When he worked at other restaurants, Tom Goldsbury frequently was asked about the best places to eat off the Strip. That inspired him to open his own restaurant, Off the Strip, which debuted in 2007 and became a mainstay in the Las Vegas food scene. Seven years later, Goldsbury expanded his brand to, well, the Strip.
What has been your greatest career challenge so far?
Establishing my business in the downturn of the economy — but we made it through.
Does your work history in New York influence your restaurant?
Yes, from “hello” to “good night,” my East Coast roots affect me in a very personal way, and that translates to how we engage our guests. Customer service is everything.
What makes Off the Strip stand out from other restaurants?
We stand out with our casual setting, open kitchen and neighborhood feel. We specialize in comfort foods: steaks, chops, pasta — everything people love to eat.
What has been the most surprising aspect of owning a restaurant in Las Vegas?
It’s always surprising to see how many tourists go out of their way to find you based on something they read online.
Describe your management style.
I like to keep the atmosphere light. I work toward empowering the team to always remain focused on service, and I do so through ongoing encouragement. What I find interesting is most servers and kitchen staff have learned from the old-school system, which typically consists of a one-person station, which naturally leads to watching only their station and performance. At Off the Strip, we work toward the staff always being aware of the overall experience because that’s what guests remember most.
Where do you see yourself and your company in 10 years?
We want to add new concepts and brands to other cities. I know the quick-service trend has been growing for years, and I’d like to create an express version of Off the Strip, with a smaller-scale menu and a focus on the to-go concept. I also foresee farm-to-table concepts continuing to grow as customers focus more on organic versus processed.
What is your dream job, outside your current field?
Musician and songwriter. Since I was 9, I have played guitar and studied music. I’ve played in a few bands with music ranging from country to funk to blues and classic rock. I also have a record that I can only dream about finishing. I still play daily.
Whom do I admire and why?
This is a long list. In general, I admire self-motivators who finish what they started and always follows through.
What are your favorite local restaurants, aside from your own?
When I’m done with work, I like to go everywhere I can in Las Vegas to see and experience other restaurants. This town has so many new concepts to visit. Some of my most recent places to see: Pot Liquor at Town Square, Crush at MGM and the restaurant lineup at Downtown Summerlin.