Festivals abound in October
October 19, 2011
Grand Réveil Acadien!
October 19, 2011
Nicole Russo knew at a young age that she enjoyed cooking. That is why she decided to make her passion her profession.
After graduating from Nicholls State University School of Culinary Arts, and with a little investment help from her parents, she found a location near downtown Houma, oversaw some remodeling of a former residential structure, and in May opened a business-casual eatery, ideal for breakfast, lunch or, on Friday, dinner.
After five months of operation, this 23-year-old entrepreneur has enjoyed success not only with patrons within walking distance of neighborhood offices and homes, but among those willing to travel to experience a reasonably priced meal that is a little more dressed-up in content and presentation than what might be served at home.
As a result of feeding customers her taste in atmosphere as well as food, the owner of Coley’s has posted average sales of approximately $24,000 a month since opening.
“I really enjoy working with food,” Russo said.
“The most gratifying part is like the other day, we had a couple eat here. Afterward, I was going through the tickets and on the bottom of theirs they wrote, ‘We loved the Cuban [sandwich]. We are Cuban.’ It is gratifying that they would say that knowing what should be expected.”
Coley’s building, with red siding and tin roof, might still look like a residence from the outside, but inside the open dining area with two-story high ceilings, a calming color scheme with natural finished woodwork, roomy seating arrangement, and coffee and dessert bar offers a relaxed escape from the daily pace.
“We get a lot of business people especially for breakfast and lunch,” Russo said.
“For dinners we have a mixed crowd.”
This young businesswoman credits her parents, both of whom are also small business owners, with offering the example she needed to build her operation.
“They taught me that it is important to follow a business model,” she said.
Part of that business model includes delivering baked goods to other companies, along with a listing of specials and a menu of the week.
Customer satisfaction should be the priority for any business, according to this entrepreneur.
For her, making sure service meets expectations is the daily goal as Coley’s strives to find its niche among restaurants.
“We’re not a sports bar, but we are not fine dining either,” Russo said. “It is something for middle class people. It is affordable. I’m not really sure what to tell people what it is. It is good food at quality prices.”
Beyond breakfast, Coley’s menu includes sandwiches, salads, pasta and weekly specials that include pork chops, or other entrees.
Friday night menus change each week and often feature steak and chicken.
Russo said that every effort is made to purchase groceries from local suppliers.
She regularly takes in the farmer’s market, as an example.
“I’d rather support the local market than go somewhere else,” she said.
This business owner said she is a strong advocate of supporting locally operated businesses over large chain establishments. “I think it is important for our local people to support local business.”
For those interested in starting a business, Russo said the first lesson is to be realistic about what to expect. “It’s tough the first few months, but is always worth it,” she said.
“Watching it grow has been satisfying. Our lunches have gotten so much busier than when we first opened. I had expected us to do well, but I didn’t expect to get quite this busy. It’s been awesome.”
Nicole Russo says the recipe for success in small business is being passionate about what you are doing and gather together a team you can count on at all times. MIKE NIXON
