We've Got The County Covered
We've Got The County Covered
Ever since she was a young girl growing up on the family ranch south of Chinook near Cleveland, Shaina Hofeldt has known that she wanted to be in the restaurant business.
"Because I have always loved to cook, I would often, unsuccessfully, beg Dad to let me stay home and cook instead of going to chase cows. When Kyla and I were little, we would imitate a steakhouse in our basement by setting up a table with cloth napkins and candlelight. We made menus for the dinner and served our mom, dad, and siblings. We created a salad bar, cooked steak and lobster, and always served dessert," Hofeldt recalled.
She also received early training through Bear Paw Buddies 4-H Club, when every year the 4-H exchange group would host a Valentine's Dinner. Doug Mitchell would prepare the meal and 4-H club members would serve it.
"I remember going in early and helping Doug prep potatoes and set up the tables. From set-up to serving, the whole experience was exciting and fun for me; I loved every second," Hofeldt said.
From these "play" dinners and other rehearsal moments, Hofeldt learned "this is what I love to do," so she set out to make her dream a reality.
After graduating from Chinook High School in 2001, Hofeldt attended MSU-Bozeman and earned three degrees in 2005: one in Business with a concentration in Finance, another in Ag Business, and a third in Economics. Initially, she put her education and passion for the restaurant business to use in Salt Lake City, Utah, where she owned and operated Maxi's Deli from 2007-2012.
Only a twenty-four-year-old at the time, Hofeldt expanded the breakfast and lunch operation of Maxi's Deli into a corporate catering business capable of serving anywhere from twelve people attending a business meeting to 2,500 people participating in a large conference or convention. In addition to gaining experience in the aspects of growing a business during that time, she also learned strategies for managing all the books and human personalities.
"Managing a business is a lot of work," Hofeldt said, "and while I was living in Salt Lake, my life was consumed by the responsibilities. Of course, I didn't have children at the time, so I made the business my primary focus."
In 2012, tired of being so far away from her family, Hofeldt was ready to return home to fulfill her original intention of owning a restaurant in Havre. While she was working at Murphy's Pub, Andy's Supper Club came for sale, making that opportunity available.
Hofeldt took ownership of the business in September of 2018. What has challenged her most with owning Andy's Supper Club are the trends in the food industry. "It's challenging to continually be creative as trends change," she said. "Once we execute an idea, it's time for a new special or a new idea. I have found the teamwork approach most effective in this area, letting the staff generate ideas, as well."
Hofeldt has also discovered that burn-out threatens when a person doesn't take time off. "I can't live here," she said of the business. "Of course, I have children now, so that's not even an option," she added.
Hofeldt and Darren Huestis, whom she calls her roommate, have two children together: Braxton, 3 ½, and Brentley, 18 months.
In lieu of micromanagement at Andy's, Hofeldt employs the three T's philosophy: teach, train, and trust. "If we teach and train our people, we have to trust that they will fix what needs fixing and handle what needs handling," Hofeldt said.
Moving forward, Hofeldt hopes to grow Andy's in a creative sense while keeping the Montana steakhouse theme. The management and staff are dedicated to providing their guests with fresh, high quality ingredients and with friendly, professional customer service. In an effort to ensure that the vegetables are fresh, the grains high quality, and the beef good, they offer a variety of locally-sourced foods. They accomplish that goal with Montana products like certified Angus beef from Bear Paw Meats, local honey from Buhmann Apiaries, and local beer and spirits from Triple Dog Brewing and Crawford Distillery.
When asked what advice or wisdom she would offer to others, Hofeldt was quick to respond: "Live one life and maximize your opportunities. Failure is nothing to be afraid of; it's part of the learning process, so you can't let a fear of failure deter you. Sure, financial security is a good thing, but taking a risk and doing something you are passionate about has rewards. You simply have to be motivated to do something with your life."
She also remembers years ago, watching an episode of The Oprah Winfrey Show, and one of its messages has stuck with her. "The episode was about weight loss, and someone was complaining about her struggle to lose weight. Oprah told her that she must not want a slimmer body if she isn't working to make it happen. I have applied that message to all aspects of my life: If I want something, I have to work to make it happen," Hofeldt stated.
In Hofeldt's capable and experienced hands, local communities can likely count on Andy's being a "happening place."
