How does a “dark, musty” historic university building on the University of Ozarks campus in Clarksville emerge as one of the River Valley’s top dining establishments? Take a determined entrepreneur with a dream and add key insights from the Arkansas Small Business and Technology Development Center at Arkansas Tech University.
Kasper’s, owned by Angi Kasper, isn’t just a restaurant — it’s a fine dining experience, the product of vision, effort, and a willingness to evolve.
When she first walked into the space that would become Kasper’s, Angi saw more than stone walls and outdated carpet.
“I walked into that dark, musty building that had never been a restaurant, and I saw it,” she said. “I had no idea how to get there, but I knew it was the right place.”
She was prepared to do the work. What she needed was a plan, and critical information.
A Life-Changing Pivot
Looking to secure a loan, Kasper contacted her banker, who referred her to the ASBTDC at Tech. That connection, she says, changed everything.
Former center director Ronda Hawkins, now retired, compiled rich market data customized for her idea and the area.
“Market research saved my life. Ronda actually turned everything around before I made a really big mistake,” she said. “I wouldn’t be sitting here today if I hadn’t listened to her.”
Provided at no cost, the research revealed spending patterns and preferences in the local market — insight that helped guide everything from menu planning to pricing strategy. Armed with a business plan and a sharpened sense of her customers, she moved forward with confidence.
Building a Following
Opening in a location off the beaten path posed a marketing challenge, one Angi tackled head-on. Knowing your customers is foundational advice from ASBTDC, and understanding where they spend their time, especially on social media, is key to reaching them effectively.
Kasper followed the data and began building her presence on Facebook.
“Facebook was my lifeline. You didn’t trip over me — you got to me because you knew I was there and you were coming,” she explained. “It was a year and a half of just every day hounding Facebook and getting our brand out there.”
Even after six years in business, Facebook continues to drive engagement and traffic, especially when she experiments with new offerings.
“I thought Facebook would die off, but it just keeps getting bigger,” she said, noting that a recent salad special received over 200 reactions, four times the usual rate.
A Culture of Collaboration
Kasper’s is expanding, adding a second location in Dardanelle. Construction is underway, and Angi is sharing updates, sneak peeks, and behind-the-scenes moments on the Kasper’s Clarksville Facebook page.
The original is open for lunch and dinner five days a week, serving a menu of steaks, seafood, pasta, sandwiches, salads, and desserts. Kasper’s also does catering.
More than just a chef, the owner sees herself as a creative leader who fosters a collaborative kitchen culture.
“In my kitchen, it’s not about me. It’s about doing something great with people who enjoy doing it, too,” she said. “You can’t just be the mastermind. You have to listen. Creativity has to go both ways.”
Encouragement for Other Entrepreneurs
To aspiring business owners, Angi shares a piece of advice that stuck with her from Chasing the Lion by Mark Batterson: “If your dream doesn’t scare you, it’s not big enough.”
She adds, “It’s a healthy fear — the kind that keeps you working hard.”
And if you’re not sure where to start?
“Find someone who knows more than you do. ASBTDC’s market research changed my life.”