It sincerely is my pleasure to write this letter of recommendation for Greg Dempster. As a restaurant owner for eleven years, I have been asked to write many letters and there have been some very deserving past employees but Greg is one the most deserving. Greg and I first worked together when I began a new fine dining restaurant named SOBO American Bistro in Boulder. He was hired as a waiter and quickly moved into becoming a bartender and closing manager. When we needed to shut down SOBO after eighteen months, we changed it into a new location of another Murphy’s I own in north Boulder. I was very fortunate that Greg stayed on to become our general manager. As those in the restaurant business know, there are pluses and minuses to being intimately involved in operations. The way we choose to run our stores is have a general manager that really is in charge of everything. This involves workweeks of sixty hours or more with twelve-hour days being the norm. Now the good part is you get to learn everything. Greg was responsible for all of the bookkeeping for Murphy’s, which really bordered along full accounting. He was in charge of writing all checks to vendors, landlord and various repair people. Greg was responsible for all food and bar cost inventory and analysis. He handled each month’s bank and credit card reconciliations. He oversaw all scheduling, whether it was front or back of house. He was a minor repairperson himself and cooked on the line during our dinner rushes. With all mentioned items above, he excelled and there really wasn’t any more I could teach him. Most importantly, Greg led Murphy’s. My feeling is there are many good operators, but very few great leaders out there. During his time at SOBO and Murphy’s, Greg became a great leader. He was fully responsible for hiring and reviewing the training for the entire restaurant staff. Under Greg’s watch, I constantly heard from patrons what a wonderful, caring and knowledgeable staff we had. This truly is paramount to our success. At the same time, Greg was very aware of employees that weren’t giving it their all and with grace, he would either work with them or professionally let them go based on their motivation. I know we demanded a lot from Greg and he met all we threw at him and then went further and demanded more of himself. He and I met regularly having honest and open discussions about his desires to continue in the restaurant business. As I said before, it really is a lot of work, probably enough that should only be done by those seeking to own something themselves. I wouldn’t be surprised if Greg does this himself. If he does, I will be first in line giving my support. There truly aren’t a lot of special people out there like Greg and I hope you too are lucky enough to work with him. Sincerely, Stephan Frye Owner, Murphy’s

It is with great pleasure that I write this recommendation for Greg Dempster. Greg and I have worked together at Murphy's for five years. In this time we have developed a great working relationship. As General Managers of sister restaurants, Greg and I are in constant contact. Greg has always been a patient and insightful source for me whenever a question may arise. Greg is a take-charge, problem solving person whom has a staff that respects him both personally and as a manager. It's not without regret that I write this recommendation. Greg will be sorely missed by myself and the Murphy's Corporation. I have all the confidence that he will succeed in whatever he chooses to do, and triumph over any new challenges he may face. I wish him nothing but the best. Adam Perkins General Manager Murphy's North

It sincerely is my pleasure to write this letter of recommendation for Greg Dempster. As a restaurant owner for eleven years, I have been asked to write many letters and there have been some very deserving past employees but Greg is one the most deserving. Greg and I first worked together when I began a new fine dining restaurant named SOBO American Bistro in Boulder. He was hired as a waiter and quickly moved into becoming a bartender and closing manager. When we needed to shut down SOBO after eighteen months, we changed it into a new location of another Murphy’s I own in north Boulder. I was very fortunate that Greg stayed on to become our general manager. As those in the restaurant business know, there are pluses and minuses to being intimately involved in operations. The way we choose to run our stores is have a general manager that really is in charge of everything. This involves workweeks of sixty hours or more with twelve-hour days being the norm. Now the good part is you get to learn everything. Greg was responsible for all of the bookkeeping for Murphy’s, which really bordered along full accounting. He was in charge of writing all checks to vendors, landlord and various repair people. Greg was responsible for all food and bar cost inventory and analysis. He handled each month’s bank and credit card reconciliations. He oversaw all scheduling, whether it was front or back of house. He was a minor repairperson himself and cooked on the line during our dinner rushes. With all mentioned items above, he excelled and there really wasn’t any more I could teach him. Most importantly, Greg led Murphy’s. My feeling is there are many good operators, but very few great leaders out there. During his time at SOBO and Murphy’s, Greg became a great leader. He was fully responsible for hiring and reviewing the training for the entire restaurant staff. Under Greg’s watch, I constantly heard from patrons what a wonderful, caring and knowledgeable staff we had. This truly is paramount to our success. At the same time, Greg was very aware of employees that weren’t giving it their all and with grace, he would either work with them or professionally let them go based on their motivation. I know we demanded a lot from Greg and he met all we threw at him and then went further and demanded more of himself. He and I met regularly having honest and open discussions about his desires to continue in the restaurant business. As I said before, it really is a lot of work, probably enough that should only be done by those seeking to own something themselves. I wouldn’t be surprised if Greg does this himself. If he does, I will be first in line giving my support. There truly aren’t a lot of special people out there like Greg and I hope you too are lucky enough to work with him. Sincerely, Stephan Frye Owner, Murphy’s

It is with great pleasure that I write this recommendation for Greg Dempster. Greg and I have worked together at Murphy's for five years. In this time we have developed a great working relationship. As General Managers of sister restaurants, Greg and I are in constant contact. Greg has always been a patient and insightful source for me whenever a question may arise. Greg is a take-charge, problem solving person whom has a staff that respects him both personally and as a manager. It's not without regret that I write this recommendation. Greg will be sorely missed by myself and the Murphy's Corporation. I have all the confidence that he will succeed in whatever he chooses to do, and triumph over any new challenges he may face. I wish him nothing but the best. Adam Perkins General Manager Murphy's North

It sincerely is my pleasure to write this letter of recommendation for Greg Dempster. As a restaurant owner for eleven years, I have been asked to write many letters and there have been some very deserving past employees but Greg is one the most deserving. Greg and I first worked together when I began a new fine dining restaurant named SOBO American Bistro in Boulder. He was hired as a waiter and quickly moved into becoming a bartender and closing manager. When we needed to shut down SOBO after eighteen months, we changed it into a new location of another Murphy’s I own in north Boulder. I was very fortunate that Greg stayed on to become our general manager. As those in the restaurant business know, there are pluses and minuses to being intimately involved in operations. The way we choose to run our stores is have a general manager that really is in charge of everything. This involves workweeks of sixty hours or more with twelve-hour days being the norm. Now the good part is you get to learn everything. Greg was responsible for all of the bookkeeping for Murphy’s, which really bordered along full accounting. He was in charge of writing all checks to vendors, landlord and various repair people. Greg was responsible for all food and bar cost inventory and analysis. He handled each month’s bank and credit card reconciliations. He oversaw all scheduling, whether it was front or back of house. He was a minor repairperson himself and cooked on the line during our dinner rushes. With all mentioned items above, he excelled and there really wasn’t any more I could teach him. Most importantly, Greg led Murphy’s. My feeling is there are many good operators, but very few great leaders out there. During his time at SOBO and Murphy’s, Greg became a great leader. He was fully responsible for hiring and reviewing the training for the entire restaurant staff. Under Greg’s watch, I constantly heard from patrons what a wonderful, caring and knowledgeable staff we had. This truly is paramount to our success. At the same time, Greg was very aware of employees that weren’t giving it their all and with grace, he would either work with them or professionally let them go based on their motivation. I know we demanded a lot from Greg and he met all we threw at him and then went further and demanded more of himself. He and I met regularly having honest and open discussions about his desires to continue in the restaurant business. As I said before, it really is a lot of work, probably enough that should only be done by those seeking to own something themselves. I wouldn’t be surprised if Greg does this himself. If he does, I will be first in line giving my support. There truly aren’t a lot of special people out there like Greg and I hope you too are lucky enough to work with him. Sincerely, Stephan Frye Owner, Murphy’s

It is with great pleasure that I write this recommendation for Greg Dempster. Greg and I have worked together at Murphy's for five years. In this time we have developed a great working relationship. As General Managers of sister restaurants, Greg and I are in constant contact. Greg has always been a patient and insightful source for me whenever a question may arise. Greg is a take-charge, problem solving person whom has a staff that respects him both personally and as a manager. It's not without regret that I write this recommendation. Greg will be sorely missed by myself and the Murphy's Corporation. I have all the confidence that he will succeed in whatever he chooses to do, and triumph over any new challenges he may face. I wish him nothing but the best. Adam Perkins General Manager Murphy's North