You Think You Want to Open a Restaurant?

SB Magazine — Thu, 19 Dec 2024 19:36:44 +0000

Have you ever found yourself flipping through the channels on your television, landing on a cooking show, and becoming mesmerized by food preparation? Or tuning in to one of those reality “contest” programs like Top Chef, Chef’s Table, or Good Eats and thinking, “I could do that…easy!” If you have, you’re not alone. Probably millions of wanna-be chefs and really great cooks have taken the bold step into the world of restaurant ownership without thinking it through. Before you get in line and find yourself in the next TV version of Hell’s Kitchen, you might want to listen to someone who has been pretty successful at running an eating establishment and has lived to tell the tale.

Owning a restaurant wasn’t at the top of the list of career choices for Don O’Byrne. In fact, “It wasn’t even on the list after leaving Los Angeles and catering to that capricious crowd,” Don said. Don left Shreveport mid-college not knowing what he wanted to do with his life. He worked various jobs in restaurants, five-star hotels, and in sales in Los Angeles, Newport Beach, Atlanta, and Dallas before he decided to return to Louisiana and finish his degree in Political Science. In 2002, after experiencing corporate “layoffs” one too many times, Don began laying the groundwork for opening a restaurant that would feature authentic coastal Baja cuisine. While working odd jobs to fill in the gap, he looked for investors, a location, and a bank that would help him get his dream off the ground. It was after multiple denials by banks and investors that Don finally secured an SBA loan from a small local bank and with everything he had in his savings, he poured it into Don Juanz. He eventually filed and secured a registered US trademark for his creation.

As with anything worth doing, it took hard work, lots of mistakes, and numerous bumps in the road but finally, Don Juanz was opened in Bossier City. It was the first fast-casual restaurant in Bossier City, and it took a while to train his guests on the menu and the concept. Don is proud to say that 85% of the original menu items are still being served today. “Every year we keep doing the same thing and we just keep getting better at it,” He says.

In 2016, Don opened a second location in Shreveport and is currently finalizing a third location in Tyler, Texas. He and his wife, Amy, and their son, Bailey (who will be handling the Tyler Don Juanz) are the perfect examples of working smart and with purpose to achieve success. Don is quick to say that in the restaurant business, you get something different every day. “It’s like opening a Pandora’s Box,” he said. “You can start the day with an agenda and as soon as you walk through the door, you get a new agenda handed to you.”

It’s a fact that operating a restaurant is one of the toughest businesses to be in. According to the National Restaurant Association, about 60% of restaurants fail in their first year, and 80% fail within the first five years. But television and movies that use a restaurant as a backdrop make it look so easy, right? Behind the scenes are high operational costs, an inventory that can and will spoil (leading to waste), and there’s always a struggle with maintaining and managing a workforce. Then there are the strict food safety and hygiene standards and strict regulations that have to be followed. On top of that, finding the right supplies and suppliers of key ingredients, depending on what food you’re serving. Items like hickory BBQ can be a nightmare to get right, so finding a supplier will be essential. to mention, a competitive market filled with customers who have high expectations and cameras on their phones with apps linked to review sites.

Still want to open a restaurant? If so, then take a couple of pages from Don O’Byrne’s playbook.

First, Don suggests you heed the warning of Warren Buffet, “Never invest in a business you cannot understand.” Next, be prepared to drive the car you built. In other words, you should have the ability to do everything that is done under your roof because one day, you will have to do it. How long can you go without getting paid? Cash flowing an owner’s salary often gets put on hold until all debt and expenses are paid and sometimes it can be a long time before that happens. Know who your demographic is. Don’t count anyone you know as part of this demographic. Look for economic indicators to ensure there’s enough of your demographic to support your efforts without a competing restaurant closing to do so. Changing customers’ palettes takes time.

You shouldn’t rely on anyone but yourself to be with you long-term until they’ve worked with you for at least five years. Build a strong team that wants to work with you. Be their role model by showing a willingness to step in to help them do their job and achieve success. You can’t do this if you’re only throwing money into it and hoping it’ll pay off. Learn the culture of your employees, otherwise, you could end up working in somebody else’s business and learning their culture. Don has been lucky to have quite a few long-term employees, which is rare in this industry.

“Watch your flock. If you can’t count sheep, you surely won’t be able to count your inventory twice a day to remain profitable in this business”, said Don. Your operational setup should start in a good location, which can significantly impact a restaurant’s success. It should also be immaculately clean and comfortable so that your guests will want to return again and again. Don’t try to be everything to everyone. Stick to a menu that you know and do it well. Advertise where you think your demographic grazes.

Lastly, Don warns that owning a restaurant is not for the faint of heart. It’s a huge sacrifice and a test of your physical prowess. Undertaking a restaurant launch can be hard on personal relationships because you will be putting in long hours and time away from family. It can be scandalous. In the first month of opening his Shreveport location, Don and Don Juanz was a target of social media libel filled with obscene and insidious comments that were directed at injuring the business’s reputation. The “ghost writer” even attempted to libel Don’s family which led Don to seek legal assistance from a detective and an attorney. “We learned that the “ghost writer” used nine different online IP addresses that were tracked to a certain geographical area that led us to who we think the “ghost writer “was. Then it stopped abruptly,” said Don. You must be willing to persevere and overcome catastrophes such as this and unforeseen events like COVID-19 or the stock market collapse in 2008. “We’ve overcome so much adversity just to do business here that I thank God I’m still here”, said Don. Covid set Don Juanz’s expansion plans into Texas back by four years, but with perseverance, Don has managed to expand his restaurant brand at a time when many others are shuttering their doors.

Are there benefits to owning a restaurant? Absolutely. You are your own boss. You can pride yourself on your product and your ability to boost the local economy by providing jobs that, in turn, deepens your involvement in your community. There is also the potential for a pretty good financial gain if you work smart and are willing to learn and adapt as you go.

It’s not for everyone and those that can do it are already doing it. There are so many special ingredients that go into opening and running a restaurant that it becomes a well-written recipe. Now that you’ve tasted a teaspoon of what it takes to own a successful restaurant, you might be happier just doing your part to support those brave souls who have managed to keep their doors open.

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WATER TOWER: ART PROJECT

SB Magazine — Mon, 09 Sep 2024 21:43:55 +0000

In mid-2023, the mayor’s office suggested elevating some of Shreveport’s water towers when the First lady of Shreveport, Mrs. Elizabeth Arceneaux, recommended a contest involving artists with a connection to Shreveport. The Shreveport Regional Arts Council (SRAC) was brought in to discuss ideas. In March 2024, the mayor called for artists to give their own unique perspectives.

There were three water towers selected for this project. The St. Vincent Elevated Storage Tank was built in 1946µand is adjacent to I-49 near the Pierremont Road. Hollywood Ave. Exit 203, adjacent to the Caddo Heights Park. The West Shreveport Elevated Storage Tank was built in 1979µand is adjacent to I-20, west of US 80/LA 526 Industrial Loop Exit 8, next to Wonder Oasis Waterpark. The Linwood Elevated Storage Tank was built in 1994 and is adjacent to I-49, south of Bert Kouns Industrial Loop Exit 199 near Flournoy Lucas Rd.

The project will include structural repairs, painting and coating the tanks’ exterior and interior, electrical upgrades, disinfection system upgrades, and site restoration. The total duration of the efforts will be approximately three years, and the estimated cost is $7 million. The specific cost of the artwork is to be determined.

There were two artists selected for the highly anticipated project. The finalists were selected in May 2024 by a panel including the Mayor, First Lady, SRAC representatives, and the Director and Deputy Director of Shreveport’s Water and Sewer Department. Final selections were made on July 11, 2024.

Terri Rhodes White was selected for her concept art of “Celebrating All” for the St. Vincent Elevated Storage Tank and “City on the Red” for the Linwood Elevated Storage Tank. Margaret Smith was selected for her concept of “The Rose Tower” for the West Shreveport Elevated Storage Tank.

Terri Rhodes White expressed her vision for St. Vincent and Linwood tanks in an official press release from the City of Shreveport: “When one wants to convey a message of ‘love’ or ‘welcome,’ a gift of flowers often comes to mind. The rounded top of a water tower resting on linear supports reminds me of a floral bouquet. My designs, ‘Celebrating All’ and ‘City on the Red,’ are straightforward: Three towers, three flowers. Shreveport deserves a statement piece, and a striking bouquet of flowers will convey a message of ‘welcome’ and ‘love’ for and from the city. My designs are simple, with limited color palettes and minimal flower variations, complemented by warm messages following the Shreveport signature.

Margaret Smith also shared her excitement about winning the contest and her deep connection to Shreveport:

“I feel very fortunate to have grown up in Shreveport. The rich history, the culture, the natural and man-made beauty—what wonderful childhood memories I have! Although there is a lot to love about the city, it is the neighborhoods full of beautiful old homes that I adore the most. As a child, I studied and drew my favorites while imagining what they must be like inside. Whenever I visit, my brother always drives me around so that I may continue to gaze in awe of them. I have no doubt that being surrounded by such grand structures inspired me to study interior design and architecture in college. Participating in this competition is my way of saying ‘thank you’ to a city that gave me so much. My design, ‘The Rose Tower,’ is inspired by Shreveport’s natural beauty, featuring the rose, the southern magnolia, and the Louisiana iris. A striking bouquet of flowers rising above the neighborhoods will undoubtedly convey a message of ‘welcome’ and ‘love’ for and from the city.”

The total project duration is three years, with construction at each site taking approximately six months. The staggered schedule ensures that only one tank is out of service at a time to maintain water pressure across the city. The detailed schedule is as follows:

St. Vincent Tank: Start in November 2024, exterior painting in early 2025. Linwood Tank: Start in Fall 2025, exterior painting in early 2026. West Shreveport Tank: Start in Fall 2026, exterior painting in early 2027

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Bossier City Archives - SB Magazine

You Think You Want to Open a Restaurant?

WATER TOWER: ART PROJECT

Terri Rhodes White was selected for her concept art of “Celebrating All” for the St. Vincent Elevated Storage Tank and “City on the Red” for the Linwood Elevated Storage Tank. Margaret Smith was selected for her concept of “The Rose Tower” for the West Shreveport Elevated Storage Tank.

Margaret Smith also shared her excitement about winning the contest and her deep connection to Shreveport: