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8 Second Saloon

The 8 Second Saloon is Great Service + Good Food + Booze = Money. Nothing can sum up the company better than that equation.

  • Stage Concept Only
  • Industry Food and Beverage
  • Location Johnstown, PA, USA
  • Currency USD
  • Employees 12

Company Summary

The 8 Second Saloon is exciting opportunity to create a unique, friendly neighborhood establishment featuring moderately priced high quality food and beverage items that combines beautiful women, country music, and a great atmosphere. The saloon will evoke the image, style, excitement, and feel of down home honky tonk with full table and bar service that creates a comfortable atmosphere that appeal to all ages.


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    Shannan Kester

    Shannan got her start in the restaurant and bar industry in 1996 at Lonestar Steakhouse where she was promoted to manager within 6 months. Ms. Kester stayed with Lonestar for more than 7 years. She continually succeeded in helping the restaurant grow and exceed its monthly sales goals. she is currently the manager of the Parkhill American Legion Post #970 and is also the Township Secretary of East Taylor.

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    Shaun Gregory
    Owner/ Manager

    . Mr. Gregory brings to the table a strong background in culinary experience, he studied 4 years of food service in school then went on to work in numerous bars and restaurants until he became a law enforcement officer. . He is also currently and active duty Reservist with the Navy as a military police officer. Mr. Gregory has a vast knowledge of civil liabilities, criminal liabilities, all the current laws and is very familiar with PLCB law and

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    Zino Zimmer
    Consulting Chef

    Mr. Zimmer has worked in the industry for many years from fast food working his way up to 5 star restaurants; he has also consulted on the opening of many restaurants and has also worked in sales in the food distribution world. Mr. Zimmer has jumped on board this project to assist in all aspects of getting the 8 Second Saloon up and running. He has worked on the kitchen design, menu design and food costs, will be involved in the interview process


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    Russell Heiple
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    John Sass