05/30/2007
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Owner David Swett Sr. dishes out tasty meats and vegetables while stressing the importance of filling customers' plates to a staff member. |
From a beer tavern/jukebox to a soul-food, meat-and-three café, Swett's Restaurant has been a family-owned and operated business since the early 1950s. David Swett Sr. and his brothers were raised in the family business by their parents, Walter and Susie. Today, that entrepreneurial spirit is growing strong as David's sons, David Jr. and Patrick, continue the family legacy by maintaining their grandparents' same original recipes.
Success hasn't been easy for the family. After a long struggle to qualify for an SBA loan to expand, the building burnt to the ground 28 days later. The Swetts, however, picked up the pieces and rebuilt stronger than ever. They have expanded with a location in the Farmer's Market and currently are working to open two new locations on Murfreesboro Road and at the Nashville Airport.
NFIB spoke recently to David Swett Sr., who owns and operates his family-owned business, an institution in Nashville.
Essential business philosophy
"Being open to the public with a consistent product."
Company strengths
"Swett's Restaurant's customer base is diverse, loyal and from every walk of life. I look forward to seeing the regular customers. I must take care of my customers. Too many companies focus too much energy on attracting new customers. In this order, we established a base, we take care of that base, and then we attract new customers, and then return to the base."
Benefits of being a small-business owner
"I like being my own boss. I enjoy the challenges, trying new, creative ideas. At the end of the day, I can assess what I did for my family, just like my father."
Surprising about my industry
"It is not surprising that compliments and complaints drive the restaurant business."
Definition of Success
"Never give up -- always try. I would much rather try and fail that not try at all."
Legislative concerns
"It is so costly for a small business to be successful competing with the larger chains. For example, I am concerned that the state may require all restaurants to hire a nutritionist. For a chain restaurant, they can share that cost with the number of stores; however, it would be too expensive for me since I have few stores."
NFIB experience and expectations
"Although I haven't monitored legislation, I plan to use NFIB. I have joined NFIB to learn more about pending legislation. Now, as a small-business owner, my voice is stronger. My expectations were set by the field sales representative."
David Swett Sr., Owner
Swett's Restaurant, Nashville
In business since 1954, NFIB member since January 2007
Number of employees: 15
www.swettsrestaurant.com
