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Expansion Leading To Delicious New Features At Al Fresca Ristorante

Oct 11, 2018 06:35PM ● By Bill Gilman
In Italian, the word is "abbondanza."
Since opening it's doors six years ago, Al Fresca Ristorante, in Tewksbury, has provided guest with an abundance of authentic Italian culinary delights.
But owner Mark Angluin and his team are just getting started.
been going through a series of expansions over the past couple of years.
Over the past few years, Al Fresca has been going through a series of expansions. Some of these have been visible to patrons, such has the additional dining room that can also be used to group functions.
Others have been behind the scenes, but have had a major impact on the operations of the restaurant. Earlier this year, Angluin reached a deal to take over the space next to Al Fresca that had been the home to Edible Arrangements (relocated about a mile down Route 38).
Over the summer, crews did some major remodeling, connecting the two spaces "behind the scenes." The food prep, storage and other work space areas were expanded significantly, improving efficiency and convenience for the wait staff and kitchen team. Additional stoves were added, cutting down on the wait time for meals to be served by as much as one-third.
"We added eight additional burners. That helps us a lot," said Angluin. "That cuts down on our cooking times, especially during the busy times, like on the weekends."
The added space has also allowed for some new equipment to aid with the food prep process. Eventually, Angluin plans to add more dining room seating, but that is on the back-burner for now.
The next big step will be the opening of The Market Al Fresca, located in the former Edible Arrangements storefront.
"This will be where we do all our 'take out' food," said Angluin. "So we will have a completely separate entrance from the main restaurant. People can call in their orders and pick them up right here. They don't have to go to the main restaurant entrance. There can be a lot of commotion over there. You can have three people waiting for take out and people waiting to be seated.
"We didn't expect the 'take out' to be so popular and grow the way it did. So this will help ease some of the congestion," he said.
But 'to go" orders are just one part of what The Market will offer. Angluin will also be selling imported 'dry goods' such as sauces, spices, pasta, etc. Many of the same items used in the recipes at Al Fresca.
In addition, he hopes to offer certain "grab and go" items. These would be fully prepared entrees that customers could purchase and take home to 'heat and eat.'
Angluin and his team are in the final stages of preparation and will soon be announcing a date for the grand opening of The Market.
Like any great Italian meal, Al Fresca has diners anxiously awaiting the next course.
Al Fresca Ristorante


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