Person of Interest Archives - SB Magazine

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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PERSON OF INTEREST: BO HARRIS

SB Magazine — Fri, 02 Aug 2024 17:35:35 +0000

BO HARRIS SPORTS LEGEND

Before He Was Bayou Bengal Bo, He Was Gator Bo

Bo Harris is another in a long line of professional athletes from Shreveport-Bossier, including Terry Bradshaw, Joe Ferguson, Todd Walker, Wendell Davis, Robert Parish, Stromile Swift, Alana Beard, Pat Tilley, Jacob Hester, David Toms, David Lee, Stan Humphries and … the list goes on and on and on …

Before Bo Harris was drafted by the Cincinnati Bengals in the third round of the 1975 NFL Draft, he was an LSU Bayou Bengal.

And before that, he was a Captain Shreve High School Gator and teammate of Denny Duron, whose Evangel Christian Academy football program is part of this month’s SB cover story.
“If I ever go to jail in Mexico, I’m calling Denny to get me out,” Harris said. “I know he’ll show up.”

Harris was born in Leesville and moved to Shreveport the summer before his sophomore year of high school. “All of junior high, I played football,” he said. My freshman year at Leesville High School I played baseball before my dad got transferred.

Choosing which Shreveport high school he wanted to play football for was pretty easy for Harris. “I specifically chose Captain Shreve because of Lee Hedges,” Harris said of the late beloved coach who, in 18 seasons at Shreve, won a state football championship and eight district titles.

Harris played tight end and defensive end for Hedges and the Gators before going to Baton Rouge, where he played outside linebacker for the Tigers. Harris joined another LSU standout, safety Tommy Casanova, on the Bengals when they scooped him up 75th overall in the ’75 NFL Draft.

Harris played under Paul Brown during his rookie season; the NFL coaching legend left the sidelines and became the team’s general manager after that season. “It was a truly great experience to play in his organization,” Harris said. “He was a great guy.”

Bill “Tiger” Johnson was Harris’ second head coach in Cincy. In his final three seasons as a Bengal, Harris played for head coach Forrest Gregg, an NFL Hall of Fame tackle who was part of Green Bay’s dynasty in the 1960s. Gregg was also head coach in Shreveport for the Pirates in 1994 and 1995 during the CFL’s brief attempt at expansion into the U.S.

Harris grew close to his coach and remained that way; when Gregg passed away in 2019 at age 85 from complications due to Parkinson’s, Harris was a pallbearer.

Harris played nine seasons in the NFL, eight with Cincinnati and his final season with Buffalo, the rookie season for future NFL Hall of Fame defensive lineman Bruce Smith, an Outland Trophy winner at Virginia Tech who played his final college game in Shreveport, a 23-7 loss to Air Force in the 1984 Independence Bowl.

Throughout his career, Harris would come back home to Shreveport for the offseason and continue workouts with Woodlawn legend Joe Ferguson, who played 17 seasons in the NFL, 11 as quarterback in Buffalo, and Fair Park stud Pat Tilley, a Pro Bowl receiver for St. Louis in 1980 and a Louisiana Tech Athletics Hall of Famer.

“In the summers, we would do our track workouts somewhere like Captain Shreve, Byrd, or Fair Park,” Harris said. “We were usually out there by 9 a.m. We would then hit the field by 3 p.m. I picked up enough skills to pass cover just by playing defensive back for Tilley.”

Harris was excited to show off those DB skills in the ’81 AFC Divisional Playoff Game between Bo’s Bengals and Ferguson’s Bills.

Shreve vs. Woodlawn. Strap in! “I had a knack for covering,” Harris says. Props to Pat Tilley.

“We had played them (the Bills) a couple of weeks before, and they had thrown a fourth wide receiver out there, Lou Piccone,” Harris said. “So, I knew they were going to do that. I had the fourth receiver. “We were in a Cover 2. I had a tight end over me. I rode the tight end hard because he could boogie. What I wasn’t prepared for was for their running back, (Roland)
Hooks, to hit that seam.”

Ferguson was looking to hit Hooks down the middle. Joe forgot Bo had a knack for covering. “I had my back turned when I jumped in the air, and I caught the ball,” Bo said. “With one hand.” One of the Captain Shreve star’s seven interceptions in his NFL career. And probably the most memorable.

Another memorable – though not nearly as warm – moment for Bo was when he played in the coldest game in NFL history back in 1982. Harris and the Bengals beat San Diego, 27-7, and won that AFC Championship game in Cincinnati’s Riverfront Stadium – but at what cost? It was the minus 59 degrees wind chill that made it the NFL’s coldest game ever and earned it the nickname “The Freezer Bowl.” “There wasn’t spandex back then,” Harris said. “We would melt Vaseline, rub that on, then put on pantyhose. “Worked pretty well.”

It got him to Super Bowl XVI. Gregg, Harris and the Bengals lost to San Francisco, 26-21, but the game was played indoors. Thank goodness. Outside Michigan’s Pontiac Silverdome that day was snow and ice that caused traffic delays and other logistical issues. But inside? No Vaseline. No hose. Harris is a lot warmer now, spending his time back home in Northwest Louisiana.

He’s an avid turkey and duck hunter and still likes to follow football on TV. “I’m going to watch Cincinnati every week,” he said. “I really get interested the second half of the season.

“I watched Denny’s (Evangel) playoff game last year on the sidelines. I go to LSU games. I like to watch matchups. I really used to like watching the (New England) Patriots defense and how they made all that work.”

Bo follows LSU baseball, too. He’ll keep up with Duron and the Eagles this fall and the Olympics from Paris this summer. Game recognizes game. And if the Olympics ever start a one-handed interception tournament? Then watch for a former NFL linebacker to come out of retirement. Something tells me Bo’s still got it.

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SPOT LIGHT: THREE-DIMENSIONAL TALENT JOHNNY BOSTON

SB Magazine — Tue, 13 Feb 2024 21:36:58 +0000

The first movie I ever saw was The Lion King. I will never forget it. I was … well, I can’t remember how old I was, but what I DO remember was being in awe of everything. For a long time after I saw The Lion King, I thought every movie was animated. I just thought someone drew Tom Hanks.

So, I have an imagination. My bad.

Of course, not all movies are animated. But some of the best ones are. Johnny Boston’s favorite movies are.

“Ever since I was ten and saw the first How to Train Your Dragon movie, I knew I wanted to work in animation,” he says.

Johnny was born in Atlanta, Georgia, but has called Shreveport home since he was 11. After graduating from Caddo Magnet High School, he went to Louisiana Tech to become a dentist like his Uncle Chris. Before long, Johnny realized he was passionate about something else. Or maybe his family realized it before he did.

“My family convinced me not to pursue dentistry,” Johnny says, “because they knew I didn’t really care about it.”

Instead, Johnny pursued a degree from The Digital Media Institute (DMI) here in Shreveport.

“He was always a real creative child growing up,” Johnny’s grandmother Nancy Cosse says. “In the beginning, we all saw his creativity and knew this would be the perfect thing for him.”

Johnny says the accelerated year spent at DMI really shaped his foundation. He cut his teeth (dentistry?) in the 24-hour computer lab they had at the time: sometimes, he was in there from 8 a.m. until 3 a.m.

“Canes and energy drinks got me through,” he says.

The long hours paid off. After DMI, Johnny was accepted into the Gnomon School of Visual Effects, Games, and Animation in Los Angeles. Gnomon is one of Forbes’ America’s Top Colleges for 2023 and is touted as the “MIT of visual effects” by Fast Company Magazine.

Johnny just graduated in September with a Bachelor of Fine Arts: 3D Generalist degree. And he loves California.

“The thing about Los Angeles is that’s where all the artists are,” he says. “So much of our culture is shaped out of what comes out of California.”

Johnny studied all aspects of 3D, but sculpting and texturing were his focus.

“I want to move towards making fantastical creatures for movies and games,” says the Gnomon grad. “My goal is to do art and get paid to do it and let that be my life.”

Since graduating, Johnny has been sending out his work to prospective employers. So far, he has found freelance work making music videos for clubs in Los Angeles. Eventually, he wants to collaborate with his old DMI friends or possibly do an animated film for the Film Prize here in Shreveport. He would also love to work for DreamWorks one day.

Johnny is grateful to have so much support from his family.

“They are always the first to see my work,” he says.

But it’s not all work for Johnny. In his downtime, he loves making music with his electric ukulele and hiking with his friends.

“All of my friends are super into music and hiking,” he says. “They have vibrant lives. They let me be a part of this,” he says.

That humility is one of the many things that makes Johnny likable. I look forward to seeing what he creates next.

Especially if it’s in 3D.

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TEAMWORK & TRADITION: Hayden Travinski

SB Magazine — Mon, 12 Feb 2024 14:35:05 +0000

Shreveport-Bossier has been home to dozens of athletes who have gone on to excel in professional sports. The first to come to mind is Terry Bradshaw, who went from Woodlawn High School to Louisiana Tech to the NFL and won four Super Bowls for the Pittsburg Stealers – a feat unmatched for ten years until Joe Montana duplicated his record. The great number 12 has not been officially retired, but Bradshaw’s number hasn’t been worn by any other Steeler since he retired.

Basketball great, also a product of Woodlawn High School, Robert Parish went on to play for Centenary College, and his jersey number, 00, was retired by the Boston Celtics after he set numerous records, including a four-time NBA Champion.

Several baseball players from Shreveport-Bossier have gone on to successful professional careers. Todd Walker, who played college baseball for the LSU Tigers baseball team, was one. He was a member of LSU’s 1993 College World Series championship squad and was named the College World Series Most Outstanding Player. Not only was Walker elected to the LSU Hall of Fame, he was inducted into the National College Baseball Hall of Fame in Lubbock, Texas. Walker’s uniform number 12 was retired by LSU at Alex Box Stadium, Skip Bertman Field.

This brings us to the significance of jersey numbers. Specifically, the LSU Tiger Baseball No. 8. Wearing the No. 8 jersey for the LSU Tigers is an honor and a privilege that means more than just having future success on the professional level.The LSU Baseball Jersey No. 8 is a revered tradition in the LSU baseball culture. This jersey number signifies a player who embodies the passion, determination, and leadership that is at the core of LSU baseball.

The selection of the player who will wear this number is a significant decision and is carefully considered by the coaching staff. In the 2022-2023 season, senior outfielder Gavin Dugas donned the No. 8 jersey.

The criteria for selecting the next player to wear the No. 8 jersey is based on their character, leadership, and commitment to the team. The player must demonstrate a strong work ethic, a dedication to their craft, and a willingness to put the team’s success above their individual achievements. The coaching staff will also consider the player’s on-field performance, their potential to be a leader both on and off the field, and their ability to represent the LSU baseball program with honor and distinction. The selection process is a rigorous one, ensuring that the player who is ultimately chosen is deserving of this great honor. After all, the players who wear this jersey number represent not only themselves but also the entire LSU baseball program. The honor of wearing the No. 8 jersey should inspire players to strive for greatness and embody the principles that define LSU baseball. The legacy of the No. 8 jersey is a source of pride for LSU baseball, and it is essential to maintain this tradition for future generations of players and fans alike.

This brings us to a young man who grew up playing baseball in Shreveport-Bossier. Hayden Travinski knew at a very young age that he was going to make baseball his job. After graduating from Airline High School, he was recruited to join the LSU baseball program. He has been selected to wear the coveted No. 8 jersey for the 2024 season, and it is clear that the tradition will continue. “It embodies the love an individual has for the program, and it shines out to the other players. I’m just grateful for the opportunity,” says Travinski. As the catcher for the College World Series winning team, Travinski stresses the importance of establishing a strong connection with his pitchers. In fact, two of his roommates are pitchers. The entire team was close.

“That’s what made last year’s team so special. That’s what allows teams to be successful, it’s the relationships – I feel like that’s the same in anything,” he says. His humility is refreshing, especially when you look at his stats for the 2023 season. You’ll find he was a beast at the plate with a .356 batting average and scored ten home runs, 30 RBIs, and 104 at-bats. As his parents watched with pride, he stayed zoned in for the entire College World Series. But his teammates put a grin on his face as he saw them out of the corner of his eye edging themselves over the railing of the dugout during the last play of the last game – ready to storm the mound in celebration.

Citizens National Bank, headquartered in Bossier City, understands the importance of traditions. That’s why they capitalized on the new College NIL rule to hire Travinski to be a spokesperson for the bank. “When we first started envisioning what the opportunity could look like with Citizens National Bank and Hayden, I reinforced to him that the goal was for it to be beneficial to him as well as the bank.

The benefits to the bank are obvious, but they may be a little more subtle for him.We hope that when we go through this season, he’ll look back and see that it was a good opportunity for him as well,” said Jason Smith, President of Citizens National Bank.

Travinski and CNB share the same work ethic. They also started their climb in the same city, albeit several years apart. In 1985, at a time when local and national economies were in a downturn, CNB opened for business with a handful of dedicated, committed businessmen. Their vision of providing personal banking services and financial expertise to their community has become the hallmark of CNB. Now, almost 40 years later, CNB has grown to be not only a banking institution but also a bank dedicated to giving back to its community. CNB hit a home run with Hayden Travinski as their spokesperson. Together, the mark they will make on the communities they serve will be brilliant.

Hayden Travinski

Position: Catcher
Height / Weight: 6-3 / 234
Bats / Throws: R / R
High School: Loyola and Airline High School
Hometown: Shreveport, LA
Played for the Canes American Travel Team
Louisiana State University Baseball Team, Winners of the 2023 College World Series

• Earned the starting catcher role by the end of April and played a tremendous role in the Tigers’ drive to the National Championship … appeared in 41 games (23 starts) on the year, batting .356 (37-for-104) with five doubles, ten homers, 30 RBI and 30 runs scored

• Voted to the NCAA Baton Rouge Regional All-Tournament Team after hitting .429 (6-for-14) with one double, two homers, five RBI and five runs

• Batted .538 (7-for-13) in the SEC Tournament with one double, three RBI, and three runs scored … recorded a career-best four hits in four at-bats with two runs scored in a May 25 game vs. Arkansas

• Started two games (May 13-14) behind the plate in the Mississippi State series, and he hit .600 (3-for-5) with a homer, two RBI, and two runs scored
• Travinski homered at least once in each of LSU’s final five SEC regular-season series versus Ole Miss, Alabama, Auburn, Mississippi State, and Georgia (two HRs)

• Delivered a two-run single and threw out two runners attempting to steal on May 2 at Southeastern Louisiana

• Blasted the go-ahead three-run homer in the bottom of the sixth inning on April 29 vs. Alabama, erasing a 7-5 deficit and lifting the Tigers to a 12-8 win

• Launched a two-out, pinch-hit three-run homer in the top of the ninth inning on April 23 to lift LSU to a 7-6 win over Ole Miss … Travinski’s homer, his first of the season, erased a 6-4 Ole Miss lead

• Earned his first start of the season at catcher on April 22 at Ole Miss, and he provided an RBI single and scored a run in the Tigers’ 8-4 win

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WHO’S IN CHARGE

SB Magazine — Tue, 06 Feb 2024 15:27:43 +0000

Spinning plates is a performance art that dates back to the 3rd century. This entertainment, also known as the Dance of the Seven Plates, takes skill and focus. The key to keeping all the plates going is to look at the big picture – looking at all the plates at once. When you see one plate wobble, you re-balance it while staying focused on the whole system.

Amanda Felan is a professional plate spinner, just not the kind who performs on a stage. She’s a dynamic woman who has made a name for herself in various fields. She is a wife, a mother, a co-owner of a restaurant, and a marketing and development director for the Community Foundation of North Louisiana. Armed with a master’s degree in social work and non-profit management, Amanda has a diverse background that has allowed her to excel in all her roles.

One of those roles is co-owner of Fat Calf Brasserie, a local restaurant offering French-inspired Southern cuisine in the Highland community of Shreveport. She and her husband, Chef Anthony Felan, were just getting established when COVID-19 hit. They did their best to keep the doors open by offering take-out but quickly found that what they offered wasn’t conducive to take-out and couldn’t sustain the business. So, they closed for the duration of the epidemic. In the meantime, the couple and their son, Jaxson, welcomed their second child, Ella. COVID-19 afforded them quality family time with the baby and an opportunity to regroup. When Fat Calf Brasserie re-opened, they discovered that their loyal customers were just as anxious as they were to walk back through the doors. They now have a second location designed for special event seating. 2nd Act, located in a historic building on Olive Street in Shreveport, offers catered events such as wine dinners, themed parties, birthdays, anniversaries, and more. Amanda’s plate-spinning talent count is now at four.

In addition to her role at Fat Calf Brasserie, Amanda is also the director of marketing and development for the Community Foundation of North Louisiana. In this role, she is responsible for developing and implementing marketing strategies to promote the foundation’s mission and programs. She is also responsible for fundraising efforts to support the foundation’s work in the community. Her background in marketing and development has been an asset to the foundation and has been instrumental in helping the organization achieve its goals. Her work at the foundation is critical to the success of its initiatives, including supporting early learning centers, promoting arts and culture, and providing disaster relief. Her accomplishments at the foundation include increasing the organization’s visibility and community engagement and expanding its donor base. Under her leadership, the foundation has seen significant growth in its fundraising efforts, resulting in increased resources to support the community.

One of the key ways in which Felan has helped the foundation grow is by building strong relationships with donors and community partners. Through her efforts, she has been able to secure significant contributions from individuals, organizations, and donor-advised funds. This has allowed the foundation to expand its grant-making programs and support a wider range of community initiatives. “Think of the Community Foundation as a trust fund for donors,” Amanda says. “We act as stewards for our donors.” Give for Good is one of those initiatives that has raised over three million dollars for area non-profits. Additionally, Felan has worked to increase the foundation’s presence on social media and other digital platforms, helping to raise awareness of its mission and engage with a broader audience. “Businesses depend on a community that thrives,” she says. When people are doing well, reaching goals, and helping to build a better community, we all benefit. That’s the purpose of the Community Foundation: to strengthen our community through philanthropy.

Amanda Felan is one remarkable woman who has significantly impacted her community and local businesses. She spins many plates while still maintaining a high level of dedication and passion. Her contributions to the Community Foundation of North Louisiana and Fat Calf Brasserie have helped to improve the lives of those around her, and her commitment to sustainability and ethical practices is a shining example for others to follow. She keeps all her plates spinning amazingly well. I think we can all learn from Amanda’s example of hard work, dedication, and community involvement.

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