Van Eure is owner of a restaurant and events pavilion that has been passed through her family for years. With her entire family and husband working alongside her, Eure says the secret to her success is a great team she can empower.
How did you become the owner of Angus Barn?
My father owned Angus Barn, and all three of us kids worked in the business growing up—whether we wanted to or not. I was teaching school, and my father got very sick with pancreatic cancer and died at an early age of 56. I took over the business because it was the right thing to do. But, of course, I ended up loving it and wanted to do it.
What’s the best part of your day?
It’s when the restaurant is in full swing and I’m going around from dining room to dining room and the kitchens; and when I realize that my entire team that works at Angus Barn is taking care of each guest the way that I would. There’s no way that I can take care of every single person individually, but each one of them is taking care of the guests as if it was their own restaurant. When I see that happening in the restaurant, it is so amazingly fulfilling. I can’t believe I have such an incredible team.
What challenges are you currently facing?
We’ve had a large challenge with the new healthcare reform. We already offered healthcare, but the reform had a huge tax because we’re so big and our healthcare was so extensive. Our tax caused us to have to increase the employee amount that we charge the employees. We didn’t understand. Since 1960 we’ve been having insurance for our employees, and now we have to pay this huge tax.
How do you keep up with changing regulations?
We have an HR contractor who keeps up with all the things from the labor board and regulations. Our general manager, in conjunction with one of our employees who does mock inspections for us just to keep us totally ready for the real health inspector, keeps up with all of the laws. We’re constantly making sure we’re in compliance. You almost have to hire a person to keep up with the constant changes, and not all restaurants can afford that.
What could North Carolina do better for small business?
I think there could be a better synchronization between the health department and the restaurant industry, because there are so many standards that constantly change. When the health inspector comes in, we get all these new laws and have to put in new sinks and new drains, and then it will change again in two years. If there could be better communication between the restaurant industry and the health department, we could really accomplish a lot.
Why did you join NFIB?
I’m really proud to be a member because I know that I may not see all the results of every single thing that they do, but I know that they are constantly keeping an eye on all the legal issues while I’m running my restaurant. So, I’m just extremely grateful to them, and I would never, ever not consider being a member.
What advice would you give other small business owners?
The most important thing they can do is to focus on what kind of people they hire. Once they hire great people, [it will] give them the empowerment to do what they do best. Too many business owners try to micromanage their employees to a point where they stifle them. If you hire great people, and let them go, they tend to not let you down. I give my employees a lot of power to make decisions, and they do not disappoint me. They only wow me all the time.
