“If I said that I had any clue that it would have become what it became, I would be lying to you because I had no idea,” John said still amazed at the success of his restaurant O'Fame in Lincoln Park. “We were lucky because we actually started making money from the day we opened the door.” John is approaching his 23rd year as owner and president of O'Fame Inc. established in 1983. “Before I went to high school I started working weekends making pizza,” says John. His uncle owned Armand’s, a booming local pizzeria in Elmwood Park, Illinois, and John continued to work there until 1982.
A graduate of Loyola University in Chicago, John didn’t receive a formal education of the food and hospitality industry, everything he knows today is from experience. “I usually worked, even when I was in school, five or six days a week. I was younger than so I was able to stay up later,” he said laughing. When O'Fame started long hours of dedication took over. “Oh boy, almost a year and a half, literally, I worked everyday. My wife, Lynn, married me anyways.” After 22 years, Tuesdays and Sundays are John’s off days. Four of the five days, John arrives at the restaurant by nine o’clock in the morning and stays at least until eleven o’clock at night. On Saturdays, he shows at 8:30 or nine and works until five. “We make fun and they say that is my half-day. It’s hard; I’m giving myself a year, and if by next year--I hope to work a couple days at the most. That’s my goal.”
Lynn is the Secretary of O’fame` Inc. and they have two sons. Jack, 17 years old, is graduating high school, and Clayton, a sophomore, is 16 years old. “It’s difficult for my wife because she is home more of the time with them. I feel bad a lot of times because I feel I’ve missed a lot. I never got to go to any weddings, see relatives, funerals, and parties.” John loves that his sons have a place to go and bring their friends. Jack is taking an interest in the restaurant and works a couple days during the week. You must be a pretty cool parent if your teenage son wants to work along side you.
It may be the several cups of black coffee or music like “Come Sail Away” by Styx and John Mellancamp playing in the restaurant that keeps John at ease. If you don’t know John, you may take his dark brown Einstein hair that used a long ponytail as a sign of stress. When in reality is a hint to his cool and collected personality. “When you manage with an iron fist it takes a lot of energy out,” says John, who takes on about 40 full or part time employees. John has undoubtedly filled every role possible, still throws the garbage out, and continues to do so. He’s trying to pull away from the owner operator position, but his philosophy about work endures: have a little fun. “People like to work for me because it is a little more relaxed-- I am probably a little too lax.” He admits, “It’s hard for me to stay in a bad mood because that translates to everyone and that’s bad for business.
Without upholding the famous strategy that the customer is always right, they don’t have to know when they’re wrong; John may be on to something. A lot of times the problem becomes secondary to the attitude for the customer. “It doesn’t do any good to argue with a customer; if I prove I’m right in arguing with them, I lost a customer.” Tell John what you want and he’ll get it done; it’s just that simple.
This is a great strategy for O'Fame, especially when it sees a minimum of 500 people a week, lunch and dinner, and sometimes, averages about 100 people a day. 80 percent of what they make comes from take-out and delivery. “We’re sort of break even, we gross well over a million dollars, but paying the bills is a break-even deal,” John explained. One of the hardest parts of the business for John is paper work. “I am overwhelmed with paper work. Sometimes I just take all the mail and throw it in a box, and I have to psych myself up to go look through it. Bills, bills, junk mail, requests; I pay all of the bills.”
John’s favorite part of the restaurant is going through a really busy day, having it run smoothly, and hearing compliments from people on the street that recognize him. In the end, if he feels bogged down by paper work and long hours, his profit is his pay and how he compensates himself. If weather permits, he enjoys riding on his Harley Davidson 2003 Anniversary Edition. “You’re able to leave all this stuff behind, plus I think it’s cool. Being a guy you just always want a motorcycle.”
“It’s hard to fathom sometimes.” There is so much potential for O'Fame that excites John. He and Lynn have even started looking for a second O'Fame location. “It would only be for take-out and delivery,” he said staring off visualizing what could be for a short moment, and returned to his black binder he kept near throughout the day to write yet another check to a vendor. “If I wasn’t in this business I’d have the perfect handwriting to be a doctor.”
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O' MY JOHN
Written by Guest on 2006-12-18 07:33:18
What a wonderful story. How true it is. In this day and age its nice to hear that hard work truly pays off and also being nice. We have been there many times and always enjoyed the food and atmosphere. |
O'MY JOHN
Written by Guest on 2006-12-18 07:56:02
I think this story should be
read by all store owners and
they should adopt the same
philosophy. This was a wonderfully written story by
this author and it was a pleasure to read. I'd like to
visit this restaurant just by
what Lauren Woelfle has written! |
O'my John
Written by Guest on 2006-12-18 11:27:06
What a great story about a wonderful restaurant! We have been there and like it even more after reading this story. The author is great writer and would love to read more from her. Good work!!!! |
O'MY JOHN
Written by Guest on 2007-10-27 09:03:50
Lauren,
Thank you for writing such a nice story about my husband John and I can't believe it took us so long to find this. He does work hard and his loyalty to his customers and restaurant is what has made it a great family restaurant. He HAS taken a few fabulous vacations and has witnessed all the important events in his children's lives, (although he may be thinking about who showed up at the restaurant that day). His integrity to serving high quality food for a fair price has made O'fame the popular place that it is. Thanks to his dedication we have had a comfortable lifestyle and some great meals and memorable events at the restaurant. Thank you again Lauren for your accurate article.
Lynn Casale
wife,mom,secretary, & CRNA (still practicing)  |
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