How SCORE Helped: 

Free business mentoring service helps young couple open restaurant

It always begins with a dream and so it was with Ryan and Brittany Peters. Chef Ryan trained at the Scottsdale Culinary Institute and then did his externship at the Ritz Carlton in Naples, FL.

He eventually went to work at the Tonto Bar and Grill in Cave Creek, where he progressed to back of house director and executive chef. Brittany began working at the Tonto Bar and Grill directly after high school. She advanced through many levels, and eventually became the on-site wedding planner.

After Brittany’s father purchased a home in Walker, Ryan and Brittany began spending more and more time in the area and fell in love with this high mountain community. It was while they were socializing and talking about not being able to find a loan to begin their restaurant that they were referred to SCORE. After they signed up, they were paired with Dick Milon, whose extensive career was spent in many aspects of the food service industry.

The work then began in earnest. Dick helped them to get a loan, not an easy task for a beginning restaurant. The search for an appropriate location was under way with help from other SCORE volunteers. Dick sat with the Peters and mapped out a game plan for them to follow.

Quality ingredients and superior service are important to the Peters’ and Farm Provisions is the culmination of their dream. Ryan spent considerable time and effort searching out local suppliers in the Quad City area that could provide the quality products to meet his standards.

As much of their food as possible is locally sourced and every dish is prepared with attention to detail, then served by well-trained and courteous servers. Although Farm Provisions only opened May 19, 2018, don’t expect to pop in for a quick meal. The restaurant is always packed. Plan to have lunch there either early or late and be sure to make reservations for dinner. Call them at 928-776-3001.

Milon said that, “this success is due to the Peters always following up thoroughly on each suggestion they were given, from obtaining the SBA loan, to finding the location, to training their staff.”

Ryan and Brittany have taken the employment classes from Laura Hamblin, PLLC, they’ve diligently researched local farms for quality provisions including their meats as well as produce.

Milon stated that what was critical for this level of early success was that the Peters took the initiative to follow through on each step of the process. Brittany’s attention to detail and initiative has added interior acoustic panels to help tone down the noise and placing attractive flower boxes and outdoor accoutrements have provided great eye appeal. Extensive training for the wait staff, that includes servers, cooks and dishwashers and numbers around 30, has also been a boon for Farm Provisions.

The restaurant, located at 148 N Montezuma St, Prescott is open five days a week, Wednesday through Sunday, and seats 64. The restaurant's atmosphere is one of conviviality and welcome and the menu is designed to accommodate a variety of food restrictions and preferences.

In addition to the primary fare that includes such items as Deep Fried Deviled AZ Eggs, Farm Tacos and Boneless Beef Short Ribs; they also offer menus for Gluten Free with delectable choices like Farm Crab Cakes, Ranchers Ruben and Sustainable Salmon. There is a Vegan menu with items like Slow Roasted Local Tomatoes and Balsamic Portobello Mushroom Steaks. And – let’s not forget the kids – Crispy Chicken Tenders and Penne Pasta are on this menu.

Patrons SCORE with Farm Provisions