[Bonny]

Originally Posted by DavidHoe

Okay folks...recently a few folks have posted facts on here about a few things related to Havana...and for the most part they know not of what they speak, so please let me enlighten you.

I am the David Hoefer that a few people have mentioned in recent posts in regards to Havana. Yes, I was the original Assistant General Manager when the restaurant first opened. Yes, I am a lifelong friend of Kris Brown the owner at Havana. Other than that, and the information shown in regards to my address and previous corporation information, the truth seems to take a dubious bend. The reason my previous corporations address and information is shown associated with Havana is that my previous company owned and operated a food truck/trailer and I used Havana as the central location/commisary where the state inspectors could view the trailer. The state requires food trucks/trailers to have a "commissary" for grease disposal, etc, hence why my trailer was there. Nothing more, nothing less. I currently have, have never had, and have no intent to go into any licensing or lease within The Villages or at Havana. Please know that all food trucks/trailers have the same requirements and use a variety of restaurants for that purpose.

I will not get in to any mud slinging about the situation up there. One post by "someone in the know" stated that Kris fired me and that is 110% FALSE!! I chose to leave for my own reasons and nothing more. I know that Kris is a fine restarateur, and I would be more than happy to enter into a restaurant partnership with him at anytime if I was lucky enough to be extended that opportunity.

Running a restaurant is a very tough business. Most restaurants do not last a year. Kris has kept Havana up and running through incredibly dire economic times for 5 years now. Quite an achievement. Despite multiple attempts by multiple people with personal vendettas to make Havana fail, it's doors will open again today.

Restaurants average a yearly turnover rate of 44% or thereabouts. So when a few of you say, all the owner is doing is bringing in new managers, that is true of most restaurants. Hopefully you find the right chemistry between guests, staff and management. The few that keep managers and staff for any real length of time are few and far between.

One thing I find ironically funny is that in my many years in the hospitality industry, I have heard these words often from guests..."I have never worked a day in a restaurant, but let me tell you how to fix yours". Did anyone ever tell you that about your business? Probably not! Words to chew on.