Paul Just

Paul Just has been with Lou’s Café since the beginning. Fourteen days before it opened in 2011, to be exact. This Richmond, Va., native came to Lou’s with previous food services and customer service experience at Panera Bread and Target.  Before joining University of Richmond, Just saw his career as simply a job that pays bills and puts food on the table. Richmond changed that thought process by adding longevity and a direction for his career. 

About a year ago, the original manager of Lou’s left and Just had his eyes set on the position. Although he ultimately was not promoted, he gained motivation to work towards the position. He is now earning a bachelor’s degree at Richmond and has future plans to obtain a master’s degree.

“Ultimately, I want to stay with Richmond as the culture, people and general vibe of this buzzing campus has grown very close to my heart;” Just says. In addition to school, Just has been accepted into the “Leaders in Development” program. Jerry Clemmer, director of residential dining, instructs the group of promising leaders about managerial and human resources practices and leadership confidence, among other topics.

Since 2011, Lou’s Café has transitioned from prepackaged products to making sides, soups, sandwiches and salads from scratch. Even the salad dressing is made fresh daily. The increase of in-house production went up grew patrons’ appreciation for Lou’s. Every semester the customer counts grow, prep numbers climb and demand increases.

Spring 2016 has had multiple record-setting days and there is still a month to go. To accommodate the demand and limited space, the Heilman Dining Center has taken on the preparation of the salad dressings and side options. By lightening their load, Lou’s as been able to focus on and in-house production and widening their customer base.

Two years ago, Lou’s opened at 11a.m., but now the Café is open by 8a.m. to serve the breakfast crowd. As they transition to lunch, the infamous salad bar stocked with fresh meats, cheeses and vegetables is revealed. During their busy period, noon to 2p.m., you can hear “if you’re not getting a salad, I can help you at the register,” from Moelchert Commons! As lead café assistant, Just finds himself creating evening prep lists, setting up student workers with tasks, maintaining products, serving customers and suggesting new options to regulars then cleaning, breaking down and setting up for the next day.

Just’s hard work and dedication paid off when he received an outstanding service award at the Employee Appreciation Ceremony in February. He was in complete shock and had no idea ahead of time. His entire family was present to share in his excitement and he considers it a surreal experience.

So what’s the secret to Lou’s Café’s success? Just jokes that it is the red pepper gouda soup, but credits the University as a whole. “Lou’s Café is, and always has been, a complete team effort. From our chef manager Amanda, to our part-time staff, down to our hard working student employees, we couldn’t do what we do everyday without each piece in play,” Just explains, “Lou’s Café is always looking for ways to improve the experience that it provides to students, faculty and staff”.

After interviewing Just, it is apparent that his infectious personality, incredible customer service and leadership skills also have something to do with Lou’s success.