Wednesday, July 13, 1977
University Daily Kansan
Photo by KENT VAN HOESEN
Happy cooker
Glenn Sohl, co-owner with Todd Murrell of the Corncrophe Restaurants, 1801 Massachusetts St. and 2807 St. Wixxh St. says the "success" of his restaurants comes from experience and a belief that work should be fun. During the first year of operation of the restaurant, Sohl learned the business by cooking, waiting in lines and washing dishes.
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Natural image boosts local cafe
Behind the booming business of one
Lawrence's most popular restaurants is not
a suited and neck-tied conservative
entrepreneur.
In contrast, Glenn Sohl, the owner of the Cornucopia Restaurant, 1801 Massachusetts St., is unformed in a ZZ Top t-shirt, cut-off legs and pair of sandals.
Sohl's easygoing manner, however,
seems to conform with the restaurant's
"I think everybody in the restaurant, from the start, was very much behind the idea of health food or vegetarianism," Sohl said.
The main idea of the restaurant, he insisted, has always been to have fun and most of the employees have been with the Cercunonia at least a year.
He admitted, however, that the philosophy was idealistic and that although Cormeau prepared all menu items from "scratch" they have to refrigerate many of the ingredients before serving, when they are heated in a microwave oven.
Plants and wicker lamps hang from the ceiling and the walls are dotted with metal rods.
Naturalism is expressed not only in the menu, but also in the restaurant's decor.
Under the cash register, glassed-in
display shelves are stocked with leaves of
Cornucopia's homemade seven-grain
bread. The bread can be ordered at the
entries or can be orDERed a la carte.
Away from the hum and clink and the aroused waitresses running between the tables, two women band, in one of the stock rooms off the kitchen. He watched three or four employees clustered around a small table on their laptops, testing insults or richeressed their taunts.
At 17, Sohl established a painting business that employed five people. Now, at 23, the tall, sandy-haired man employs 124 people and has recently opened a second Coronopia in the Virginia Inn Motel, 2907 W. Sixth St.
Sohl said that he wasn't much of a personality, but said he had gotten an early job.
"One of the best parts is that most
everyone who works here is young," Sohl said. "Most who come to work here haven't had restaurant experience so they don't have bad, pre-conceived ideas on how to handle food, and we can show them the proper way. We're always learning too."
The crepe fillings, sauces, salad dressings, and homemade breads are often made in the refrigerator before they are to be used. In the meantime they are nearly lined on shelves in a walk-in refrigerator under labels that mark their contents. Sohi related his recipes to his income.
"That's my money," Sah said, although he occasionally gives recipes to people who can't cook.
Sohl looks like the University of Kansas student he once was, a liberal arts major.
"I went to school at KU for four semesters," he said. "I wanted to quit and start a business, since when I got out that's what I was going to do anyway."
He wanted to open a bar or a restaurant, he said, but since he was just 19 and under the legal age to obtain a liquor license, his decision was already made.
A personal friend was a good cook and gave Sohl several recipe ideas. He also got him to make a potato pie.
"I just coordinated ideas from a lot of people." be said.
When the restaurant opened in October 1974, Sahl said he cooked for a year with little help, and he also waited tables and washed dishes.
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"I just wanted to open a place to make some bucks and have some fun," he said.
the VILLAGE SET 922 Massachusetts
"I learned a long time ago," Sohl said, "you've gotta keep your cool. It's just a basic thing everybody has to learn in life. Everybody has to deal with it."
When he does get away, which isn't often, Sohl said he goes to his farm. But even there, he said, he'll get calls about the business.
Sohi said that a restaurant business is the hardest to get started and to make a success, and after two branches of Cornucopia, he leaves open future possibilities in other
"We're not geniuses," he said, "We're just doing it. We were a right place at the bottom of the game."
"If I did something else, I'd do something I enjoy," Gold said, "not just for the money. I have an age-old dream of buying some new furniture on a charter service. But that's just a dream."
Census ...
From page one
ducted in Lawrence each month, is part of a national survey to determine the number of persons in the United States who are employed and unemployed. It is used to classify unemployed persons into divisions based on how long they have been out of work.
The results of the survey are relaxed monthly by the Department of Labor and are used in determining the economic condition of the country.
All Lawrence households selected to participate in the surveys receive a letter about a week in advance from the regional bureau.
"People begin to understand there's a definite need for this." she said
According to Stedham, the letter makes the job easier for her.
"The quality of our work is continually monitored," Steetham said.
"People are always asking how reliable the data are," Medium said. "We assure you that our data is accurate."
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