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1845 S. Elena Ave, #300, Redondo Beach, Ca 90277 SPEECH FOR PAUL HENNESSEY Passion Over Experience Firstly I’d like to thank everyone here at Arizona State University for inviting me to speak to all of you today. I’d also like to thank President Michael Crow and all the ASU faculty and students here in attendance. For those of you that don’t know me, my name is Paul Hennessey and I am the CEO of Hennessey’s Tavern Incorporated. I am also the proud owner of 18 restaurants located throughout Southern California and Las Vegas. Now you might be wondering why a bar owner is speaking to 1,000 people about the importance of higher education. Well I am here to tell you my story about how I got started and my path of becoming an entrepreneur. Believe it or not, I studied at the New York Business College of Finance and later became a Wall Street Stock trader. I left my career on Wall Street in the summer of 1971 to visit my sister in San Francisco. I took a job as a busboy at a restaurant chain called Victoria’s Station. I was probably more than qualified for this position and was also probably the only applicant that ever interviewed in a 3-piece suit. At the end of the summer Victoria’s station offered me a management position but I declined and told them I was returning to New York. After interviews with several Page|40
firms in the city it became clear to me that I wanted to be back in California. I took the management position with Victoria’s Station and worked for them for a few years, moving around California and helping them establish various new restaurant locations. When I was asked to open a new Victoria’s Station in Torrance, California I decided it might be time to branch out on my own. At this point Victoria’s Station had become very corporate and I had always wanted to own my own place so I began looking for the right spot. I opened the first Hennessey’s Tavern in Hermosa Beach, California in 1976. It was only 1500 square feet and consisted of deli sandwiches and a bar. I was also the only employee for 9 months. I worked 7 days a week as bartender, chef, busboy and waiter until I could afford to hire help. My first restaurant was very underfunded but it had charm and eventually became a success with the locals and the tourists and just two years later I opened my second restaurant in Redondo Beach, California. Since then I have established a new restaurant every couple years. I built the Hennessey’s brand from nothing, and today it still has the same characteristics and values of Irish hospitality that it did in 1976. I saw the need for nice gathering places with relaxing environments and that is still what I aim to create. I treat my staff and guests like an extended family and believe that keeping my restaurants in these local communities has allowed me to be so successful. Page|41
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Page 5 and 6: MEMO 1845 S. Elena Ave, #300, Redon
Page 7 and 8: Taylor Brightwell 922 E Apache Blvd
Page 9 and 10: FACT SHEET 1845 S. Elena Ave, #300,
Page 11 and 12: saloon in Las Vegas that doubles as
Page 13 and 14: Geographic Hennessy’s Tavern Inc.
Page 15 and 16: BACKGROUNDER PREVENTION OF SERVICE
Page 17 and 18: THE ISSUE TODAY The use of fraudule
Page 19 and 20: Online Writing Hennessey’s Tavern
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Page 45 and 46: 11/30/15 Crisis 1 Steps once crisis
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Page 49 and 50: Hennessey’s Tavern Our History Th

Hennessey'sPRPortfolio

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