Tell us about your business; how successful is it and why is it unique?

        Established in 2002 by two of Huntsville’s top restaurateurs, Linda Herrmann and David Yohn, D&L Bistro is the casual fine dining restaurant of choice for affordable gourmet cuisine and impeccable service. Conveniently located on South Memorial Parkway in Huntsville’s Main Street South shopping village. D&L Bistro offers lunch and dinner; on-premise catering is also available. Our cuisine is prepared to order from the freshest available seasonal ingredients and is unique and eclectic. We are an indepently Chef owned operation with a true family friendly atmosphere and service. 

How is your business involved with the community you serve?

        We donate regularly to many Local charity groups and civic associations fundraisers. Donations regularly consist of certificates for Dinners or Lunches. I have gone to jail for Jerry's Kids (MDA). Participated in Triathalons for Cancer (Team in Training). We have been a member of the local chamber of commerce. We advertise with a coupon in a book that is sold to help pay for school programs which are not funded by taxes.   

What would a $250k grant mean to your business plan and how will you utilize the funds to ensure long-term growth and stability?

        A $250K grant would allow me to pay off my existing debt, provide employee benefits, replace old worn out equipment and smallwares and perform much needed renovations and repairs,  I would then be able to hire a full time GM and look toward opening a second location in either Madison or Hampton Cove with ample kitchen space and storage to serve as a commissary for our proprietary items ( Sauces, Dressings, Desserts, etc).
This could allow for future growth and expansion with the possibilty of retail sales of proprietary Items and franchising in the future.   

What types of challenges can you identify with your plan and how will you overcome them?

        The biggest challenges would be:
1. Finding a second location that would fit our theme in our target area.
2. Staffing it while not hurting the existing location. 

This could be accomplished by :
1.  Adjusting the style of restaurant to fit the location or negotiating a build to suite deal with the devoloper.
2. Utilize the existing facility as a training center for the second location prior to opening and utilize my existing long term staff as trainers and supervisors to maintain quality and consistancy at both locations. I would also be able to attract top candidates by being able to offer benefits that I cannot afford now (ie: Health Ins. Vacation Pay,  Retirement plan etc.) 

Describe the talent on your team and how they make your business successful.

        My kitchen staff have all been with me for at least 5 or more years they know my business. They are all from the area and know what the people want. My service staff are all older ( late 20's to 30's)  more professional and have all been in the industry for a while. They are very knowledgable and comfortable with the guest. This is essential to the success of my business as being in a rather small city we are reliant upon building a strong regular repeat clientele.  

We have been operating for 10 Years now survived the latest reccesion and have developed a strong loyal following here in Huntsville. As a single owner/operator it has been tough but I feel it is do to the loyalty of my staff and guests that we have been able to weather the storm. It would be a fantastic tribute to all my staff to be able to provide jobs which would allow them to reap the benefits of there hard work and improve ther well being.