Today we’d like to introduce you to Mark Nesheim.
Hi Mark, so excited to have you with us today. What can you tell us about your story?
I started in the restaurant business 50 years ago as a dishwasher and began working my way through the kitchen and learning how to cook professionally. I’m originally from Brainerd MN; my first job was at the Brainerd Golf and country club. When I graduated high school, I moved to the twin cities and continued in the business down there. I spent the 1980’s honing my skills in various restaurants and hotels. I learned a lot in those ten years. My first chef/KM position was in the mid 1980’s. I worked as kitchen manager with the Good Earth restaurants and then as chef at a place called Tommy K’s in St. Paul. In 1982 I moved back up to Brainerd and was Chef at a seafood house called Iven’s on the bay just north of Brainerd on the lake. I did that for 10 years and worked in a few other places before landing at the Wings Airport Cafe in July of 2014. My training and experience have been all on the job.
I’m sure it wasn’t obstacle-free, but would you say the journey has been fairly smooth so far?
It’s a lot of work. I was a practicing alcoholic until May of 1995, so the first 20 years of my work was dealing with that, it definitely held me back. But that came to a stop, and I worked my way through recovery and that has proved to be the true blessing in my life. The difficulties with restaurant work are building and maintaining a good crew number one. it’s all in the people. You have to have quality food first and foremost and good service but getting that crew together takes time hard work and patience.
Thanks for sharing that. So, maybe next you can tell us a bit more about your business?
I and a waitress purchased the cafe in 2014. It’s a leased facility. Kimmy the waitress brought with her very good waitressing skill. She treated service like I treated cooking. So, you give her a good product to sell and the sales jump. She brought a following, so we had a seed of business to get us going. The cafe at the time was not doing much of a trade. The work to improve began on day one. It was a turnkey deal; we walked in on a Saturday and started serving the food and menu that was in play at the time. The kitchen was only 10 feet by 14 feet. Quite small and the restaurant seated less than 50 with a small 5 stool lunch counter. Our sales that first year were much improved over previous years and it been like that ever since. We serve mostly all homemade food. Scratch recipes that I have written and developed over the years. Our breads are made right here with yeast and flour it’s the real deal we bake and slice it here at the cafe, pies, cakes, cookies, caramel and cinnamon rolls, soups, gravies, pretty much the whole menu. Old fashioned family style home cooking is something I have always wanted to do. For the regular Joe and Jane. I think we have made that happen. In 2018 I became the sole owner, and Kimmy has since moved on. In 2021 the restaurant was completely remodeled with a larger and more capable kitchen and dining area. The growth since then has been remarkable.
What has been the most important lesson you’ve learned along your journey?
Patience, Kindness, Giving back to the community with time, treasure and talent. Love. Humility and grace. I learn these daily and do my best to live up to them. It’s not about the money it’s about life and the people and creatures I spend time with.
Oh, and pay your bills and taxes. Most important if you want to stay in business.
Pricing:
- Breakfast 10 to 18 dollars
- Lunch 10 to 20 dollars
- Dinner 10 to 25 dollars
Contact Info:
- Website: https://wingsairportcafe.com
- Facebook: Wings Airport Cafe
