The amount of trash pulled from the river was astonishing! Someone found a tire, several deflated water mattresses, and even a shopping cart! I was in the third wave of kayakers to embark down the river, and I was still able to fill up my trash bag. We weren’t able to get everything, but we definitely made a significant difference. Thanks to everyone that showed up and helped! The river, boats, friends, great food, and no poison ivy made this was one of my favorite events this year!

K&N Clean Up Crew

Robby has volunteered nearly 30 hours for K&N Community Impact approved charity partner, Capital Area Food Bank, and  several hours working on the construction of the K&N house for Williamson County Habitat for Humanity. The Capital Area Food Bank of Texas, a 501c(3) non-profit, is the largest hunger-relief charity in Central Texas providing food and grocery products, nutrition education and social services outreach to 300,000 clients each year through a network of 300 Partner Agencies. Our efforts to give back to our communities would not be possible without the hearts and actions of team members like Robby.

I arrived at a FIA clients property on May 18th to “mow a small yard” and found that most of the property was overgrown due to the declining health (late stage cancer) of the client and a dead tree that was in danger of seriously damaging or destroying his residence. After clearing a small perimeter around the residence that morning our team rallied together. We also solicited Martin Landeros, Cristobal Sandoval and Josh Epps from PS Landscapes to contribute to this effort.

On the following Thursday, assisted by a three man crew from PS Landscapes, Sarah Brugman, Jay Andruk, John Harris, and I removed tons of brush, weeds and dead trees. The crew went in and cleared the undergrowth from approximately 85% of the property and removed a large brush pile. We also removed two dead trees, including the one that was threatening his trailer  and trimmed quite a bit of another tree close to the street. Between the brush pile and the trees that were removed we ended up with two 16’ trailer loads stacked quite high. PS Landscapes took both loads to a recycling facility near the Austin airport.

We made a huge difference in the appearance of the property, but most importantly we made one person’s remaining days a lot better and a lot less stressful.

Lives are enhanced by what we give back!

Buzz Hempel

Facilites Technician

“Wow! These photos show an amazing amount of work done and are fantastic. Thanks for remembering to take pictures- we love pictures.  Thomas was so thrilled to have his place cleared and not be so overgrown. He said a million thanks, he can’t believe volunteers are so helpful and giving of their time for him.” Janet Allen

Buzz has volunteered at least 25 hours for K&N Community Impact approved charity partners Williamson County Habitat for Humanity and has completed several projects as an individual for Faith In Action. Buzz not only brings the K&N Management Community Impact efforts his skilled hands but also his cycling abilities. Buzz was an organizer and a rider for Team Mighty Fine in the BP MS 150. Our efforts to give back to our communities would not be possible without the hearts and actions of team members like Buzz.

Answer:
Quality Growth vs Rapid Expansion

Sustainability is, and will remain, our top priority. Many companies have come and gone over the 19 year history of K&N. We have not only survived, but have also thrived over these years. A driving reason for this is we only pursue Quality Growth. If the key variables do not align, we wait until they do before growth is initiated. Examples include: site selection; effect on our existing stores; local, national and global economies; governmental policies; access to capital; and the labor market.

We opened four Mighty Fine locations in a short time because we believed this would result in Quality Growth. We have primarily grown Rudy’s internally over the past few years because a new store requires a $6,000,000 investment. It would not be prudent to make this size an investment with the uncertainties that have plagued the economy.

Our mission is “to guarantee that every guest is delighted because of me.” We do this by ensuring a high quality, fresh tasting product that is served quickly and accurately by friendly people in a clean environment. We do this consistently by operating excellently and keeping our geographical footprint small and will expand when the time is right.

We have never laid a team member off due to business conditions in our history and our goal is to never need to.  We are much better positioned to weather future storms than our competitors. There is continuous talk of rising grocery prices and other cost of living increases. This is just one example of why sustainability will remain the driving force in our future growth plans.

I want to share a story about the Rudy’s South Side (360), more importantly the team members. I have a group visiting for a two day learning session all the way from Ohio and Pennsylvania. They happen to operate 14 stores within a franchise and are also working to create their own fast-casual concept. These are serious leaders with years of restaurant experience and business development. They arrived in town Wednesday night and drove straight toRudy’s 360. They didn’t realize the restaurant closed at 9:30 PM and they walked in at 9:24 PM.

They went up to the line and started apologizing about the time, but asked if they could get a quick bite. Mind you, they are from the restaurant industry and know that you always get the worst service and food when you walk into a store at closing time. However they were completely blown away by our Texas Hospitality. The cashier, Jorge, greeted them and immediately responded to their apologies with “No problem, let me get you some samples and walk you through the menu.” He took his time and showed them what authentic Texas Hospitality looks like. At some point at the end of the transaction, Jorge noticed a lady hidden behind the group. He gave the most sincere apology and invited her to the counter. The Pennsylvania/Ohio group quickly noticed that at this point it was after 9:30, yet the level of hospitality didn’t lack one bit.

The Texas Hospitality didn’t stop there. While they were eating, one member of the group commented that they forgot napkins and started to look around. A busser from three tables over who was fully engaged, came over and showed them were the napkins were located. They just couldn’t believe the level of hospitality they received, especially when most employees at restaurants would be highly focused on the quickest way out of there. They even mentioned the friendliness of the manager and his engagement and conversation with them as well, on the floor and not in the office doing administrative stuff.

I’m so proud of our people, they really know how to guarantee that every guest is delighted from open ’til close.