Today we’d like to introduce you to Jimmy West.
Jimmy, we appreciate you taking the time to share your story with us today. Where does your story begin?
I got my start in restaurants when I was about 12 years old. My aunt owned a small diner in town, and I would go help her wash dishes. By 15, I was working at another local restaurant, still doing dishes but also learning how to cook. That’s really where I fell in love with the industry—the food, the pace, the people, and the feeling of being part of something that brings a community together.
After earning my master’s degree, I moved back home and went back to work at that same restaurant, while also working at the truck stop restaurant in town. The truck stop eventually offered me a management position, and I spent four years learning the business side of restaurants.
One night, while having dinner at Frisco’s Grill & Pub, the owner asked if I’d ever consider buying it. That conversation led to where we are today!
Since opening 2002, Frisco’s has proudly served the Cuba community. The mission has always been simple: create a place where everyone feels welcome, well fed, and right at home. Today, I’m personally involved in the daily operations and often on hand to greet guests myself—and have been since taking over in 2014. Whether families are gathering after a ballgame, friends are meeting for drinks, or travelers are stopping in along Route 66, we want them to feel that sense of comfort and belonging the moment they walk through the door.
Alright, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
Running a restaurant is never a completely smooth road but it’s always been rewarding. We’ve made a lot of positive changes over the years, and I’m proud of how we’ve grown. At the same time, there have definitely been hard seasons. The pandemic was one of the toughest. Like so many small businesses, we had to adapt quickly, make difficult decisions, and find new ways to serve our community while navigating so much uncertainty.
On a personal level, my biggest struggle has been finding balance. When you own a restaurant, it doesn’t shut off at the end of the day. You’re always thinking about staffing, food costs, customers, maintenance. Learning how to balance work and life has been an ongoing process.
Right now, one of our biggest challenges as a restaurant is the rising cost of products. Food prices, supplies, and operational expenses continue to increase, and we work hard to manage those costs without compromising quality or passing too much on to our customers.
It hasn’t always been easy, but the support of our community and the relationships we’ve built make it worth it.
Alright, so let’s switch gears a bit and talk business. What should we know?
Since 2002, Frisco’s Grill & Pub has proudly served the Cuba community. Our mission is simple: create a place where everyone feels welcome, well fed, and right at home.
We’re well known for our wings and appetizers. Whether it’s game day, a family dinner, or a night out with friends, our shareable starters and sauced-to-perfection wings are what keep people coming back.
But if you asked others what truly sets us apart, they’d likely say how much we give back to the community. Supporting local fundraisers, hosting events, partnering with schools and organizations—being involved isn’t something extra we do; it’s part of who we are. We believe a local restaurant should serve more than food—it should serve its community.
We offer a full menu of comfort favorites, live music, and a welcoming, family-friendly atmosphere. As an owner-operated restaurant, I’m personally involved in daily operations, and we care deeply about the experience each guest has.
What I’m most proud of is that Frisco’s isn’t just a place to eat—it’s a place people gather to celebrate, connect, and support one another. That sense of community is our brand, and it’s what we work hard to protect every single day.
Can you talk to us a bit about happiness and what makes you happy?
I’m happiest when I get to be creative in the kitchen. There’s something incredibly satisfying about trying new ideas, perfecting a recipe, or putting a twist on something familiar and seeing people enjoy it. Food has always been more than just a job to me—it’s creative expression and connection.
I’m also happiest when I get to spend time with my friends and family. Running a restaurant keeps me busy, so the time I do get off is meaningful. Being present with the people I care about helps me recharge and reminds me why I work so hard.
Contact Info:
- Website: https://friscosgrillandpub.com/
- Instagram: https://www.instagram.com/friscosgrill
- Facebook: https://www.facebook.com/friscosgrillandpub
- Yelp: https://www.yelp.com/biz/friscos-grill-and-pub-cuba
