Winner:Â Restaurateur of the Year
Anna Hsu, Owner, Hsu’s Gourmet Chinese, Pacific Rim, and Silk Restaurant
Anna Hsu, longtime Atlanta restaurateur, owns Silk, Hsu’s Gourmet Chinese and Pacific Rim Bistro. Because Hsu is always present, the popularity of her restaurants is legendary.
Hsu sees the restaurant industry, the biggest employer in Georgia, as the most promising profession for younger people providing more entry-level jobs than any other profession. She thinks within the industry people learn working skills, etiquette, tolerance, and collaboration as the group has the same common goal. Hsu also believes that restaurants are a huge point of attraction for conventions and tourism, “when more and more restaurants open in an area, the area grows not only as an area of tourism, but an area for residents to live and to play.”
Hsu believes the GRA is the collective voice of the restaurant community for legislation providing buying power for restaurants to secure services. Hsu also believes the GRA provides a forum for information and training and outlets for creativity in events such as Taste of Asia Week. The biggest challenge facing the industry today is the economy, with people spending less money on luxury items, including dining at restaurants.
Hsu predict the restaurant industry will continue to grow toward a healthy, organic trend in 2009 as customers are looking for ways to better themselves including what they eat. In addition to eating healthier, Hsu thinks customers will continually seek a more unique taste, something “different.” Hsu sees “different” as a real trend in The United States in people’s way of thinking of life, and this has poured into the hospitality business.
The advice she would give someone just starting out in the industry is to have passion. Anna Hsu says it is passion for the industry that keeps her going, as well as her drive to be successful. She adds that it doesn’t come to you in just one day. “It’s hard work. Without the passion and drive, you will not make it in this industry.” She says the best job she’s ever had is being a mother, and raising two kids has taught her patience. This patience has, in return, helped her deal with customers at her restaurants. Hsu brings up family again when sharing her greatest accomplishments. “I am lucky to have raised two amazing children and married a man who adores me and is always by my side.” She wants to be remembered as a caring person, not only for her family, but also for all her employees, all the customers and all fellow restaurateurs.
Finalist: Restaurateur of the Year
Karen Bremer, Owner, City Grill & Dailey’s Restaurants
When you’ve risen through the ranks of one of the United States’ most successful 
restaurant groups until you’ve become the president, what do you do as an encore? For Karen Bremer, former president of Atlanta’s Peasant Restaurants and Mick’s Restaurants, the answer was to become an owner. In October of 2000, she assumed ownership of two of the most popular Peasant Restaurants, Dailey’s and City Grill, and began her own Atlanta-based company, Great Hospitality, LLC.
Bremer has come a long way since her first job in the industry at the age of 15, as a checker for S&S cafeterias in Tampa, Florida. She thinks her current position now is the best job she’s ever held saying “it is an honor to work with so many long-term employees. I take great responsibility to uphold the traditions of excellent food, service, and hospitality in both Dailey’s and City Grill, bringing Atlantans the standards from these landmark restaurants that they’ve come to expect.”
Bremer hopes her contribution to Georgia’s restaurant industry is remembered as having the courage and leadership to recognize the need for the independent Georgia Restaurant Association. She helped start what is today the GRA with a group of other industry leaders. The advice Bremer gives to someone just starting out in this industry is to work every position in a restaurant, particularly in the kitchen. She recommends working in different types of restaurant environments, from fast food to fine dining.
Bremer thinks her greatest accomplishment is starting her own restaurant company and providing a livelihood and true career path for many individuals. She counts her ability to cope with change as an attribute to her success, especially during difficult economic times. Bremer believes that change is the most disruptive force in life, but it consistently occurs, and is the most valuable tool for broadening the scope and depth of one’s intelligence.
Finalist:Â Restaurateur of the Year
Bob Campbell, President, Tappan Street Restaurant Group, Inc.
President of Taco Mac Bob Campbell has literally worked his way up through the restaurant industry. He was born in Tallahassee, Florida, raised in Germantown, Tennessee and earned a Bachelors degree in Business from Auburn University’s School of Finance. His first job at Taco Mac was bartending over weekends and during breaks from his university studies.
Campbell thinks the restaurant industry in Georgia means jobs, jobs and more jobs. He notes that there are no other professions where someone with a PhD can work next to someone with barely a high school education. He adds in good economic times and bad, people are always looking to restaurants to fulfill or supplement their income. Campbell loves being able to see Taco Mac grow and see other people’s careers evolve and flourish as a result.
Campbell states the economy will ultimately be the overriding factor for change in 2009. He adds, “economic times such as these can create hardships for many operators, leading to closure for some and a slowdown in development for others.  The industry is working against a slowing economy in the face of rising commodity prices. At the same time a rise in unemployment tends to bring the industry a stronger work force as people migrate from other industries. A sharp rise in commodities historically has been followed by a sharp decline. The stronger operators will recognize the opportunities a weak economy brings and plan for the growth economy that is destined to arise.”
Campbell says the GRA is THE voice for Georgia restaurants. With so many diverse operations across the state, the ability to come together through an organization like the GRA will become more and more of a necessity. He adds the GRA is already proving its value in fighting the cost of worker’s compensation insurance and fighting the rise of more local, state, and federal government compliance issues.
