Today we’d like to introduce you to Jim White.
Hi Jim, so excited to have you with us today. What can you tell us about your story?
Started working at age 15 as a busboy at Bob Evans in Mansfield, Ohio. Retained that job over six years and worked in all aspects of a restaurant except serving. They didn’t have male servers at that time. Went to the Olive Garden when it opened up back home and became a server trainer. One of my customers talked me into working for his car dealership for a couple of years before moving to GA. Hilary and I moved to Duluth in 96 and a new car dealership was opening across from our apartments. I worked at that location, Lou Sobh Automotive, for over eleven years as their inventory manager.
Hilary and I opened our first restaurant together in August of 2007, with a successful run for over ten years. We departed that location in December 2017. We opened Bistro Hilary in January 2018. In February 2019, we opened an Italian restaurant, Jimmy Pomodoro’s and after one year in business, covid closures started and we couldn’t find the staffing to re-open. We merged both concepts into one and remain at Bistro Hilary.
I’m sure you wouldn’t say it’s been obstacle free, but so far would you say the journey have been a fairly smooth road?
Of course, COVID was the test of tests. One moment we thought we’ll just make it through and the next, we thought we would close everything within weeks. Hiring has always been a challenge and COVID amplified a situation that was already in the making. Though better, these challenges remain.
Closing a restaurant due to COVID and the shortages. Struggle.
Food and product shortages as well price increases became the norm and troublesome during COVID. Constantly adjusting menu items and simple paper products was a weekly chore.
We learned a lot from the relationship with our first landlord, that relationship set us back in several ways. Our new landlord had similar goals as our first but went about things much differently. After four years and feeling positive regarding our future, we purchased our restaurant property. No more landlord.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
As restaurateurs, my wife and I take part of the daily operations. Hilary is the executive chef and I’m the general manager. I handle all aspects of the front of the house with the assistance of a front manager. I’m responsible for all private event reservations as well as the office work with the accountant. I answer phones, make standard reservations, host, and run the floor. I’m most proud of the fact that my wife and I have the pleasure of owning and operating our businesses. After 26 years of marriage, we still look forward to working shifts and time off, together.
Bistro Hilary is a chef-driven concept. We bake our own bread, make our french fries, dressings, sauces, desserts, even ice cream. We still have relationships with local farmers. There are always weekend off-menu specials for those looking for something different.
In terms of your work and the industry, what are some of the changes you are expecting to see over the next five to ten years?
Staffing will create a shift in job descriptions and executions. I see fast casual and fast food streamlining menu offerings and increasing the use of A.I.
Fine casual and fine dining will continue the adjustments of menu items but staffing issues will make some restaurants create sharper changes.
Food service industry will continue to see price increases across the board.
Contact Info:
- Website: www.bistrohilary.com
- Instagram: https://www.instagram.com/bistrohilary/
- Facebook: https://www.facebook.com/BistroHilary/
Image Credits
Monica Gaddy Nancy Jones
