Interview Conducted on November 14th, 2024 by Angel Larson
The Brandon Steakhouse & Lounge is a Brandon, South Dakota restaurant. The business serves steaks, entrees, appetizers, various sides, a senior menu, a kids menu, and a full bar. The Brandon Steakhouse provides a classic old-time feel but has recently improved the floor, seating, and bathrooms. I had the privilege of sitting down with Mark Anderson, the business owner, to ask him about his experience of becoming a business owner. I wanted to learn more about what he does as the owner, how he got to be the owner of the Brandon Steakhouse, and what knowledge and skills he has learned over the years.
What made you interested in owning the Brandon Steakhouse?
I started working here the month I turned 16 and stayed on through college. I learned all the ropes, and I knew that the owner, Bob, was getting old and would be passed on to somebody. I asked him if he wanted to sell the Brandon Steakhouse to me, and he said yes.
How did you go about acquiring the Brandon Steakhouse?
It was mind-blowing, to be honest with you. I did a contract for deed for the first five years. There are so many licenses you have to have in this business. Every year, I have to get a new lottery and liquor license. I didn’t know about that. I was just told about it when it happened. There are many more bills involved in all seriousness than one would think.
How long have you owned the Brandon Steakhouse now?
It’ll be six years in January.
What skills and knowledge did you have to learn to become a successful business owner?
I didn’t go to college to be a business owner; I went for conservation science. I was still working here, and when I finished college, I returned and started working full-time. I enjoyed it, and then, at one point, the owner couldn’t do some of the bigger things that were supposed to be done, like cutting the meat, so he taught me how to do what he did. I just took over from there. I learned business skills on-site through experience.
Would you say that being the head cook and the owner of the Brandon Steakhouse has made you more invested in the business?
One thing is for sure: when I bought it, I didn’t think I would be putting in the hours I was. Of course, I’m more invested. My first goal when I started was to make things as good as possible. When I bought it, we closed and renovated the whole bar the first month. Time passed, and we made more changes, like remodeling the carpet and making a handicapped bathroom. I’m always trying to improve it and want the business to succeed.
How has the food service industry changed since you started working here?
During the start of the COVID-19 outbreak, it was almost impossible to get food. I was always running around trying to get what I needed. Even U.S. Foods could never get meat for me during that time, so that was a learning thing. I had to buckle down and figure things out on my own. I would succeed no matter what, so I’m still here.
Do you think that since the business was already established in the area when you got it, it helped to make it more successful than if you were just to open a completely new restaurant?
The Brandon Steakhouse is a well-known place, and when it started, Brandon was a lot smaller. The population now is close to 70,000, so it carries the name. I barely do any advertising because we get a lot of local customers and word of mouth.
What forms of marketing have you used to bring awareness to Brandon Steakhouse?
I’ll advertise occasionally in local publications. I considered putting up one of those signs that they have when you’re getting off at the exits on the Interstate, but there wasn’t one available. We could do more advertising if I had more people to work here. The biggest struggle is getting and training cooks.
How has the local community helped the business to thrive?
80% of our customers are from Brandon. It’s probably one of the biggest growing cities in South Dakota, so that’s also helped.
What are your goals for the future for the Brandon Steakhouse?
I want to make the steakhouse as good as possible and then sell it so I can retire. I love what I do, but I’m getting older, and I would like to find someone to pass down the Steakhouse Legacy, too.