Mike Scott grew up in Fairview, Alta., where he started in the restaurant industry at the local Boston Pizza, but when COVID-19 hit, he decided to grow his community and open up his own spot — Mike’s Bar and Grill.
Growing up, Scott lived in a small rural community in northern Alberta and graduated from a high school in Fairview, Alta., where roughly 3,500 students attended. Scott’s graduating class was made up of about 50 tight-knit students.
Scott started as a dishwasher at a local restaurant in Fairview, marking his initial foray into the restaurant industry. He eventually began cooking on the line where he was able to have more face-to-face connections with customers.
“I like the interaction of the customers — the cooking I do because it’s part of the job,” says Scott.
After moving from Didsbury to Fairview to Grande Prairie, Alta., Scott decided to visit a friend in Brandon, Man. After a nice visit, Scott decided to call Brandon home.
The food industry
Scott started working at several restaurants and eventually a nightclub, where he got to experience the city’s vibrant nightlife. However, seeking more regular hours, he got a position at Boston Pizza.
Scott was hired as a bartender at Boston Pizza but rapidly advanced to restaurant manager within six months. One year later he became the operations manager and a year after that, general manager.
To move up in the food industry, Scott explains the need to go at one’s own pace.
“Take it slow. Ask a thousand questions before you open the door, before you even have a vague idea of what you want to do,” says Scott.
Scott was then able to buy-in as owner and operator of Boston Pizza, where he became a 10 per cent owner for 15 years.
Restaurant business vs. COVID-19
In 2020, Scott decided to continue his path in restaurant management and bought into a Humptys located in Strathmore, Alta., rebranding it into his very own restaurant — Mike’s Bar and Grill. However, that same year, business wasn’t easy for anyone. Prices were increasing due to the pandemic.
Over the years, Scott says he’s had to learn to be flexible to survive in the food industry.
“You had resumes coming out of your yin-yang 10 years ago. Now, you’re maybe getting one a week,” says Scott. “Covid, unfortunately, has made a huge impact on how people apply for jobs.”
Another notable difference for Scott is that Brandon, Man., has a university that provides a part-time workforce, while Strathmore, Alta., with a smaller population of about 14,000 and no major university, faces greater challenges in finding staff.
Scott also explains the duality caused by the changing standards in the industry.
“They’re more forgiving than they ever were before, which is a good thing, but also a bad thing,” says Scott. “If they’re too forgiving, then they’re just dealing with whatever you’re throwing at them,” says Scott.
Hospitality service
Scott isn’t just known for his grilling skills — he’s also known for the way he treats others, both at work and home.
“He’s personable, driven and very knowledgeable with cooking,” says Scott’s former employee, Shelby Duggan. “He can make a good brisket. He’s also a good dad to his kids.”
Customers echo similar feelings. One google reviewer, Ashley Murphy, shared their experience:
“Mike’s is our first choice. The food is always delicious, and the prices as well as quantities are awesome. They provide quality service and the owner goes out of his way to ensure the satisfaction of the customers. We had a mix up when ordering on the DoorDash, the owner personally delivered the missing items and more.”
Fostering connections
Despite COVID-19’s impact, Scott was still able to forge connections in Strathmore, Alta. He briefly worked as president for the Strathmore Lions until the effects of COVID-19 became too intense.
The Strathmore Lions is a local service group that helps give back to the community. One example being the Strathmore Stampede, where almost all profits are put back into the town.
Although Scott hasn’t been able to participate in the Lions much recently, he still finds his own ways to give back to the community.
On Christmas day in 2024, Scott opened his restaurant for a free breakfast to those who were spending the holidays alone. He ended up feeding 100 people.
Scotts connection to his customers is key to his success in the industry. He recalls a customer who came in on Christmas morning looking for more than a meal.
“That’s the one thing about me being in the front of the house and being in this industry. I can recognize certain things,” says Scott. “He wanted to have a conversation with me. I was kind of busy with other stuff, so I encouraged somebody else to go and have that conversation. It doesn’t matter who. He just wanted to have a talk with somebody.”
Scott hopes to participate more in his community once his restaurant has fully recovered from the pandemic.
“I’m a firm believer that if you put it out there into the universe, that you’re a good person, and that you’ve got a good heart and you’re willing to give to people that you don’t want [anything] back from, I think that’s the right way to do it,” Scott says.