Blood First Nation woman has a recipe for success

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There's something brewing at the Stand off Restaurant. And it's not only tea or coffee like you might expect. It's success.

"I work right alongside my staff, doing dishes, sweeping floors, you name it," explains Patsy Rabbit, owner of the Stand off Restaurant. "When you own something you work hard at it."

Owning and operating a restaurant isn't unfamiliar territory for Rabbit who is from the Blood First Nation, located just southwest of Lethbridge. Rabbit took a six month course to become a short-order cook at the Lethbridge Community College. She also worked at Kainai Industries on the Blood reserve from 1975 to 1978 where she cooked for up to 100 people.

Rabbit then moved on to the Stand off Restaurant, which was also owned by the Blood Tribe at that time, and worked as manager for more than 10 years. When the First Nation decided to privatize, Rabbit couldn't resist the opportunity to take over the restaurant herself.

"I wanted to be my own boss and I saw this as a good chance to help keep people who are on the reserve employed," says 53-year old Rabbit.

"I'm trying to do my part and it's nice to know that I've made a difference," said Rabbit.

Purchasing the 75-seat restaurant was a big gamble for Rabbit. "I was a little bit afraid because the Blood Tribe was selling the restaurant because it wasn't making a profit," explains Rabbit "But I had new ideas and I was willing to work hard."

She feels the location couldn't be better. The Stand off Restaurant, which averages about 200 customers a day, is located in the same building as the administration office, bank, convenience store, and the post office.

Peak times at the restaurant include a big breakfast crowd, a lunch rush and coffee breaks late in the afternoon. As a part of the administration building, the Stand off Restaurant closes at 4:30 p.m. because the building shuts down.

"I'm not here to be a millionaire, I just wanted to create jobs for the reserve," says Rabbit, who has one part-time and three full-time employees from the Blood Reserve. It's this hard-working attitude that has brought Rabbit to where she is today.

Rabbit made some improvements to the restaurant once she took it over, including some new equipment, new chairs, a fresh coat of paint, and general cosmetic repairs.

"The food is really simple because most Aboriginal people like simple food," said Rabbit. "But there are specials everyday and there are traditional items like stew and bannock."

In addition to personal equity, Rabbit received funding from Aboriginal Business Canada and the Aboriginal Indian Investment Corporation. Last year, Rabbit finished paying back her bank loan and is now seeing a respectable profit.

"I don't consider myself successful. I don't think I ever will be because there is always something more I could do to better my business," said Rabbit. "But this business is a success because I'm able to tell people that I took a risk. I was able to prove to others that I could make it. And I did."

The restaurant isn't Rabbit's only business venture. For the past 18 years, she has owned and operated a 36-seat school bus which is driven by her husband, Larry Rabbit.

She is also just getting starting on a rubber stamp home-based business, called LaPat Rubber Stamps. By working out of her home, she keeps her overhead costs low and focuses her time on marketing via telephone and fax.

"I'll never reach success because I can continue to do so many other things," says Rabbit, who took some part-time computer courses at Lethbridge Community College last year.

"I'm always learning and trying new things. I love to be with people and I love working so I don't think I could ever retire," she said.