tom f.

Tom F. | Owner

Fidels Cigar Shop

Service Industry Detour

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Tom, born and raised in Kansas City, is one of five children, and he's the baby of the family. He says, "the oldest gets what they want and the youngest has to fight to get what they want." (As an oldest, I personally think it's the complete opposite!) Tom and his slightly older brother, Edward, who is the second youngest and an attorney, co-own Fidels'. Before Tom owned Fidels', he had been managing the shop. When the opportunity to buy it came up, he gladly took over and improved it, adding small touches like a smoking lounge for customers to hang out. "It became a place where people wanted to congregate." Tom says that on any given day, you will find a varied mix of people here, from FBI agents and CEOs to bike messengers and truck drivers. Once they sit down, relax and enjoy their cigars, all the titles and job stuff goes away. "It's a melting pot back here," he says. "When they're here, all that doesn't matter."

Tom is an occasional cigar smoker himself and does not smoke cigarettes at all. He doesn't smoke that often because "a cigar is meant to be enjoyed and I don't have the time." What he does have time for is fitness. Tom is an exercise nut and enjoys working out and lifting weights. He also like reading, some sports and travel. You can see inside Tom and Edward's cigar shop here. It's beautiful.

  Make KC Better » Get the community together better, 

 helping each other when you need it. 

gregory k.

Gregory K. | Owner, Coffee Blacksmith

Oddly Correct

Years of Industry Service: We didn't ask (oops)!

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When Gregory started Oddly Correct, he roasted beans out of a friend's garage in Raytown, Missouri. The only rent he had to pay was to share his coffee knowledge and teach that friend how to roast beans. Since then he has moved into two other spaces, finally settling into his current location at the intersection of Westport Road and Main Street after a year-long process of "clawing out the space."

Oddly Correct started out, and still is, a mail order and wholesale coffee business. "You can do those things out of a very small space," Gregory said. With this latest move, they now have a storefront to brew and serve coffee. Their space also functions as a small letterpress printshop. He calls it expanding the basis of their success, saying, "You build it. You buy it. And you hope people will find it."

Oddly Correct is one of those shops you hear about by accident. Then another person mentions it and then someone else. You start saying to yourself, I have to check this place out. It's the small rumbling you hear before everyone else knows what's coming. Although Oddly Correct is located on a busy, high profile road, it was still not easy to find. After looping around the same intersection three times, we spot a painting with the word coffee and an arrow leaning against an obscure storefront. That must be it....right? And it was. Everything in their shop is the work of one artist friend or another. The awning was no exception and it was currently being worked on, thus the challenge in finding it that day. 

"You go back and forth between being a rockstar and enjoying your obscurity," Gregory says. "[Obscurity] allows us to make mistakes without too much pain." His vision for Oddly Correct is to help bring life and honor back to Main Street. He wants to encourage people to think differently and slow down. "It's a counterculture refuge for people to come and get recharged," he says. 

Whether it's recyling their chaff (coffee waste) and sending it to Nebraska to be made into paper, or designing and printing his own packaging, it's all about find ways to maximize their potential while finding ways to be creative. It's a weird general store of sorts, where he gets to feature artists from muralists to furniture makers, transforms his walls-on-wheels-shop to work for cupping classes and jam sessions, and literally climbs the walls to reach a bookcase situated above a door.

Gregory grew up in Chicago and lived in North Carolina before moving to Kansas City in 2007. He's married, has two kids and is committed to Kansas City. "It's long-term for us," he says. His non-work life is spent with his family. "That's what I like to do." He's also a bass player, rock climber, bicyclist, illustrator and painter. 

With his business, he hopes what he has started is a revitalization for the soul of Main Street. He has the noble goal of "pioneering a spirit of local quality and craftsmanship." His commitment to making the community he lives in better, is heartening to hear and his passion is contagious.

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To read more about Gregory, click here for a great piece written by Jonathan Bender in The Pitch. Gregory and Oddly Correct were featured there last week. Chris Mullin did the photography on their article and it was really nice seeing it from another perspective.

  Make KC Better » If you have a problem, come up with a solution. 

terry

Terry R. | Owner

Colfax – Market Femme

Service Industry Detour

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Thirteen years ago, when Terry was going through breast cancer treatment, she underwent a stem cell transplant. She is survivor, but one of the side effects of the procedure left her with a memory short circuit.  Terry says she has great long-term memory, but her short-term memory from the last three to five years, everything runs together. "Sometimes I don't know if I've seen someone 10 years ago or this week," she said.

Before she opened Colfax, Terry had Revue, a boutique that for 17 years, was a go-to dress shop for 39th Street. It was further west on 39th Street in the row of shops across from where Donna's Dress Shop currently sits. After she closed the doors on Revue, she didn't think she would be back in the retail business. "I really didn't think I could top Revue,"she said. "I was fairly played out. I did everything I wanted to do. I was winding down. But apparently not." After buying their current building with the owners of Boomerang, Terry and her business partner are back with Colfax, named for the county in New Mexico which is also the longest street in Denver.

Terry is married to a psychologist, they have a great dog named Diablo, a Black Lab-Blue Heeler mix and together, they develop small properties. "Most of our tenants are independent," she says. "We're real pro-small business. It's a lot of fun seeing small businesses develop."

Take a peek inside Colfax. Our original post here.
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Terry was happy to speak with us, but for the love of all that's decent, no pictures.
Tina snuck in a far away shot that I'm in too. That's my "deep listening" pose.

  Make KC Better » A really cool light rail. 

 I think the city is still divided in many ways. 

amanda

Amanda | Artist/Owner

Mash Handmade

Service Industry Detour

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Amanda is a homebody and likes the assurance of predictability. She enjoys hanging out with her "cute as can be" husband who is in the health care business at home. "We're polar opposites in what we do, but it works out." Her love for home (probably) influences her work as an artist. Although Amanda said there is no particular medium she works in, themes of home and family are part of her art: portraits of houses, old family photos and late 70s photos of her siblings. Back in Milwaukee, where she went to art school and lived for seven years, Amanda had a stamp hook up. Combined with her love for writing letters, she created 5x7 envelope packages pre-stamped with a wonderful collection of postage stamps. Most of the art at Mash Handmade, however, is from other artists. "It's more fun that it can be about other artists," she said. "I feel a lot less pressure. I love when people come in and say they dig my stuff."

As a sculpture student, Amanda didn't know what she imagined herself doing in the real world. She had worked in a museum and thought about continuing museum work. Ending up in the retail world with her mom Karen as her business partner, however, was a surprise. Her mom was always a big supporter of the arts. "She was always shopping the studios at school," Amanda said. They took that concept of buying diverse art and exposure to new artists to Kansas City in the form of a retail shop.

Mash Handmade will be celebrating two years this October and to Amanda, it's really starting to come together. The longer they are here, the more people find them. Originally, Amanda and her mom looked at a small church located in Mission, Kansas as their shop. Good ol' dad said that it was a terrible idea (to put your retail business in a non-retail environment), but it was a catalyst for their business. Now they're situated in a high-traffic area on 39th Street and Pennsylvania on the edge of Westport. "With Boomerang as an anchor, we have good traffic," she said. "Plus we have a parking lot." Kansas Citians are pretty much spoiled rotten when it comes to parking, so that's a big bonus for any business. Amanda is pictured above with a custom sculpture she made for a client.

  Make KC Better » Light Rail. I think the city still divided up in many ways. 

 A really cool light rail. 

nicholas g.

Nicholas G. | General Manager/Owner

Grünauer

Years of Industry Service: 10

but really, he grew up in the restaurant biz so his whole life.

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Although Nicholas was born in New York and his family is from Vienna, he considers Kansas City his hometown, where he went to high school, returned for his MBA in finance and now lives and works. "I love Kansas City and the urban core," he says. "I had some opportunities to move away, but I wanted to stay here and do something unique for the city." His restaurant and employees are his family and the Crossroads his neighborhood. Nicholas says they all hang out with each other often. "We have a pretty good core," he says. He also plays tennis a lot, is a news junkie and enjoys a good crossword puzzle. Nicholas likes to visits his neighbors in his free time, their "sister" restaurant Tannin, Extra Virgin, Pizzabella, The Rieger in the Crossroads and Thai Place and Harry's in Westport.

But most of his time is dedicated Grünauer, named after their 60-year-old family restaurant in Vienna. The Grünauers are exceptionally talented at the hospitality game, especially among the service industry crowd. Their names are often on the lips of servers and bartenders around town when asked about who is the best in the business. Between his father, his sister and himself, someone in the family is always there. "It's a big space, but at the end of the day, it's a family business," he says. "On any given day, we know 50% of the people in here by name."

His finance background helps him conceptualize the business part of it and not just the hospitality side. Nicholas says there are so many moving parts to the restaurant, their biergarten, private dining, and big cocktail and wine programs. He tries to find a happy medium between being a mom and pop and a high volume restaurant that keeps hospitality and service in mind. "There is always room to improve."

  Make KC Better » I could write a book about that. Better job of concentrating our resources. More density, we're too spread out. Public transit, streetcar. For the most part, I think we're going in the right direction. 

steve z.

Steve Z. | Owner/Baker

Bloom Baking Co.

Years of Industry Service: 18-20

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For the last year and half, Steve and fiancée Janet have been working 17-hour days, baking and operating the wildly popular Bloom, the little bread shop they started because there was a need for a by-scratch bakery in Kansas City. Of course, they have more than just bread, beautiful cakes and pastries entice you from the glass cases too. Steve says, "Everyone assumes that everything in a bakery is sweet. We wanted people to have a choice when they walk into the bakery." Steve sits outside his shop every day of the week (except Monday and Tuesday) handing out samples and educating customers about his goods because "no one knows what the product tastes like unless you taste it." On Mondays they are closed and on Tuesdays, it's just him and Janet in the bakery.

When asked about what he did in his free time, Steve said, "Have you ever worked in a bakery? It's all we ever do is work." That said, Steve and Janet both love to cook. Before he started his own business, he was the general manager of Brancato's Catering. He's also worked at the Intercontinental Hotel and in banquets in New York City for Donald Trump. Born and raised in Kansas City, Steve has lived and traveled all over the country for work. Now, he works in the City Market where "there's still a lot of history and you get to know people. That's what makes it nice."

  Make KC Better » Everyone should get back to their roots. 

 Wave at people you see. 

mike b.

Michael B. | Chef/Owner

715

Years of Industry Service: 15

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Michael became a chef by mistake. Not his mistake, however. He was interning at a restaurant and was supposed to work with the general manager, but they thought he was from the culinary school. So they put him on the grill and told him to "do what this guy is doing. I got my ass kicked but it was fun," he said. Michael "only" started cooking ten years ago, before that he was a server.

Michael is from southern Oklahoma, has lived in Tulsa and went to Italy for culinary school, but primarily, he was there to work. "I don't believe that culinary school makes you a great chef," he says. "You have to have a good work ethic and keep learning and teaching yourself." 

Michael has two kids, a 5-year-old and an 11-month-old who take up much of his free time. Otherwise, " I have a garden. I love to fish. I like to read," he says. "I try to relax as much as I can."

  Make Lawrence Better » Find local product and for people to be interested in local cuisine. I want it to go faster but I'm excited about where that's going. 

ken b.

Ken B. | Chef/Owner

Pachamamas

Years of Industry Service:  4  since high school (I think we forgot to ask exactly, oops)

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Even though Ken never had any thoughts about what he was going to do when he was younger, saying "I kind of crashed into it," being a chef that is, he must have had an inkling of what his future held. Besides skateboarding, sports and getting into general teenager trouble, Ken, clad in karate gear because "it kind of looked right," ran his own catering company in high school. 

Born in St. Louis, Ken has traveled all over learning his craft, San Francisco, New Orleans, Australia, New Zealand. He had no plans of returning to Lawrence, where he had attended The University of Kansas as a Political Science and History major, but as we all know, you never know where life is going to take you. Now he's a dad to a 3-1/2-year old and has been the chef/owner of Lawrence restaurant, Pachamamas for almost a decade.

He admires the collaboration and tight knit community of KC chefs, something Lawrence chefs don't have yet. Ken thinks it's because there are fewer restaurants in the same style genre and their peer groups are smaller. But even as he wishes for all that, he admits that he doesn't have a lot of time.

Lawrence is a part of Kansas City, a fact, Ken says, he can't deny anymore. "I used to pull 40-45% of my business from Kansas City (now it's closer to 30-35%)," he said. "If it wasn't for Kansas City, I wouldn't be here."

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For Sale: Pachamama's second location on Clinton Parkway (2161 Quail Creek Drive).

It's actually where the original Pachamama's was located. For about a year, it was their banquet space, 

but one that Ken said was logistically impossible to operate. If you're interested in living in beautiful Lawrence and opening your own restaurant, which he described as almost ski lodge-esque with high vaulted ceilings,

don't be shy, give him a ring.

  Make Lawrence Better » Local food is definitely on the rise, 

 keep dollars closer. 

max w.

Max W. | Chef/Owner

Port Fonda

Years of Industry Service: 4

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Max did not get into the restaurant business for the health insurance, which he doesn't have, and probably not for the money. With a new restaurant venture and two young children, we're guessing buckets of gold aren't sitting around at his house either. Max says he got into this business for the fast-paced work environment and the feeling of accomplishment. Considering he’s only 25-years-old and part owner of the most-talked about restaurant concept in Kansas City right now, that's quite an accomplishment.

He was first introduced into the restaurant world as delivery boy for McGonigle's Market. During his two years there, Max learned a lot about customer interaction and to always have a pen on hand. From there, he landed at Room 39 and then to The River Club before jumping head first into Port Fonda. Max says with plenty of down time at The River Club, the chefs had time to experiment and perfect recipes. "It was fun and there wasn't a lot of pressure. We made maybe the best fried chicken in the world," he says. "It was a fried chicken think tank."

Even though Max is half of the very popular Port Fonda, he is not the face or star of the business. Partner and head chef Patrick Ryan fills that role and Max is okay with that. "I'm not that way. I've only been cooking for three years as opposed to twenty. It wouldn't be as easy if I wasn't here, but it wasn't my idea," he says. That ability to take a step back and be the wingman to a more looming figure is why their partnership works. "Everyone has to start somewhere. I haven't done anything yet. This is my first adventure." For Max, the benefit comes from the experience and people he'll be meeting along the way. 

Max is a huge football guy and his favorite team is our hometown Kansas City Chiefs. "I was really freaking out when (Chiefs quarterback) Matt Cassel came to Port Fonda recently. But I tried to play it cool and waited until he left to lose it. Because if there’s one thing I do know about celebrities, they like when you play it cool. I also stood in line behind (Chiefs linebacker) Derrick Johnson once and played it very cool then, too."

Annie, Max's wife, is an early-childhood educator, which bodes well for their six-year-old son and 18-month-old daughter. "My daughter is super, super smart. They are both great kids," he says. "No, REALLY great kids. They have forced me to make responsible decisions and start a business." Max devotes his spare time to his family. "They make so many sacrifices for me to get to do Port Fonda so I always try to let them know how much I appreciate them. My parents are really helpful with the trailer, sometimes you just need more hands."

For the future, Max has bigger aspirations. "Way down the line, I think I would make a great mayor,"

he says. "I've got a lot of great ideas."

  Make KC Better » We're too spread out. 

 I wish there was more of that neighborhood feel back. 

fanny r.

Fanny R. | Baker/Owner

Fanny's Cakes

Years of Industry Service: 3 months, but baking since she was a child

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Fanny Rivera has always loved baking. Raised by her baker-grandmother, Fanny has been making breads, flan, and cakes since she was a little girl in Veracruz Port, Mexico. From the front door façade to the tiniest iridescent sprinkle on her cupcakes, Fanny's bakery is covered in vibrant, feminine pink. Pink roses on every table, pink piñatas on the walls, pink streamers criss-crossing the ceiling, and pink shoes on her feet. It's a charming mishmash of colors, cookies, candy and soda, the air filled with the sugary sweetness of a well-loved bakery.

"It was my dream for a long time: a bakery in the West Side," she says. For years, Fanny had been baking on the side, making birthday cakes and quinceñera cakes while working her full-time job. Her customers and church friends started pushing her to start her own business. So three months ago, Fanny opened the doors to that life-long dream, proudly using recipes she learned from her grandmother. Her bakery, open from the early morning hours and well into the late night ones, is a family hangout. On weekends, Fanny says, "We dance. I put on salsa and people just start dancing. They love it."

As a first-time business owner on an extremely lean start-up budget, she works double-digit hours seven days a week doing everything herself. But when it's your dream, this chance to work for yourself and be a visible part of your community, you work for as long and as hard as you have to. Fanny has two daughters, one is at the private Catholic school Bishop Miege and the other attends The University of Kansas in Lawrence. "They come help me sometimes when they have time," Fanny said, "But the first thing is their education and school." Fanny works day and night to make it possible for her daughters to get a good education.

Many of her young customers, especially the Latino teenagers from the neighborhood, don't have the stable family life, support and finances to get the same education Fanny is able to provide for her daughters. Her voice trembled with tears as she talked about their situations, saying, "A lot of my customers come in and tell me about the problems in their family. It makes me so sad."

Fanny adamantly championed her teenage customers. "They have 100% potential. They are good, good, good teenagers, but they have problems." She thinks a better Kansas City starts with providing support and help to those kids. Provide them with a better alternative to drugs, alcohol and gangs. But those are big, complicated issues that require more than one-answer solutions. Fanny is doing her part for the neighborhood by being the kind, empathetic ear that those kids need. She is the warm mother with the comforting sweets; she says, "They leave here with a smile."

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The Employee Lounge will be contributing profiles each month in Tastebud Magazine. This is our first one. Even if you've read it here, pick up a copy, read the rest of the fruit-themed articles and check us out in print! Next week, we'll show you a peek inside her pastelería and all her sweet treats.

  Make KC Better » Improved support system for troubled kids in her community.