Julie Prather, Sonoma Cucina
Many area residents were surprised when The Grill On Fulton, a popular downtown Peoria restaurant, closed in January. In its place, however, rose Sonoma Cucina, a new restaurant for central Illinois diners to investigate. One element that remained constant through this change was general manager Julie Prather.
Prather has been employed by parent company Mercedes Restaurants—which, in addition to The Grill and Sonoma Cucina, also operates Vonachen’s Old Place in Peoria; Alexander’s Steak House in Peoria, Normal, Champaign, and Springfield; and Famous Dave’s in Bloomington and South Bend, Ind.—for 22 of the last 24 years. “I worked for Mercedes Restaurants, Inc. as a hostess during high school. I returned while I was a student at Bradley and became a server and bartender at Vonachen’s Old Place. I then assumed the role of banquet manager at VOP and progressed to assistant manager.”
Despite the moving around, a large portion of her career was spent with The Grill. “When The Grill On Fulton opened in 1989, I was promoted to the position of general manager. I was a general manager at The Grill until 1995, when I was transferred to Sonoma Cucina in Bloomington. In September 1996, I returned to The Grill,” she said.
Another career change was in store for Prather in January, when the process of transforming The Grill into Sonoma Cucina began. “The Grill had always been known as Peoria’s premiere upscale downtown restaurant. Although still popular with the business community, Civic Center attendees, and convention visitors, as times and the economy have changed, The Grill had become more of a special occasion restaurant.”
Needing to make a change—though not wanting to lose all of The Grill’s elements—Mercedes looked to one of its own restaurants for inspiration. “In an attempt to broaden the customer base, lower the price structure, and become more family friendly, the decision was made to combine the two concepts,” Prather said.
The new restaurant opened February 5. “Sonoma Cucina Italian Grill offers a variety of pastas, pizzas, and salads, along with our signature great steaks and fresh seafood. Grill favorites such as the pepper filet and seabass grill remain on the menu. In addition, there’s now a kids’ menu. The atmosphere was altered by changing wall furnishings to provide a brighter look, adding four palm trees, and playing upbeat music,” she said.
Prather said customers have responded well to the changes. “The new restaurant is fun and inviting. It feels more casual, and the food is great. The menu offers a variety to all diners. Not only do we cater to the same people as The Grill did, but we’ve increased our market share. We have many more families and younger people, and we have the same business clientele. We still have our famous wine room for private parties and maintain an award-winning wine list. We’re just able to offer more things to more people now.”
Having worked in the industry for so long, Prather has hands-on experience in all areas of restaurants, and she said any misconceptions about her industry have to do with the amount of effort that goes into the job. “What most people don’t know is how hard we really work. It’s not as easy as it looks. Our products are made from scratch, which is very time consuming and labor intensive. The hours are long but gratifying when we’re able to meet the expectations of our guests. No two days are ever the same, and every day presents its own set of challenges. Our goal is to provide quality food and service to everyone who walks through our door.”
She said the biggest challenge in her job is striving for consistency. “Not only is consistency important in our food, but it’s also important in our service. Finding and training good personnel is an ongoing process. I believe in the importance of having team players to make the business successful. Team work has to exist in all areas of a restaurant—a constant challenge.”
The most rewarding element, Prather said, is achieving guest satisfaction. “There’s no better way of promoting the restaurant than by word of mouth from a guest who’s had a great meal, wonderful service, and an overall terrific experience.”
After more than two decades, Prather said the restaurant business and hospitality industry is one she truly enjoys and plans to continue making her career. “I get a great deal of satisfaction from my job and really believe in the new concept of Sonoma Cucina Italian Grill. I want to make this new venture a success.” TPW
Prather has been employed by parent company Mercedes Restaurants—which, in addition to The Grill and Sonoma Cucina, also operates Vonachen’s Old Place in Peoria; Alexander’s Steak House in Peoria, Normal, Champaign, and Springfield; and Famous Dave’s in Bloomington and South Bend, Ind.—for 22 of the last 24 years. “I worked for Mercedes Restaurants, Inc. as a hostess during high school. I returned while I was a student at Bradley and became a server and bartender at Vonachen’s Old Place. I then assumed the role of banquet manager at VOP and progressed to assistant manager.”
Despite the moving around, a large portion of her career was spent with The Grill. “When The Grill On Fulton opened in 1989, I was promoted to the position of general manager. I was a general manager at The Grill until 1995, when I was transferred to Sonoma Cucina in Bloomington. In September 1996, I returned to The Grill,” she said.
Another career change was in store for Prather in January, when the process of transforming The Grill into Sonoma Cucina began. “The Grill had always been known as Peoria’s premiere upscale downtown restaurant. Although still popular with the business community, Civic Center attendees, and convention visitors, as times and the economy have changed, The Grill had become more of a special occasion restaurant.”
Needing to make a change—though not wanting to lose all of The Grill’s elements—Mercedes looked to one of its own restaurants for inspiration. “In an attempt to broaden the customer base, lower the price structure, and become more family friendly, the decision was made to combine the two concepts,” Prather said.
The new restaurant opened February 5. “Sonoma Cucina Italian Grill offers a variety of pastas, pizzas, and salads, along with our signature great steaks and fresh seafood. Grill favorites such as the pepper filet and seabass grill remain on the menu. In addition, there’s now a kids’ menu. The atmosphere was altered by changing wall furnishings to provide a brighter look, adding four palm trees, and playing upbeat music,” she said.
Prather said customers have responded well to the changes. “The new restaurant is fun and inviting. It feels more casual, and the food is great. The menu offers a variety to all diners. Not only do we cater to the same people as The Grill did, but we’ve increased our market share. We have many more families and younger people, and we have the same business clientele. We still have our famous wine room for private parties and maintain an award-winning wine list. We’re just able to offer more things to more people now.”
Having worked in the industry for so long, Prather has hands-on experience in all areas of restaurants, and she said any misconceptions about her industry have to do with the amount of effort that goes into the job. “What most people don’t know is how hard we really work. It’s not as easy as it looks. Our products are made from scratch, which is very time consuming and labor intensive. The hours are long but gratifying when we’re able to meet the expectations of our guests. No two days are ever the same, and every day presents its own set of challenges. Our goal is to provide quality food and service to everyone who walks through our door.”
She said the biggest challenge in her job is striving for consistency. “Not only is consistency important in our food, but it’s also important in our service. Finding and training good personnel is an ongoing process. I believe in the importance of having team players to make the business successful. Team work has to exist in all areas of a restaurant—a constant challenge.”
The most rewarding element, Prather said, is achieving guest satisfaction. “There’s no better way of promoting the restaurant than by word of mouth from a guest who’s had a great meal, wonderful service, and an overall terrific experience.”
After more than two decades, Prather said the restaurant business and hospitality industry is one she truly enjoys and plans to continue making her career. “I get a great deal of satisfaction from my job and really believe in the new concept of Sonoma Cucina Italian Grill. I want to make this new venture a success.” TPW