Multi-Unit Franchisee Magazine Issue II, 2015 | Page 38
MULTI-BRAND 50
them land a successful bid for their first
airport location. Their strong wholesale
and retail backgrounds made the pair a
perfect fit to incorporate. But it was their
special friendship that led to the turning
point in their careers.
Ewing-Lonetti was simply supporting
a friend when the pair met for lunch three
decades ago to talk about Dunn’s career
options. Dobbs House had just lost a bid
to HMSHost, and Dunn, divorced and a
single mother, was mulling over her next
move, including out-of-state to work for
the concession operator at another airport.
“I told Judy, ‘If I had any sense, I would
probably propose an ice cream parlor at
the airport myself,’ because it was a good
location,” remembers Dunn. “About 30
minutes later, Judy said, ‘Why don’t we
do it.’” When the opportunity came up
for bid three weeks later, they formed
Ewing-Dunn, which would evolve over
the years to include gift stores and, 21
years ago, their first food franchise.
“I worked through high school and
“You always
hope it will be
a long-lasting
partnership. But
we were too
busy to worry too
much about that
at the time.”
college and my brain, my way of thinking, has always been business-oriented,”
says Ewing-Lonetti, who serves as CEO
of Ewing-Dunn. “I loved the airport business, so it was particularly intriguing to
me to form a partnership with Sandy that
would be our own entity.” They didn’t
think much about what the future might
hold—they were just trying to launch a
business.
“I guess you are optimistic and always
hope it will be a long-lasting partnership.
But we were too busy to worry too much
about that at the time,” says Dunn, vice
president in charge of daily operations.
These days, the partners focus on meeting the ever-changing needs of the traveling public and growth opportunities at
one of the world’s busiest airports, which
recently announced a 20-year expansion
plan. With all their brands under one
roof, they take advantage of intelligence
gathered from two sources: the brands,
which know what their customers want;
and constant survey data compiled by
HMSHost to identify who is traveling
through the Charlotte airport and what
they are looking for in an airport store.
Both women say they are proud of
the strong relationships they have created with franchises—even when a store
hasn’t worked out. “They understand it’s
just business and they have to get their
act together and make serious changes
if they want to stay at the airport,” says
PERSONAL
First job: Sandy: Before Ewing-Dunn, I was the general manager for Dobbs
House Inc., which handled food and retail at the Charlotte airport. The only
other job I had before that was Mercy Hospital, where I worked in the dietary
department for about a year, supervising the food service on the floors and
working with the special diet patients on their menus.
Formative influences/events: Sandy: My grandfather and father both
owned businesses and were a big influence on me.
Key accomplishments: Judy: We are very proud to be female multi-unit,
multi-brand franchisees and to have been in business together for 30 years. We
grew from owning an ice cream parlor to owning as many as five franchises
at one time. We credit our friendship and complementary business skills as
paramount to our success. I focus on strategy and long-term goals and Sandy
focuses on day-to-day operations. Sandy: Our key accomplishment has been
to grow from one ice cream parlor to as many as five stores at one time, both
retail and food concessions.
Biggest current challenge: Sandy: Our location at the airport. Growth
opportunities are often dependent on new concourses being built at the airport.
In terms of hiring and retaining staff, employees who work at the airport must
deal with parking challenges, getting fingerprinted, and going through security
each day.
Next big goal: Judy: Our next big goal is to open our new Auntie’s Anne’s
store at the airport this year.
First turning point in your career: Judy: Forming our partnership and
company and opening the ice cream parlor at the Charlotte airport 30 years
ago. Sandy: The first turning point in my career is the same as our best business decision: going into business with Judy.
Best business decision: Judy: Getting into the airport franchise business
was our best business decision.
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Hardest lesson learned: Judy: Learning to be patient in business. Patience gives you a much better insight into what you’re about to do. Sandy: To
learn that I cannot expect all people to do the things the way I would do them.
I have tried throughout my career to be accepting and balance perfectionism.
Work week: Sandy: Since airports are open 365 days a year, my work
week expands to seven days a week, many weeks of the year.
Best advice you ever got: Judy: From my husband who said, “Don’t
jump; think it through.” This advice applies to everything. Sandy: Mine is from
my parents, who told me to be honest and do things the right way the first
time.
What’s your passion in business? Sandy: We love our jobs and coming
to the airport each day. I love interacting with our staff and customers. We both
always try to do everything as best as we can.
How do you balance life and work? Sandy: At times, you do the best
you can, especially when you’re opening a business. You always have to take
time for your family and friends.
Favorite movie: Judy: “Gone with the Wind.” Sandy: I love movies, but
it’s hard to pick a favorite.
What did you want to be when you grew up? Sandy: I wanted to
go to college and study food and business, which I did at the University of Tennessee. Judy: My dream as a child was to move west and raise horses. I now
have a horse farm outside Las Vegas.
Last vacation: Judy: My last vacation was to Italy, where I enjoyed the food,
history, and friendly locals. Sandy: I enjoyed a fun beach vacation last year.
Person I’d most like to have lunch with: Judy: Harry Truman. Sandy:
It’s hard to pick just one. It ranges from Golda Meir to Oprah Winfrey.
MULTI-UNIT FRANCHISEE IS S UE II, 2015
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