I’m not sure how easy it will be to adjust to an empty house, but my last son graduates this spring and I guess it’s time to make some changes. I’ve decided to either sell or re-structure Lisa’s - whichever comes first!

So! I’m looking for a few good chefs that want to buy into my restaurant and be the proud owners soon there-after!

The thing about chefs -

Through the past 18 years I’ve hired and befriended a variety of chefs and I’ve learned a few things about chefs;

1) When chefs first graduate, most plan and dream of big cities, coastal areas or cruise ships to begin their career.
2) After a few years many chefs begin to realize their dream of working at really cool places with great benefits and/or owning their own really cool place is harder to get to than they planned on.
3) After years of working for some-one else, (many ending up in hotel banquet kitchens), cooking doesn’t seem like such a great job anymore.
4) Chefs that want to open up their own restaurant quite often don’t have the backing. This is where Lisa’s comes into the equation!

The thing about Lisa’s -

Rather than sell Lisa’s, I would prefer to spend the next several years getting a Lisa’s Franchise going. In order to do this - I need help. In fact - I won’t franchise if I don’t have the right kind of help. In order to explore this idea, I need some-one to operate the current Lisa’s - like it was their own. Of course the only way to get some-one to actually run a business like it’s their own, is for them to actually own that business themselves! If you don’t have the backing, but you still have a dream to own your own restaurant, I have an idea how to get there.

The thing about dreams -

I once dreamed of owning my own restaurant until finally, 18 years ago I made that a reality. Now - I have a new dream; Somewhere between a new graduate and a burned out banquet chef is a mature chef looking for a great opportunity. This chef is now married and has small kids. Never in a million years has this chef and chef spouse (it’s my dream) thought they would ever live in some small town in the middle of no-where, but then again, raising kids changes your priorities!

In order to make my dream a reality - I have to find that perfect couple.

So!! A chance to own your own restaurant in a few years and/or partner into a potential franchise is worth looking into. I’m not sure adding this page to my web site is a very good idea - but that’s the thing about dreams… they don’t come true if you don’t start somewhere.

Back to Reality -

Yes -I’m hoping this special couple transpires before a buyer does because;

1) Though I’m ready to quit running Lisa’s on a day to day basis, I’m not ready to give up Lisa’s entirely. The franchise idea is very exciting to me because I’ve yet to see a franchise incorporate in-house cuisine flexibility well with a great standard shell menu. With some great partners, Lisa’s is ready to do just that.
2) In my opinion, the only good reason a chef would move to a nowhereville place is because of kids. Small towns are where kids actually get to run wild -
Be and do what little kids should. I treasure the memories Greybull offered us as a family and I would not trade that for anything.
3) Lisa’s can provide well for a couple looking to buy themselves a job because;
   A) Cost of living in Greybull is very low.
   B) Mom & Pop’s success stories are because the two people who run a         business together also live together - thereby sharing expenses & jobs.

Apprentice Ownership versus Managers -

The first 7 years I had a great manager, and the next 7 years, another great manager. As great as they were, I do not want another manager. Lisa’s is too big for one person to run by themselves well without serious burnout down the road, which is why I eventually lost 2 great managers. However, I believe that a couple working together, will soon find a very do-able groove, and Lisa’s will enable them a flexible family lifestyle along with a nice income.

The nuts and bolts -

Because I really don’t know how to set this part up and it’s stumped me long enough that I’ve procrastinated this letter and my newest dream, I’ve decided to just simply start - somewhere… So! Some nuts & bolts I’ve thought of are;

1) With each potential chef, situations will vary. I believe that flexibility in drawing up each contract will best enhance this proposal.
2) For instance, a married couple that are both chefs, would probably be able to buy me out within 2 years while it might very well take longer for other couples. I would like to be completely bought out within 3-4 years and/or have franchises operating using the Greybull Lisa’s as home base.
3) Annual base salaries between $35,000 and $65,000 will depend on the abilities of two full time people. Lower base salaries enable faster growth for a buy-out escrow.
4) A minimum annual buy out escrow requirement of $20,000 per year with a maximum 4 year and/or $60,000 escrow cap - whichever comes first.
Based on Lisa’s average net returns of $30,000, I am confident any committed couple will easily achieve these requirements.
5) Within 2-4 years, a committed couple should be able to establish credit with
a local lender, or myself, to carry to rest of the note.
6) A refundable earnest down payment of $5000 within the first 6 month
trial period. Escrowed money is for the expressed purpose of buying Lisa’s and/or buying into a partnership of Lisa’s - not a bonus program.
7) The cost of each prospective couples legal agreement - once outlined, will be $200 payable in advance.

***These terms are meant to simply weed out anyone not really serious. ***

It’s about my time and yours -

Several years ago I almost sold my restaurant to a young family who had wanted Lisa’s for some time, but got scared of the size and opted for a smaller operation. During this time, I listed Lisa’s for several months and received hundreds of serious buyers who turned out to be not very serious after all.

Most buyers (usually from cities all across the country) really just wanted to dream a little themselves. Nothing wrong with that except it wasted allot of my time and money sending out portfolios. It seemed most of these serious buyers really didn’t have any money, and/or really just wanted to move to Jackson Wyoming for a Greybull Wyoming price tag.

Though I’m excited and hopeful that this letter brings a new adventure for myself as well as the perfect young couple, I’m not interested in wasting my time or any one else’s - hence the few affordable monetary requirements. Anyone seriously interested can see the potential of what I’m offering.

So! Before you set out to begin inquiries, please keep this in mind;
Please understand - Lisa’s is a great restaurant in a great little town in a great state, but it’s not for everyone.

Most city folk that move out here never go back, but that’s because they were ready for a rural lifestyle. I’ve directed this letter at a young family because I don’t believe there are very many single chefs who will find rural something they are ready for - or for that matter - married chefs without kids.

Please make sure that The Green Acres sort of concept is something you are ready for first - then call.

Thanks for your interest! I hope to hear from some-one soon!!