For George Zacharopoulos, owner of Zax Drive Inn, the restaurant business isn't just a career; it's been his life for as long as he can remember. At just 13, he was already working at Mr. Sub, often filling in when his co-workers fell behind when looking back, he laughs and says he was "the second fastest sandwich maker in the city." Whether that's true or not, it's clear George has always taken pride in hard work. That work ethic helped him throughout a long career in Winnipeg's restaurant scene. Before Starting over Zax Drive Inn, George owned several well-known local spots, including Fatboy Drive Inn, Princess Grill, and Mr. Chips. Along the way, he learned lessons from other restaurant owners, gained valuable experience, and built the confidence needed to run the successful business he has today.

 

But George's journey didn't start in Canada. Born in Greece, he moved here with his parents when he was just six years old in search of a better life. Like many newcomers, his family had to start over, and that experience helped shape the determined mindset he still carries today. Outside of school, George was always active, playing baseball, soccer, and hockey. Those years in sports even led him to meet Wayne Gretzky later in life which he says is the happiest memory from his childhood. Juggling sports taught him how to handle pressure, manage multiple responsibilities, and build confidence, skills that turned out to be just as useful in a busy restaurant as they were on the field or the ice. When asked what has driven him throughout his life, George kept it simple: "Always work hard." While he has spent decades perfecting burgers and running restaurants, he believes the people are what matter most.

 

We asked what advice he'd give to someone entering the business, he said, "Treat your employees well; they become family. You probably see them more than you see your family." It's a straightforward idea, but one that has clearly shaped the culture at Zax Drive Inn. From the moment we walked through the doors, the restaurant felt warm and welcoming. George joked with his staff, greeted regular customers by name, and made everyone feel like they belonged. It felt less like a business and more like a neighborhood gathering place. For George, serving great food is just part of the job. Building relationships, creating a welcoming atmosphere, and treating people like family are what have kept customers coming back for years. His story shows that sometimes success isn't just about being the fastest sandwich maker in the city - it's about working hard, staying humble, and always remembering that people come first.