Business finds success with diversity, friendly atmosphere

The Rock family is no stranger to recipes.

But what the family recently discovered is a recipe for success.

In January, Rock Inn Bed & Breakfast opened with Fourth Street Deli in the back at 400 S. Jefferson St. About a month later the family opened Homestyle Café on the first floor of the bed & breakfast offering lunch and dinner. Last month, it started serving breakfast.

About 11 months after opening, Doug Rock said he and his family members are on year three of their business plan. They made their business plan about two years ago without taking into account a recession.

“You just have to look for lateral moves,” Doug said.

He said the diversity of the business has helped.

“With having three businesses in one, you can survive those types of things,” Doug said.

He said they all feed off one another.

“If the café draws them in, we see them at the deli,” Doug said.

They said sometimes the regular customers are their best salesmen and marketers.

“Sometimes all we have to do is stand back; our regular customers sell our new customers. They’re like, ‘Here you need this and you need this and you need this — and get a pound of that,’” Doug’s daughter Andi King said.

The past 11 months has been a lot about adaptation.

“There’s ways to get around recessions,” Doug said. “You just have to change your attitudes and how you approach your customer base.”

He cited the $5 to-go breakfast option.

“That falls more into line as a fast food place,” Doug said. “But there is a customer base out there.”

Doug’s wife, Kathie Rock, and King said the business plan is the core they revolve around.

“A business plan is an ever-changing, evolving thing,” Kathie said.

Their business plan called for opening the different facets of their business in phases. It just happened quickly for the family-owned and -operated business.

“Our customers are demanding we do things, like breakfast,” Doug said.

The family includes Doug and Kathie along with daughters King, Jesse Hott and son Doug Rock Jr. The grandchildren also pitch in, too. Since opening, the have hired about a dozen employees including cooks and wait staff.

“You have to grow into them, you have to be able to afford them before you can hire them,” Kathie said about employees.

But once you’re in with the Rocks, you’re in.

“Our employees become our family, our customers,” Andi said.

The family members said they want customers to feel like they’re stopping at mom’s house when they come to the café.

In the spirit of the home cooking, they keep their overhead low. A 30-year sausage master, Doug makes all the sausage for the meals.

“We manufacture and sell,” Doug said.

They also cut meat, like steaks, when customers order dinner.

“And the customers like the food like going to mom’s house for supper,” Kathie said.

And just like a mom’s house, there’s always room for dessert. That’s Hott’s role.

“She’s becoming rapidly known for desserts,” Doug said.

For more information on Rock Inn, visit kearneyrockinn.com.

Kearney Editor Kevin M. Smith can be reached at 628-6010 or This e-mail address is being protected from spambots. You need JavaScript enabled to view it .