Chapman’s II
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Dan and Gwen Perkins know something about running a successful business. They owned a small lumber mill in Oregon for 40 years before returning to Tennessee to seek another entrepreneurial venture. It wasn’t until that deal fell through that the Perkins – not ones to sit on their hands – began thinking of other ways to invest their talents.
That’s when Gwen remembered Alexander’s, a concession eatery on the West Coast where she loved to grab a bite. Back in Oregon, Gwen worked as a caterer for private business parties, ranging from five people to nearly 1,000. Dan ran a mill for four decades. Why couldn’t they start their own mobile food venue?, Gwen thought.
“We needed to reinvent ourselves,” she says. “We moved back to Franklin because middle Tennessee is home to us – and we thought, we can do this!”
Gwen’s idea was followed by hard work and deep thought. For starters, the Perkins knew they wanted the food to be made daily from scratch – but what kind of concession would it be? What would it be called? Click here to keep reading.
