Today we’d like to introduce you to Jonathan Canonaco.
Hi Jonathan, it’s an honor to have you on the platform. Thanks for taking the time to share your story with us – to start maybe you can share some of your backstories with our readers.
Born and raised in the hospitality industry. My parents have owned and operated bars and restaurants since before I was born. I started cooking at my parent’s restaurant in NY when I was twelve years old. My parents had a successful restaurant in Bainbridge, New York for 25 years. I continued to work for my parents while attending The Culinary Institute of America. I would drive home on weekends to work and assist with the restaurant. It was an amazing opportunity for me to continue to earn money and to test out everything I was learning at the CIA.
After graduating from the CIA in 2004, I moved to Orlando Florida. It is here in Orlando Florida that I began my front-of-house career. I learned to serve, bartend and manage restaurants throughout Orlando and Winter Garden. Gaining this front-of-house experience gave me the confidence and experience to open my first restaurant.
In 2012, I partnered with fellow CIA Alumni Brian Buttner to open Teak Neighborhood Grill in MetroWest. From there, we were able to grow our business and expand into multiple locations. We created new and exciting concepts, Rus Teak, Menagerie, The Stubborn Mule, The Broken Cage, Feather & Quill, and Propag8.
As our culinary team and front of the house continued to grow and become seasoned veterans in our field, we needed outlets to harness their skills, creativity, and passions. We developed 2 craft cocktail bars to aid in our continuing education and creativity. We created The Broken Cage Orlando and Propag8. Both cocktail bars were created to be mixology labs. In late 2019 we opened up our first out-of-state location called The Broken Cage Denver.
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?
In early 2020 we ambitiously opened 3 new concepts, not knowing that Covid 19 was lurking in our future. Feather & Quill, Propag8 and The Broken Cage Denver. We were so excited to launch all of these concepts. We were over-prepared. We had the best team lineup. Nothing could stop us. But the unthinkable happened, Covid 19 restrictions, shutdowns, and fearful clientele that weren’t interested in trying something new during trying times. People were looking for comfort and familiarity.
We did our best to market, adapt, shift, and reimagine our concepts in order to survive. Feather & Quill turned itself into a market, selling raw foods, meal kits, vegetables, and deli items. The Broken Cage Denver turned into an exotic plant shop. We really did anything we could to survive but also to continue to build our brand and gain new customers. Luckily now in 2022, all concepts are beginning to thrive.
How do you define success?
Success comes in many forms for me. In order to feel successful, I need to have happy customers and happy staff. If I walk into work and I have unhappy guests and unhappy employees something is terribly wrong. If you focus on making sure your customer and employees are happy financial success will follow.
Contact Info:
- Website: www.thebrokencage.com
- Instagram: thebrokencage
- Facebook: https://www.facebook.com/brokencageorlando
- Yelp: https://www.yelp.com/biz/broken-cage-orlando?osq=the+broken+cage
Image Credits
Katey Olds
Brian Buttner
Valerie Handelsman
August 18, 2022 at 1:29 pm
Jonathan,
I enjoyed reading your story. What a story it is! You,my dear,are beyond compare and an inspiration for all. Your compassion and generosity expressed towards your family and patrons deserves special commendation from the restaurant industry.