Mike McMahon (cont. from pg 4) restaurant. Having the freedom to make it his and the way he wants it also comes with the risks associated with owning a restaurant. Mike takes it in stride and cautiously and conservatively makes changes to better the place and improve on an already successful platform. Ten years later it is going full tilt and still growing. Mike and Robin are savvy to the industry and always watching what other places similar to the Flying Fish may do different. They travel some and visit other places to see if they are comparable and if their is anything they may want to incorporate into the Flying Fish. Upon returning from a recent trip they both agreed they like their place better. It is the willingness to adapt to change that helps any restaurant survive in the long run and Mike ensures he is offering the best product and service out there every day. The philosophy is to make the Flying Fish a place they personally like and would go to with the premise that others will too. That is definitely the case. As I look around at 3 pm on a Monday, while there for the interview, I see it is full with people eating and others sitting at the bar. At 3pm many restaurants are empty but not this one. Our conversation turned to the patrons when a man walked by and spoke to Mike while we were sitting together. Mike took a moment to introduce Billy to us and made a remark, see even the famous people come to the Flying Fish. Billy Greer is the bass player for the band Kansas who is in Savannah when the band is not on its 200 tour dates around the world. The Flying Fish is the kind of place where everyone is comfortable and all are on the same level. Jeans, shorts and a t-shirt are the norm. In the same room are retired people, young college kids, attorneys, judges, rock band members and everything in between. This has become a regular destination for many people who enjoy the food and atmosphere of the Flying Fish. So 10 years and what’s next? Mike recognizes the need to turn out his consistently great fare in a timely manner noting that presently some people are waiting a significant amount to time. People will stay in spite of the wait because they love it so much. With the future in mind they bought the building and a few of the adjacent suites and are in the initial process of a kitchen expansion and adding more to the Flying Fish. Owning the building and making these changes will ensure the operation can better serve the increasing demand. That way they can turn out more food in a timely manner and have accommodations for its growing clientele. I asked Mike to give me an idea of how many hours per week he is on site and the answer made me realize this for him is a 60-80 hour per week profession. Hands on management is crucial to success. The key is to have that dedication and also to have dedicated employees just like a family. There are 45 people working in the front and the back there is a strong sense of togetherness that exists. Like a family Robin is often called Mom. Mike has kids and so does Robin that are a part of the restaurant. The children are learning this industry and working their way up just as Mike did 45 years ago. In fact, they employ many young people who start out in entry levels and work their way up. The camaraderie comes from all of them pulling together to turn out the best they can offer every day. This is a loyal group that doesn’t have any real turnover and is much like siblings who would argue together but have your back if anyone crosses you. Mike laughed when I mentioned pictures and said these guys will probably run. This year the “Fish“ is 10 years old. It goes without saying that a superior product, consistently turned out to satisfy a great demand, along with a staff that has a positive attitude and genuinely cares for its customers makes a restaurant successful. This is definitely the case here. I asked Mike what he saw himself doing 10 years from now. He said maybe working less hours. I joked and sarcastically said , oh cut it down to 60 hours? He laughed and said hopefully a lot less hours than that. Unlike some places that settle for their place and remain the same, Mike will be looking to improve and continue what it is to all of the customers-- a place to enjoy good food and good times among friends. It is likely the children will one day be destined to maintain what the future unfolds as the new legacy on Highway 80 at Johnny Mercer near the banks of the Bull River where the fish will be flying! Where to Eat Savannah congratulates the Flying Fish on their first 10 years in business. ROSS HOWARD PUBLISHING 31 WHERETOEATSAVANNAH.COM
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