FROM WAIT STAFF TO OWNERS

When Chase and Courtney Philmon took over Ino’z restaurant earlier this month, a lot of regular customers were puzzled. “I thought y’all ran this place already,” was a frequent comment.

You see, Chase and Courtney have been “training” to run Ino’z for a decade or more.

Tom Keyser had owned the popular Ino’z for 17 years. Chase has been there almost the entire time, working his way up from waiter to general manager. Courtney has been at Ino’z for 10 years. They met there and married about four years ago.

Tom has been in the food service business for most of his life. It was time for him to step back, Chase explains. So January 1, they pulled the trigger and Chase and Courtney took over.

“Tom was just done with the (food-service) industry,” says Chase. “He has been at it so long.”

Tom, who worked for the Chili’s restaurant chain, wanted Ino’z to be like a Chili’s but with out the corporate feel.

Don’t expect huge changes anytime soon. Mostly, the new owners will be adding little touches to a restaurant that is already working nicely

“We are fine-tuning the basics of what we are work-ing with already,” says Courtney, who grew up in Wimberley. Chase, who is from Beaumont, plans to add a Cajun touch to some of the dishes.

Chase has already added some smoked turkey dishes to the menu as well as pulled pork. They are planning to replace the wraps with tacos, says Courtney. Ribs will probably be offered before long. The couple is planning homemade chili over rice.

They’ll be sprucing up the place a little. Already, the iconic “A Little Bit of Heaven” mural on Ranch Road 12 has been refreshed. The public was invited to take part in that process.

Adding a hostess

They’ll be adding a hostess to seat customers and keep things organized. “We just brought on a hostess,” says Chase. “For 17 years, it has been open seating. When you are from Houston, you expect a hostess to seat you. Even though there are signs on the way down (to the restaurant) they are sometimes confusing. This will be much more streamlined.”

Ino’z ordering process has always been “old school.” The Philmons are planning to update the restaurant’s “ancient” computer system so orders will be transmitted electronically to the kitchen in seconds. The new system will streamline the process when there is a table of six diners, for example, and each want an individual check.

“Upgrading the computer system will be huge for us,” Chase says. “It will really speed things up.”

Like a number of businesses on the Square, Ino’z is waiting to find out what’s going on with the installation of the sewer system before it expands. “Once we have the sewer in place, we want to do more,” explains Chase.

Until the sewer gets going, Ino’z will continue to use plastic dinnerware and other disposable items to minimize dish washing and wastewater.

The restaurant itself is in an old house. There’s not a lot of room for expansion there. But the large yard that slopes down to Cypress Creek has all kinds of possibilities. Visitors frequently swim there or stop for a picnic. The Philmons would like to tap into that potential with an outdoor wine and beer bar, maybe food to go. Right now, people are allowed to use that property, but it’s against the law to have alcohol there and when a group comes in and sets up a grill…well, that’s where they draw the line.

“There’s just so much we can do down there,” says Courtney.

There has been a transition with the employees for the Philmons, going from co-workers to bosses. But Courtney notes the family feel among the staff. “It’s kind of a misfit family that works really well together. We sometimes fight like brothers and sisters, but really look out for one another,” she says with a smile.

A local hotspot

Because of the food and the location and the live music, Ino’z has long been a hot spot. On a good day they can serve more than 400 tables. The restaurant employs about 30 people and, when things are hopping, there can be five cooks orchestrating the food in the small kitchen.

While there is employee turnover among the younger high school and college students, the core of the staff has been pretty stable. Three of the cooks have been at Ino’z for more than 10 years. “Having a crew like that is invaluable,” says Chase.

Chase — because he’s done just about every job at Ino’z over the years — has his hands in everything. He fills in wherever there’s a need. “He’s also the plumber, electrician…he’s the handyman for anything you might need around here,” says Courtney.

The couple has two children, ages one and two. “Most of my time is spent with the kids these days,” says Courtney, who was a waitress and tended bar before becoming an owner. She’s also learning how to keep the books.

All in all, things have worked out well for the Philmons. They know Ino’z inside and out. They knew one day they would take over the restaurant so the last year or so has been a period of transition.

And, the concept is strong.

“We want to stick with what has been working for the last 17 years,” says Chase.

Chase and Courtney Philmon took over the popular Inoz’s after working at the restaurant for years.

PHOTO BY TOM GORDON

One of the first things the new owners of Inoz’s did was add a hostess to streamline the seating process.

PHOTO BY TOM GORDON

Chase and Courtney Philmon, who assumed ownership of Inoz’z restaurant earlier this month, have plans for the grassy the slopes down to Cypress Creek.

PHOTO BY TOM GORDON