With aspirations of law school, Laura Klein unexpectedly fell in love with the chaos that is the restaurant industry. The fast pace and on-the-spot problem solving led to her true calling. 

Introducing Laura, the dish washer, host, server, flat top cook, bartender, barista, oyster shucker, restaurant owner and operator.  

Setting the Stage

The Kansas native first started working at a restaurant during high school. When headed off to the University of Kansas, for political science and African studies, she naturally sought a restaurant industry opportunity in Lawrence. She had stints at PepperJax and Pyramid Pizza. Then luck struck and she landed a job at Teller’s, a fine-dining Italian restaurant. Laura said “It was one of the nicest restaurants in Lawrence. To me it was like the walls were magic.” Laura loved working at Teller’s, she made lifelong friends and learned to appreciate the way a restaurant brings all different types of people together. “In a restaurant you build relationships in the trenches while gaining deep mutual respect. Whether you are in the front or back of the house you come together and work for the same purpose.” Teller’s is where Laura fell in love with the dynamics of working in a restaurant and formed an impactful relationship with her co-worker Samantha. Laura said, “You’re shaped by leaders and bosses but also the people you come up with.” The lasting friendship and future business partnership she found in Samantha was her “happy ending” when the beloved Teller’s closed. 

Even though Teller’s closed, the magic walls were still at work. The new restaurant concept, Merchant’s Pub and Plate opened in the same space and Laura was given her “big break.” Emily Peterson, the owner, offered her a manager position. This set the stage for what would eventually become her career. 

New Beginnings

In 2016, Laura was approached by a seafood distributer wanting to bring a concept to Lawrence similar to one he’d discovered in Boulder, a fresh oyster bar. Say no more, Laura was on board! Every day from 8-5 she put in the work for her share of the business. To balance she worked nights and weekends at another restaurant. 

Laura’s original business partner decided on the name, Mass Street Fish House and Oyster Bar. To the locals it’s just the “Fish House”. It’s the neighborhood oyster bar. “I’m well aware that the Fish House could be perceived as pretentious. But it’s not, it’s sustainable seafood offered in a relaxed way. We don’t require a dress code for staff. We want our patrons to have a customized real experience. The Fish House is great for celebrating a special occasion but also perfect for drinks after yoga with your bestie,” Laura claims. The restaurant could feel exclusive, but it is a no judgement zone. The Fish House embraces the kindness and comfort of the Midwest. 

Growth in the Challenges 

Early in the business Laura learned a difficult yet valuable lesson. A fellow sweat-equity partner was creating a toxic and divisive work environment. It became clear that the individual’s behavior and values didn’t align with the team’s culture. “We had to weigh the cost of not taking action.” The situation required difficult conversations, holding someone with more authority accountable and advocating for those with less power. “It was stressful, but important to face my fears and confront the problem.” 

“A piece of advice to my younger self… success looks a lot of different ways, you don’t have to be like someone else. Pursue what you like, realizing this can unlock doors. Understand the outcome versus the road to get there. Success along that road requires day-to-day hard work. Lean into who you really are and match that with hard work.”

During COVID Laura’s original business partner retired and moved. She eagerly bought his shares to become majority owner of the Fish House. A year later she welcomed her tenacious friend, Samantha, as partner. 

 

A Day in the Life

Laura schedules meetings, completes admin work like emails and creative labor, handles bar upkeep, all starting at about 9am each day. She checks in with the kitchen staff as they roll in between 12 and 2pm. Meanwhile she makes bar or seasonal menu changes, calls large party reservations and even takes on patio garden maintenance. The menu may change daily depending on oyster offerings so she prints updated menus by 3pm when servers arrive so they can go over everything. At 4pm you’ll find Laura at the host stand, front and center. “Many underestimate the importance of seating tables for maximum volume. You need to seat people right.” The Fish House has 75 seats including the bar and an additional 45 if the patio is open. “We are strategic about stacking reservations and smart about seating. The tetris of the dining room is a combination of dynamic decision making and creative problem solving. A host makes the first and leaves the last impression and it’s foolish to overlook the position. Each position has value in the restaurant’s ecosystem. The host is not a throw away position.” Laura and Sam split closing nights, three and three, and have a manager close the remaining night. 

 

Sourcing Before Discovery

Laura’s fascination with oysters started with sourcing. There is much to consider when acquiring oysters. Being landlocked means the product must be shipped which can complicate things if there is a storm impacting an area. Laura claims people are regionally loyal to oysters. But she says, “Oysters are like wine. Don’t close your eyes to a region because you may be surprised.” Her favorite are Prince Edward Island oysters because they’re mineral driven, clean, and salty. However, she said, “I don’t give southern oysters the credit. Big Gulf Oysters are great for grilling.”

Laura is not only focused on improving offerings and the guest experience at the Fish House she is an advocate for other Lawrence restaurants. She’s chair of the Lawrence Restaurant Association, a 501c3 that has provided mutual aid of over $300k to local charities over the years. Her passion for the industry shows in her commitment to supporting fellow restaurateurs. Laura has future hopes of buying a downtown building to open another concept.

 

Volume 4 - March 2026

KRHA is proud to share an admirable story of growth in the restaurant industry.

Way Back When

Back in the early 80's a young couple was looking for a means to build a life and a family, and the Hickory Hut BBQ Drive-thru was born. Years later two brothers would work alongside their dad in the family business. 

They were quick to learn the importance of consistency in business. The goal to deliver the same product day after day to the customers was their dad's top priority. He did not waver setting high expectations. From the beginning he instilled the importance of quality. Mr. Blake taught his boys the importance of work ethic while setting a prime example. He provided a front row seat for them to watch and learn how work ethic leads to success. 

Dale Blake insisted his boys choose their own path after high school. Tim went to college then moved to Kansas City to kick off a career in Finance. Wes' career path kept him close to home at the local beer distribution center. It wasn't tragedy or failure that brought the brothers back, it just happened. Time elapsed and everything aligned. In 2018 the Blake boys returned to the family business. The Blake sons were aware of the tradition they had to carry on, and their dad didn't pressure them to return. Dale wanted it to be their decision. And it was. It was time for Dale and their mom, Robin, to retire, and the boys returned to their roots. Now they have knowledge and experience from working in vastly different careers to bring to the restaurant. 

Hickory Hut's key to success, biggest challenge, and highest priority? Consistency. The food must be the same every time for every patron. The food needs to be consistent all day, from open until close. The Hickory Hut has been voted number one BBQ regionally for a long time. Why? Because their customers count on them for providing a high-quality consistent product. 

A Destination 
Hickory Hut's location is perfect for travelers. With 1-70 and 1-135 nearby, people heading in all directions have become customers. The Hickory Hut team enjoys meeting patrons from all over the country. "Whether they drive by or find us on the internet it is a joy to serve them on their route." Hickory Hut has a strong partnership with the community helping schools and feeding athletes. "The Salina community came in full force to support us during the pandemic." Hickory Hut reverted to drive-thru only business. This pivot was not a huge challenge since that is how it all started in the early 80s. The community support was incredible but not surprising. The community was reciprocating the love and support Hickory Hut has shown to their customers for generations. 

More than a Restaurant 
Many Hickory Hut employees have become like family. They are loyal and understand the values behind the business. "It is a two-way street. You have to check-in and know what's going on with your team members." Wes, Tim and their employees are a solid team, and the Blake brothers lead by example just like their father. "That is why we believe our employees stay loyal." We have Hickory Hut employees that have served with us for 10-15 years. The heart of Hickory Hut is the team that handles everyday operations. "It comes down to working alongside a team of people with serving hearts." 

A Legacy 
Dale Blake may visit the restaurant nearly every day, but he leaves the restaurant operations up to Tim and Wes. The brothers "tag team it" and are in and out of the restaurant all day. They are both integral in all aspects of the business and work well together. They both share the same goal. They have a vision and recipes to maintain. If the quality of food declines the business and all the history are at risk. "It keeps us motivated to this day." 

A day in the life of Tim Blake: 
Early mornings begin with a check-in at the restaurant, followed by getting the kids off to school. Then it's back to Hickory Hut, hands on and ready to help wherever needed. No task is too small, whether it's taking out the trash, washing dishes, or jumping on the line. Afternoons are spent coaching and shuttling kids to their activities before another evening check-in at the restaurant to help prepare for the next day. Add in a few unexpected challenges and problems to solve, and that's a typical day. "Any given day you will find Wes or myself present in the restaurant and in action." 

Speaking of challenges ... increasing costs while prioritizing quality is an ongoing struggle for Hickory Hut. "It requires significant attention to detail. We are ordering thousands of pounds of meat and coordinating early shifts as everything is made on site. It all must run smooth like clockwork because it all correlates to the bottom line." 

More than four decades after a small drive-thru BBQ stand first opened its window, Hickory Hut remains rooted in the same core values. Tim has three children and Wes has two. Will the next generation run the family business? "We will see." A few of the Blake children are reaching the working age so time will tell. While the next generation waits, the mission stays the same: serve great food, take care of people, and never compromise consistency. From the Dish Pit to carrying on the family legacy. 

Volume 3 - November 2025

KRHA is proud to share an admirable story of growth in the restaurant industry.

It all started when he was washing dishes at 17 in a 50s themed diner in Decatur, Texas. Successively he became a host, dressing up like Dean Martin. A few years later Ryan began bartending at a Ft. Worth Hilton. It was just another shift when the head chef quit, so Ryan stepped up. It suited him, he was a natural in the kitchen. Growing up his grandma introduced him to cuisine from all over the world through travel. Ryan fell in love, he swapped cocktails for culinary artistry and was on the fast track to success. By age 21, Ryan was awarded the Hilton Spirit Award, only 1 of 4 awarded in the world. This internal prestigious award goes to a single outstanding employee from across the entire company. 

The next chapter in Ryan’s journey continues to fuel his passions. He fell in love again, this time with his future wife, Amanda. They embarked on a 6-month mission in South Africa where they would eventually become engaged. They worked in a bulk feeding hub and provided thousands of meals a week to kids in several different communities. Ryan began a journey of humility and understanding the importance of creating and sharing a meal with someone. Ryan and Amanda would return to the states and tie the knot.

While in the Dallas – Fort Worth area, a past colleague was seeking Ryan’s skillset for a new gig. He took part in opening a fine dining restaurant and managing a catering company serving schools, surgical hospitals, city, county and private events. During this time, he also took on the role of executive sous chef for a state-of-the-art conference center. His skills were recognized again leading him to Dodge City, Kansas for a new exciting opportunity. 

A new place to call home

Without hesitation Ryan and his wife relocated to western Kansas. Ryan joined the efforts to open the United Wireless Arena venue and conference center in Dodge City. He assumed the role as executive chef and food and beverage director for the facility. Ryan’s new community was eager to keep him in Kansas, and admittedly he enjoyed the southern hospitality and inclusivity of Dodge City. He was introduced to an available space on the Mariah Hills Golf Course, and a dream came to life. Ryan with his wife’s help opened Prime on the Nine in 2013. It is a fine dining establishment that occupies the upper level of the clubhouse on the golf course. The beautiful views accompany a scratch kitchen with a focus on steak, naturally as it’s located in the beef capital. Prime on the Nine swiftly became a destination all on its own. The Emery’s fully committed and established roots by not only opening Prime on the Nine but also starting a family.

Passion for impacting others

All while building a thriving restaurant Ryan had major kidney surgery. Recuperating didn’t go as planned and led to a pain medicine addiction. Overcoming addiction led to a shift in Ryan’s life. “It changed me forever.” Today Ryan works with the New Chance Recovery program an Oxford house.  It’s a safe shared residence where people in recovery from drug and alcohol addiction can live together and support each other. Grateful for his journey, Ryan now helps others in similar situations, believing “life is full of flavors and just take it one bite at a time.”

Ryan loves to see others thrive and make their own success stories. He is President of the culinary and hospitality program at the High School, aligning students with job shadowing opportunities. Many young people in the area have never left the city. “Cooking is a cultural experience, and it feels like I’m teaching kids what it’s like beyond Dodge City, Kansas.”

Steadfast determination 

In 2022, as Prime on the Nine was operating smoothly with an excellent loyal staff, Ryan felt the confidence to spread his wings. He began and continues consulting for the Dodge City Country Club as executive chef and food and beverage manager. In May of 2025 Ryan started consulting with the food and beverage department at the Boot Hill Casino restaurant. Currently the restaurant is featuring a traditional smokehouse BBQ menu while preparing for the grand opening of Fire Side Grill on November 1st. He has interactive dishes planned for Fire Side. The trendy menu is Mexican with new American flair. A menu item example is a “birria bomb”. “It’s Interactive and fun. Entertainment goes with gambling.” The various menus allow Ryan to be creative. He looks to books and social media for inspiration. 

A day in the life

“I spend a lot of time putting out fires. With three different properties there is always support needed with equipment and more.”  Time management is a consistent challenge with multiple operations. He stays organized with his backpack, a notebook for each business, and his laptop. Offering catering at both Prime on the Nine and the Dodge City Country Club makes meetings an everyday occurrence. “I have a lot of meetings and a lot to manage. Restaurant hours are tough but balancing business and family is my priority. I make it a point to take my kids to school every day and to be present at all their activities.” 

What's next?

Momentarily, Ryan will be ensuring the Fire Side Grill is meeting demands and fulfilling its mission. Looking to the future Ryan would love to grow outside of Dodge City. “Maybe one or two more restaurants.” One thing is for sure Ryan is a high achiever with endless goals. From the dish pit of a 50s diner to award winning executive chef and restaurateur, his story is far from over.

Thank you Auto-Chlor for sponsoring From the Dish Pit

Volume 2 - July 2025

KRHA is proud to share an admirable story of growth and endearing connection in the restaurant industry.

KRHA is proud to share an admirable story of growth and endearing connection in the restaurant industry.

A Day in the Life from Brooke

When we opened, we lived above the restaurant with our business partner. We were young, ambitious, and willing to do anything, from mopping floors, to picking up a dish shift or cold-calling farms. Early days, late nights, and plotting our future over drinks were routine. It was all a blur. Despite slim margins and high costs, we made it work, learning tough lessons and making friends along the way.

 From the Dish Pit

         It all began with 15-year-old Brooke in the dish pit at the local college cafeteria. From Winfield, Kansas, Brooke was a kid taking the reins on her first job. She couldn’t know the impact the restaurant industry would have on her life. Meanwhile Travis spent late nights cooking alongside his dad in the bar’s kitchen. A scene that would replay in the future. Their story unfolds and their two worlds intertwine. Eventually two creative kids would return to their roots in a kitchen. Now, Travis and Brooke Russell are carrying on the family business but creating their own unique path. They are a couple operating the successful farm-to-table restaurant, PUBLIC.

Love Story

 “We met while working at Pachamamas in Lawrence. I was tasked with training Travis as a server. A training exercise that would continue into our adult lives,” said Brooke. This not only marked the beginning of their relationship but also where they grew to love the farm-to-table dining experience. The restaurant industry didn’t consume them full time, they both followed paths in their fields. Travis as an artist and Brooke working in television production. After Lawrence they moved to St. Louis. Travis continued to nudge his love for the restaurant world by working for Café Osage during his master’s program. But while residing in St. Louis a concept was brewing. That concept would bring them back to their home state and would require both their strengths and creativity to grow and thrive. Both the perfect timing and perfect concept collided. A restaurant of their own, in a familiar place. The plan prompted a challenging move and transition. Brooke continued working to close their St. Louis chapter so Travis could relocate and focus on the next. Brooke traveled back and forth between Wichita and St. Louis to help on the weekends. To stay afloat during the transition, they had to get the restaurant operable in record time. Living in available space above the restaurant and doing the work themselves helped save time and money. Two  months of intense effort along with family support and a dedicated business partner, PUBLIC was born.

Family Connection

 In 1996 Travis’s parents opened the Brickyard, an urban venue with live music and a thriving night life. The Brickyard’s interior cellar-like space was integral in Brooke & Travis’ big plan. Originally, an indoor area for concert patrons became a quirky and quaint restaurant space. The kitchen wasn’t equipped for a full-service restaurant and the space needed bathrooms, so Travis and Brooke had to put on their tool belts. Thankfully Travis’ dad is fluent in “old historical brick” and Travis’ mom is an art collector. The business was a full family affair, and all the pieces came together beautifully.

"PUBLIC has been a member of the Kansas Restaurant & Hospitality Association since we opened in 2013. KRHA works hard to fight for the restaurant industry. I was excited to join the board to help advocate for our diverse team and other restaurants."   -Brooke 

Forward Thinking 

Inspiration drawn from working in restaurants in Lawrence and St Louis, Travis and Brooke intended to bring a new concept to Wichita, elevated gastropub fare using locally sourced ingredients. There was a learning curve for Wichitans. “Why should they care where their food came from and why is it more expensive?” Patrons questioned but swiftly caught on to the concept. Their establishment brought more than just food; it was an experience. “We wanted Wichita to have an inclusive space to gather and eat. Where you feel free to discuss your opinions and beliefs no matter what they are. A place you can eat locally sourced real food,” said Brooke. PUBLIC quickly became a Wichita gem. The farm-to-table concept brought challenges. Sourcing local food seemed, at first, impossible. But dedicated to the idea, they found a way. Building relationships with local farmers was a must. Operating and staffing for both an eatery and nightlife proved to be a struggle. Finding their groove as not only married business partners, but also as parents, was and continues to be a balancing act.

Recipe for Success

 Travis and Brooke have to work to their strengths. Luckily, they are both multi-talented and driven in different areas. Resourceful and hard working they make a strong team, wearing many hats each. “In the restaurant business you’re always on call, you always have to make yourself available,” said Brooke. The Russell’s have the recipe for success, and they continue to pour into their restaurant, their community, and their future endeavors. From the dish pit to thriving.