Although managing a successful restaurant is far from an easy task, Michael Reno—owner of Gianna Italian Kitchen in Tomball—seems to have the secret figured out.

"If you have good food, good service and good atmosphere, there is no reason you should not be successful," he said.

Gianna opened on Business 249 in Tomball in 2002, making it one of the longer-lasting businesses in the area.

Even though Gianna sees increases in business every year, Reno said around 90 percent of the customer base are repeat customers, indicating a strong loyalty for the restaurant among the people who eat there. Reno, who can be found walking around the dining area during the day, chatting with customers, said consistency is also an important part of running a successful restaurant.

"If a customer enjoys the food at your restaurant and comes back and orders the same thing, you have to make sure you give them the same food and atmosphere they got the first time," he said.

Reno said his restaurant has managed to stay consistently good in part because of its ability to retain talented staff. Six staff members who joined Gianna when it first opened are still with the restaurant, four of whom are kitchen staff.

Everything at Gianna is made to order, with the exception of some of the sauces. All desserts—including tiramisu, cannolis and strawberry cheesecake—are homemade from scratch.

The menu at Gianna includes sections for pasta, seafood, chicken and veal. Chef favorites include the Salciccia Italiana, made with homemade sausage, peppers, onions and mushrooms ($11.50).

The menu is largely inspired by family recipes, Reno said. Many of the regular customers at Gianna are treated like family.

"There is a lot of hugging that goes on here," he said.

Owner recommendations

Tortalinni Con Panna—Rings of pasta filled with veal in a creamy sauce, served hot as an appetizer ($5.95)

Saltimbocca Al Romana—Sauteed veal with prosciutto, garlic and spinach in brown sauce and mushrooms ($19.95)

Pollo Rosmarino—Sauteed breast of chicken with garlic, mushrooms and fresh rosemary ($11.75)

Melanzane Parmigiana—Layers of eggplant in marinara sauce with melted mozzarella cheese on top ($12.50)

Tiramisu—Made fresh and from scratch, tiramisu is among the most popular desserts at Gianna

Reno's Wine Cellar

The owner of Gianna Italian Kitchen, Michael Reno, also owns Reno's Wine Cellar, located in the same strip center. Offering more than 400 types of wine—some locally made and some from as far away as Argentina and Italy—the wine tasting room has proven to be popular among Gianna customers. Although Gianna has its own extensive wine list, customers often go from one venue to the other, Reno said.

"We have people coming to Reno's and then going over to Gianna because they want something to eat, or people coming to Gianna and going to Reno's after because they want to see the wine list," Reno said. "They both bring each other business."

Customer comments

"The steak is what brings me back time and time again. It's all great food." -Noel Casereas

"They have the best filet mignon around. I have brought several people here for business meetings, and they are always impressed by the food." -Roger Warnken

Gianna Italian Kitchen

28301 Hwy. 249, Ste. 100

Tomball 281-290-6676

www.giannaitaliankitchen.com

Hours: Mon.–Thu. 11 a.m.–2:30 p.m., 5–9 p.m. Fri. 11 a.m.–2:30 p.m., 5–10 p.m. Sat. 5–10 p.m., Sun. 11:30 a.m.–3 p.m.