Today we’d like to introduce you to Nicolas Stanitsas.
Hi Nicolas, so excited to have you with us today. What can you tell us about your story?
I moved to Bend in 2016 to attend the Cascade Culinary Institute. I grew up in restaurants, my dad owned a few diners in Southern California. I decide to go into the restaurant business too, but I wanted something different than a diner. The Culinary Institute gave me the skills and knowledge to expand on a concept, which eventually became Kefi. When I graduated, my parents sold their house in California and moved up to Bend. We decided to go into business together. I talked my dad into the concept of Kefi…a fast casual Mediterranean restuarant with a customizable menu. There was nothing like it in Bend at the time. In 2019 we found our location, a new empty space in a thriving shopping center at the north end of Bend. The location was perfect, but the space was 4 walls and a dirt floor. It took many months and the help of my parents to build it into the beautiful Greek inspired space it is today. We worked on the menu for many months, as the space was being built out. Finally, we were ready. We opened February 24, 2020. Immediately Bend loved us. Our days were crazy busy. But then the pandemic was declared. We were essentially shut down. Three weeks into business and the hellish environment of covid became our life. We had to keep the restaurant open. My parents sunk their retirement funds into the restaurant. Long days and nights became our norm. We had to work and struggle, trying to follow the new norms of masks, standing 6 ft apart, dining room closed, only take out orders. Every week was something different. My dad’s 45 years of restaurant experience came into play. He had to pinch pennies and budget all his life to survive diners. Even though we had a different concept, it was Greek food, something as a Greek restaurant owner all his life he knew about! We never shut our doors down, kept our staff working – with fewer hours. We survived the craziness.
Then 2 years ago the Oregon Department of Transportation almost shut us down. They started a massive project to divert the 97 freeway. We lost almost 30 percent of our business in 2024. Once again, it was a daily struggle to pinch pennies, use social media and local media to remind Bend we were still there, needed their business to stay alive.
Over the years, we have won numerous awards…Best New Restaurant, Best Mediterranean, Best Lunch, Best Falafel Bend loved us but the freeway detours were a nightmare. But thanks to budgeting and the goodwill of our customers we survived that too.
My parent’s retired in 2025. I am running the business on my own now. A huge challenge and commitment. They are available for help and council, but are not a daily fixture anymore.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
Oops, mentioned many of the obstacles on the previous screen.
Covid a main struggle. Trying to stay open during road construction and detours, almost killed our business. Rising prices are a major concern now. It is crazy how expensive staples are, plus the constant rise in payroll. We have to be competitive with payroll to keep our people.
As you know, we’re big fans of you and your work. For our readers who might not be as familiar what can you tell them about what you do?
Kefi is known for fresh, innovative approach to mediteranean food. We make all our own sauces, dressings, falafel. We use no seed oil. We have tons of Gluten Free items. Many GF people come to us because they know we are careful, there is no cross contamination in cooking or serving.
We have 5 proteins to choose from…. our 18 -hour braised lamb, GF gyro on the spit (shaved all day), shrimp, steak and falafel.
We have over 12 fresh veggies to choose from. Customers can customize their meal, which is unique. They pick whether they want a bowl with rice or salad (or both), a pita wrap or GF wrap. Then they can add protein, plus veggie toppings, plus sauces, including our secret recipe tzatziki sauce. We also offer house-made hot sauces. The customer creates their meal and checks out all within a few minutes. Or if they prefer, we have curated bowls and wraps for them to choose from.
What has been the most important lesson you’ve learned along your journey?
Our Greek heritage played a big role in the creation of Kefi. My dad is from an island in Greece, Kefalonia. We have a mural of the island and pictures displayed in the restaurant. His work ethic, and deep comittment to family is what kept us going when the worst was upon us. I have learned that surrounding yourself with good strong workers is essential to the daily operation of a restaurant. One person can not do it all. In our case, it was family originally that kept us afloat. But once my parents retired, I fully appreciate my core people….my manager, kitchen crew, shift leaders. We teach all our employees to be polite, friendly, outgoing and helpful. We get a lot of positive reviews on how friendly our staff/employees are.
Contact Info:
- Website: https://kefifresh.com
- Facebook: Kefi Fast Fresh Mediterranean
