PAYAM SHARIFI provides Carthage with food, fun at Kascade Steakhouse

By Don Lowe

Sharifi has worked hard on several upgrades to his business that will likely have broad appeal to residents of Carthage and visitors. “We recently remodeled the backroom, which serves as both an event space and sports bar.

“The biggest change involves the front dining area. We’re putting in a new floor, which will serve as a dance floor during club hours. It will have a total space of just under 1,200 square feet. In other words, on the weekends after we close at 9 p.m., we immediately transition to being a club into the late hours.

“We will have either DJs or bands during club hours. The backroom will serve as a separate event space with its own DJ to target different demographics at the same time.

“In the same building, we could have two or three different parties going on at the same time. During these hours, we will have certain food items available to order. What’s even more fun is that once we get closer to midnight or 1 a.m., we will start serving breakfast.”

As Sharifi thinks back on the decision to open his restaurant in Carthage, he is candid in saying, “It wasn’t specifically Carthage, but the building and the possibilities in this building is what made us open this business here. It does have its appealing areas where locals like to hang out, such as the square.

Steakhouse

Fast Facts

Age: 37

Hometown: Bartlesville, Oklahoma

High School Alma Mater: Bartlesville High School College Alma Mater: University of Oklahoma

Degree: Bachelor of Business Administration, majoring in economics, finance and accounting; Master’s in economics at the University of MissouriKansas City and all but dissertation in the IPhD Program in economics at the University of Missouri

Career: General manager and owner of Kascade Steakhouse

Relaxation and Recreation Fun: Surfing the internet and engaging in topics of debate

“Opening a business requires that one understands the population and wealth dynamics in a city or town. This is a necessity for any business to understand to be successful. The people who understand this the most are the ones that end up with success, defined with parameters.”

Sharifi doesn’t necessarily think he’s doing all that great yet, but he says, “What excites me is that we are finally taking steps to have that successful business.”

Sharifi is content in Carthage, and he says, “It’s a nice place to live. But what’s most important to me is that I am providing the population an area where they can have good food and good fun in the future. I want to help liven things up, at least the best way I can.

“My only goals are to have a successful business and a fun venue where people can have a good time. At the base of this is the food and service.

“Many people put the cart before the horse and want to provide the venue, but don’t put the fundamental base in place, which is the food and service. I’ve gotten to the point where I’m comfortable where we are as a restaurant. So, my focus is on establishing parallel areas of business that work with the restaurant.”