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Savannah's Restaurant in Afton

Oct 26, 2009

In the 1840s, as pioneers trod across Wyoming, they could hardly have imagined what treasures were buried below the ground's surface.  Although, there are accounts of how they found surface pools of oil and used it to lubricate wagon axles.

Oil, natural gas and trona are not the only treasures that lye below the surface in Wyoming; there are culinary treasures as well like Savannah's Restaurant in Afton.  Opened June 2009 by Afton resident Pat Boedeker, this Wyoming small business has now been added to my list of staple visits when working this way.

When I travel to Star Valley I typically walk up and down Washington and visit with small business owners.  Guess it doesn't hurt that this one serves what is perhaps Wyoming's best New York steak (Pat hand carves all meat here).


 
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Hemispheres

There are two hemispheres in owning a small business.  The first is knowing how to produce/sell a product.  Not a problem for Pat since she started learning about food preparation at age 8.  At that time, she helped her grandmother create delicious pastries in a bakery.  She also has more than a decade of experience working at Dubois' Cowboy Cafe, among other credentials.

But consider the other hemisphere: successfully applying principles of business (accounting, marketing, finance, human resource, etc.).  Pat is well qualified as an entrepreneur and understands the realities of business.  For example, not only did Pat have an adequate amount of operating capital for the startup, she also has an accounting degree from the University of Wyoming.  This recipe seems to have the right ingredients.

Both hemispheres blend well in Savannah's as the food is excellent and the business operations make it so.

If you are looking for treasure (like wonderful steak or Pat's staple offering: Chicken Fried Steak), Savannah's is one that should not be kept below Wyoming's surface.

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