Owning a business is a goal many people have, though most never go through with it as they might feel too intimidated by the concept. However, for former teacher and co-owner of Culver’s of Kingwood and Atascocita Lisa Burton, that is not the case.
Burton was a teacher for eighteen years before she and her husband, Don Burton, decided on becoming entrepreneurs. There are many reasons why a person might decide to open a business. For Burton and her husband however, “We really were interested in becoming self-employed more than anything.”
“Once we decided we wanted to do something else, we started researching,” she said. When a person decides to open a business, it is imperative to choose a business that is unique to the environment and something an owner will be truly invested in.
For Lisa Burton, a native Wisconsinite, the choice was clear. “Once I moved here [Texas], I was really bummed there wasn't a Culver's and thought that the concept and product would do well here. As a result, we researched Culver's heavily and ultimately decided upon a Culver's franchise because we felt the quality of the product was outstanding,” she said.
In 2008, Burton, along with her husband, her nephew Barry Nevermann and his wife Kim, opened their first Culver's restaurant in Atascocita. In 2013, they also opened a second Culver's restaurant in Kingwood.
When opening a restaurant, one must put in a large sum of hours if you want your business to succeed. “We literally worked 120-125 hours a week for four-six weeks...there is always lots of work to do, and I have to say that opening the store in Atascocita was one of the most challenging times of our lives,” Burton said.
As an owner of a restaurant, there are many different challenges one is faced with that might not be apparent at first, one of which would be how to find employees that embody the spirit and mindset that is needed in order to give the best customer service possible. “Through the years,” Burton said, “I have become very protective of everyone's hard work and the culture at Culver's. Our crew is the face of the brand – it took me some time to really understand the importance of this. As a result, we truly try to make Culver's a great job experience.”
Though one might try their best to give the best service possible, errors are still bound to occur from time to time, and it is important to learn how to handle them. “It's stressful for me. I'm still learning, but have come a long way in helping everyone, myself included, to determine a win-win situation for everyone involved. An unhappy guest is detrimental to anyone's restaurant, which is why it's so important to provide excellent food, service and hospitality each and every day for each and every guest,” she said.
Though there are many difficulties in running a business, it is always a rewarding experience for Burton. “One of my favorite parts of owning Culver's is the guests we meet and develop relationships with. I love all our guests, but it's the loyal guests who come several times a week that you really get to know. I love hearing how much they love the food and appreciate our crew and their hard work.”
Although one might feel intimidated by the idea, one must never let their fear prevent them from trying to achieve their goals. “There will be many, many obstacles and you will experience self-doubt,” Burton said. “Don't let any of these things stand in your way. Perseverance is one of most important qualities you will need in order to be
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