Ledyard Company Online

~Friday July 04 2008

Men drop to one knee and propose. Couples toast each other on their anniversary. A young lady is feted with cake and a round of "Happy Birthday." If it is a special event in someone's life, chances are it will be celebrated at one of the Central Coast's most famous-and romantic-restaurants, the Shadowbrook. With its glorious jungle of blossoms that part for the zigzagging path down the hill past the koi ponds and fountains, the Soquel creek meandering outside the windows and, most famously, the little tram that brings diners up and down the hill, the Shadowbrook restaurant has been creating special memories for over 50 years.

A bride and groom enjoy a romantic moment along Shadowbrook's garden paths.

chefs

Shadowbrook Co-Chefs David Hally (standing) and Eric Conover (sitting).

Chef David Hally and general manager Michael Scanlon take a few minutes at a corner table overlooking Capitola Village to talk about what makes the Shadowbrook remain legendary. Above us, tendrils of pothos plants creep around hardwood beams and windows, further shattering the barrier between the lush green outdoors and the inside. Although it is less than an hour before the lunch crowd arrives, an air of peace and calm still reigns. Perhaps it is the soft music in the background, or maybe it is because Scanlon, Hally and a staff of almost 150 have worked out a rhythm over the years. Not that anything is predictable; after all, this is the restaurant business.

One of Shadowbrook's two sous chefs, Hally has been with the venerable eatery for about six years. He's seen his share of crises, both big and small. Just as its toll on the rest of the country was momentous, the aftermath of 9/11 exacted its price from the restaurant industry as well. The Shadowbrook was no less vulnerable. "There was a drastic decrease in September," recalls Scanlon. "Business was off 30 percent." Both Hally and Scanlon knew what to do. "I looked at the menu mix," states Hally, "and started working with items that were less than mainstream. Instead of using ingredients that cost $8 to $9 a pound, what could we create with ingredients that cost us $4 to $5 a pound?" Some menu specials, like lobster, showed up a little less often. Scanlon took a hard look at energy usage and staffing.

"We had to be extremely pro-active with the physical plant," the general manager says. "We also staggered the hours of our employees." Both were adamant about one thing they would not tamper with in response to the economy's downturn.

"We never once considered compromising our quality," emphasizes Scanlon. If a dish called for the 16-20 #1 prawns, there was no way Hally would settle for #2 prawns.

Both Hally and Scanlon harnessed the internet to spur Shadowbrook's success. Scanlon points to his restaurant's website (www.shadowbrook-capitola.com) as a gateway for publicity, "tons" of reservations and gift certificate sales. Hally relies on the net for staying abreast of culinary trends, sniffing out new ideas and price comparison on supplies. "In the old days, a chef just needed to be creative," recalls Hally. "But the market's different now. A good chef needs to be street-smart, computer-savvy and a good mentor; she or he needs more of a business background." Hally points to innovation as another key to the restaurant's staying power. "It's easy for some chefs to fall back on the tried and true," the chef notes,"to just keeping ordering the same supplies or doing the same old thing."

In contrast, the Shadowbrook hosts cuppings, cuttings and tastings for its staff on a regular basis. "We're always changing coffee, meat, produce and production methods," Hally says. "We're always dealing with a fluctuating market and we need to stay ahead of the game." This is where Hally relies heavily on Ledyard sales consultants who can forecast any change in the market. As an example, he points to how the price of bay shrimp more than doubled when McDonald's decided to offer shrimp salads. "We're always looking for purveyors who helps us make good longterm decisions," Hally says. Quality, ambiance and service are why people throughout the Central coast keep coming back to Shadowbrook, whether it's to celebrate life's special moments or to enjoy a memorable meal.

*"The experience you provide is the most meaningful thing you can do for longterm success," states Scanlon.*
	A waterfall cascades into a koi pond alongside the garden pathway.

Visit the Shadowbrook Restaurant @:www.shadowbrook-capitola.com