Banty Inc. was founded by Delores Tronco, a longtime restaurant operator with firsthand experience in how complex, demanding, and high-stakes this industry can be.

I began working in restaurants at sixteen and have held nearly every role in the house. In 2014, I opened my first restaurant, Work & Class, which received national recognition—including two James Beard Award nominations, Thrillist’s Best New Restaurants in the U.S., and “Newcomer of the Year” from the Colorado Restaurant Association—while also operating as a disciplined, profitable business. I sold the restaurant in 2017 and moved to New York City, starting over in a far more competitive market.

In New York, I raised nearly $2 million in investor capital, worked in restaurants, including Blue Hill, Seamore’s, and The Eddy, and studied at the International Wine Center, where I earned my WSET Level III certification. At the end of 2019, I opened The Banty Rooster, a modern southwestern restaurant in the West Village. Ninety-six days later, the pandemic shut the city down. Though the restaurant was short-lived, it was widely recognized by Eater NY, The New York Times, Grub Street, and Michelin, and later named one of New York Magazine’s “Greatest Pandemic Losses.” The experience reshaped how I think about risk, resilience, and ownership.

In 2021, I returned to Denver and opened The Greenwich, a restaurant informed by everything I had learned. After a successful run, I sold the business at the end of 2025 and relocated back to New York City to focus on building Banty Inc. Today, Banty partners with restaurant owners during moments that matter most—pre-opening, expansion, and operational strain—offering practical, owner-side guidance grounded in lived experience.