Quaintance-Weaver Management®, Quaintance-Weaver Restaurants® and its sister company, Quaintance-Weaver Hotels®, are a family of companies in North Carolina with separate leadership teams. Our link is our common culture of community service, our senior leadership (Dennis Quaintance and Nancy King Quaintance) and our ownership (Dennis Quaintance and Mike Weaver).
Nancy King Quaintance &
We are different!
Our common culture and objectives are different than most restaurant and hotel companies that we've found. We are different because we approach our work with some basic ideas in mind and we ask our team members to also approach their work using these principles as their guidelines. We believe that success is only a by-product of worthwhile objectives. Mike Weaver and I (Dennis Quaintance) define worthwhile objectives as those that are of genuine service to the community.
Here the community is our guests and staff members. So, we have designed our mission around our community service oriented values. Our mission statement that follows defines us. It is who we are, our purpose, our values, our reason for being and our promise. When we keep the promise of the first four statements to our guests and staff members, then the fifth mission statement will be the natural by-product.
A Brief History
Mike Weaver and I (Dennis Quaintance), formed this company in April of 1988 and opened our first restaurant in Greensboro in
June of 1989. We started the company because we are good friends and want to be in business together and because
we believe that providing the services embodied in our mission will result in a successful company.
We are partners. I play point with the operations of the company and Mike helps and contributes in many ways. Mike is a great guy and I admire his business ability, ethics and success. He is chairman of Weaver Investment Company and does volunteer work.
I started as a housekeeper’s assistant when I was 15 at a hotel in Missoula, Montana. From there I worked my way up. I was assistant general manager for “rooms,” then food & beverage director of a hotel in Richland, Washington. Next I went to work with several four and five star hotels and restaurants in Florida, Arizona and other places to broaden my experience. I played the role of general manager of a great restaurant for three years and regional manager for a full-service chain for three years. I chose my career focus early and am fortunate to have worked in most every job function in both hotels and restaurants.
(For more, see Dennis Quaintance Biography)
Nancy King Quaintance also started her career at 15, but as a dishwasher with Disney in Florida. She went on to Johnson & Wales in Rhode Island, then to Cornell’s Hotel School, where she studied hospitality and culinary arts. While at Cornell, she served as a culinary teaching assistant. From there, she went to work in sales and front office operations for several hotel companies. For a number of years, she was the regional director of sales and was responsible for feasibility studies for new hotel development for John Q. Hammons Hotels. In 1994 she joined this team. At first, she helped with the culinary team doing everything from recipe development, to expediting, to doing weekly “in studio” cooking segments for a local TV station. Now, she plays roles on our marketing, operations and culinary teams, as well as being a coach for some of our key leaders. Email Nancy
Will Stevens joined us in 1997 after being a bush pilot in Alaska and having owned & operated a successful airplane business for five years. Will worked as a porter, server and bartender as he was coming along. Just before joining this team, Will received his MBA at UNCG and then spent a year traveling around the world. He has played several roles with QW including leading the events team at the O.Henry when the hotel first opened. He is now President of QW Management & Development and the Chief Financial Officer of all QW companies. We are honored that Will is now our partner and part owner of all of the QW companies. Email Will
To be of genuine service to our Guests, Fellow Staff Members, Shareholders, and the Earth & Her People.
- Provide our guests with the highest quality food, drink and accommodations at a good value.
- Ensure that each guest receives prompt, friendly, attentive service by a well-trained service staff in a
clean, comfortable, well-maintained environment that is warm and hospitable (pleasant acoustics, lighting, temperature and aroma).
- Offer an outstanding menu plus an impressive selection of specials in our restaurant's and an outstanding array of gracious amenities in distinctive hotels.
- Provide employment that is rewarding and offers education and opportunity in a fair, diverse and inclusive environment.
- Generate profits that: a) justify the investment, b) afford compensation to those who contribute, and c) allow the company to grow.
- Consider sustainable practices, in our social & physical worlds, with all of our decisions. (See our Sustainable Practices Initiative & Fairness Doctrine below.)
Let's all behave in ways consistent with these ideas.
QW Sustainable Practices Initiative
Consider how our decisions affect current and future generations by:
- Using less energy and water.
- Following the tenants of: reduce, reuse and recycle.
- Whenever practical, purchasing food, beverages, supplies and equipment that were made utilizing practices that are sustainable.
- Having healthy indoor environments.
- Buying more local food by developing relationships with farmers, food makers and vendors.
- Seeking third party certification for our efforts.
- Researching “best practices.”
- Being leaders of “Sustainable Practices” in our community and industry.
QW Fairness Doctrine
Because some groups have not, and are not, always treated fairly, we will proactively reach out to such communities by:
- Being extraordinarily committed to our “Fairness” and “Diversity & Inclusion” programs with the objective of being a role model for other organizations.
- Focusing much of our “underwriting” and “sponsorship” efforts to the African American, Latino, and Lesbian, Gay, Bisexual and Transgender (LGBT) communities plus other such groups.
- Working with the refugee community when we have employment opportunities.
- Looking for opportunities to employ people with different abilities.
- Encouraging a merit based culture that seeks opportunities for women, minorities, the LGBT community and other such groups.