I had no experience in the food business, but 1 strength saved me — now my restaurant makes nearly $5 million a year

When an old S&S Cafeteria closed down, Louis Squires wanted to help save the jobs and food he loved.

He bought the old equipment, opened a new location, and called it the Magnolia Room Cafeteria.

Squires lacked restaurant experience, but his push for quality and bold flavor made it work.

This as-told-to essay is based on a conversation with Louis Squires, 71, owner of Magnolia Room Cafeteria in Tucker, Georgia. It has been edited for length and clarity.

I had been a regular customer at the S&S cafeteria in the Atlanta suburbs for years. So, when I heard the 43-year-old institution was closing down, I stepped in.

I knew the staff and didn't want to see the place disappear. I thought I could rescue it and save the jobs and the food I loved.…