Bruckner's is an eat-in but primarily take-out restaurant that caters to individuals as well as corporations in need of "quality calories" in a hurry. All recipes are tried and tested. Orders are made fresh and in-house in the same amount of time it might take to order a fast-food meal.

Richard (Skip) Fertig
Skip was born and raised in Greenwich, Connecticut. He attended Brunswick Academy and Greenwich High School before enrolling at the University of Connecticut, SUNY Purchase, and the University of Wisconsin-Milwaukee to study business and science.

In 1985 Skip returned to Connecticut and began working in natural foods at Organic Gourmet in Old Greenwich. After Organic Gourmet, he held chef positions at the Sterling Ocean House in Stamford, The Lime Café in Norwalk, and Greens El Dorado Bar and Grille in Stamford. In 1987, with well-rounded experience and knowledge of the restaurant industry, he rejoined Organic Gourmet owner Peter Leventhal to open another Organic Gourmet branch in Wilton. There he acquired 13 more years of experience in the natural foods industry as an entrepreneur and began to develop the concept of "quality calories."

While at Organic Gourmet, Skip created a take-out deli within the store, serving soups, salads, and sandwiches to provide high-quality food without the time commitment of a sit-down restaurant. Such a following developed that he sold Organic Gourmet in April 2000 and launched his current restaurant, Bruckner's Good to Go, in Greenwich.

Skip lives in Fairfield with his wife, Tara and daughter Harlow.

Danny Brown
Danny was born and raised in London, England. After working at Deutsche Bank in London for several years, he came to the States in 2001 to pursue new opportunities. Finally settling in Greenwich, Connecticut, he hoped to merge his financial background with his interest in the restaurant industry. After many lunchtime memories of greasy fast food and limited choices, Danny was drawn to Bruckner's for its healthy alternatives. In 2002 Danny joined Bruckner's and took in every detail from nutrition to management. In May 2005 he partnered with Skip to help Bruckner's explore new areas of opportunity while maintaining the highest level of client service.