“Ten years of Bob’s Downtown Diner. There was a time I didn’t think we would make it past the second year. This restaurant has changed me. Made me appreciate people and their values. I never chased a dime, but I chased loyalty. Going after relationships and connecting with people became more important–everything else came along. 

Bob’s was named after Uncle Bobby. He had a hot dog stand in downtown Mobile and was doing good there. He found a turnkey restaurant and asked if I wanted to open it with him. I was a general manager at Cracker Barrel working my ass off a hundred hours a week for other people, not getting anywhere in life. I wasn’t happy and wanted to work for myself. My dad owned a restaurant and advised me on how to go into this as an owner with Uncle Bob. 

A lot of things happened in that first year that almost put us under. I looked into working as a chef on an offshore oil rig but took over full ownership of Bob’s Downtown Diner, instead. Tried to turn it around. I worked two years straight–open to close–without a day off. Back then, we were open nights. There were times when there wasn’t money left over to pay myself. That was strenuous on the business and my family. I was under so much pressure and lost a lot of weight. There’s pictures of me where I was skinny, weighing only 160-something pounds with black raccoon eyes. But I didn’t quit and was never one to ask anybody for money. As long as I have two feet and two hands, I can work.

I concentrated on making good food and giving it to people at a reasonable price. I would rather have a penny than a dime. My granddaddy told me to aim for people with $10 rather than $20 in their pocket: that’s my clientele. We were entering year number three when a fella eating here sat back, rubbed his belly, and said, ‘I’m fat and happy.’ The light bulb went off: the corner of fat and happy has a good ring to it. We became ‘The Corner of Fat and Happy.’

We finally started making money, and I told Daddy things I needed for the restaurant. He said, ‘Do a third, a third, and a third.’ At the end of the quarter, put a third towards myself and two thirds back in the business. It will be there on a rainy day. I’ve been doing that ever since. 

I don’t have a lot of schooling, but worked in a lot of restaurants and other jobs. I went to the school of hard knocks and learned from mistakes. I started washing dishes at 13 at Marty’s Seafood and Steakhouse in San Augustine. Made $3.55 an hour. I worked for Winn-Dixie, Pizza Hut, and a seafood restaurant. I rode my motorcycle to work at the seafood restaurant and thought I was hot shit back then. 

I surfed during my downtime. I put the board on my motorcycle and sat on the nose, holding it down as it hung off the back. I looked weird riding down the road, but if you want to surf, you’ll find a way.

I also had side jobs. I got off work at the seafood restaurant and cleaned floors at Albertson’s until three or four in the morning. All of the jobs trained me to own a restaurant. I got good at cutting meat and making sauces. I also learned how to run a kitchen. No matter what business you’re in, you have to master every aspect of it. 

I learned a lot about people in my own restaurant. When we opened Bob’s, I was under stress and always pissing people off. One day, I realized it doesn’t have to be this bad. I should be happy that these folks are busting their asses for me. That was the turning point when  I started seeing the value of people.

I also started finding ways to give back and get involved with the community. This restaurant isn’t possible without them. My parents divorced when I was in third grade. Mom worked at Merita Breads in Palatka, Florida. She didn’t have a pot to piss in, but she was always helping people: taking food by their houses or giving the shirt off her back, if she had it. I learned a lot just by watching her. 

This restaurant has come a long way in ten years. My first thought walking into Bob’s each morning is wanting to see people have fun and enjoy themselves.  I have twelve employees; I’m most worried about taking care of them and making sure they are happy. They are my biggest asset and probably love this place more than me. They’ve been here a long time, and I let them do the hiring. If they want someone to work here, they all have to agree. I was damn proud watching my team win the Grilled Cheese Meltdown without me. We’re trying to set a good example for the community and ourselves at the ‘Corner of Fat and Happy.’

I just had Philippians 4:13 tattooed on my arm as a reminder that ’I can do all things through Christ which strengthens me.’ I recently got a divorce. I was married for 25 years, half of my life. We have great memories–wouldn’t change that. We started going through the divorce, and I started going downhill. Woke up in shambles on Mother’s Day and didn’t know which way to go. I went to the Basilica wearing shorts, flip flops, and a t-shirt. Service was going on. I walked up to the front, kneeled, and started crying. Hard. People looked at me, but I didn’t care. The weight of the divorce came out. I walked out the door, got in my golf cart, and returned to the restaurant. My life changed that morning. I started reaching out to the Lord Jesus Christ, asking Him for help and guidance to get me through. I do it a lot.I’m not afraid to admit that  I would be dead right now without Him. I wear it on my arm. 

I’m grateful and happy. I’m proud of my ten years with the restaurant. Would I like to be here for another 10 years? Yeah. I don’t know what will happen next, but we’ll figure it out when we get there. Slow and steady. One day at a time.”

Tony

(Here’s the link to the Tony’s first story with Our Southern Souls in 2016)