Follow 5 Reasons to Visit® on Google News for the latest travel articles + guides

We sat down with General Manager Daniela Aniceto of Protocol Restaurant in Amherst, Massachusetts.

Protocol-Restaurant-Amherst-MA-reviews — Protocol Restaurant in Amherst, Massachusetts

Where did you get your start working in the service industry and what inspired you to run a place like Protocol ?

I grew up in a large Portuguese family that was constantly focused on gathering with food and drink at the center of that. When I was younger my parents had a business that would make and deliver Linguica (a very popular Portuguese style smoked sausage) to different areas of MA, CT & RI where I had my first experiences with food and production. Shortly after that, my mother began her own catering company with myself and my siblings as key helping hands. From there on I stuck to restaurants, bars and hotels. Passion for food, libations and hospitality was always in my blood.

Tell our readers an interesting fact or two about yourself that reflects your management style?

I suppose I gave some away in the first question, but coming from a large family taught to treat my employees with care and respect, so that I receive it in return. Kindness is important and I feel it is often forgotten about in the workplace. Secondly, I will never ask an employee to do something I wouldn’t do alongside them.

Tell us about your absolute favorite food and why readers should try it if they haven’t already?

Salt Cod - Bacalhau in Portuguese. It’s one of the most common fish/proteins in Western European cuisine. It has a million and one different uses, it’s very versatile and delicious.

Can you walk us through your experience in developing and maintaining a “strong team dynamic” among staff?

Creating a strong dynamic team comes from most importantly stressing the concept that a restaurant (kitchen, bar or service) needs to operate like a well oiled machine. For each piece to fit with the others, we need teamwork, thoroughness, reliability, and communication.

In your opinion, what factors contribute to excellent customer service?

Personability, intuition, and the ability to collaborate with guests all while managing your time efficiently.

What are 3 key characteristics you look for when hiring staff?

Reliability, eagerness to learn, interest in their craft, and personaility.

What is one of your greatest accomplishments or awards you've earned?

Protocol is a pretty great accomplishment, but I didn’t do it on my own by any means. It is a collective effort by many great minds.

What are some of the latest trends you’re seeing in the hospitality industry?

I think the industry is moving towards a concept which we personally use to describe Protocol - “high-end, low-brow.” The idea that common and simple food items can be elevated by the different parts of the dish. I suppose I would call it ‘scratch kitchen’ but on a cool, casual level.

What’s your favorite cocktail or beverage of choice?

Spirit: tequila; Beer: Miller High Life (don’t judge me!); Cocktail: Negroni; Wine: Pinot Noir.

What do you love about being the Manager of Protocol Restaurant in Amherst, Massachusetts?

My staff and my guests - my little mini family away from home. This industry is wildly satisfying when at the end of the day you know you were a part of somebody’s joy & happiness.

MAKE A RESERVATION AT PROTOCOL RESTAURANT

Note: This information was accurate when this article was published, but can change without notice. Please be sure to confirm all details directly with the companies in question before planning your trip.

Advertiser disclosure + editorial note