Issue link: https://nebusinessmedia.uberflip.com/i/1427549
15 HARTFORDBUSINESS.COM | NOVEMBER 15, 2021 DON'T MISS BEING PART OF THE 2022 ANNUAL BOOK OF LISTS PLEASE CONTACT YOUR ACCOUNT REPRESENTATIVE OR CALL US AT 860-236-9998 OR EMAIL US AT ADVERTISING@HARTFORDBUSINESS.COM PURCHASE DEADLINE: DECEMBER 3RD PUBLICATION DATE: DECEMBER 27TH 2021." Gamble said "the [Lamont] administration and the association did an amazing job during the pandemic. There was also a lot of support from local governments." Specifically, Gamble said, his eateries benefited from "rebate checks, deferred sales tax and outdoor dining." His company also received Paycheck Protection Program funding but he declined to say how much. Despite still being in recovery mode, Gamble said he believes the future for business growth is bright. "I enjoy growth, but responsible growth," said Gamble. "I feel our brand serves a niche that is needed and I enjoy creating jobs." Gamble said he gets many calls from individuals wanting him to take a look at a certain location, adding, "You need discipline to say no sometimes." Gamble, who also owns a small commercial real estate company, said he was looking to grow his restaurant chain and that, after meeting with the then-owners of the Diamond Pub, saw how their culture and core values were aligned with his. He declined to disclose the purchase price of that deal. "I decided to purchase the property and keep the Diamond true to its original brand and model," he said. Within a year, he said he'd like to add one or two more restaurants. Constantly evolving Moving forward, technology will play a big role in the restaurant business, Gamble said. "I don't know where it will end as technology is good and bad," he said. "With technology you are having more orders from the phone and more pay at the table. That's the future, but with that you lose the personal connection and that interaction with the staff. We hunger for it. We want to keep that connection at our restaurants for as long as we can." Dolch said Gamble is known in the restaurant community as "someone who is running the ship everyday, but is also willing to get involved in all facets of the business. He has a vision for caring for his team and his staff. He has a certain culture that he has kept." Kevin Smith joined Gamble's restaurant group six months ago as executive chef at Butchers & Bakers. Smith, who has been in the restaurant business for 25 years serving in past roles as a corporate and executive chef, became culinary director of Locals 8 Hospitality Group Oct. 1. Smith said he came on board, in part, because of Gamble's reputation. "He is always looking for the next idea and the next innovation," Smith said. "He is constantly evolving and he listens to his staff and employees. I believe he tries to empower the staff to bring up ideas and get things resolved. In some places, there is red tape to even get a new set of tongs. It's not that way here." Gamble also said he learned growing up on a farm that it's important — when possible — to keep things local. "Our goal is 10% local [buying from local farms] and to grow on that by 10% each year after," Gamble said. "All of our food is made fresh daily at all of our restaurants." Gamble said his philosophy is simple: "I love to create and I have a passion for creating new concepts." Al Gamble opened his Butchers & Bakers restaurant (shown above) in Farmington in 2017. Locals 8 Hospitality Group Here are the restaurants and brands owned by the Locals 8 Hospitality Group: • b Restaurants • Butchers & Bakers • Tisane • The Half Door • Nobul Chicken • Bespoke Catering • The Diamond Pub & Grill HBJ PHOTO | STEVE LASCHEVER