Women of Mission Farms: Meet Megan Garrelts of Rye
As part of our series celebrating the female business owners of Mission Farms, we’re featuring Q&As with some of the owners. Get to know Megan Garrelts, Proprietor and Executive Pastry Chef, Rye and Bluestem Restaurants.
What got you into this business/industry?
I loved restaurants from a young age, my uncle managed several restaurants in Dallas and when I was little I got to explore them and soon fell in love with the industry. From 15 and on I have always been in the kitchen.
What is the most challenging part about owning your own business?
Dealing with the admin stuff that takes you away from the creative side of what I love; taxes, paperwork, lots of paperwork, insurance, legal stuff, etc. Also the customer reviews take a toll on chefs and restaurants at times, we try not to take it personally, but honestly when you put your heart out on a plate and in your establishment it’s hard not to get down about negative feedback when it comes our way.
What is your favorite part about running your own business?
That every part from the food, the decor, staff culture, etc. is all a combination of our dream and ideas. Seeing something work every day that was once on paper is truly a wonderful feeling.
What is the best piece of advice you can give young adults?
Do what you love
What is the best piece of business advice you have received?
"Stop being in the restaurant business and be in the business of restaurants"
What is your favorite quote that keeps you motivated?
Just dive in
Where do you look to find inspiration for your business ideas?
Our business partners & mentors Jeff & Joy Stehney a husband wife team who are the proprietors of Joe’s KC BBQ. They help us on the business side to continue to grow. Creatively we love to travel to see new things and always to eat. Other chefs and restaurants motivate us and encourage us to re-think what we are doing all the time!
What do you think makes your company stand out?
We embrace the heart and soul of Midwest cooking something that a local chef team has not done before in Kansas City. We strive for consistency with our brand and to make our establishment a joy to eat at and to work at.