"We hopped into our van," Mitch recalls,"and started across the country looking for the right place." Saratoga turned out to be that spot. So, eight years ago, the Cutlers put down roots and launched La Fondue Restaurant.

A hit from the moment it opened, La fondue's specialty is hands-on fun in fantasy settings. Under the helpful guidance of a team of skilled young servers, patrons are encouraged to broil items right at their table, to dip morsels into simmering cauldrons of fondue, and , in general, to get happily involved in creating their own meals. For Mitch, the appeal of a fondue place where the patrons dip and dine at their tables was that "there wouldn't need to be much in the way of a kitchen." He quickly realized "that you had to have a huge front of the house." Consequently, his staff now includes 25 servers and two managers. "There are always trade-offs," he chuckles. "It's evolved," Mitch says of La fondue."Partly because we had no budget, we had to experiment. We didn't have money to hire people, so we did everything ourselves."

"From two cheese, three entree and two chocolate fondues at the Melting Pot, the Cutlers today offer over 50 cheese, meat (including exotic game) and chocolate selections."

"We look for a server who has no prior training and who is likable and gracious," Mitch observes. "A new person is usually more willing to please than people who bring previous habits with them. After three months, once they've gotten over memorization and really know the menu well, they come into their own as servers."

Mitch and Tracey Cutler constantly do their home work. "When we go on vacation or out to dinner, we always come back and try out ideas we've liked." a recent trip to Sonoma refreshed the duo's connection to wine and Mitch immediately began working on a progressive wine list, changing categories and adding new labels.

Mitch thinks his greatest business asset has been the ability to focus. "It's like in golf. Practicing, working hard is great. But if you're not doing it right- finding the right solution, not just a solutuion- it won't work. The first five years we really tackled our problems, and solved them. It's hard to tackle," he chuckles,"It's easy to avoid." The Cutlers are doing something right: The couple is finalizing plans for a second restaurant, this one in the North Bay.

"Patrons tell me that ours is a totally different kind of food experience," Mitch says."It's more like entertainment. It's a very interactive dining experience where they can control the pace of their meal. People can wear whatever they want. Customers can create their own evening. they're not dictated to by the restaurant."

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