TEXARKANA MONTHLY
Dinner’s REDI
BY JEFF SANDEFUR
WHICH CAME FIRST, THE CHICKEN OR THE EGG?
This is a long enduring paradox first proposed by philosophers in Ancient Greece to describe the problem of determining cause-and-effect. Today, it is still fun to ponder this age-old question. Now consider a similar question as it relates to our regional economic viability. Which comes first, supply or demand? What does your gut tell you? Traditionally home cooks have been serving up eggs for breakfast and pot roast for Sunday dinner. Yet in modern times we just read the menu and order what sounds good. Some ravenous eaters are looking for the all-you-can-eat buffet, while more discriminating diners are searching for the true, organic, farm-to-table dining experience. But behind both kitchen doors, a lot of orchestration goes into the preparation to ensure that patrons
enjoy their meal. So, it is no surprise when we are asked, “Where do you want to eat tonight, honey?” we find selecting which restaurant is often the hardest part. The same is true for companies considering site selection to expand or relocate. Texarkana is blessed with an abundant supply. We have all the right dishes on our menu to bring new businesses to our table. We are also blessed to have the determination of Dean Barry to stir up demand. Dean’s vision is to support all community partners by allowing them to do what they do best. It’s a large undertaking for sure, but Dean knew Texarkana was in need of a new recipe to showcase our rich supply. He gathered up a passionate group of like-minded folks to form a public-private partnership to focus on creating demand.
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