Page 62 - OmniSite Anniversary Book

OUR FOOD FOR THOUGHT
WE ARE OMNISITE
It’s similar to the sample size at a wine tasting. “We have ones from all over the world,” says Lydia. “I try to
pair cuisines with di erent wines
of that region, but that doesn’t always work out, because some areas
don’t produce wine. Then it
gets a little more interesting.”
With a bachelor’s of art in
Hospitality and Business, and a
focus on Entrepreneurship,
Lydia knows the complexities of running a small restaurant, but neither her corporate philosophy nor her culinary capabilities came about via formal education. Instead, both
were born of her love of cooking and connecting with people.
“Our push at OmniSite is for a more progressive, forward-thinking culture that focuses not just on pro t, but
incorporate that at the café.
It feels like we’re all family here.”
Occasionally the self-professed foodie enjoys an opportunity to dine along with her guests. During these gatherings, Lydia says shoptalk isn’t the norm. “Lunch is a time to relax, eat, and take a break from work,”
she says. Conversations center more on upcoming weekend plans and what’s new with their families.
Lydia’s culinary passion precedes her college course work. She says it goes back to her childhood, and to this day, pouring over piles of
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for me to make people happy and improve their life, so it’s such a blessing to be able to
“Food is our
common
ground,
a universal
experience.”
–James Beard
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also our employees’ well-being —in all facets of their lives,” Lydia
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