Local Business Spotlight Series Episode 3 - Ani’s Table & Kitchen Interview By Aryan Jangle on Feb 1st, 2026

Local Business Spotlight Series by ARYAN JANGLE, Sophomore at RHHS, Rocky Hill, CT

Local Business Interviewed: Ani's Table & Kitchen, Rocky Hill, CT

Interview Date: Feb 1st 2026, Sunday

Synopsis by: Aryan Jangle

Youtube Link: https://youtu.be/wNU9AX8EmXE

Inside Ani’s Table & Kitchen: A Conversation With Owner & Chef, Ani Robaina

Nestled in Rocky Hill, Connecticut, Ani’s Table & Kitchen has quickly become a

community favorite - known for its restaurant quality prepared foods, beautiful baked

goods, and warm, inviting atmosphere. I sat down with owner Ani Robaina, the creative

force behind the brand, to learn how she turned her culinary passion into a thriving local business.

Finding Her Path: From Advertising to Executive Chef

Ani didn’t begin her career in the kitchen. In fact, she spent years in advertising before

realizing it wasn’t the life she wanted. “I didn’t like what I was doing. I’d never worked in a restaurant until my 30s, and once I did, I knew that’s where I wanted to spend my time.”

With Cuban heritage and French culinary training, Ani embraced a second

career—attending cooking school in her 30s and eventually becoming an executive

chef. After years of working for others, she reached a turning point: “It was time to work for myself.” And with that, Ani’s Table & Kitchen was born.

A Vision Shaped by Passion and Customers

The vision for Ani’s business was simple: Bring restaurant-quality food into people’s homes.

She and her staff - every one of them trained chefs - prepare fresh meals daily so

customers can enjoy high end cuisine without having to cook. “We wanted a prepared food market with food that tastes like you’re eating in a restaurant.”

The front section of the store features curated retail items - glassware, kitchen goods,

charcuterie boards - all tied into her theme of living well, eating well, and drinking well.

While her original mission remains intact, Ani says customer preferences gently shape

the business: “A lot of it is organic. Customers ultimately mold some things more than you expect.”

A Day in the Life: From 6 AM Prep to Catering & Social Media

Running the shop is a full day commitment. Ani and her team start arriving at 6 AM, one hour before opening, to:

• Check the freshness of everything already prepared

• Discard or freeze items as needed

• Begin prep based on the previous night’s list

• Place orders for ingredients

• Manage social media

• Write catering menus

“We’re a prepared market, but we’re also a full-service caterer. We’re always juggling

both sides.”

Local Partnerships: Community First

Ani is proud of her commitment to sourcing locally whenever possible. Examples

include:

• Exclusive ravioli partnership with Capone’s

• Local farm fresh eggs

• Supporting nearby businesses and suppliers

“We try to keep it as local as possible. People really appreciate that.”

Who Shops Here? A Diverse Mix of Food Lovers

Ani’s customer base ranges widely:

• Young adults in their 30s who appreciate gourmet food

• Seniors who love highquality meals without cooking

• Families picking up weekly meals

• Food enthusiasts looking for unique items

“Because it’s my name and brand, I’m here seven days a week. I talk to everyone.”

These personal connections help build strong, lasting customer relationships.

Adapting to Change: Listening to What Sells

Not every initial idea sticks. Ani explains that some products sell quickly, while others

fade out. She also experienced a shift in customer base when taking over the space

formerly occupied by DC’s: “We had to decide—keep doing what we want or keep old customers by changing. We stayed true to who we are.”

Marketing: A Mix of Digital Presence & Classic Word of Mouth

Ani is fully engaged in digital marketing:

• Daily Instagram videos

• A PR partner

• Email newsletters

• A modern website

Surprisingly, she notes: “The website is the least visited. Instagram and word-of-mouth matter most.” Authenticity and reputation drive the store’s growth.

Behind the Scenes Tools: Balancing Tech & Tradition

To manage operations effectively, Ani relies on integrated digital tools:

• Square for point of sale and labeling

• QuickBooks for accounting

• Systems designed to handle high volume orders (especially during holidays)

Previously, handwritten orders caused chaos. “This Christmas, we had so many orders that we had to implement a real system. Paper and pencil wasn’t cutting it.”

Financial Challenges: Self Funded From Day One

Ani explains one of her biggest hurdles: “I’m 100% self funded. No banks, no backers. Money is always the biggest challenge.”

Retail also brings unpredictability: “Some days are super busy. Some days are crickets. You never know.”

To prepare for future growth, Ani is now pursuing grants and discussing potential

investor partnerships.

Year Round Business Cycle: Holidays & Catering Events

Seasonality plays a big role:

• Holidays like Thanksgiving, Christmas, Easter, Mother’s Day, and Super Bowl

are extremely busy.

• Summer shifts heavily toward catering, especially at weddings.

Each side of the business balances the other.

Looking Ahead: Expansion & New Spaces

Ani sees exciting possibilities in the next 3–5 years:

• Opening a second location with seating

• Building a larger catering operation

• Expanding her brand’s reach

Since her current location lacks a public restroom, seating isn’t possible—but a new

space will solve that.

Industry Future: Smarter Consumers, Higher Expectations

When asked about trends shaping her industry, Ani emphasized: “Consumers are getting smarter. They want better quality. You have to always deliver.”

Quality and consistency, she believes, will define the next era of food retail.

Standing Out in a Competitive Area

With bakeries, gourmet shops, and major markets nearby, I asked Ani how she

established her identity. She shared that she originally never wanted to open a store - only to operate a catering kitchen. But the space she found came attached to a storefront.

“It was the biggest challenge—becoming our own thing. Our own style of cooking,

baking, everything.”

That unique personality is now exactly what customers love.

A Taste of Ani’s Favorites

To end the interview, I asked Ani her personal favorite items to make.

Her answer?

• Empanadas — “super delicious and fun to experiment with.”

• Basque cheesecake — “a lot of fun to make.”

• Global fusion items like empanadas served with kimchi, reflecting her creativity.

“As long as it’s delicious, interesting, and people love it—we’re excited to make it.”

Visit Ani’s Table & Kitchen

Whether you’re craving gourmet prepared meals, fresh bakery items, or unique retail

finds, Ani’s Table & Kitchen brings restaurant quality cooking straight to the

community—with heart, creativity, and authenticity.

Be sure to stop by in Rocky Hill, Connecticut, and experience it yourself.