January 20, 2017

Meet Mel Toledo of Foundation Social Eatery in Roswell

Local Stories

Today we’d like to introduce you to Mel Toledo.

So, before we jump into specific questions about the business, why don’t you give us some details about you and your story.
Food has always had a significant impact on my life and I’ve been in the restaurant business since I was 13. I started out as a busboy, then worked my way up to dishwasher, server, etc. It wasn’t until my early 20’s when I went backpacking through Europe that I became absolutely enamored with food. It was there that I decided I would become a chef and I applied to culinary school upon my return to the U.S.

From there, I aspired to work with some great chefs and restaurants around the U.S. and France to build a strong foundation (a hint to how we named the restaurant) for my culinary career. After 15 years working in other kitchens, I was ready and determined to work for myself and create the restaurant that I was always searching for – one that provides a simple uniqueness, consistently good food, and service, and a pleasant atmosphere (I even get to play the music I want to hear all day!). Foundation Social Eatery is finally an execution of *my* vision.

Has it been a smooth road?
No, it has not been easy! It has been difficult from day one. Everything from obtaining funding, getting a lease and finding our home in Roswell, to completing our buildout practically on our own, I have become not only a chef but a painter, plumber, mechanic, etc. on an as-needed basis.

So let’s switch gears a bit and go into the Foundation Social Eatery story. Tell us more about the business.
We try to provide a restaurant trifecta with great food, service, and atmosphere. My food is very personal and I enjoy experimenting with flavors and textures. The design of the restaurant is very personal to the story of myself, and wife Sandy, who co-owns Foundation with me.

We are proud of being independent and beginning from almost nothing. We are very proud of the support from our staff, who are truly FSE champions, and of the continual support of our community.

What sets us apart is the personal connection with our guests and community. You will often see hugs and smiles all around between our guests and staff who have come to love us – and we love them back. We are a family owned and operated business, and that includes our 6 year old son, Hudson. He has a handprint stamped in the concrete inlay of the floor. When he’s there, he likes to “help” me cook or assist the host by handing out menus to our guests.

How do you think the industry will change over the next decade?
As the economy tightens up, we continue to see a downshift in formal/fine dining. I think people are relying more on their local neighborhood establishments to provide quality and comfort, and we will continue to do our best to fulfill that need.

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