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. 36 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 muf2_c_ewing(34,36,38).indd 36 3/16/15 12:47 PM