Jersey kid lives dream in Ozarks

Since he opened his restaurant on South Campbell in 1985, he has been working toward a vision born years ago as a New Jersey kid watching his father make sandwiches.

“My dad had a sub shop in Atlantic City for 25 years,” DiGiacinto said. “He caught me staring at him when I was a little kid and knew what I was thinking, I guess. He'd look back at me and (say), 'Go to college.'”

It took several years, a stint as a bartender, and some serious cajoling from his cousin, Springfield restaurateur Nick Russo, to bring DiGiacinto to Springfield.

“I came to Springfield in 1983; my cousin Nick opened his doors to me. I worked at his old place on Cherry Street, Ebbets Field,” he said. “I had this dream of opening my own place, but I needed a nest egg and a little bit of startup money to do it.”

Because he planned to start with a one-person operation, DiGiacinto said he knew it wouldn't take much money to get started.

In 1985, he opened Soup & Sandwich in one-third of his current location.

“My cousin Jimmy came out and helped me, and we opened the store,” he said. “When I opened, I was the only employee. I had everything set up so that I could be a one man show. I had all of the tables set up against the wall. I had the line set up so that the cash register was right at my fingertips. So when you came in, I'd take your order, I'd make your food, bring it to you and cash you out.”

That system worked for six months before DiGiacinto had to hire his first employee.

“I found myself praying that no one else would come in because I got so busy,” he said. “I thought, 'This is crazy, you open a business and you're hoping no one comes in?'”

Between 1985 and 1997, DiGiacinto expanded from eight tables to 30. He has expanded his menu offerings as well. His second expansion prompted him to change the name of his business.

“When I took this store, I decided that Soup & Sandwich was a misrepresentation of what was inside here. So I switched the name to my last name and started focusing more on dinner,” he said.

While DiGiacinto still offers lunch and traditional East Coast fare such as chicken salad sandwiches and cheese-steak subs, he has added entrees such as salmon and filet mignon.

And while he has changed his business, DiGiacinto has never strayed from his original vision: an East Coast-style eatery that showcased his family's recipes.

“How the restaurant is now, this is what I always wanted. We're very family oriented - all of my ideas and my creativity come from my past,” he said. “For instance, all of my soups are my Aunt Jenny's recipes. She gave them to me when I was leaving Atlantic City, but made me swear that I would never give them to anyone. I had to break that promise though, or else I would have always had to make the soup.”

Russo said it's more than traditional recipes that sets his cousin apart from the competition.

“We worked in the restaurant business when I was 11 and he was 10 at his Dad's place on Kentucky Avenue in Atlantic City. Together, we have almost 100 years of experience in the restaurant industry, but Sam is a lot more traditional than I am,” Russo said. “He was made for the food and drink industry because he is such an incredible entertainer, such a people person, and he just insists on doing things a certain way.”

Russo notes the fact that DiGiacinto still rolls his own meatballs and makes his own bread.

“I know of no one under the age of 100 who still makes their own bread from scratch,” Russo said. “He is just such a throwback - I have the greatest respect for what he does. By virtue of his success, so do his customers.”

Making items such as sauces and meatballs from scratch is how DiGiacinto has built his business. And as a glut of chain restaurants moved into the Springfield market, he knew that he had to continue providing something extra to his clients.

“I try to treat people really special,” he said. “I remember their name (and) make a big fuss over their kids when they come in. That special touch builds a foundation of customers that just grows and grows as they tell other people.”

In the next few years, DiGiacinto hopes to continue improving his business. He wants to add a banquet room, solidify a catering menu, upgrade his kitchen equipment and attend to various small projects around the restaurant. For all that he hopes to change, the core of his business will remain the same - traditional Italian cuisine served with a personal touch.

“I think one reason I survived all of the franchises is that I never handed the responsibility of my restaurant to anyone else. That has helped me stay on top of things,” DiGiacinto said. “Plus, it wouldn't be any fun for me to have someone else do my job. I don't think I'll ever just be satisfied with what I have. I will always want to improve.”

DiGiacinto

Owner: Sam DiGiacinto

Founded: 1985

Address: 2259 S. Campbell Ave, Springfield, MO 65804

Phone: (417) 882-5166

Products: traditional Italian cuisine

Employees: 16

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