Running a restaurant out of a convenience store or gas station isn't anything new — but a homestyle, checkered tablecloth Italian restaurant operating out of a convenience store isn't exactly the grab-and-go sandwiches you might be used to.
Keith Steinhour stands tall with a pile of wild hair on top of his head and a stained apron around his waist. His two daughters bounce happily around him, playing and asking their father an endless stream of questions. Steinhour is the owner, operator, head chef, chief financial officer and head of research and development at Giuseppe’s Italian Kitchen.
