Business: The White Sheep
Address: 22 E. Chicago Ave., Naperville
Phone/website: 630-615-8888; www.whitesheepnaperville.com
Co-owner: Dionisios Pappas, 45, of Palos Hills; Assistant Manager: Tania Moore, 26, of Downers Grove; Regional Manager: Meghan Halloran, 42, of Oak Forest
Years in business: 1 year in August
What does this business do? “It’s an upscale breakfast brunch location,” Pappas said.
What sets you apart? “We have home-baked pastries, including doughnuts. We roast our own coffee. And we cater to craft cocktails,” Pappas said.
What are your hours? “We are open from 7 a.m. to 3 p.m. every day. We’re closed on Christmas Day,” Pappas said.
Why is it called The White Sheep? “We used to operate a sports bar and club named The Black Sheep in Orland Hills. Now it’s called Darlene’s, a very similar concept to the White Sheep. There’s one more (restaurant) in Orland Park,” Pappas said.
Why is the restaurant business so challenging? “Rising costs across the board. Minimum profit margins. Huge labor costs,” Pappas said.
What’s the key to your success? “Consistency is what matters most in restaurants,” Pappas said.
“We had a chef, Nate Gallas, come in and do our menus at all our locations. All the ingredients are meant to complement each other. All our sauces are made in house. Everything we make is fresh,” Halloran said.
What do you like best about the business? “The constant direction to better yourself. It never ends. You always have to reinvent yourself, your menu,” Pappas said.
“I like the hours. I like the people I work with. It’s a good company to work for,” Halloran said.
“I love the people on our team. I’ve been in the restaurant industry for about 10 years now. … Business is booming. … Ample room for growth,” Moore said.
What was here before? “It used to be (Smokeshow BBQ). There were horseshoes in the floor. The whole place we gutted, remodeled,” Halloran said.
What should a first-timer order here? “My favorite would be the steak hash bowl, one of our top sellers. Or our biscuits and gravy made from scratch. We make our own French toast. We have a pastry chef, Valerie Badon, who makes all our goodies,” Halloran said.
“I highly recommend the Breakfast Old-Fashioned,” Pappas said.
What about your competition? “We don’t cater to a singular crowd by incorporating a bakery, fresh-roasted coffee, libations,” Pappas said. “We try to offer the best product as consistently as possible.”
“And our menu is different from a lot of breakfast places. It’s not your traditional breakfasts,” Halloran said. “We don’t have a lot of small (entrees). … We do roasted potatoes not hash browns. All of our salad dressings are made fresh.”
Is downtown Naperville a good location for business? “Yes. The parking garage across the street definitely helps,” Pappas said. “(North Central) college students. They love their coffee.”
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How much room do you have here? “We have 42 tables, that’s 160 chairs,” Pappas said.
Do you have many repeat customers? “We get a decent amount,” Halloran said.
Why did you open up in Naperville? “I do think our menu caters to the demographics of Naperville. Finer things in life, I guess,” Pappas said. “Naperville has been voted the best place to live. We wanted to be part of the community.”
What else do you own? “We also operate a coffee kiosk company. There are four locations, including Moraine Valley (Community College) and Northwestern Hospital in Orland Park,” Pappas said.
“My brother Anthony Pappas is part owner of the business. We have been partners in all our business ventures for the past 20-plus years. He’s five years younger than me. It works for us,” Pappas said.
What do you eat here when you are hungry? “My personal favorite? I’m going to go with the Hangover Sandwich,” Pappas said.
“I like the steak hash bowl and any of our salads. They’re all different from most places and I just love a good salad,” Halloran said.
“I like the hash bowls. All day. The Buenos Dias, very, very good,” Moore said.
Do you think you may expand hours to offer dinner? “We are enjoying the hours of breakfast and brunch too much. It helps with work, life. It helps with having three kids (at home). Balance. My children are 5, 7 and 9,” Pappas said.
What’s your advice for someone starting a business? “I was too young. I don’t remember. … Make sure you’re at a stage in your life where you’re willing to sacrifice all hours, all days, all weeks to that business. And, if you’re lucky, maybe you’ll succeed. … If you’re not good, you won’t succeed, period,” Pappas said.
Steve Metsch is a freelance reporter for the Naperville Sun. If you know of a business you’d like to see profiled in Down to Business, contact him at [email protected].