by John Temple Ligon
Getting into the restaurant business is one tough nut to crack. Most start–up restaurants fail in the first few years, so most lenders shy away unless there is over–sized experience and even then some adequate collateral is needed to back it up. John Sparrow started The Oyster Bar Columbia in 2001 as a former part–time bartender and a former school textbook salesman. But he did have a great guide.
The Sunnyside Oyster Bar in Williamston, N.C., started in 1935, has always served raw oysters, steamed oysters, and steamed shrimp. That’s it. Read the rest on the Columbia Star's website.