this, it is about hiring & developing the right people and ensuring that the processes are in place to ensure dependable execution and, eventually, growth.

Can you talk to us a bit about the role of luck?
I look at luck through the lends of the Laws of Attraction, That is if you invest the time and effort into preparing yourself for your vision, and you sincerely, honestly, believe in that vision, then you will attract and find what you need to bring that vision to life. I have two instances where this has happened in a dramatic way during the life of a mano.

First, I had the opportunity to invest in, and learn from, chef Bruce Logue as he opened BoccaLupo. This was during the time that a mano was being designed and built through the hiring of my initial Executive Chef. Chef Logue was extremely generous with his time and knowledge around designing the kitchen, and selecting the right chef, for the menu that I wanted to execute, His guidance not only helped me avoid errors, it gave me the confidence that I needed as someone new to the hospitality business.

The second is with my General Manager, Emily Broome. Emily was hired, pre-opening, as a server. She was going to school for her Finance degree at that time. Over the years, Emily took on additional responsibilities related to her degree, such as bookkeeping and managerial reporting. Emily has the super-skill of being unflappable, regardless of the intensity of the situation. We also hold a similar perspective on most all we discuss, which may have something to do with sharing the same birthday. Emily graduated GSU with her Accounting degree in December 2020, the height of covid. No company’s were hiring at this time. It was then that I presented her with the opportunity to grow into the role of Managing Partner for a mano. A path on which she is excelling.

Contact Info:

• Email: [email protected]
• Website: amanoatl.com
• Instagram: @amanoatl
• Facebook: @amanoatl
• Yelp: www.yelp.com/biz/a-mano-atlanta

Image Credits:
My photo credit: Stephen Payne Restaurant & food photo credits: Tomas Espinoza