Two Cooks and a Dream
While the catalyst was a bad turkey sandwich, the dream to open a healthy, gourmet restaurant in a resort area came to life during Dr. Linda Henderson's creativity course.
This class is one of the highlights of the Adult Degree Program but many people are apprehensive at first. "I didn't think I was creative at all," said Jay Higdon, BBA '08, "however I realized my creativity came to life in the kitchen." Lora Muethel, BBA '07, remembers the letter Dr. Henderson had students write to themselves. What did they want out of life? What did they need to live life to its fullest? Were they on track for their optimum life or were they stuck in a rut? What changes did they need to make for their dreams to come true?
Muethel and Higdon know their way around a kitchen. Both have a passion for cooking with fresh, flavorful ingredients. Higdon studied Creole cooking in New Orleans and took classes with top chefs in Las Vegas; Muethel cooked for a year in Hawaii. They spend their free time together creating meals and menus from in-season local produce and ingredients.
On a vacation to Michigan's Gold Coast area (the shoreline communities along Lake Michigan from Traverse City to Harbor Springs), the couple was served a $9 turkey sandwich that tasted awful and was totally pedestrian in both ingredients and presentation. They looked at each other and knew they could do better.
Later, back in class as Higdon and Muethel completed each assignment and discussed their projects with Dr. Henderson, their restaurant started to become a reality. Add in the business knowledge gained from coursework at Northwood and, after much market research and a very thorough business plan, Sammich 'n Sudz made its debut. One of the last classes Higdon and Muethel took was Dr. Christian Bechtel's simulation course. "It was amazing," said Muethel, "the problems presented in the simulation were exactly applicable to our business plan. We used the exercises Dr. Bechtel gave us to work out solutions to issues we knew we would face."
Opening a restaurant in a seasonal, resort community is not without its challenges. "It is important we are able to withstand the ups and downs of a tourist economy," says Muethel. She continues, "To that end, our price point is such that local people can afford to eat here." Higdon says, "Our margins are slim, but our debt is low. We are after volume and sustainability. When the tourists are gone, we want the locals to continue to patronize us."
Financial, accounting, and marketing issues face every business but product is equally significant. Each item on the menu at Sammich 'n Sudz is made from the finest, most natural, and locally grown ingredients. Take the turkey sandwich. No deli-style processed turkey will ever be found here. "Our turkey has just three ingredients—turkey, salt, and water. No nitrates and it is not pressed and formed," Higdon states emphatically. She continues, "It is as good as or better than the turkey you serve at your own Thanksgiving table." In addition, extensive and delicious vegetarian items are on the menu.
Sammich 'n Sudz is a dream come true for two capable entrepreneurs. As lunch time approached, customers began streaming in and a line soon formed. Higdon was busy at the grill and Muethel kept the orders organized and flowing. The kitchen area is small but the couple work efficiently and joyfully together.
Higdon and Muethel have definitely learned the value of their Northwood University investment. They are enrolled in the DeVos program and each will receive an MBA in 2010. In addition, this busy couple is planning to open multiple locations of Sammich n' Sudz, ultimately making franchise opportunities available.
Seeing the happy smiles on diners' faces as they savored their sandwiches, it is apparent Higdon and Muethel's carefully crafted recipe for business success has brought their dream to life. Find out more at .
Linda Mathieu
