Today we’d like to introduce you to Gina Sellers.
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 a restaurant in a small town four years ago that I wanted to be different from what you typically see in small rural towns. The concept was an upscale casual Gastropub set in a historic building just off downtown. I didn’t had any previous experience running a restaurant, but loved food and had always dreamed of opening a place like this. We had to shut down for two months due to a fire only a few months after opening. Then of course the struggles brought on by the pandemic. Through all of that, the business was very successful. Over a year ago, I was afflicted with a mysterious illness that has rendered me unable to walk, limited use of my hands, and extreme pain in parts of my body. I am still at a rehabilitation facility with no definitive diagnosis. I will be starting an intense treatment option soon that we’re hoping may help. We had to close the restaurant down a few months ago as it became too hard for it to run up to my standards with my not being able to be there, my husband involved with his teaching job, and issues with staffing. I am hoping at some point to get back to some sort of normal health-wise and open the restaurant back up to continue my dream.
We’ve been impressed with The Knife & Cork, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Our restaurant is set in a historic building that was built in the 1880’s. It was originally a pharmacy. The building had been remodeled to be a 60 seat restaurant with a ten seat bar. However the floors, ceiling, and rock wall are all part of the original build. Our concept was to create a place that people could come casually and have a drink and good food, but also be nice enough to be a date night or anniversary spot. Our menu has unique items such as Reuben egg rolls, as well as steaks, seafood, etc. We run daily specials each day where our chef can use their creativity to construct unique specials. I feel my strength is in building relationships with our customers. We have a large contingent of regulars that are big part of what makes me love owning a place like this. We have people drive to us from bigger places such as Waco, Temple, Killeen, etc. to dine with us.
So maybe we end on discussing what matters most to you and why?
The customer experience is the most important thing to me. Within that is the quality and presentation of the food, the quality of service and the atmosphere of the restaurant. All these things are so important to creating the overall experience that we strive for. We are of course never perfect with all of these things, but it’s always my goal to strive for that. That has been the biggest struggle of the past year with my health not allowing me to be there. For me, it is so important that I can be there to help create that experience and to make sure that it’s always as good as it can be.
Contact Info:
- Website: theknifeandcork.net
- Instagram: theknifeandcork
- Facebook: https://www.facebook.com/theknifeandcork.net/
