What persuaded you to join the Navy?

It was 1979 and I was graduating from the University of Maryland, and the economy was horrible. I was like Jim Belushi on the six-year program and was just another degree out there. I had grown up in Maryland and moved to Virginia, and that was the extent of my travels at that point. I looked at the military because I wanted to grow more horizontally rather than vertically. I didn't have a lot of exposure, and I wanted to have a broader set of experiences for my career and my life.
 

So, did the Navy let you grow horizontally?

Yes it did. I feel like I developed in the right way - I learned a lot about cultural diversity and understanding. My wife is from Peru, and I tell people that while I'm not bilingual, I am bi-cultural, which is harder to achieve. I first learned the distinction when I was in the Navy.

What made you decide to own your own restaurant?

After the Navy I had gone the traditional path, had worked for a defense contractor and then in the corporate world. I was good financially but wasn't very happy. So I started to think about what I really wanted to do. I knew I liked wings and watching football, and it seemed pretty simple. I liked the simplicity of Wingstop, made my plan, and the day I signed the franchise agreement I received a layoff notice from my job. It was good timing.
 

Does your military background help you in any way when it comes to running a restaurant?

Absolutely. The military gave me the ability to adapt to changes quickly - to see problems and plan. Running a restaurant is a tough business, but the good part is there is immediate gratification and feedback - you might be the highlight of someone's day. Luckily I have tremendous staff loyalty. I believe you should treat people well and with respect, regardless of their rank. The military taught me that, too.

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