It is a long way from northern Maine to Clinton, but Chris Bouchard has found a home here. After taking the ownership of Clinton’s Golden Corral a little over a year ago, he has turned a business around that was down but not out.

In one year he has moved from the bottom five in corporate ratings to the number two spot for restaurant operations in the Golden Circle of Achievement.

“I told my parents at age seven that I was going to own and operate a restaurant one day,” said the Madawaska, Maine native. “During that time my dad and uncle were in a partnership in a pizza restaurant in Hampden, Connecticut. I got to help out a little and fell in love with the idea.”

After the pizza venture, Bouchard’s father opened a meat shop back in Maine.

“It was between the size of Jordan and Hope and the Piggly Wiggly on College Street,” he said. “But the operation was very similar to what you find at Jordan and Hope, except we did not have pork. We sold beef.” Bouchard worked in the meat shop until the age of 16.

Bouchard’s trek toward North Carolina continued as he began to spend his summers in southern Maine working in a hotel owned by a family member. “I worked in the kitchen and did other things around the hotel during the summers. It was in Ogunquit, Maine which is near Kennebunkport of Kennedy fame. I did that all through high school and I loved it.”

When the young chef finished high school he joined the Army and it changed his life forever.

“I joined the Army and went for basic training at Fort Jackson outside of Columbia, South Carolina, I thought I had died and gone to hell. You take a guy from northern Maine, where in the summer the highest temperature may reach 80 degrees with no humidity and no one has air conditioning in their homes or cars, and move that person to a place where the sweat pours off your face under a shade tree and you have a set up for a big change in lifestyles,” Bouchard remarked.

The first thing Bouchard saw when he arrived at Fort Jackson was a Piggly Wiggly.

“I asked some of the other guys around me what the heck was a Piggly Wiggly and they told me to shut up before someone killed us,” he said laughingly. Of course he did have to arrive at the end of July when the summer heat and humidity were just getting started. After his basic training at Fort Jackson, Bouchard was stationed at Fort Bragg, where he served as an Army cook for the next three years. His entire military time was spent at Bragg. And it was in Fayetteville that he met Kim Wilson.

Upon departure from the Army, the northern transplant began working in Fayetteville with either Darryl's or Steak-N-Ale. “That is where I learned a little about the corporate aspects of the restaurant business,” shared Bouchard. “I went back home for a while but soon longed to return to North Carolina. After a while though, I did burn out from the food service industry and decided to go work for my father-in-law, Doug Wilson.”

He worked with Wilson for 10 years, primarily in the packing shed but did do some field work as well. “I thought I was in heaven working the packing shed because it was air-conditioned, but man when you had to go in those fields it was a different story entirely.”

It was about this time that Bouchard felt the need to return to cooking and the food industry. “I knew I had to get back into cooking. I had started back cooking anywhere I could find an opportunity such as at church, family gatherings and other community events.”

Chris and Kim Bouchard purchased Captain Willie’s located on U.S. 421 North, from Willie’s wife following his death. In 2000, they changed the name of the restaurant to Christopher’s. “It was a lot of work and Kim spent an enormous amount of time working right beside me doing everything there was to do. But I think I truly stressed her out when I decided to tear out the old salad bar for the landmark pickup trunk salad bar. After we closed on Sunday I got out my sledge hammer and began to demolish the existing salad bar. Kim panicked. My brother-in-law Pete Bustabad and some of his workers came in to help us pick up the truck and place it in its resting place. Then we were set to have the fastest salad bar in town on Wednesday when we opened back again.”

On April Fool’s Day of 2008, the Bouchard’s sold Christopher’s in an attempt to get closer to Clinton and be able to spend more time with the family. At the same time, they became interested in buying the Golden Corral. “Steve Edwards contacted me to ask if I would be interested in purchasing the franchise. I told him if the numbers were right, we could talk.”

According to the new Golden Corral owner, the business was losing money and there were many needed changes, updates and improvements. Following extensive corporate training received by Bouchard, he set out to make those changes.

“I have been surprised at how much the corporate office so willingly listens to it franchise owners,” he said. “I have made several suggested changes and they corporation has decided to buy into some of those changes. They have many standard items that we have to prepare and present in the prescribed manner. But now corporate is allowing many local items that takes in concerns of the people we are serving. For instance, we are the only Golden Corral that has fried fat back.”

Many of the changes made thus far have been cosmetic with new paint and a total cleaning of the facility from top to bottom. “The process of change for the business is one that is ongoing,” Bouchard offered. “We have tried to make the appearance of the restaurant more up-to-date and more modern.”

Instead of just having one type of bread (yeast rolls), Bouchard said the restaurant now has a bread station that features seven different types of bread including the yeast rolls.

“I suppose one of the biggest changes is that of a more ‘home-grown’ menu,” he said. “We told corporate that there were certain menu items that may be exclusive to certain locations because of local desires. One of those is country link sausage that we now have on our menu. You will also find our famous homemade potato chips that now can be found at all Golden Corrals. We are trying to make our menu one that includes what Sampsonians want.”

He said the restaurant will always have those staple items, but it recently went to hand-breaded shrimp to be more consistent with what the locals expect and want in their seafood. Flounder will also soon be served as the fish choice over others.

“We are continually trying to make our menu a variety that when a family decides to dine out and one person want steak, another seafood and others want something else, we can meet that family desires and serve them a quality meal at a reasonable price,” said Bouchard.

He expressing his ultimate desire was to only get better.

“We have made many changes in our staff. Someone entering the restaurant will find a courteous staff, ready and willing to assist you in making your dining experience a good one,” said Bouchard. “The atmosphere has also changed to be more family friendly with no one shouting orders or loud music blaring. We want customers to have a good experience and become regulars. We have done everything in our power to change the image of this store and continue to work hard to make sure the decisions made are in the best interest of the business and our customers. You will even see some familiar faces (from Christopher’s) among our staff. Some are back here for a second time.”

Among services and special programs offered at the Golden Corral, the owner shared that the Senior Early Bird special daily from 2 to 4 p.m. has been very successful and many of the senior citizens seem to enjoy it. He further stated that they offer special rates to clubs, church, and other groups up to 50 people a private meeting area and meal prices. Pick-up catering services are also available and the restaurant can provide “everything needed for your group,” Bouchard said.

“To buy this business and to try to make a living from it was a big one for Kim’s and our family,” said Bouchard.

The Bouchards have two sons, Doran, who is currently studying in Germany in the high school exchange program, and Houston, who is in the seventh grade at Sampson Middle.

“Fortunately for both of us, Kim has been able to limit her time to the restaurant to that of doing the paperwork which is a big and important job, but she provides the family support that I cannot give due to the long hours I spend on site,” Bouchard said. “The time can be consuming, but it is not a job, it is a lifestyle. I truly appreciate the help that Kim provides and there is no way to do it without her. She has suggestions and ideas that help us to make the business more successful. We both are still amazed at how, in just a year’s time, we have been able to turn the business around and make it profitable. I always say that this is a hobby that affords me a living.”

The Golden Corral owners are hoping to purchase the building early next year when the current lease ends.

“If we cannot work out the details with the buildings owners, we will have to find another location and relocate,” Bouchard attested, “but we are here to stay and want everyone to come join us for a great dining experience with hometown folk.”

To contact Billy Todd, call 910-592-8137 ext. 117 or e-mail sigeneral@myclintonnc.com.