Episode 25: Meghan Collins and Holly Scott

2021-08-18

Meghan Collins’ and Holly Scott’s surgeon father decided a small family-operated bakery/cafe could be a success. The physician’s vision became a 4,400 sq. ft. full-service restaurant. The sisters opened Megg’s Cafe 11 years ago in Temple, Texas with a commitment to promote local farmers and use the freshest ingredients in their trendy casual breakfast and lunch menus. In this episode, Meghan and Holly share the ups and downs of their early years as they hustled to keep up with the demands ...

Meghan Collins’ and Holly Scott’s surgeon father decided a small family-operated bakery/cafe could be a success. The physician’s vision became a 4,400 sq. ft. full-service restaurant.

The sisters opened Megg’s Cafe 11 years ago in Temple, Texas with a commitment to promote local farmers and use the freshest ingredients in their trendy casual breakfast and lunch menus.

In this episode, Meghan and Holly share the ups and downs of their early years as they hustled to keep up with the demands of working “on” the business while working “in” the business daily. They explain the importance of proper accounting procedures, inventory control, and operational systems.

Certainly, systematizing the concept while running the business was no mean feat; but once accomplished, it ensured smooth operations and menu and service consistency.

While the pandemic has forced Meghan and Holly to revisit their menu, hours of operation, and staffing, Megg’s Cafe continues to offer signature on-site baked goods, specialty drinks, and a popular Sunday brunch that attracts guests from throughout central Texas. Consummate hosts, the sisters are considering shortening their loyal customers’ Sunday drive, with possible expansion of the concept in Waco or Georgetown, Texas.

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