You have to have the total package to create a successful business.

Don Durante is co-owner of Cin-Cin Wine Bar in Los Gatos and owner of Cascal Restaurant in Mountain View. Durante previously founded Birk’s Restaurant in Santa Clara and Le Mouton Noir in Saratoga.

Q: How is business going overall, and what trends are you seeing in the restaurant biz in Silicon Valley?

A: Business is good overall, but we are feeling the pinch. Cin-Cin is new and still creating a buzz in Los Gatos. Cascal has been great all year but business has been off slightly since September. I’ve noticed that restaurants are offering happy-hour discounts or free corkage nights to entice customers.

Q: What market are you aiming for with Cin-Cin and Cascal? With the economic hard times, have you seen any recent changes in clientele, dining habits and so on?

A: Cascal is in downtown Mountain View, and the customers are multi-ethnic and younger. This is a crowd that wants to have fun. The clientele at Cin-Cin is wealthier, but people are still looking for value. We’ve tried to create a relaxed, neighborhood spot.

With the changes in the economy, the number of customers is the same, but people are spending less. Diners are looking for value and when people open up the menu and see lower prices, psychologically they’re more comfortable.

Q: What are the ingredients for a successful restaurant?

A: It has to have the total package: décor, service and food. You can’t just have one or two. Also, you have to be part of the everyday dining stream. It’s tough to open a special occasion restaurant now.

Q: Why do you feel sustainable, organic and biodynamic farming is important? Does that help business? Does it affect your costs?

A: We make every attempt to procure organic ingredients when we can, but flavor comes first and foremost. You do pay premium to buy organic produce and hormone-free meat, and our food cost is higher at Cin-Cin than at Cascal. But it works in Los Gatos because it’s integral to the lifestyle there of health, beauty and food.

Q: What do you believe is the most crucial thing to remember when opening a restaurant?

A: Some independent operators stick to only what they know best and open the same concept in different locations. I think it’s important to keep up with the times and try new ventures. Every restaurant I’ve opened is different.

Q: How do you know that a restaurant concept will work? How do you determine the location? How do you know if it’s the right time?

A: I opened Birk’s near the high-tech industry in 1989 when everyone was saying red meat is bad for you. We were so busy. The Cascal building was brand-new and on the corner of two busy streets with room for a patio. The business there has exceeded my expectations. Cin-Cin is off the main drag but is in a spot where a restaurant with a fantastic reputation, Café Marcella, was for 17 years.