Steaking out the territory: The Mom and Pop Munns' recipe for success

GARLAND, Box Elder County — When times get tough, the tough get creative. And Mac and Cherie Munns have imagination.

They've fashioned an eatery with a secret identity. By day, their place is the mild-mannered Pie Dump, a burger joint out of "Happy Days," where high school kids sip sodas and wolf down fries.

But on Friday and Saturday night, a mature, dashing personality emerges: The "-TL Steak House," serving dishes that a food critic would trip over his tongue to taste.

"We try to cater to the whole community," says Cherie. "When we started the steak house we didn't want the kids to think we'd forgotten them. They're part of our life, too. We've been fortunate. Our patrons — old and young — have been loyal."

Built next door to Bear River High School, The Pie Dump has been around longer than most local residents can recall.

Gordon Worley, who recently passed away, bought it in the fall of 1944. Like others, he tried to change the name, but everyone still called it The Pie Dump. When Mac and Cherie took it over in 1984 they rechristened it The Munns Sweet Shop.

Nobody paid attention. It was, is and forever will be The Pie Dump.

About 10 years after the Munnses came on board, however, it looked like the legendary burger bar would go under.

"Tremonton went from having two fast-food outlets to having 16," says Cherie. "That's when we knew we'd better sell something besides hamburgers."

The couple put their heads together, and a "secret identity" was born: They decided to call it the -TL Steak house, after the cattle brand of Mac's dad.

"Things went from being scary to being a real success," says Cherie.

Of course, more blood, sweat, tears, brains and brawn went into the transformation than that. In fact, for couples looking to get into the food business, Mom and Pop Munns have a few hard-won pointers:

"First," says Cherie, "if your marriage isn't strong, you can't go into business together. We've been able to do it, though it isn't always easy."

Second, don't skimp on quality.

"The ranchers around here raise their own beef, and it's usually better beef than you get at a restaurant," says Mac. "We have to be good. Our beef is never frozen. We don't even cut off a steak until someone orders it."

The couple has also worked hard to include the community. Every year they have a branding day, for instance, when local farmers and ranchers bring their branding irons into the restaurant and brand the walls. The children and relatives of local livestock owners get a special kick out of that.

"We owe everything to our patrons," says Cherie. "Their comfort is our priority."