When Demetra and Larry Smith asked Larry’s parents for a loan in 1977 to buy what was then Mike’s Main Entrance, they saw it as a long-term opportunity to make a living together.
Today, 23 years later, Larry’s Main Entrance is a West Market Street landmark known for its handmade burgers and 3 a.m. steak and eggs breakfasts. Owner Demetra Smith spoke to SBN about longevity in an industry known as much for overnight successes as for sudden bankruptcies.
What is your key to longevity?
Stubbornness. You have to get up every day and you have to go in and do whatever has to be done. You can’t just say one day you don’t feel like it — or you can’t say, ‘This is going to be a vacation day.’ It’s not like working for somebody else — you don’t have vacation unless you plan around yourself.
All these are keys to longevity. Also, flexibility. Since Larry and I do not have children, we’ve had more time to spend in the business. I was able to keep the business a priority, and I think women going into business need to consider this. If you have a strong enough support system, you can cover for those things. A business like this requires a lot of hours.
Both you and Larry have master’s degrees in the fine arts. How much did you know about the restaurant business when you opened Larry’s?
I grew up in the restaurant business, so I had a pretty large background. Larry had some business experience. I think it [an arts background] helped us in the decor of our restaurant, and I think the more education you have, it’s going to help no matter what you go into or what field.
When I was a child, I used to help my parents in the restaurant, cleaning, making drinks and taking money. This is a piece of cake compared to that — their place was much bigger.
Is there any advice you remember getting that has helped you run Larry’s?
No. I feel I got a lot a bad advice, and luckily never listened to it. People always want to be negative. Everyone can give advice and tell you what they think your restaurant should be, but you have to do what you want.
Basically that’s what we did, but we did it very slowly. We were young starting out in this and I think we were open to a lot of criticism. We took it slowly so that we could reach our vision of what we wanted this to be — and even at that, it’s always changing.
What advice would you give someone today who wanted to open a restaurant?
They should have a clear vision of what they want it to be. They do have to search for their own market niche, which is probably deciding who their market is going to be and go after it.
While you are doing all this, you need to have lots of energy and determination.
How do you keep your customers coming back?
I think people keep coming back here because they feel good about their experience. This is not just about being a restaurant — serving food and serving drinks — but it’s also an experience for people because it’s a little more personal, even if I’m not here.
I have people here who customers can relate to. A lot of people will come back because they like their server or they like their bartender. Also, the food is consistently good.
Where do you see yourself in 10 years?
I’m sure I’ll still be here. I definitely will not be retired, living on an island. I’ll always be working — once it’s in your blood, you don’t stop.
How to reach: Larry’s Main Entrance, (330) 864-8162
