We're visiting some of my most favorite people in the whole wide world. So I will leave you with a brief story...
...about me:
When I got out of the Navy I attended the College of San Mateo, a community college (they used to call them junior colleges) on the San Francisco Peninsula. At the time there was no G.I. Bill, so, if we didn't live at home with parents, veterans had to have jobs to pay the room and board. I went to work at a local pizza parlor. I started out pouring beer and washing
dishes pizza pans and beer mugs. Eventually I was allowed in the kitchen to actually make pizza. I was slow. It wasn't until months later, when I was as proficient as everyone else, that we realized the two other guys teaching me were left handed and I was mimicking their every move.
Everyone should learn to do something with their non-dominant hand.
The longer I worked in the pizza parlor, the more responsibility I was given and college soon fell by the wayside because working night shifts (that ended at 3:00am) precluded attending morning classes and they didn't teach the classes I needed in the afternoon.
Soon I was Night Manager, then Assistant Manager of an extremely busy pizza parlor in downtown Palo Alto. We had a lunchtime business that some restaurants can only dream about. There was a tremendous family dinner business. Then, after the movies got out or the library at Stanford University closed, we had a late evening rush. It was almost like working three different places.
We were also the flagship shop for what was, at that time, a small franchising outfit. We did the in-store training for the new franchisees. That soon became my responsibility. The first thing I'd do is find out if they were left or right handed.
After a time an opportunity arose to manage a store in Santa Clara for a franchisee. Since it was a step up and seemed like an adventure I took it. I actually lasted a year before I went back to the first place.
The company was in expansion mode. I found myself managing a smaller shop and enjoying it immensely. Then the company's franchise locations began to grow exponentially and they needed a full-time training supervisor back at the number one location. It was my job to see that the employees who were doing the hands-on training were doing it properly and not just taking advantage of "free"labor.
As I watched the new franchisees come through on a continual basis, a thought was planted in my head. I could do that. All I needed was some funds and a place to open my own franchise. A good friend and I went looking for a location. We went to Fresno, Santa Barbara, San Diego, San Luis Obispo, and who know where else. We were only limited in that the space had to be a minimum of 2400 square feet and suitable for a restaurant. That sounds easy. The trouble was that landlords don't necessarily see things the same as potential tenants and the most desirable (meaning the places I would have leased) locations were few and far between, besides being in great demand.
Meanwhile my domestic arrangement changed. That also meant the partnership arrangement in any business would be changed. After some more fits and starts, it was suggested that we just take a couple of days away from the search, which by this time had been going on for about three years. So we drove north. This was in the days while California was still in the process of completing the Interstate Highway system and speed on that were limited to 55mph (for fuel economy). It is a long, long 250 miles to Redding from the South Peninsula. It turns out we were making the trip a couple of times a month because without even trying, we found an empty 3200 square foot, free-standing former restaurant for lease at $800 per month (compare that with the going rate for most leases of $1.00 per sq. ft.).
It was a dream come true. After almost ten years of working for someone else and learning the operational side of the pizza business to the point of it being instinctive, I was gonna be my own boss. Financing wasn't an issue. It had been arranged a couple of years earlier. We signed the lease in November and the following April opened the doors to the fifth pizza parlor in Redding. The only comments we heard were that the town would be hard pressed to support that many pizza places.
The restaurant business is notoriously fickle and it is well known that about 90% of them fail in the first year, that it takes sometimes a year and a half before they start to break even. Ours was showing a profit by the middle of May. It didn't hurt that the location was on the street with the highest traffic count in town.
A couple of years passed and we expanded to a second location, in Anderson, then a another in Redding. They both took a little longer to find the break even point and I was learning a lot about marketing, advertising, and accounting. I was also finding less time to spend with my growing family.
After twenty years I found myself unemployed. I was single again, too.
gee, this is such a good story I'll continue it later