My pathway is the Foriegn Language: French. I chose this pathway due to scheduling conflictions. However, despite this, I plan on pursuing a career in business. I scheduled a job shadow interview with James Collins, a business owner. I realized that I would be interested in entrepreneurship. With the French pathway I might even be able to use the language as an asset.
Zoe Reser
Job Shadow: Co-Owner of Papa Murphy’s, James Collins
Interview
Q1: What qualities does a person need to possess to be in this type of position?
A: One who can finance and run the store. SBL (small business loan) is what most people get from the bank with a serious proposal and goals.
Q2: What training or education is required for this type of work?
A: Food service and a month of a crash course training.
Q3: How much flexibility do you have in terms of dress, hours of work, vacation, etc.?
A: It isn’t as flexible the first few years but once there’s stability there’s a lot of room for anything really.
Q4: What formal or on the job training does the organization provide?
A: A month of training and learning about running a business and sanitation.
Q5: How does the economy affect your job?
A: A lot, when minimum wage goes up so does our order pricing.
Q6: What are some key factors and skills needed in your line of work?
A: Sanitation enforcement and minor bookkeeping skills.
Q7: Are there any necessary credentials for your line of work?
A: No, just a passed health inspection.
Q8: How did you get started in this field?
A: Became a cook in the Navy, attended culinary school afterwards, worked/cook on the Vegas Strip for a few years, and then bought first Papa Murphy’s store.
Q9: What is the most challenging part of your job?
A: Employees, trying to find good and reliable ones.
Q10: What opportunities for advancement are there for this field?
A: Just growing the franchise and buying more locations/expansions.
Job Shadow: Co-Owner of Papa Murphy’s, James Collins
Interview
Q1: What qualities does a person need to possess to be in this type of position?
A: One who can finance and run the store. SBL (small business loan) is what most people get from the bank with a serious proposal and goals.
Q2: What training or education is required for this type of work?
A: Food service and a month of a crash course training.
Q3: How much flexibility do you have in terms of dress, hours of work, vacation, etc.?
A: It isn’t as flexible the first few years but once there’s stability there’s a lot of room for anything really.
Q4: What formal or on the job training does the organization provide?
A: A month of training and learning about running a business and sanitation.
Q5: How does the economy affect your job?
A: A lot, when minimum wage goes up so does our order pricing.
Q6: What are some key factors and skills needed in your line of work?
A: Sanitation enforcement and minor bookkeeping skills.
Q7: Are there any necessary credentials for your line of work?
A: No, just a passed health inspection.
Q8: How did you get started in this field?
A: Became a cook in the Navy, attended culinary school afterwards, worked/cook on the Vegas Strip for a few years, and then bought first Papa Murphy’s store.
Q9: What is the most challenging part of your job?
A: Employees, trying to find good and reliable ones.
Q10: What opportunities for advancement are there for this field?
A: Just growing the franchise and buying more locations/expansions.
Job Reflective Narrative
Today I shadowed the co-owner of two Papa Murphy stores. I chose James Collins because he’s a family friend who knows how to run two businesses. The shadowing was on August 12th from 10a.m.-3p.m., in Visalia.
In the first two hours we drove around to both stores and collected money from the day before and checking inventory. We also went to the bank and deposited cash from the store on Lovers Lane. Once we finished we went back to the new store. From there, his manager and I were sorting invoices. Until the end of the day I interviewed James on opening and running a business independently.
What I learned from today is opening a store has many unnoticeable co-parts. For example it’s about $25,000 to open a small food serving business in Tulare County. You also need a high traffic location. Then there is training for a month in Northern California to teach you about the laws of sanitation and profit expectations then you start your business and try to get it back to financial stability. Once your first store is on track and secure, you expand and keep growing. I dislike the gamble and risk of it but love the idea of independence.
I’m still interested in the career path of entrepreneurship because I’d love owning a small local store that gives back to a community. It also gives me a busy job with a sense of responsibility. I’d love to put my leadership skills to use in a career and grow with future employees.
Today I shadowed the co-owner of two Papa Murphy stores. I chose James Collins because he’s a family friend who knows how to run two businesses. The shadowing was on August 12th from 10a.m.-3p.m., in Visalia.
In the first two hours we drove around to both stores and collected money from the day before and checking inventory. We also went to the bank and deposited cash from the store on Lovers Lane. Once we finished we went back to the new store. From there, his manager and I were sorting invoices. Until the end of the day I interviewed James on opening and running a business independently.
What I learned from today is opening a store has many unnoticeable co-parts. For example it’s about $25,000 to open a small food serving business in Tulare County. You also need a high traffic location. Then there is training for a month in Northern California to teach you about the laws of sanitation and profit expectations then you start your business and try to get it back to financial stability. Once your first store is on track and secure, you expand and keep growing. I dislike the gamble and risk of it but love the idea of independence.
I’m still interested in the career path of entrepreneurship because I’d love owning a small local store that gives back to a community. It also gives me a busy job with a sense of responsibility. I’d love to put my leadership skills to use in a career and grow with future employees.
Contact Info
Name: James Collins
Cell: (805)746-5747
Name: James Collins
Cell: (805)746-5747