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International Guild of Hospitality & Restaurant Managers
BUCA, Inc., incorporated in 1994, owns and
operates full-service restaurants under the names Buca di Beppo and Vinny
Testa's Italian-American restaurants. Each Buca di Beppo and Vinny Testa's
restaurant in a market reinforces the Company's image as a collection of
neighborhood restaurants. BUCA's food, decor and family style servings emulate a
traditional Italian/American meal.
The Company's Buca di Beppo restaurants offer immigrant Southern Italian cuisine served family style in large portions in a atmosphere that parodies the decor and ambiance of post-War Italian/American restaurants. Some of Buca di Beppo's menu items include the Buca di Beppo 1893 Salad, Chicken Cacciatore, Spaghetti with half-pound Meat Balls, Eggplant Parmigiana, Ravioli al Pomodoro, Veal Marsala, Garlic Mashed Potatoes, Pizza Arrabiatta and Tiramisu. BUCA's foods, often seasoned with garlic and served with vine-ripened tomatoes, communicate the flavors of the immigrant Southern Italian kitchen. The Company also offers Daily Specials centered around a genre of Southern Italian cooking, cucina di povera, which translates as cuisine of the poor. Each Buca di Beppo restaurant is open for dinner only.
Beginning in fiscal 2001, BUCA added a Baked Specialties menu to each of its Buca di Beppo restaurants, and introduced Buca per Due, which means Buca for Two. The Baked Specialties are offered every day to the Company's customers. The Baked Specialty menu includes specials, such as Baked Ravioli, Cannelloni, Manicotti and Stuffed Shells. Buca per Due marries a portion of BUCA's Baked Specialties with a portion of entrée items, and are served on the Company's traditional family style platters, allowing groups of two to four diners to enjoy a wider selection of its food each time they visit.
In January 2002, the Company purchased the assets of the nine Vinny Testa's restaurants in the Greater
Vinny Testa's menu features a variety of pasta, meat, poultry and seafood items, appetizers, soups, salads and desserts. Menu items include Fried Calamari, Warm Tomato Salad, Veal Parmigiana, Spaghetti Marinara, Linguini with Clam Sauce, Lasagna, Pollo Griglia, Veal
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1999-2000 International Guild of Hospitality and Restaurant Managers
Inc. All rights reserved.
The data included within the Financial section is solely for information and does not construe a recommendation and/or endorsement by IGHRM or its members to invest funds with any of the companies listed. You are strongly urged to obtain professional advice with qualified individuals or corporations for any investments of funds.