Plane fare: Talking with Sandy Ladd of Sandy's Place restaurant

At the age of 15, Jackson native Sandy Ladd began work at an area restaurant. Years later, Ladd still is in the business as the owner of her first restaurant, Sandy's Place. Inside the Cape Girardeau Regional Airport at 860 Rush Limbaugh Memorial Drive, Sandy's Place serves up a heaping helping of down home cooking and a dash of hospitality. Business reporter Brian Blackwell recently sat down with Ladd to learn more about how she started her first restaurant and what it takes to succeed as a local business owner.

Q: How did you get your start and how has that led to the opening of Sandy's Place?

A: My first job was at a restaurant. I continued at it in the years that followed. I was working at the Drop Zone last summer for a friend who owned the place and my friend decided it was time to get out of the business at this location. She asked if I would want to take it over. I asked my husband Tony and we talked about it that night. We said let's do it. I enjoy the people here, who already were regulars before I took the business over. And it hasn't been that different, with the menu changing just a little bit. I handle waiting the tables and my husband works in the kitchen. I've applied what I learned during the 18 months I was working here before the restaurant changed hands.

Q: What do you do in your spare time?

A: Well, I don't really do that much away from my restaurant. Sandy's Place keeps me pretty busy. This is a lot of fun to run and I'm glad to have gotten to know so many interesting people along the way.

Q: How big is your staff?

A: My husband and I are the ones who work here Monday through Thursday. On Fridays, when we have all-you-can-eat catfish, we need the extra help because people start lining up early and [it] doesn't let up until near when we close. There are many nights when we wonder how we'll get through it but we always do. Those who come in and help us out on Fridays are my dad, sister and niece. It's so much fun because everyone is family who works here on Fridays. We look forward to Fridays because we know we'll get to see them.

Q: Since you're near the airport it seems like you might get a good number of aviation customers. But with some businesses nearby one might surmise you get their patronage also. What type of clientele come in each week?

A: Everyone who comes here is like family, whether I've known them for a while or never have seen them before. The airport will bring us in some pilots and passengers who fly in. I enjoy listening to their stories about where they've gone and traveled, some of whom have flown throughout the world. One day I had four businessmen from Chicago who dropped by for some coffee and pie. I loved listening to their stories, and that's just one example of the kind of people from far off who come here. It's amazing and a good feeling because I get to know so many good people. And it never gets old, no matter how many times I see them each week.

Q: Even though it sounds like you're busy, I have to ask if the economy has affected your business in any way. Have you changed the way you do business or offered any off-the-wall promotions?

A: During the week it's slower. But we make up for that on Fridays and with our buffet on Sunday afternoon. We haven't really [done] that much different yet, except offering a few new things. Our Sunday buffet is new and that's been a big hit with families coming in here after church. We also have added some new dinners like clam, a new appetizer which is the zesty spuds and a fried bologna sandwich. And people are enjoying the homemade ice cream. On Friday nights we run out by 6:30 that evening, so we're thinking of adding a third freezer as the summer gets closer. One thing in the restaurant industry is you always have to keep your eye open and change something when needed.

Q: As a restaurant inside an airport, things must get interesting. Give me some insight into what it's like for you to work inside an airport.

A: It's an interesting place. I'm always meeting pilots, military and others who fly around the country. One of the most interesting days was when the military did a night mission here. It was really awesome to see it all unfold and come about. You're always seeing someone new come in and out. Never one day is the same.

Q: You mentioned earlier about how your family helps out each week and that you see customers on a regular basis who are like extended family. Please expand a little more on that.

A: By seeing them on a regular basis you get attached to them. I love it when the grandparents when bring their grandkids in here. I get to meet them and get attached to all of them by hearing their stories and learning more about their life. And that's the same with all my customers. I get to catch up on what's been happening in their [lives] and learn more about them each and every day. While the restaurant business can be challenging, it's my customers who make this worthwhile.