{"id":11540,"date":"2015-03-27T11:58:32","date_gmt":"2015-03-27T16:58:32","guid":{"rendered":"http:\/\/news.medill.northwestern.edu\/chicago\/?p=11540"},"modified":"2015-03-19T16:44:52","modified_gmt":"2015-03-19T21:44:52","slug":"where-mother-once-sewed-daughter-now-cooks-tapas","status":"publish","type":"post","link":"https:\/\/news.medill.northwestern.edu\/chicago\/where-mother-once-sewed-daughter-now-cooks-tapas\/","title":{"rendered":"Where mother once sewed, daughter now cooks tapas"},"content":{"rendered":"

By Alysha Khan<\/p>\n

When Nia Asimis lost her job in 2008, at the height of the financial crisis, she didn\u2019t bother looking for another one. Instead, she saw opportunity in her mother\u2019s former tailor shop space.<\/p>\n

Asimis, 42, opened a restaurant, drawing from her Greek heritage. She called it Nia Mediterranean Tapas.<\/a> Seven years later, she averages between 2,000 and 3,000 customers a month, $50 per check, and last year, earned $300,00.<\/p>\n

<\/p>\n

Asimis said her success rests on the support she received from her family, and her ability to tailor her food to her customers\u2019 tastes.<\/p>\n

Opening the Doors<\/h1>\n
\"The<\/a>
The building that houses Nia Mediterranean Tapas has belonged to the Asimis family for decades. (Nia Asimis\/Courtesy)<\/figcaption><\/figure>\n

803 W. Randolph St. in Chicago\u2019s West Loop belonged to the Asimis family long before Nia Asimis opened her restaurant there. Her mother\u2019s dry cleaning and tailoring shop operated there from the late 1980s to the early 2000s.<\/p>\n

By the time Nia Asimis lost her job, her mother had closed shop. But Asimis had no intention of reviving her mother\u2019s business.<\/p>\n

\u201cMy mother was a classically trained tailor,\u201d Asimis said. \u201cThere was no way I could do that.\u201d<\/p>\n

Instead, Asimis drew inspiration from the other side of her family. Her father, Nickolaus Asimis, 71, has run a wholesale business supplying restaurants since the late 1970s.<\/p>\n

Together, the father and daughter developed her restaurant\u2019s recipes and Nickolaus Asimis supplied his daughter with the goods and produce she needed.<\/p>\n

Nia Asimis said being able to tap into her father\u2019s knowledge and supply chain was critical to her success, allowing her to keep costs down.<\/p>\n

\u201cIf you don\u2019t have any of that knowledge, you fail,\u201d she said.<\/p>\n

Building the Menu<\/h1>\n
\"One<\/a>
One of the most popular dishes at Nia Mediterranean Tapas is bacon wrapped dates.(Nia Asimis\/Courtesy)<\/figcaption><\/figure>\n

Opening the doors of the restaurant was only the beginning. Nia Asimis wanted her ingredients to come from local sources. But this philosophy had its limitations.<\/p>\n

\u201cThere\u2019s only so many things that grow in the Midwest in the dead of winter,\u201d she said.<\/p>\n

In the end, Asimis said, it was her customers who helped her build the menu.<\/p>\n

\u201cYou get to know people,\u201d she said. \u201cThey are the ones that guide you.\u201d<\/p>\n

Asimis now has a primary menu, which she customizes based on the season. She said the restaurant has taken on a personality of its own as the menu evolves to reflect her customers\u2019 desires.<\/p>\n

\u201cPeople come in longing for something,\u201d she said. \u201cThat\u2019s what you want, people longing for your food.\u201d Her most popular dishes include bacon wrapped dates, beef brochettes, and crab cakes.<\/p>\n

Chicago Gourmets, a food and wine society, recently hosted one of its weekly events at Nia. Founder Don Newcomb said the dinner attracted more than 40 members, a high turnout for the group. He said the society plans to hold another event at the restaurant in August.<\/p>\n

\u201cThe lamb chops are to die for,\u201d he said. \u201cEverything was just very special.\u201d<\/p>\n

Serving the Customers<\/h1>\n

Beyond the menu, Asimis said, customer service is essential to keep diners coming back. She cooks each dish to order and works with her patrons to customize a dish to their tastes, for example, changing the dish to make it gluten free or dairy free.<\/p>\n

She also said it\u2019s important to hire staff who connect with your work culture. Asimis originally started the restaurant with a chef but eventually fired him because they didn\u2019t \u201csee eye to eye.\u201d She now runs the kitchen herself.<\/p>\n

\u201cYour staff are a reflection of who you are,\u201d she said. \u201cI surround myself with great help.\u201d<\/p>\n

Newcomb said part of the restaurant\u2019s appeal is Nia\u2019s personal approach to customer service.<\/p>\n

\u201cNia could not be a sweeter, more talented person,\u201d he said.<\/p>\n

\u201cPeople come in longing for something. That\u2019s what you want, people longing for your food.\u201d<\/p>\n

– Nia Asimis, owner of Nia Mediterranean Tapas<\/p><\/blockquote>\n

Interacting with customers is also part of the reason why Nickolaus Asimis continues to help his daughter run the restaurant.<\/p>\n

\u201cEvery day, you find somebody to talk to,\u201d he said. \u201cNew ideas, new people, young, old.\u201d<\/p>\n

Nickolaus Asimis added that he helps out also because he has \u201cnothing else to do\u201d and it helps \u201ckill time.\u201d<\/p>\n

Looking to the Future<\/h1>\n

It took about three years for the restaurant to start turning a profit. If Asimis could do it again, she said, she would set aside a budget for marketing. Initially, Asimis said she didn\u2019t factor in marketing costs but now, she budgets time and dollars for social media marketing.<\/p>\n

\u201cA lot of money goes back into the restaurant,\u201d she said.<\/p>\n

Asimis added that capital is key to running any business. She puts aside money every month to deal with any unexpected expenses.<\/p>\n

\u201cA boiler can go, a dishwasher can go, surprises come up all the time,\u201d she said.<\/p>\n

For now, Asimis plans on running her restaurant for the foreseeable future, juggling all the different roles she plays every day \u2013 chef, hostess, accountant, marketer, and entrepreneur.<\/p>\n

\u201cThere is so much minutia that goes into your business,\u201d she said. \u201cYou can\u2019t drop the ball.\u201d<\/p>\n

Photo at top:Nia Mediterranean Tapas is located at 803 W. Randolph St. in Chicago\u2019s West Loop.(Nia Asimis\/Courtesy)<\/div>\n","protected":false},"excerpt":{"rendered":"

By Alysha Khan When Nia Asimis lost her job in 2008, at the height of the financial crisis, she didn\u2019t bother looking for another one. Instead, she saw opportunity in her mother\u2019s former tailor shop space. Asimis, 42, opened a restaurant, drawing from her Greek heritage. She called it Nia Mediterranean Tapas. Seven years later, […]<\/p>\n","protected":false},"author":28,"featured_media":11585,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[194,27,243],"tags":[],"class_list":["post-11540","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-arts-culture","category-business","category-winter-2015"],"yoast_head":"\nWhere mother once sewed, daughter now cooks tapas - Medill Reports Chicago<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/news.medill.northwestern.edu\/chicago\/where-mother-once-sewed-daughter-now-cooks-tapas\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Where mother once sewed, daughter now cooks tapas - Medill Reports Chicago\" \/>\n<meta property=\"og:description\" content=\"By Alysha Khan When Nia Asimis lost her job in 2008, at the height of the financial crisis, she didn\u2019t bother looking for another one. 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