PLACERVILLE, CALIFORNIA
THREE BROTHERS are starting on their 20th year since buying the Cameron Park restaurant that used to be Eppie's. Left to right are Tony, Mike and Keres Koutsos. Democrat photo by Pat Dollins

THREE BROTHERS are starting on their 20th year since buying the Cameron Park restaurant that used to be Eppie's. Left to right are Tony, Mike and Keres Koutsos. Democrat photo by Pat Dollins

Secrets of Success 2011

3 Brothers is award-winning restaurant

By From page D18 | January 06, 2012

Take three brothers and combine that with good food and you get 3 Brothers Restaurant in Shingle Springs.

Owned and operated by Michael, Tony and Keres Koutsos, the restaurant earned the Best of the Best Award for Best Breakfast in 2011.

“We used to have another restaurant in Sacramento,” said Michael, 57,  of Plymouth. “This was Eppie’s restaurant and he asked us if we wanted to buy it, so we did.”

That was 19 years ago and since then the brothers have seen a steady amount of traffic come in and out of the business.

“We owned another one in Sacramento,” he said.

Koutsos said he and his brothers had done work in other restaurants, doing dishwashing and other duties and worked their way up before taking the plunge and buying one of their own.

“We worked our way up like everybody else,” he said. “In this country you get opportunity.”

The restaurant, located at 3421 Coach Lane in Shingle Springs, has plenty of sit-down space for hungry customers and has an ample menu providing breakfast, lunch and dinner entres.

“It takes a lot of money and work to run this,” he said.

But the hard work does pay off and Koutsos says he enjoys hearing customers praise the service and food.

“The location is close to the freeway, so it gives you a lot of access to the travelers,” he said. “You also have the locals and it gives you a lot of opportunities for business.”

He also said there are peak times for travelers, especially during ski season, the holidays and summer.

For someone who wants to start a restaurant, Koutsos says be prepared to work 16-hour days and have money put away to support the business for one to two years. He also said as the restaurant continues in years, its owner learns to shop and manage better.

“Practice makes perfect, I guess,” he said. “It’s nice when the business grows.”

He also said being in a location for many years has its advantages.

“If you are the owner, it’s good to know most of your customers because that’s the way to run a business,” he said. “It shows that you have an interest in them and it‘s nice when they ask for you.”

The restaurant is open from 6 a.m. to 9 p.m. Monday through Sunday. Call 530-677-3611.

Charlotte Sanchez-Kosa

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