She Began As A Dishwasher At This Restaurant In High School. Now At 18, She Owns The Place!
By Mike-Ross
Samantha Frye is a true expert in the food service industry, having worked her way up from dishwasher to server and finally becoming a cook at Rosalie's Restaurant. What's even more impressive is that, at the young age of 18, she used her savings to purchase the restaurant. Her passion and extensive experience in the field make her accomplishment unsurprising, despite her age.
Starting work at the age of 14, Samantha took on multiple jobs, including one at Rosalie's when she was just 16. At one point, she juggled three jobs simultaneously and even collaborated with her father on various endeavors. Hard work and determination have been the driving forces behind her success in the industry. According to USA Today, Samantha's dedication and work ethic have led her to achieve this remarkable accomplishment.
Screengrab from WSLS 10/YouTube
Originally, Samantha had planned to use her savings to go to college. However, a year into her environmental engineering studies at Ohio State University, she found out the Rosalie’s was going up for sale. Not wanting to lose out on the opportunity, she decided to change careers.
“My mom, she was pretty angry at first, because her dream was for me was to finish college,” Samantha said.
Screengrab from WSLS 10/YouTube
Brandi Beitzel, the teen’s mother, has since come around.
“I was not on board with her leaving OSU and taking on such a huge responsibility at her age,” Brandi admitted. “But over time, I warmed up to it and realized that it might not have been the path I envisioned her on but it’s the path she wanted to take.”
Now, Brandi couldn’t be prouder of her daughter.
“She’s always been a go getter,” she said. “Sam just has me in awe! I think back to when I was her age and there is no way I would have had the knowledge or the courage, or even be able to wrap my mind around the enormity of owning a restaurant.”
Rosalie’s Restaurant/Facebook
Although a college degree has been put on the back burner for Samantha, the environment is still very important to her. In fact, she has plans to make her restaurant more sustainable.
“I want to start doing compost eventually, so we’re not wasting as much food,” she said.
While some things may be different at Rosalie’s under Samantha’s management, its name will remain the same.
“It’s working,” she explained. “Why change it?”
Watch the video below to learn more about Samantha’s story.
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