CHECKING IN WITH ... CHAMPAGNES:

A roasted turkey deli sandwich for under four bucks?

As Homer Simpson might say, “Mmm, turkey.” Back in 1989 Champagnes Deli & Grill in Newport Beach sold ‘em for that much and to celebrate the restaurant’s 20th anniversary you can order it for that price again.

This week we check in with Champagnes’ owner Rand McDevitt and his business partner Tina Voso (who’s also the general manager).

So how did you get into the restaurant business?

Rand: I first got into the business with a partner when they realized how severely “underfooded” the largest malls were in the 1970s and 1980s (not anymore), and opened Corn Dog fast-serve operations to meet the demand for quick, quality service.

Tina: I’ve always loved food and people, and began as a server while in college in Missoula, Mont. I used my chemistry degree to become a restaurant health inspector, and then followed my passion and moved back into restaurant operations management.

We hear you had a big move lately. How’s that working out?

Rand: Moving our location after 19 1/2 years has presented many challenges for us. Many customers didn’t realize we moved, and some are still finding us each day. Our new location has some advantages such as many more seats, including patio seating, and wonderful new fresh breakfast and dinner menus to complement all the old Champagnes’ favorites.

What are you doing to celebrate your 20th anniversary?

Rand: We are kicking off our 20th anniversary Thursday by introducing new dinner menu selections, including all-natural pizzas with our homemade dough and sauce, pan seared Tuscan salmon, Tina’s Italian pasta, turkey meatloaf, barbecue pulled pork and new salads.

Also, from Thursday to March 30, we will celebrate by rolling back the price on our most popular menu item for the last 20 years, our fresh roasted turkey deli sandwich, to its original 1989 price of $3.95.

These are tough times for virtually all businesses, but especially for a lot of restaurants. How are you coping?

Rand: We are adding new breakfast and dinner items to increase variety, and with more selections under $10. We are also increasing our marketing to let customers know about our move as well as the new breakfast and dinner menus.

What’s your favorite part of being in the restaurant business?

Rand: The restaurant business is very fast-moving and constantly evolving, which makes it very interesting and challenging to create new solutions.

Tina: I love dealing with so many people every day, and I have a tremendous passion for food.

How do you think the restaurant business is evolving? When you look five or 10 years down the road how do you see it changing?

Rand: Many customers are more discerning and knowledgeable about the quality of food — looking more for healthful, natural, quality ingredients, and fresh cooking and preparation — which are all our passions at Champagnes.

Also, the trend toward value will continue and we intend to meet that by continuing to freshly prepare the finest ingredients at very reasonable prices.

Got any hobbies outside the business?

Rand: I love to golf when time permits.

Tina: I love to cook and to socialize with friends and family

So, Rand, I hear you lived in Chicago (my hometown) for a spell and that you root for my beloved Cubbies. OK, so I know we all say “Wait’ll next year” every fall. Are we going to get our hearts broken again this year?

I’d say the odds are 101 to 1 that we will! (1908!)

City Editor PAUL ANDERSON may be reached at (714) 966-4633 or at [email protected].