We bought the Grand Junction on March 20 of 2002 from Giau Dahn.
My older brother Josh was a medical student at UND, and a loyal patron of the restaurant since the opening in January of 1999. The summer of 2001 Giau began making plans to sell the Grand Junction and return home to Rochester, Minnesota. By December of 2001 my dad and Josh had a business plan in the works and the time to bring the rest of the family in was at hand.
Around mid December at my college apartment in Murray, Kentucky, my dad called to ask me if I was interested in a job with my brothers. My brother Jamie and I ran the Grand Junction from March of 2002 to October of 2002, at which time his new wife was beginning her second North Dakota winter. So Jamie moved back to Kentucky. This left me with little help because Josh was in his second year of med school and Jeremy had a mobile home transport company.
My son's mother was a tremendous help during this time. Then on March 27, 2003 my son was born. In August of 2003 my older ||?Page=016 Column=003 Loose,0007.00?||brother Jeremy came up to help. He helped me until April of 2006. In late Decem||?Page=016 Column=004 Loose,0007.00?||ber of 2006 we decided to move the store.We were located on Gateway Drive from January 1999 to March 2007. In January 2007, we began renovating East Side Beach tanning in our present location in the Town and Country Shopping Center; across from the Rite Spot Liquor. The location was a combination of cheaper rent, the fresh start, and the center of activity (relatively speaking) and absolute faith in the product.
At any given point we have from four to eight people on the cooking team at Grand Junction. I hope this location will become a regular destination for hungry people with a refined pallet. My dream is to be able to serve these subs in every town in the United States; people deserve good food. There are currently five Grand Junctions: two in Fargo, one in Moorhead (both owned by Wu Tron), and 1 in Rochester (owned by the Dahn's).
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Wu and I plan on going into business together in the next few years and I look forward to enlightening more people in the ways of great eating all-American Style. At this time I have probably the best team of people that I have ever worked with; also, I would have never made it if it were not for my very loyal patrons. I sincerely appreciate your loyalty. - Submitted by Grand Junction.
