Today we’d like to introduce you to Matt Gustafson.
Hi Matt, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
I grew up in the N. Houston area from the age of 3 when my parents transferred down here for work. I received my undergraduate degree in Communications and Economics, and then went on to get my MBA some 4 years later. I spent the first 20 years or so in Supply Chain Management and the Oil & Gas Industry. I am married with a stepson and daughter and a wife of 16 years.
Throughout my undergraduate and graduate studies, I was always working in the restaurant industry. It has always been a desire of mine to own a business and create something that I can pass along to my daughter. I wanted to instill in her a work ethic and excitement about following your dreams and not being afraid to take chances to achieve your goals.
We all face challenges, but looking back, would you describe it as a relatively smooth road?
We began our entrepreneurial adventure in late 2019 and immediately into a world we never saw coming due to COVID-19 and the global pandemic. We were met with challenges we never anticipated, including being laid off in May of 2020 while trying to secure funding for a retail business. Opening a restaurant during this time was incredibly difficult and risky. There was no financing available for new business owners, so we had to rely on our retirement funds to finance the restaurant. We had no idea where COVID-19 was going and what the landscape of the retail industry would even look like if we got through the pandemic. We watched business after business close while we were trying to open our own. It seemed like we were running towards the fire rather than away from it.
Can you tell our readers more about what you do and what you think sets you apart from others?
Currently, I am only focusing on the restaurant and getting us into our third year in 2023 and hopefully in the black. I have done some consulting work since being laid off in 2020 but have not renewed any contracts since August as to concentrate on the franchise and its success.
What I am most proud of is that we were able to open a restaurant during COVID-19 and find creative ways to grow our business and our brand. I think what sets us apart from others is our continued efforts and willingness to endure short-term setbacks for long-term gains. We are also proud of the ethics and values we are instilling in our children through all of these experiences.
Can you tell us more about what you were like growing up?
I was the youngest of 5 kids and the only boy in the family. I was rambunctious and a never-ending ball of energy. Soccer, swimming, tennis, cub scouts, biking, etc. I was 100% go 100% of the time. I have always been a very outgoing and energetic person. I love being around people and love entertaining. Certainly, a trait that I gained from my parents.
These days I love to travel, play golf, host family and friends for events or dinners, and follow my daughter around to the various sports that she plays.
Contact Info:
- Website: https://www.islandfinpoke.com/
- Instagram: https://www.instagram.com/ifp_spring_tx/
- Facebook: https://www.facebook.com/ifpcspring
- Twitter: https://twitter.com/ifp_spring_tx
- Youtube: https://www.youtube.com/channel/UCaaE_TY5k-B2CGQVKDMiY1w
- Yelp: https://biz.yelp.com/biz_info/5xPpHvn62nzMDDxsTNuzNQ
- Other: https://www.tiktok.com/@ifp_spring_tx?lang=en
