1. What was your major in school? Masters degree? What school?
Biology. No masters. University of Texas- Austin
2. How did you decide that you wanted to start your own restaurant? Getting certified?
I worked in the business for others and I felt that I could build a successful business on my own. I wanted to have the responsibility and authority that goes with that.
The restaurant business has always been an easy entry (and easy exit) business. A person can get started on a small capital investment and build a business if they are willing to work hard and can survive the ups and downs. At the time we started there was little in the way of certification and not all that much even now. The “certification” really is the ability to survive until you can grow the business enough to be successful.
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