STEINHAUSER'S: Three Generations of Service & Quality
Family owned businesses are the backbone of our American economy. According to Business Week, about 40% of U.S. family owned businesses become second generation businesses. Surprisingly, only 13% are passed down successfully to a third generation.
Steinhauser’s, a modern-day general store for those who live and love the country lifestyle, has earned the right to include themselves in this rather small percentage. What’s the secret to their success? Good ‘ol hard work driven by deep rooted passion.
• All in the Family •
H. H. Steinhauser was the very best business man. He put his whole heart and soul into his seed store in Flatonia, Texas. Mr. Steinhauser was not out to make millions, he just wanted to be the best in his business. Customers were friends and his store was the hot spot in town. His son Lloyd grew up watching his dad educate customers on proper techniques and identifying the proper merchandise to raise healthy horses and livestock, as well as maintaining thriving lawns and gardens. Lloyd learned the “ins-and-outs” of the business at an early age.
In 1965 the Sealy Oil Mill went up for sale. H.H. Steinhauser purchased the mill, not with the intention of running it, but in helping his son start his own business. Originally a cotton seed processing business, H.H. expanded it to a retail feed store in 1969. In 1971 Lloyd was ready to take the reins and purchased the business from his father.
Lloyd was proud to run Steinhauser’s. His entire childhood prepared him well for the road ahead. The journey was not always an easy one, but he and his wife Virginia’s strong work ethic and business skills pulled them through. Together, the couple passed these positive attributes on to their four children.
David and Mike Steinhauser have chosen to follow their father Lloyd and join the family business. “From a very young age I knew that this is what I wanted to do,” says David Steinhauser. “I never really considered anything else.”
The love and pride the Steinhauser family has for their business shows to any and all who walk through their doors. How else can one open nine successful locations in such a short period of time?
• Growing up in the Store •
David Steinhauser cherishes the time he spent growing up in the store. His dad was his idol. “I can remember getting up each morning as a kid, excited to join my parents at the store for the day,” shares David. At the beginning it was all in fun. David and his siblings had no problem keeping themselves entertained while their parents were busy with customers. They enjoyed playing in the grain – crawling, tunneling and burying themselves in it. For them, Steinhauser’s was an endless playground.
As they got older, the children found themselves acquiring more and more jobs around the store. After school it was straight to the store to pick up a few hours. As David recalls, this was the routine all the way through high school. The day after graduation, David found himself back at Steinhauser’s, only this time he was a fulltime employee. “This is truly all I’ve known,” David notes. “It is not a glamorous job by any means, and you don’t get into the feed business to get rich, but it is what I really enjoy.”
• Service Partnered with Quality •
H.H. Steinhauser insisted on carrying nothing but the finest feeds in the industry. Not only that, he also provided first class service to all of his customers. Lloyd, David and Mike Steinhauser have continued the family tradition of service and quality at all nine of their locations. In fact, if you do not see what you are looking for in store, they will do their best to find it and order it. They even have you covered for all of your bulk feed and delivery needs!
“We know that we are not the only people doing what we are doing – there are other places people could go and buy our products,” says David Steinhauser. “People often choose where to shop based on quality of service over anything else, and we want to be the one customers choose.”
Steinhauser’s knowledgeable employees are able to answer questions and point you in the right direction. They provide so much more than just a product, they share experience and tried and true practices.
• Learning from the Best •
The success of the Steinhauser brand is attributed to strong family ties. While Lloyd, Mike and David run different locations, they operate as a team when overseeing the company as a whole.
“My grandfather was one of the hardest working people I have ever known,” remembers David. “He truly came from nothing and in turn created a life for himself and future generations.” H.H. Steinhauser never expected instant gratification. He knew that success comes from hard work, passion and sacrifice. David says proudly, “Mike and I learned what it takes to run a successful business from our father and grandfather.”
With their dedication and attention to service, Steinhauser’s will certainly continue the legacy and see a fourth generation!
STEINHAUSER’S • Built by Quality Products & Great Customer Service • www.steinhausers.com
Yen Teppanyaki Sushi Steakhouse
Quality Restaurant Brings Unique Dining to Fulshear
Fulshear residents tend to be very loyal to their local restaurants and coffee houses. While there may not be an abundance of options, the available establishments have been embraced and supported from the beginning. While neighboring towns have a plethora of options, it sure is nice to ditch the drive and stay close. Yen Teppanyaki Sushi Steakhouse is one of the new kids on the block, and, in a short time, has already proven to be a staple amongst Fulshear residents.
Yen may be a new restaurant, but the gentlemen behind it have been in the game for a long time. The owners, Jason Wang, Tony Wang, and Leo Dong opened Sushi Hana, a very successful restaurant in the Shops of Bella Terra along the Grand Parkway, in 2007. With Fulshear’s consistent growth, the three jumped at the opportunity to share their craft with its residents.
Yen Teppanyaki Sushi Steakhouse opened on March 7th, 2016 along FM1463. Tony Pham, manager at Sushi Hana, was eager to get to work on the new restaurant. During college, Tony worked at a local Florida restaurant to help fund his degree in electrical engineering. Twenty-five years later Tony Pham is still in the food industry and he would not change a thing. “If you do not love what it is you are doing, you can never truly do it right,” smiles Tony. “I love what I do and am glad I chose the path I did.”
A New Style of Dining
Tony, along with owners, Jason, Tony, and Leo, opted for a more contemporary interior for Yen Teppanyaki, instead of a traditional Japanese decor. While the menu at Sushi Hana was more fusion, offering a variety of Asian cuisines, Yen is more focused on traditional Japanese sushi and hibachi. Their seafood dishes tend to be the most popular, however they have chicken, three different cuts of steak, and vegetable entrees to please a broader palette. Tony’s favorite – the filet mignon lobster.
When it comes to dining, guests have four different options: the sushi bar, traditional table dining, hibachi grill dining, and the VIP room, which is available to reserve for parties and corporate events. To experience the real deal, opt for the hibachi grill!
Hibachi is a style of Japanese teppanyaki cooking that integrates gas heated hotplates into tables that seat multiple people. This more family oriented style of dining is not only about the food, but also about the experience. The chef puts on a show, all while preparing a mouthwatering meal.
Hibachi chefs are specially trained. There is no wall separating the dining room from the kitchen. Their work is on display for all to see. They must be aware of any food allergies amongst the group, know how everyone likes their meat cooked, masterfully cut and dice to perfection, all while putting on a show. This is multitasking at its best! Diners are witnessing true performance artistry. One minute, ingredients are being tossed around the grill with flair and precision, and then the next, the whole grill is set aflame.
Yen’s lead chef, Bobby Wang, is proud to say that every chef is experienced. They know that the key to delicious food is in the details. Steak needs to cook on a hot grill and be transferred to a hot plate. The inexperienced chefs will stand out because they cook their steaks on the side of the grill, for fear of overcooking it. An experienced and confident chef places it right in the center and knows the precise moment to remove it from the grill to achieve that tender, juicy, and flavorful piece of meat that cuts like butter. This is true attention to detail.
Consistency is Key
The key to Yen’s early success is consistency - consistency in both service and quality of food. Tony knows that if customers are confident that they will get the same great experience each and every time they dine at Yen’s, that they will spread the word and likely return.
Yen Teppanyaki Sushi Steakhouse is proud to call Fulshear home. They quickly became members of the Fulshear Area Chamber of Commerce. In the years to come, they hope to become even more active with area schools, churches, and local events.
The love the owners, manager, and chefs have for the restaurant is apparent - from the moment you walk into the restaurant, all the way until your last bite. There is a sense of pride in what they do, and they do it well.
What is Teppanyaki?
Teppanyaki translates to “grilling on a hot plate.” Introduced to the United States following WWII, “Japanese Steakhouses” became more and more popular. Teppanyaki encompases all Japanese food cooked on an iron grill, or hibachi grill. Dishes usually consist of thinly sliced meat, rice, vegetables, and soy sauce.
TEPPANYAKI SUSHI STEAKHOUSE
6630 FM 1463, Fulshear, TX 77441 • (281) 665-3917 www.yenhibachi.com • Email: [email protected]
LUNCH: Thurs-Fri • 11-2pm, DINNER: Mon-Thurs • 5-10pm, Fri • 4:30-10pm, Sat • 11:30-10pm, Sun • 11:30-9:30pm