I'm a third-generation cafeteria owner with 4 sons. I won't push any of them into this business.

"I have four kids, ages 12, 10, 8, and 4. They're all boys, and people often assume that at least one of them will take over one day, but I'm not going to push them into this business if they don't want it."

"I didn't enjoy the cafeteria when I was growing up. At age 12, my parents required me to start working in the cafeteria during the summer. I started out washing dishes."

"I eventually found my way back to the family business. Looking back, I think it was my destiny to end up here because cooking is my passion."

Michael Greene, the third-generation owner of Matthews Cafeteria, emphasizes the importance of allowing his children to choose their own paths. He recalls his own childhood experiences working in the cafeteria, which he initially disliked. Despite this, he plans for his sons to experience the same work to understand the value of hard work and money. Greene's passion for cooking ultimately led him back to the family business, which has been operating since 1955. He acknowledges the challenges of the job but finds it rewarding.

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