We’re excited to introduce you to the always interesting and insightful Erin Willis. We hope you’ll enjoy our conversation with Erin below.

Erin, thanks for joining us, excited to have you contributing your stories and insights. We’d love to have you retell us the story behind how you came up with the idea for your business, I think our audience would really enjoy hearing the backstory.

The idea of opening a restaurant has always been a dream of mine. For nearly 3 decades, I had worked in the restaurant/catering business working for someone else. I didn’t consider starting my own business until I had pushed my 2 kids out the door to college (still working all the way!) and just waiting for the right time. When that time came, which was totally unexpected, I was presented with the opportunity to open a restaurant in my neighborhood, Lake Highlands. I was working for a resort at the time, in Tyler, catering events on the side as well as a personal chef for many clients in Dallas. Lake Highlands, located in Dallas near White Rock Lake, is a very family oriented neighborhood. The restaurants that were currently there at the time, and still are, where family focused. We did not have a place for couples to have a nice, quiet, upscale “date night” atmosphere. Every place in this neighborhood has kids running everywhere and I wanted to bring a place for adults. No high chairs, no kids menus, no special requests. We do get the eye rolls, the snarky parent however, 98% of our guests love us because we adhere to that policy. If you bring in kids, they are required to behave like they should.

This was just a concept I had thought a lot about until I was approached by a friend who asked if I would consider the idea of doing something on my own. 6 months later and after much research, resourcing, contacting fellow restaurateurs, I came up with a solid business plan that I presented to other fellow neighbors. Within a month I sealed investors. All that time I kept wondering what I would name the place and I still remember the day it came to me like it was yesterday. RM 1220… comes from the book of Romans, “When your enemy is hungry, give him something to eat. When he is thirsty, something to drink”. To me, it’s a verse of forgiveness and that when we take part in a meal with others, no matter what differences we have/had, it is a time of fellowship. Once you step away from the table, it’s different.

The LH community has been so appreciative of our presence and supportive as well. Being a woman business owner is hard in its own right. Being a woman who owns her own restaurant is HARD. Especially when you’ve taken off and your wings get clipped from a thing called Covid. (That’s another story!). At this moment, myself and my team are growing our wings back, which takes time. I just know that we, I continue to strive to do what I had imagined 3+ years ago.

Great, appreciate you sharing that with us. Before we ask you to share more of your insights, can you take a moment to introduce yourself and how you got to where you are today to our readers

I’ve been in this business for over 30 years, working in all aspects of the restaurant industry until I started my own restaurant. I’ve traveled to Europe to get ideas as well as throughout the US. I’m an avid reader of all types and try to stay in the know and not get too fancy with my dishes. I grew up learning how to cook from my grandmother, mother, chefs and friends and never went to culinary school. I worked very hard to get where I am today. Being not just an owner, but a chef, is extremely hard work yet, I love what I do every day. I love who I work with and love giving them the opportunity to grow. It’s the best part of my job aside from cooking.

Can you tell us about a time you’ve had to pivot?

We all have these moments in life however the most mind blowing, uncomfortable, scary pivot for not just myself, but for the entire restaurant industry was COVID. No one saw it coming and no one could have predicted the effects and continued aftermath of its destruction. There was no time to prepare nor was there time to train for how we then had to serve food. We went from minimal to-go ordering to full fledged to-go, we dealt with unruly people that were used to the speed of fast food, we had to completely change our menu that was more suitable to the customer (soufflés and mussels aren’t ideal for takeout!), we had to temporarily layoff staff, bring in friends to help (and not get paid) just to stay alive. It was horrible, to be honest. I’ve never worked so hard to keep a dream alive. We are still in survival mode and what’s hard, is a lot of people still don’t understand the hardships restaurants are going through. Are we resilient? Absolutely. Yet, with a lack of staffing, entitled and rude customers, it really wears down on the psyche. We get a lot of great reviews and a lot of loyal customers. It takes one person to bring morale down by being a jerk.

What’s a lesson you had to unlearn and what’s the backstory?

The customer is always right. Everyone, including myself, has heard this and thinks, for the most part. It is so far from the truth! Yes, there are times when this is true but most of the time, it isn’t. We get all sorts in the restaurant who float that term around when they’re not right. Nor is entitlement. I stand my staff and our product. If we are wrong, we will be the first to admit it. If we’re right, we will do the same and show you why. That phrase needs to disappear in all industries.

Contact Info:

• Website: www.rm1220bistro.com
• Instagram: RM1220 Bistro
• Facebook: RM1220 Bistro

Image Credits
Erin Willis