Louisville Magazine

JAN 2019

Louisville Magazine is Louisville's city magazine, covering Louisville people, lifestyles, politics, sports, restaurants, entertainment and homes. Includes a monthly calendar of events.

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bourbonclassic.com LOUISVILLE MAGAZINE 1.19 43 the popular prescription drug Adderall to market, though he left when he says he was cut out of an ownership share. at's when he began his consulting career. "He majorly challenges himself," says Lisa, his wife of 21 years. "He can envision it all. It's his puzzle and everything goes into place." Lisa, a Louisville-area native and former elementary and middle school teacher, describes herself as MozzaPi's "go girl," as well as a "mad scientist" in the kitchen who helps inspire recipes for the restaurant. e challenge of a second location has sunk many a previously successful restaurant owner. "It's a very treacherous step," says Jim Laube, founder of RestaurantOwner.com and a sought-after expert on the business of running independent restaurants. "Often the first unit is spectacular because the owner is there all of the time. His personality and skills infuse everything about the place." e owner cannot be on location as much while dividing time between two restaurants. And often plans for the second one are bigger and more expensive than the first. "It really boils down to systems and people — having the right managers create that same experience whether he's there or not," Laube says. "Why are we opening a second location?" Edwards says. "Because I need to give my employees upward mobility. I recognize that if I cap out at one location, I'll always have employee turnover. So I've got to build a hierarchy in the company where I can provide opportunity to employees." He knows it'd be easy to speed up the opening by writing checks to contractors, but, he says, "I'd rather spend the extra time on it, generate something that's very personal, very unique, but also fits within our cash-flow requirements. I'd rather not go to a bank and pay on it for 30 years and have a different experience with it." Edwards expects to spend about a year getting his new space ready. If his vision comes to pass, the long-neglected boiler house that once supplied electricity for whiskey making will transform into an Irish Hill hangout and earn a place on Louisville's must-try list. Some day, he thinks it would be "really cool" to become an employee- owned company. "I originally thought when I opened the first restaurant that I'd turn it into a working retirement," Edwards says, "but what I really realized is that I enjoy creating things with my hands and with my mind, and creating concepts and businesses. After that, I realized that I shouldn't stop." Get FIT! For advertising information call 625-0100 or email: advertising@loumag.com

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