Today we’d like to introduce you to Kim Casale.
Hi Kim, we’d love for you to start by introducing yourself.
Elke’s Market Cafe was originally founded in 2004 by Elke Kuby Marsh. After working for her father in the iconic Kuby’s in Snider Plaza, a staple in Dallas since 1961, Elke decided to branch out on her own.
Elke built a business in Allen with home made soups, salads and sandwiches. Elke’s is an Allen legacy, offering a market for take-home food, a bustling lunch cafe and a catering business mostly serving businesses and local non-profits, as well as local families.
Elke and her husband Tim decided to retire in 2020 to enjoy their grandchildren and began looking for new ownership.
In August of 2020, Gregory and Kim Casale took over, maintaining much of what Elke created. Many of the original staff still remain.
Kim and Gregory owned a white tablecloth, high end restaurant in Scottsdale Arizona (Gregory’s World Bistro 1996-2004), garnering international press and attention.
After shuttering Gregory’s World Bistro, both went on to corporate careers- Gregory working as Culinary Director for large concepts such as Paradise Bakery (opening all that existed in the DFW area – his picture still hangs in the location by The Galleria) and Chuck E. Cheese.
Kim worked in the world of Fine Wine, mostly working on the distribution/sales side, Kim went on to become a Certified Wine Educator, adding to her many wine certifications.
In 2020, Gregory and Kim wanted to return to business ownership and have taken much of Elke’s successes and have continued to grow on them.
Elke’s continues to offer amazing housemade soups, sides, and ready made meals in the cafe, and market and catering menu.
In addition, Elke’s now hosts a wine club with over 60 members. Wine tastings are held twice a month (2nd Thursday and Friday of every month) and also offers paired meals and special wine events throughout the year.
Elke’s 2.0, as Gregory and Kim like to call it, continue to offer many of the same menu items originally created by Elke herself, but have also added new, fresh flavors including Vegetarian options and a few fresh, new flavors. .
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Taking over Elke’s during the early days of COVID offered unexpected challenges.
First and foremost, supply issues were the biggest challenge with nearly weekly issues arising with availability of products- plasticware and paper goods along with pricing and availability changed constantly. We served soups to-go in to-go coffee cups for at least a few months. At any given time, we had lids… or we had cups… but they didn’t necessarily fit together.
Staffing has been a constant challenge as well. Our kitchen staff has remained somewhat constant but front of the house staff has changed a lot. Restaurant employees are frequently made up of individuals with fluctuating schedules and people looking to fill a gap in between their “real jobs”. While we have less turnover than most, staffing has been an ongoing challenge.
With every adaptation to the new normal, employees going back to the office every day versus working from home – even as recently as this month , effects our day to day.
The economy in general had added to the struggle, but we are seeing the light at the end of the tunnel and gully expect to be around for many years to come.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Chef Gregory Casale is a graduate of the Culinary Institute of America (August 1991).
Gregory got his culinary degree experience at top restaurants including The River Cafe (Brooklyn, NY), Marquesa at The Scottsdale Princess and T. Cooks at The Royal Palms (Phoenix, AZ)
During his ownership of Gregory’s Grill, a 28 seat restaurant, completely self-funded, and Gregory’s World Bistro, Gregory was also on the short list of James Beard Award nominees for the Southwest region (Top 20 candidates).
Gregory garnered much attention as a fine dining chef until his move into the world of corporate culinary development. His transition to corporate America is still seen in the chocolate chip cookies at Panera and unicorn churros and stuffed crust pizza at Chuck E. Cheese.
How can people work with you, collaborate with you or support you?
Elke’s is always looking for ways to grow local support- for us and for other local businesses. When money is spent locally, money stays in our community. We are always looking to partner with other small businesses on events that allow us to tell our story and showcase our mutual work.
We have an upcoming painting class with art lessons provided by a local artist. We are looking to fine tune this event to allow us to develop fundraising opportunities while we also grow our business reach.
Pricing:
- Cafe Breakfast $5.99=
- Lunch $8.69+
- Catering $9.50+
Contact Info:
- Website: https://elkesmarketcafe.com/
- Instagram: https://www.instagram.com/elkesmarketcafe
