Podcast

From McDonalds Manager to Local Restaurant Visionary

Amy, who owns Pig & A Jelly Jar, has seen her business grow from one restaurant with five employees to three restaurants and 75 employees in a seven year span. It is an industry fraught with failure.  But Amy credits her success from learning skills taught by the best school in the business – McDonald’s…

|


Pig & A Jelly Jar — Amy Wanderley-Britt’s Story

For Amy Wanderley-Britt, the restaurant business is a simple equation – motivated employees plus good food equals happy customers.

Amy, who owns Pig & A Jelly Jar, has seen her business grow from one restaurant with five employees to three restaurants and 75 employees in a seven year span. It is an industry fraught with failure.  But Amy credits her success from learning skills taught by the best school in the business – McDonald’s Hamburger University. 

“It is one of the most amazing things I have ever done,” she says.  Her stint there covered all aspects of running a restaurant. “They have a chapter in their book on how to mop a floor.  Pig & A Jelly Jar has the same process.”  

Attention to detail blends together with attention to people.  “Customer care comes from us treating each other well and knowing that we are all here for each other.”  By creating a positive environment her employees can see the restaurant business as a career. “Pig provides structure, growth, and support.  And by the way, you’re getting paid.”

Amy’s success was not a golden path framed by golden arches.  Her original restaurant was destroyed by fire and she has wrestled with alcoholism and depression.  She is very open about it.

“I really feel my greatest purpose in life is helping others.  We’re all just measured by how much we give back to others.”

With this sentiment one can only wish her well as she views the future expansion of her business.  But a question remains – with a name like Pig & A Jelly Jar, one has to ask, huh?? It comes from the custom made jams they serve along with a focus on pork products for the menu.  “I’m from the South and I thought it had a nice southern ring to it,” Amy says.

By the way, they also make scrumptious hamburgers.  Hear more about Amy and Pig on the Utah Stories podcast.

FOR MORE UTAH STORIES PODCASTS GO HERE.

 

, , ,


Join our newsletter.
Stay informed.

Related Articles


  • Utah’s Finest Jams and Preserves: A Taste of Local Delight

    Meet several of Utah’s favorite jam makers whose craft and creativity have redefined the notion of preserving fruit. These artisans pour their love of Utah’s fruits into every jar, from the orchards of northern Utah to remote mountain brambles, each company brings a distinct flavor profile to the table.


  • Wine Spectator Awards, Millcreek Farmers Market, Strap Tank and Mi Buena Vida

    Wine Spectator awards honor locals. Millcreek Farmers Market will now be open on Wednesdays. Strap Tank and Mi Buena Vida team up in the 15th & 15th neighborhood.


  • Public Homeless Campers in Salt Lake City Will Be Seeing More Police Presence

    Public camping on the Jordan River Parkway Trail in Salt Lake City has become a contentious issue, balancing the needs of homeless individuals with the preservation of public space. Despite a Supreme Court ruling allowing cities to enforce anti-camping laws, the humanitarian crisis persists. Tammy and her husband, unable to find housing, live near the river.

    Solutions Utah, led by Dale Keller, addresses homelessness through policy advocacy and clean-up efforts. Keller’s team initiated large-scale clean-ups in 2005, removing tons of garbage. Campers often receive minimal notice to vacate, despite rules requiring 48-hour warnings.

    Tammy shares concerns about crime and insufficient support, desiring a sanctioned campground with basic facilities and security. While Keller supports this idea, bureaucratic resistance hinders progress. As enforcement increases elsewhere, the future for Salt Lake City’s homeless remains uncertain.


  • Savor the Flavors of Salt Lake City’s Top Food Trucks

    As summer kicks into full swing across the Salt Lake Valley, festivals, food truck venues and neighborhood streets come alive with the vibrant flavors and aromas of Utah’s thriving food truck scene.