Leader 4-6 Section B

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Page 1B • The Leader • April 6, 2013 • www.theleadernews.com

Fegen explores cultural influences in restaurants

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by Michael Sudhalter michael@theleadernews.com

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Lance Fegen has established himself as one of the most celebrated – and entrepreneurial – chefs in the Houston area with influences ranging from family to surfing. “My mom is Italian, and I have a big family,” Fegen said. “Cooking was a huge influence. I learned about meatballs and understood what good, 10-hour tomato sauce tastes like.” Fegen, the co-owner and chef of Liberty Kitchen Oyster Bar and BRC GastroPub, saw his interest in recipes and dishes become beneficial when he was a student at Clear Lake High School. “It was expensive to take girls out on dates, so I’d just cook for them,” Fegen said. When it came to enrolling in college, Fegen found himself at a crossroads – play college football or study to become a chef. “(I figured) I’m not going to play in the NFL...I couldn’t think of a rational reason (to play football),” said Fegen, a former star running back. Fegen graduated from the prestigious Culinary Institute of

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Liberty Kitchen and BRC co-owner and chef Lance Fegen is bringing two new restaurants to the area – Lee’s Fried Chicken in the Heights and Surfing Cowboys in Oak Forest. (Photo by Michael Sudhalter) America in Hyde Park, N.Y. and by age 23, he was managing a staff of 100 at the The Houstonian Hotel. Over the past few years, Fegen has developed into a entrepreneur who continues to come up with new concepts for restaurants and

menus. “I cooked for a long time,” Fegen said. “My body can’t handle the 14-hour days anymore. It’s time for the younger kids to step up.” Fegen shapes the decisions of

his chefs by providing guidance to them through challenges, guidance and cooking assignments. “As a chef,” Fegen said, “you have to create it in your mind first.

see Fegen • Page 2B

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Catering to business trends an ingredient for growth by Cynthia Lescalleet For The Leader The pace of getting new hires up to speed and engaged in the company quickly improved once Catering by George added a simple-but-thorough orientation and training program. The idea – and decision – to implement the quick course on company culture and procedures by department came from Kim George’s participation in the compressed business management program offered by Goldman Sachs’ 10,000 Small Businesses at Houston Community College. (Its intent is to help entrepreneurs create jobs and economic opportunity by providing greater access to education, capital and business support services.) “I always want to learn more,” George said. She knew of the small business program through a friend’s experience with it in another city. Last year, she made the time – and her application made the cut – to participate here. That her husband, Jeffrey George, co-owns the business meant she could attend knowing day-to-day operations were under control. Catering by George, 906 North Loop East, is a turnkey venture for simple-to-full-service mostly corporate events, and handles everything from food and beverages to service staff, tents, rentals and valets. Over time, the owners have shifted their target market more toward the corporate side of catering, rather than private events. Each day, it handles 20 to 30 event deliveries. Their business surged last year as the economy rebounded and

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the sales team’s crackerjack effort landed clients, she said. The increase, however, had the owners “looking for answers” to such questions as how to expand space, how to plan growth and how to make smart choices.

Compressed learning, extended impact

George’s session of 10,000 Small Businesses ran April to June 2012, and it turned out to be an accelerated one with back-to-back modules. “The information is invaluable. And practical,” she said. “Its use is immediate.” George thinks the new-hire program they’ve implemented has helped reduce turnover at the company, which employs 17-to-25 workers, mostly part-timers. “It gets them in and engaged sooner, and makes them feel more connected and committed,” she said. Speaking of commitment, George still feels connected to the business and consulting contacts she made in the classroom. More

than a dozen of them meet each month to discuss ongoing business matters. While they represent different industries, they share business management issues. One recent meeting, for example, focused on processes. As part of the class work, George and classmates (called “cohorts”) developed a growth plan for their businesses. Catering by George reaches its 25-year mark in May. George said its catering in Houston is an unusually friendly and collaborative industry. How supportive? Some players commiserate on open dates and refer their overflow business to each other. Kim George was an event planner in 1990 when she met her future husband, a caterer. They worked together on some bookings – and married five years later. “We don’t cook much at home,” she said. For information on the Goldman Sachs 10,000 Small Businesses program at HCC, visit http://sites. hccs.edu/10ksb/.

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Drought has already spawned relief loans for small businesses If your small business has been impacted by this latest drought, you may be eligible for low-interest federal disaster loans from the U.S. Small Business Adminsitration. The SBA announced this week that Harris is one of 34 Texas counties included in the emergency program for this current drought, for which they set Jan. 29 as the starting date. Only nonagricultural businesses are eligible for assistance. Loans are based only on financial impact and not on property damage and carry a 4 percent interest rate for businesses and 2.875 percent for private nonprofit organizations. They are for a

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