When company was founded: January 2010
How did it get started? The building was purchased as a historical renovation project with designs on leasing the building to a company to do the very thing we are doing with it. When there seemed to be no takers, we forged ahead with a unique business plan and different idea on how to approach the hospitality industry.
How many employees? 31
How has your company grown? Sales for the company have progressively climbed over the past five years. We have doubled our staff from the beginning and spent six figures to construct a two-story outdoor dining and gathering area.
Our short term future goals are to increase our draft beer offerings from 20 to 40 and to complete renovation of a private dining area and a vintage fine dining / party room.
Describe your job: General manager and overseer of day to day operations. My wife, Rebecca, and I share this responsibility jointly with my focus on the front of the house and Rebecca’s focus on the kitchen and party planning.
Tell us about what you use to do your job: We utilize local vendors such as Woeber Mustard, Caven’s Meats, Hackett’s Produce, Miller’s Textiles and Fisher Beverage among others. Our function is to serve our market as efficiently as possible.
What’s unique about your work space? Our uniqueness lies in the atmosphere we have been able to create. We have taken a 100-year-old building and preserved its character and it envelops you with this feeling when you walk through the door.
What is one thing in your space/on your desk that you can’t work without? Computer
What is your secret to success? Passion for excellence, vision, diligence, hard work, and determination
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