I have to start with the easiest and most obvious question: What is your Dick’s order?
My go-to order is a Deluxe and fries; however, I love our cheeseburgers too! One of our former employees taught me a great trick, which is to order two cheeseburgers, take off the bottom buns and put a cup of onions in between. It is so good! And, if someone will share with me, I love our hot fudge on any of our ice-cream flavors!
You made a significant career shift when you started working on the executive team at Dick’s — what you were doing before?
Before coming back to the family business, I was an officer in the U.S. Navy. I was assigned as an instructor at the Naval Nuclear Power Training Command in Charleston, S.C. It was an amazing job and I had an opportunity to learn a lot while serving my country. I also had the opportunity to get my MBA in the evenings.
When I joined the military, I thought it would be for my entire career. But life changes you. I got married right before my active duty started, and by the end of my four years I had given birth to my first son. At the same time, our family business had an opportunity for me to bring my skills back home. So I decided to not continue my military career and shift directions.
What is your favorite dish at a Seattle-area restaurant right now?
I have two kids, so I don't get to eat out much, particularly at any of the finer dining establishments in Seattle. I am a member of the Rainier Club, and our chef is AMAZING! The poached eggs and salmon (which I had this morning) is a particular favorite for me at the moment. Our neighborhood go-to (if we're not feeling like burgers, of course) is Ichi Roll Teriyaki at 125th and Greenwood. It’s just really delicious food and good people.
I’m sure you get your fill of burgers and fries at Dick’s! Do you ever order a burger when you’re out and about? If so, what’s your favorite, aside from Dick’s?
It might surprise people, but I do order burgers from other places. Although not often from other quick-service restaurants (yes, I have eaten at In-N-Out). If I am ordering another burger, it’s usually a fancy one with all sorts of toppings (eggs, bacon, avocado, crunchy onions, lettuce, tomato, etc.)
You famously provide amazing benefits for your staff — college scholarships, wages starting at $22 an hour, health care — while your prices remain affordable. It has gotten quite expensive to eat out in Seattle; can you share a bit about how you’re able to make all this work?
The bottom line is we sell a lot of burgers. Each time a customer orders a burger, fry and shake at the window, it helps provide all of those benefits you mentioned and more. It’s been part of our philosophy from the beginning with my grandfather and his two partners. Making delicious memories with our customers, investing in our employees and investing in our communities is why we do what we do and why we’re maintaining sustainable growth. Each new location not only allows us to serve more customers, it creates 40 to 50 new jobs and allows us to connect with and support another community in our region.
