Who or what is your inspiration in business?

I didn’t get much guidance growing up. My parents were both educators so they lived in their heads. Somehow I discovered the skills of resourcefulness & self reliance. When I moved to CO, I couldn’t find a job. When a fraternity needed a cook, I convinced myself I could figure it out. Feeding 40 men, lunch & dinner, is how I learned to cook. They paid me per person, so I’d shop the grocery sales, & the balance of the budget was my profit. I started my 1st business

How do you stay motivated?

I love what I do. For me, being in the restaurant business is not work. I’m constantly trying to improve and show my guests, and my staff, how much I appreciate them. I’m a giver by nature so being in the service industry is comforting to me. I love introducing new areas to my concept. They are so appreciative. My focus now is to help key staff members to own their own restaurant location. Franchising the business was important because it assured the owner is there and involved.

What would you do with the $25,000?

I would have new uniforms designed & provided to the staff so the brand is beautifully represented. I’d also market the business in ways that benefit the guest, offering specials to create value and a better dining experience. Our entrees include a salad, because it gives the guest something to eat while they wait for their entree. We also make our own desserts, because so few places do, and the margins are incredible. I’d like to strengthen guest relationships with better commun