At Noble Restaurant in Wyoming, Michigan, you can find natural food with high-quality ingredients and plenty of allergy-friendly options – all completely free of artificial colors and flavors. Owner Andrew Lamppa’s philosophy is that a restaurant should be a place where food is made from scratch in the kitchen – rather than a “food re-heating establishment,” as so many restaurants have become in order to cut costs and save time.
Noble Restaurant owner Andrew Lamppa met with his SCORE mentor every few weeks. Lamppa saw his mentor as a sounding board and a way to expand the scope of his experience and perspective. “Having him was a huge benefit,” says Lamppa.