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.
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