“We’ve grown up together, raised our children side by side. And we have enjoyed watching the next generation take a turn working at both restaurants.”
A Santa Clarita favorite from the first day it opened its doors, Rattlers Bar B Que has always offered a combination of great food and exceptional service, which has proved key to its success.
“Something that made us different from the start was our team. Looking back, I can see that what we did was create a very strong culture; we lived by certain business values – loyalty, mutual respect, and appreciation. They weren’t written, but they were very much understood,” Mary says proudly. “Commitment to these positive values helped create a winning team that loved to come to work, demonstrated unusual dedication, and brought in their family members, many of whom are still with us today.”
When Mary and her Rattlers partner, Kaduri Shemtov, opened the first Stonefire Grill in Valencia in 2000, it, too, was an immediate hit. Over the years, Stonefire Grill has become a well-known leader in fast casual dining, takeout and catering services. Southern California is now home to five Stonefire Grill locations, with a sixth location under construction.
Mary notes that Stonefire Grill “was born with Rattlers’ being our example of how to do it right. Many of our Rattlers team joined us as we opened Stonefire. As we’ve grown, we count 14 Stonefire managers who originally worked with us at Rattlers. That makes us very proud.”
Stonefire Grill is a neighborhood restaurant in the truest sense. In addition to providing long-term employment for many Santa Clarita residents and offering families a place for great food in a casual setting, the restaurant contributes to local schools, charities, and religious organizations. Within the Stonefire community, a yearly scholarship is awarded to a graduating high school senior who is employed by Stonefire Grill and plans to attend college.
But it is perhaps the choice her young employees make after college that delights Mary the most.
“After graduation, these young people often return to us to assume new roles in the restaurant. We’re both proud and lucky that for many of our nearly 30-year-old managers, most of whom came to us for their first jobs, we are still the only place they’ve ever worked!”
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