Category Archives: The Delta Summer 2015


History from The Delta

25 Years Ago

Coaches of the Year 1989-90

Pat Riley
1989-90 proved to be a banner year for Sigma Nus in head coaching positions in professional sports. The National Football League Coach of the Year Award went to second-year Green Bay Packer coach, Lindy Infante (Florida), while Pat Riley (Kentucky), the head coach of the Los Angeles Lakers, captured the National Basketball Association Coach of the Year Award. Their achievements exemplify the leadership for which Sigma Nu is constantly striving; each man has reached the pinnacle of success in his respective sport — and in the same year!

Larry Infante

50 Years Ago

Progress Report

An encouraging trend among national fraternities generally is the steady increase in the number of new chapters and members. About 65,000 young men took the vows of a fraternity initiate during 1964-65, and of these 2,511 we claimed as Brothers in Sigma Nu. The year brought the total all-time membership, living and dead, of national college fraternities to more than 2,225,000.

100 Years Ago

Installation at Idaho

A group of undergraduates, known as the Zeta Delta Fraternity, at the University of Idaho, has been granted a charter empowering it to organize a Chapter of the Sigma Nu Fraternity. The favorable vote of the Division was registered on May 26, 1914. The formal petition was promulgated on January 10, 1915, and the favorable vote was recorded on March 18, 1915.

Idaho Chapter House in 1915

The petition of this group was so strongly approved and the field of growth seemed so desirable that the Fraternity gave it an almost unanimous endorsement. The new group, to be known as Delta Omicron Chapter, enters the Brotherhood, therefore, under very promising and auspicious circumstances. We extend it a cordial welcome, confident that it will not disappoint its friends, but will grow into a secure place of helpful service among our sisterhood of strong and self-reliant Chapters.

General Fraternity Staff Changes

Adam Bremmeyer

Adam Bremmeyer (Washington State).

Veteran staff member Adam Bremmeyer (Washington State) departed the General Fraternity staff team in March after four years of dedicated service. During his tenure with the General Fraternity, Adam served as Director of Expansion and Recruitment where he worked to revitalize the fraternity’s colony petitioning process and played a central role recruiting future Knights for 14 different expansion projects, including two that went on to become Rock Chapters. Bremmeyer also served as an Expansion and Recruitment Consultant and Leadership Consultant.

Adam is now residing in central Washington with his wife and infant daughter where he works as a finance manager for a real estate company.

Geoff Doran

Geoff Doran (Drury).

Sigma Nu Educational Foundation staff member Geoff Doran (Drury) began a new phase of his career journey in March after four years with the Educational Foundation. Doran joined the SNEF staff in January 2011, where he served as Director of Development and was vital in the success of the 1869 Club. Brother Doran is now pursuing entrepreneurship full-time.

Ben Nye (Arkansas) concluded his four-year tenure with the Headquarters Staff team in June. Brother Nye served as Associate Director of Communications where he edited and wrote for The Delta and managed the Fraternity’s social media accounts. Nye also served for six semesters as a Leadership Consultant.

Ben Nye

Ben Nye (Arkansas).

Ben is now enrolled at Washington and Lee University School of Law.

Leadership Consultant Matt Miller (Mount Union) has completed his two year tenure. While serving as a consultant, Miller worked with Sigma Nu chapters in the West Region, was a facilitator at College of Chapters, and was primary staff liaison to the Appeals and Grievances Committee at the 66th Grand Chapter in Nashville, Tenn.

Matt Miller (Mount Union).

Matt Miller (Mount Union).

Drew Logsdon (Western Kentucky) has taken over as Associate Director of Communications after four years of service as Associate Director of Risk Reduction. Leadership Consultant Tyler Richter (South Florida) is now serving as Associate Director of Risk Reduction.

Drew Logsdon

Drew Logsdon (Western Kentucky).

Tyler Richter

Tyler Richter (South Florida).


This June saw the arrival of four new Leadership Consultants who will begin their travels in August. Zach Eisenman, Raymond Fackler, Travis Galloway, and Shekhar Hazarika will continue as consultants for a second year.  

Mark Gockowski (Kent State) graduated with a degree in broadcast journalism and served the Zeta Gamma Chapter as Commander, Recorder, Alumni Relations Chairman, and IFC delegate. He also was on the IFC executive committee and served on the Chapter Eternal Committee at the 66th Grand Chapter.

Mark Gockowski

Mark Gockowski (Kent State).

James House (UC Santa Barbara) graduated with a degree in political science and served the Kappa Eta Chapter as a three-term Commander. House also worked in the Greek affairs office and was a member of the Ritual Committee at the 66th Grand Chapter.

James House (UC Santa Barbara).

James House (UC Santa Barbara).

Evan Winebarger (Georgia Southern) graduated with a degree in therapeutic recreation and served as Commander and candidate class president of the Theta Kappa Chapter. Winebarger also served as an IFC liaison and has worked as a business productivity advisor for Microsoft and N3 Results.

Evan Winebarger (Georgia Southern).

Evan Winebarger (Georgia Southern).

Alex Retzloff (Washington and Lee) graduated with a degree in history from Washington and Lee where he served as Treasurer and Commander of the Lambda Chapter.

Alex Retzloff (Washington and Lee).

Alex Retzloff (Washington and Lee).

Fire at Headquarters

In the early morning hours of February 27, the shed containing maintenance equipment and heating, cooling, and electrical services to the Headquarters Shrine caught fire. The fire, caused by an electrical wire malfunction, rendered the shed and all its contents completely unsalvageable. This left Headquarters without power, heating and cooling. Temporary systems were put in place to provide heat and electrical services, and currently work is being completed on a permanent structure to house new heating and cooling equipment.

Fire Damage


From the Editor

Values are Baked In

In the latest issue of The Delta we’re pleased to present a collection of feature stories that highlight four brothers we can all be proud of.

We start with a duo of young upstarts whose entrepreneurial acumen helped them found two remarkably successful companies at early ages. Andy Katz-Mayfield (Duke) and his co-founder set out to make Harry’s the go-to online retailer for men’s shaving products that would dethrone the overpriced legacy brands. With equally ambitious goals, tech startup DataRank, founded by Ryan Frazier (Arkansas), uses complex algorithms to help Fortune 500 companies make decisions about products and consumer insight. Both companies have earned the attention of venture capitalists, with investors lining up to facilitate their growth.

Our third feature story chronicles the career of another successful entrepreneur, though one who’s been in business longer than Harry’s and DataRank combined. Bill Watson (Stetson) founded Watson Realty Corp. in 1965 and now operates 43 real estate offices and 29 property management offices in Florida and Georgia. This year Watson Realty Corp. celebrates 50 years, the longevity for which Bill attributes to the company’s reputation for sound ethics and legendary quality of service.

Upon first glance our food-themed cover feature may seem out of place next a series of stories about successful entrepreneurs. Take a closer look, however, and you’ll realize why a high-functioning professional pastry chef demands many of the same traits required of successful startup founders. As Dwayne Ingraham (Southern Mississippi) demonstrates on Food Network’s Cutthroat Kitchen, achieving success in the hyper-competitive restaurant world requires the same commitment to clear vision, strong leadership, and thinking fast under pressure.

When you read each of these feature stories you’ll notice one other thing they all have in common: each one traces career origins back to their Sigma Nu experience. Andy Katz-Mayfield speaks to the importance of surrounding yourself with people who share your vales. Ryan Frazier credits his chapter with fostering an energizing culture that provided positive role models. To this day Bill Watson remains thankful for the emphasis his chapter placed on excelling in the classroom. Dwayne Ingraham was inspired to attend culinary school thanks to one of his fellow candidates; another chapter brother accompanied him on the 22-hour drive from Mississippi to Vermont where his culinary career began.

We hope you enjoy these stories and the rest of the Summer 2015 issue. We welcome your feedback and suggestions for stories we should consider in a future issue.

Yours in Sigma Nu,

Nathaniel Clarkson (James Madison)
Managing Editor




The Hunger Games

How does one possibly prepare for the Hunger Games of food shows where organizers can change the rules on a whim? “Trust your knowledge, trust your skillset, and keep things simple.”

How does one possibly prepare for the Hunger Games of food shows where organizers can change the rules on a whim? “Trust your knowledge, trust your skillset, and keep things simple.” Photo courtesy of Food Network.

By Nathaniel Clarkson (James Madison)

If you’ve never watched Cutthroat Kitchen until now the Food Network’s hit show is perhaps best summarized by one former contestant: “Cutthroat Kitchen is so much harder than you think it is. Take what you know about cooking, then take away some limbs, take away your cooking tools – it’s not easy. It’s about how resourceful you are, how clever you are.”

The episode begins when host and Food Network megastar Alton Brown introduces the contestants.

Chef Stef from Brooklyn.

Chef Ben from Indianapolis.

Chef Jackie from New Jersey.

And Sigma Nu’s own Chef Dwayne Ingraham, representing Oxford, Miss. “I’m here on Cutthroat Kitchen to show everyone a small-town southern boy can make it in the big leagues.”

Before each round contestants have 60 seconds to shop for everything they’ll need. What Alton calls “shop” is better characterized as a stampede to a fully-loaded pantry where contestants jockey for position to grab as many items as they can carry. When the free-for-all ends Alton shuts the doors and the contestants return to their station and attempt to formulate a recipe from the ingredients they grabbed from the pantry.

Next comes the auctions. Each of the four competing chefs receive an equal share of $100,000 in cash that’s stored on set in a silver suitcase. The contestants use this money to bid on auction items that will sabotage other contestants. The catch is that they only leave the show with the money they have remaining – and that’s only if they win.

Host Alton Brown can’t hide his delight in the various ways the contestants are about to be tormented. “In a game where sabotage is not only encouraged, it’s also for sale.”

Round 1 begins. Each chef must make a molten lava cake with whatever ingredients they happened to grab from the pantry.

No sooner than the chefs get started with their game plan for Round 1, Alton tosses the first curve ball.

The first package of items up for auction is a dozen roses, a wine flute, and an empty box of chocolates. The winner of this auction can require his opponents to forfeit all of their utensils and vessels in return for the three items.

Dwayne wins the first auction and forks over $6300 of his $25,000 for the luxury of baking with real utensils and mixing bowls. His opponents aren’t so lucky. Chef Jackie must stir her cake mix in the cheap plastic that comes with grocery store flowers; Chef Ben gets to stir his mix in a wine flute; and Chef Stef gets a flimsy box of chocolates in place of a mixing bowl.

Before the contestants proceed any further Alton announces the next auction, and it’s not good. The winner of this one gets to confiscate one opponent’s chocolate. That means no chocolate to make a chocolate molten lava cake. Dwayne being the skilled and savvy chef that he is realizes he has enough cocoa from the ingredients he grabbed from the pantry and decides to let this one go. Chef Ben wins the auction and predictably takes Dwayne’s chocolate.

At this point things are going well for Dwayne – that is, as well as they could be, all things considered. His opponents are baking with significant handicaps. Meanwhile, Dwayne’s weathered the storm by improvising the chocolate flavor with cocoa, flour, and sugar.

Right when things are going well Alton throws another auction that forces two contestants to hold hands for the rest of the round. Dwayne smartly passes on the bidding because his cake is nearly ready for the oven. He’s tethered with Chef Stef, but no harm done as Dwayne is well prepared for the obstacle.

5…4…3…2…1. Round 1 ends and Alton brings out celebrity chef Simon Majumdar to judge the molten lava offerings.

Simon runs down the line, sampling each one and offering his comments. The drama builds as Simon determines who to eliminate.

He zeroes in on Stef’s molten lava cake that’s missing a key characteristic: the lava. Simon sends Chef Stef packing; three chefs remain going into Round 2.


On a typical day Dwayne arrives at work by 7:00 a.m. and promptly begins reviewing prep lists from six different restaurants that operate under City Grocery. Dwayne and his team review all the orders received overnight and account for how much each store sold the previous day.

They also stay busy providing catering for offsite events. During college football season, this means fulfilling hundreds of orders for tailgates, including The Grove – one of college football’s most renowned tailgating locations.

When ESPN’s nationally-televised College Gameday visited Oxford for the Ole Miss vs. Alabama game last fall, Dwayne didn’t go home from Thursday morning until Saturday afternoon. One of Dwayne’s two assistants had just left, leaving him down a man on the busiest weekend of the year. “You just learn to do what you need to do,” he says, reflecting on that hectic weekend.

On the day I spoke with Dwayne he was prepping for a party of 145 people. “After reviewing the prep lists we start attacking the day,” he says. On top of preparing bulk orders for parties and other catered occasions, Dwayne has to prepare orders for the restaurant where he works, which opens at 11:00 a.m.

I asked Dwayne how he ended up at City Grocery in Oxford – the idyllic college town home to the University of Mississippi that’s built a reputation for its thriving restaurant scene. “I was in Las Vegas at the time,” he recalls. It was 2010 and John Currence, City Grocery’s owner, posted a job opening on the alumni page for the culinary school Dwayne attended. At the time Dwayne was putting his time in as a line chef at Wynn Las Vegas casino-hotel. The work was grueling, but a necessary part of learning to run a restaurant. Dwayne was ready to make the jump to full-time pastry chef and applied for the job. The two connected immediately through common geography. John was from New Orleans, and Dwayne was from nearby Boothville, La. “John went fishing in my hometown,” Dwayne recalls.

Each of the four competing chefs receive an equal share of $100,000 in cash that’s stored on set in a silver suitcase. The contestants use this money to bid on auction items that will sabotage other contestants. The catch is that they only leave the show with the money they have remaining – and that’s only if they win.

Each of the four competing chefs receive an equal share of $100,000 in cash that’s stored on set in a silver suitcase. The contestants use this money to bid on auction items that will sabotage other contestants. The catch is that they only leave the show with the money they have remaining – and that’s only if they win. Photo courtesy of Food Network.

John asked him to prepare six dishes and Dwayne flew in for the tasting. He remembers feeling nervous at the time, but he was ready for the test. To prepare for the interview, Dwayne conducted tastings with friends in the weeks leading up to the trial. “Friends came over and I went through my repertoire once a week. They gave me scorecards, told me what they liked and didn’t like. I used that feedback to tweak my options. This helped me decided what to prepare for the interview in Oxford.”


Dwayne grew up liking to bake, but he says the chef skills came later. “When you grow up in a small town you don’t realize that being a chef is an option for you. Local restaurants were all mom and pop, operated out of necessity. My husband is a fisherman, so we’ll open a restaurant to sell his fish. This is how most people approached it.”

When Dwayne decided to attend University of Southern Mississippi his mom worked with a lady whose son was Commander of the Theta Gamma Chapter at the time. “Every time I visited campus Kenny showed me around. When I arrived for orientation they all showed up to help me move in,” he remembers.

Dwayne got the idea to attend culinary school thanks to one of his candidate brothers at Theta Gamma Chapter. Gerald Peralta was planning to attend culinary school and Dwayne realized he would enjoy pursuing the same track. “As soon as I took a baking class I knew that was what I wanted to do,” he remembers.

Dwayne eventually left Hattiesburg for the New England Culinary Institute in Montpelier, Vt. Another one of Dwayne’s Theta Gamma candidate brothers, Markus Jones, accompanied him on the 22-hour drive to Montpelier, which sits about 70 miles from the Canadian border. They took turns driving for two days, taking a nighttime detour through Lexington to visit the Headquarters Shrine on the way to Vermont.

“Growing up in Mississippi, Vermont was an interesting place,” Dwayne recalls. “I was nervous about moving there, but Vermont ended up being a chill place.” The main difference he noticed at first was the lack of deep fried food. “It’s more of an agricultural-focused area. They believe in sustainability.”

“The only thing I didn’t care for much was the snowfall – I wasn’t prepared for New England winter.”

Dwayne went straight to Las Vegas after completing culinary school. The restaurant scene in Vegas was quickly building a highly regarded reputation, and Dwayne knew there would be good opportunities for him out there. Dwayne was eager to escape the cold weather, so naturally it snowed his first winter in Las Vegas.


Round 2

Back in the Food Network studio, Alton Brown delivers the next challenge for the remaining contestants.

Each chef has 30 minutes to make a savory chocolate dish.

Dwayne is immediately concerned by his lack of experience with savory cooking. “My world comes crashing down,” he shares with the confessional camera. “I have not done any savory cooking in my professional career.”

But Dwayne keeps his cool, relying on the same calm and steady approach that guided him through the first round. “What I learned from the last round was to keep things simple and classic,” he says. “Trust the flavor profiles to make things elevated on the palate. So my plan for this round is to make a simple summer salad.”

When the timer starts the three remaining contestants repeat their stampede to the kitchen pantry. Dwayne returns to his cooking station when he realizes he left the pantry without grabbing a protein.

Chef Jackie wins the first auction and forces Dwayne to somehow incorporate a hunk of halibut with his chocolate savory dish. The chef from New Jersey makes it clear she hasn’t forgotten Dwayne stealing all her utensils in Round 1. “Chef Dwayne is the target,” she says with pleasure.

When the camera pans to Dwayne he looks nervous, but he stays optimistic. “You know what? I may be a pastry chef, but I’m still a chef. I can find a way to make this work.”

Simon returns to judge the dishes. “Combining fish with chocolate is brave,” he says, as if Dwayne had a choice. Unfortunately Dwayne’s halibut is slightly overcooked and Simon notices right away. Things aren’t looking good for Chef Dwayne right now.

Simon samples the remaining dishes and offers the usual pros and cons for each one.

No one entered the judging session with more confidence than Chef Ben. But things quickly go downhill for the tattooed chef from Indianapolis as it turns out his chilaquiles recipe was too sweet for what was supposed to be a savory dish.

Simon eliminates Chef Ben, leaving Dwayne and Jackie to compete for the final round.


The process for getting on Cutthroat Kitchen started with a Facebook message. The casting company contacted Dwayne because they wanted to shoot a specialty episode devoted to chocolate. “I was honored they asked me to apply,” he says. Dwayne completed the application and agreed to a Skype interview with the Food Network team. A few weeks later Dwayne learned he had made the show.

Dwayne got the idea to attend culinary school thanks to one of his candidate brothers at Theta Gamma Chapter. “As soon as I took a baking class I knew that was what I wanted to do.” Photo by Steven Rosen/

Dwayne got the idea to attend culinary school thanks to one of his candidate brothers at Theta Gamma Chapter. “As soon as I took a baking class I knew that was what I wanted to do.” Photo by Steven Rosen/

They shot the episode on August 19, the day before Dwayne’s birthday. They flew the contestants to Los Angeles and covered meals and lodging. All clips were taped the following day.

A single episode of Cutthroat Kitchen takes 14 hours to film. During this time they film three challenges in the studio kitchen as well as the personal interviews with each contestant, often referred to as the “confessional camera.” The format of the show is designed in a way that encourages the contestants to sabotage each other – hence the name Cutthroat Kitchen.

How does one possibly prepare for the Hunger Games of food shows where organizers can change the rules on a whim? Dwayne’s approach was much different from the preparation for his interview with City Grocery. “I did nothing,” he says. “I didn’t want to overanalyze. I didn’t want to get stuck in a rigid game plan. I just told myself, Trust your knowledge, trust your skillset, and keep things simple.

Professional chefs, it turns out, are not programmed bots trained to perform the same task over and over. ‘Cutthroat’ contestants have to be skilled multitaskers, stirring a molten lava cake mix while managing their budget to bid on items in real time. “You have to think fast on the show,” Dwayne says, not unlike a typical day in the restaurant.

Cutthroat Kitchen offers useful advice for non-chefs, too. Regular watchers of Food Network shows have witnessed the brutally honest feedback contestants receive from judges. “I feel like my job prepared me for that direct form of feedback,” Dwayne says. Though the feedback can be uncomfortable to watch, Dwayne says the producers find a happy medium between good television and staying positive all the same. “Their goal was never to make anyone look stupid or incompetent. At its core, Food Network is about good-natured entertainment.”

Dwayne sees direct feedback as a necessary part of developing and becoming better all the time, a critical lesson for any career. “I can’t grow if people only tell me everything tastes good.”


Final Round

It’s down to two: Jackie vs Dwayne, New Jersey vs. Oxford, Miss.

They’re given a half-hour to make a box of chocolates. Easy enough, Dwayne thinks. “I’m ecstatic because this is right up my alley.”

During his 60 seconds in the pantry, Dwayne grabs dark chocolate, white chocolate, oranges, peanut butter, and graham crackers. When he returns to his cooking station he realizes he’s forgotten heavy cream – a critical ingredient for truffles. “Such a rookie mistake,” he concedes to the confessional camera. “You can’t make truffle centers without heavy cream. I’m so screwed.” Or is he? We’re about to find out.

Alton announces the first auction of the third round, the opportunity to force your opponent to forfeit all ingredients and rely on what’s inside a giant mystery box of chocolates. Dwayne wins with a bid of $9,000, which is $100 more than the total amount Jackie has remaining. Dwayne’s strategy of conserving funds in the first two rounds pays off. Jackie is left reaching into mystery vats of chocolate to find her ingredients – a scene reminiscent of Nickelodeon’s 1990s classic, Double Dare.

Direct feedback is a necessary part of developing and becoming better all the time, a critical lesson for any career. “I can’t grow if people only tell me everything tastes good.”

Realizing his error in forgetting heavy cream, Dwayne thinks fast and decides to make his own variation of s’mores with the graham crackers and white chocolate for marshmallow.

With two minutes remaining the drama is starting to build. Dwayne doesn’t flinch. “I didn’t come here to go home second. I came here for it all. I want to prove to the South that we can compete with the big cities.”

Jackie ends up making truffles with dried apricots, raspberry, strawberry, and jalapeno. Her cooking station looks like a disaster zone from all the spilled chocolate.

Simon enters the studio kitchen for a final time and remarks on Jackie’s station. “The presentation isn’t pretty, but the truffles are actually delicious.”

Dwayne is concerned about the lack of variety in his offerings for Simon. Jackie had four varieties, but he only has one. “I really could be in trouble here.”

“The presentation is really good. You’re obviously really skilled. The graham cracker was a terrific idea.” Simon is clearly impressed with Dwayne’s s’mores idea, but his final decision is still up in the air.

“You’ve given me a tough decision, but I’m going to have to give the win to…Chef Dwayne.”

Dwayne celebrates the victory with his signature grin. He dances in the studio kitchen in a blizzard of dollar bills falling from the sky. “I just won Cutthroat Kitchen! Can you believe that?!”


“How was the fish and chocolate?”

Dwayne says this is one of the most common questions he gets about the episode. “I didn’t realize how exciting the show would be for other people,” he says. “I did it because I thought it would be fun and shed some light on City Grocery. It ended up being a good opportunity to test my skills against big city chefs. I was surprised by how excited people got about it.”

“The other day I was dropping pastries off and some lady gave me a hug.”

Dwayne, right, plans to use his winnings from Cutthroat Kitchen for the wedding he’s planning with his partner, Jeff. Pictured here before a recent LSU at Ole Miss football game.

Dwayne, right, plans to use his winnings from Cutthroat Kitchen for the wedding he’s planning with his partner, Jeff. Pictured here before a recent LSU at Ole Miss football game.

As for the winnings, Dwayne knew right away where he would put the money. “I’m going to set some aside for this wedding I’ve been planning for about a year now.”

Dwayne’s rise to Food Network prominence is impressive, but it was no surprise to those who have followed his path. Markus Jones, Dwayne’s Theta Gamma brother who drove with him from Mississippi to Vermont, knew Dwayne was on his way to something big. “Despite his fear of the unknown, Dwayne had no hesitation about his decision,” he recalls from the 1500-mile drive they took together. “As I look back on that trip, it was obvious Dwayne knew exactly what he was doing and was clearly on a mission to reach his goal of being a pastry chef.”

An Authentic Shave

The partnership between Andy Katz-Mayfield (Duke), right, and Jeff Raider was a natural fit after they met interning at the same Boston management consulting firm. They worked together at several companies and shared similar passions for designing quality products. “We have a very strong value alignment,” says Katz-Mayfield.

The partnership between Andy Katz-Mayfield (Duke), right, and Jeff Raider was a natural fit after they met interning at the same Boston management consulting firm. They worked together at several companies and shared similar passions for designing quality products. “We have a very strong value alignment,” says Katz-Mayfield. 

A startup founder’s quest for an authentic shave and values-driven entrepreneurship.

By Ben Nye (Arkansas)
Interview by Markus Jones (Southern Mississippi)
Photos courtesy of Harry’s

ANDY Katz-Mayfield (Duke) waited patiently for a drug store attendant to unlock the display case holding razor cartridges. A full ten minutes passed before the attendant came with a key allowing Katz-Mayfield to select his razors. After adding shaving cream, the cash register showed $25 for the cartridge of razor blades. “I wasn’t buying jewelry, I was buying razor blades,” says Andy Katz-Mayfield. “I knew I was getting taken advantage of as a consumer and thought it was pretty ridiculous to spend that much but there was no alternative.”

That day at the drug store proved a turning point for Katz-Mayfield. He walked out of the store and phoned friend Jeff Raider who, at the time, was an executive at online eyewear startup Warby Parker. Katz-Mayfield pitched Raider an idea for a new company that could manufacture inexpensive, high quality razors that could be sold directly to consumers online. So began Harry’s.

What started with Katz-Mayfield’s frustrated customer experience has now grown into a men’s grooming company of over 100 employees with a backing of over $200 million in investor capital. Equally impressive is Harry’s 2014 acquisition of a German factory that will allow it to take on men’s shaving industry leaders like Schick and Gillette. With the factory, Harry’s is producing and shipping their razors to its nationwide, online customer base.

Long before setting out to create a new razor company, Andy Katz-Mayfield and Jeff Raider had solidified their relationship. During their undergraduate days, Katz-Mayfield at Duke and Raider at Johns Hopkins, both interned at the Boston management consulting firm Bain & Company. The two continued their professional relationship after college while at Charlesbank Capital Partners, a private equity firm in New York. It was at Bain and Charlesbank where the pair sharpened their business and management skills through exposure to a variety of different organizations and industries.

Katz-Mayfield and Raider’s partnership was a natural fit. They were both passionate about designing quality products, building a brand that resonated with the modern man, and creating a better overall customer experience. “For Jeff and I there was a real deep level of trust and understanding. We have a very strong value alignment,” Katz-Mayfield says.

BUILDING a new razor company didn’t happen easily. Katz-Mayfield and Raider faced challenges in choosing a razor design, finding a manufacturer, branding, and raising funds. What’s more, Harry’s was entering a market dominated by large companies Schick and Gillette. “It turns out that it’s actually really, really hard to manufacture high quality razor blades,” explains Katz-Mayfield. “That’s one of the reasons that the market is so consolidated. All the big guys do it themselves in house.”

After Katz-Mayfield pitched Raider his idea in October 2011, the two began studying design principles of common, hand-held tools. Finding what they liked best and most functional about those tools, Katz-Mayfield and Raider drafted several concepts they wanted in their new razor.

After studying the design principles of common, hand-held tools, Katz-Mayfield and Raider settled on their prototype that would become the Harry’s razor.

After studying the design principles of common, hand-held tools, Katz-Mayfield and Raider settled on their prototype that would become the Harry’s razor.

At the same time, the pair sought a manufacturing partner that could design and produce their concept for a new razor, what they call the Gothic Arch. The Gothic Arch is a technology that ensures the razor blade is strong yet also is extremely sharp at tip. “We knew we couldn’t build a brand if the product quality didn’t stand up,” said Katz-Mayfield.

This process proved challenging as only a few factories in the world have mastered the technology that Katz-Mayfield and Raider needed. After sampling a variety of products with no success, Katz-Mayfield and Raider considered abandoning the project. Yet, in January 2012, the pair achieved the breakthrough that made Harry’s a reality.

Katz-Mayfield and Raider discovered Feintechnik, a German company that had manufactured razors for 95 years. They liked Feintechnik’s quality and the cost was low enough to allow Harry’s to compete in the men’s shaving market. A partnership was solidified that ensured Harry’s would manufacture their razors through Feintechnik. With the relationship established, Harry’s began building its team, designing a brand and website, and creating the Harry’s 5-blade cartridge and other key features of its razor technology.

Katz-Mayfield and Raider launched Harry’s in March 2013, after building the company for over a year and securing intellectual property protection for their designs. After almost a year of successful operations, Harry’s moved to further shore up its operations by purchasing Feintechnik outright in January 2014.

Purchasing Feintechnik was big for Harry’s. As Katz-Mayfield pointed out, Harry’s is now vertically integrated, meaning it can cut the cost and time that come with shipping products from an outside supplier. The company can now develop their own razors in-house and experiment with new designs without the down side of paying for expensive trials and demos. On at least one occasion, Harry’s has tweaked its razor design based on feedback from customers, a process that would have been much more difficult without owning Feintechnik.

The flexibility to make design changes quickly and inexpensively gives Harry’s the edge it needs to stay competitive. “Along with Schick and Gillette, Harry’s is the only other company in the shaving category that controls design, manufacturing, and direct sales of their product,” wrote Phil Johnson, a contributor to Forbes.

A KEY INGRIDIENT of Katz-Mayfield and Raider’s entrepreneurial philosophy is authenticity which can be seen in all aspects of Harry’s culture, from its practically crafted razors to the company’s management strategy.

As Katz-Mayfield explains, the primary component of this authenticity is focusing on the underlying problem that Harry’s addresses. “It’s a lot easier to build a company that solves a problem that you empathize with, as opposed to trying to solve someone else’s problem. We’re not trying to create a brand that we thought would be cool or aspirational, but instead creating a brand that resonated with us personally,” said Katz-Mayfield.

In 2014, Harry’s acquired Feintechnik, a German company that had manufactured razors for 95 years. Feintechnik helped Harry’s solidify its design and is helping it to compete with shaving industry leaders.

In 2014, Harry’s acquired Feintechnik, a German company that had manufactured razors for 95 years. Feintechnik helped Harry’s solidify its design and is helping it to compete with shaving industry leaders.

The testament to Harry’s success is its exact alignment with the kind of company that Katz-Mayfield and Raider would want to buy razors from themselves. Rather than using whacky marketing tactics to impress customers that they don’t relate to, Katz-Mayfield and Raider are making products that they want and then trusting that the sales results will follow. “I think it makes it easier if you’re effectively the target for the product. You can emphasize and provide the feedback.”

Katz-Mayfield recalls one example to the contrary that helps explain this. While looking for a razor at his local drug store, Katz-Mayfield recalled that, “There was actually a package that had a picture of a razor blade flying over the moon on it. I thought it was a little bit absurd and a little bit overdone.”

It was this type of marketing gimmick that Katz-Mayfield wanted to avoid at Harry’s. “We try to be really stripped down, simple, and honest in our approach in the way that we talk to consumers and customers,” added Katz-Mayfield. “I think that when you can stay authentic to the roots that consumers can feel that.”

Another aspect of the company’s authenticity is how Katz-Mayfield and Raider relate to their employees and fellow team members. “We really try to provide as much information and context as possible to everybody in the company,” explains Katz-Mayfield. This even includes sharing financial information with every team member at Harry’s. “We’re not trying to hide anything from anybody as we value a culture of honesty and direct feedback.”

To offset the honesty and direct feedback, Katz-Mayfield and Raider try to infuse a sense of humor into their management. “We try to keep things lighthearted and realize that this is not life and death,” said Katz-Mayfield. “We’re not afraid to make fun of ourselves.”

Katz-Mayfield doesn’t believe that having a great idea makes an entrepreneur successful by itself. “Oftentimes in entrepreneurship the ideas are glorified. My experience was that the idea was 10% of it and then 90% of it was focusing on execution and operations.” This isn’t surprising considering that Harry’s – unlike many new startup companies – creates a physical product that is sold directly to consumers. In contrast with startups that focus on software or app creation, Harry’s has to effectively manage supply chain and manufacturing along with sales and design.

Yet the added complexity of a large-scale operation doesn’t faze Katz-Mayfield. “It’s just getting started and executing. If you make a mistake, learn from it. You’re going to hit a hundred road bumps along the way but you can’t be discouraged. View those as challenges to be overcome.”

Inside the Feintechnik factory where Harry's manufactures high quality blades.

Inside the Feintechnik factory where Harry’s manufactures high quality blades.

Katz-Mayfield attributes much of his success as an entrepreneur to the strong team that has surrounded him. At Harry’s, Katz-Mayfield and Raider have hired people who excel. “Everybody we hire should be better at what they do than what we are,” said Katz-Mayfield.

Hiring goes beyond finding the most technically competent applicants, however, and Katz-Mayfield emphasizes that value alignment is critical to assembling a great team. “You really want to make sure that there is value alignment there. ‘Does this person value the same things that I value?’”

Much like fraternity recruitment, Katz-Mayfield indicated that it’s important to go beyond simply what potential new hires say they believe in. Hiring appropriately requires investigation by the potential employer. “Nobody will say, ‘No, I don’t believe in honesty.’ It’s actually observing behavior and truly figuring out if those things are aligned,” said Katz-Mayfield. It’s also important for employers to ask how applicants have demonstrated those qualities in the past.

This value alignment goes both ways as many of Harry’s new hires are attracted to working for the company by its philanthropic culture. “I think particularly with the millennial generation they look at their place of work or any other organization that they are joining, and they expect that organization to live those type of values.”

To respond to this need, Harry’s has established at least one avenue for living its values as a company. The Harry’s 1% initiative is designed to do just that. As part of the 1% initiative, Harry’s gives 1% of its sales and 1% of its time volunteering to City Year in New York. City Year is an extension of AmeriCorps which places recent graduates in cities all across the country where they volunteer and serve the local community. “Our ability at Harry’s to attract really great talent is enabled partially by the notion that people want to work for a company beyond reasons that are based solely on revenue and profit,” concludes Katz-Mayfield.

For Katz-Mayfield, Sigma Nu had an excellent culture that helped form a common theme in his journey as entrepreneur.

For Katz-Mayfield, Sigma Nu had an excellent culture that helped form a common theme in his journey as entrepreneur.

While value alignment is critical for Harry’s, this does not mean that its employees all think the same way. “Actually having a diversity of backgrounds and ways to approach problems is really valuable,” says Katz-Mayfield. This is especially important for a company like Harry’s that values constant improvement in its employees. “We are a real learning culture. What I mean by that is everybody at all levels of the organization just really wants to learn and get better.” As a young company seeking to break into an entrenched industry, the need for constant improvement and a diversity of thinking in its employees is vital.

Ethical leadership for Katz-Mayfield is an important part of his work as a founder at Harry’s and entrepreneur. “It’s about defining a set of values and then actually living by those values.”

Katz-Mayfield doesn’t just see living by a set of values as something to be kept internal, it can also benefit society at large. “We look at certain constituents more broadly. It really is born out of a sense of responsibility to the broader community that we engage with. It’s about defining those values and being true to them both internally as a company and externally with consumers and customers,” he said.

Katz-Mayfield recalls positively his time as a collegiate brother with the Gamma Chapter at Duke University. “Some of my best friends in life were fraternity brothers at Duke.” For Katz-Mayfield, Sigma Nu had an excellent culture that helped form a common theme in his journey as entrepreneur. The connections he made through Sigma Nu ultimately led him to Bain & Company where he met Jeff Raider.

In all parts of his entrepreneurial journey, Katz-Mayfield has focused on surrounding himself with the best people he can – an attitude that all began at Duke University and Gamma Chapter. “It really does come down to the people. That’s fundamentally always been the decision making point for me.”

Taming the Data Beast

“Sigma Nu has helped Ryan Frazier (Arkansas), left, build DataRank. Along with several board of director members, DataRank employs Corben Young, right, a fellow Sigma Nu brother.”

Sigma Nu has helped Ryan Frazier (Arkansas), left, build DataRank. Along with several board of director members, DataRank employs Corben Young, right, a fellow Sigma Nu brother.

How an under-30 startup CEO is using big data to help Fortune 500 companies turn profits.

By Ben Nye (Arkansas)
Interview by Spencer Montgomery (South Florida)

AS OF OCTOBER, 2014, DataRank had been in its new office in Fayetteville, Ark., for a month. The office is modestly furnished, and has few flourishes and closed doors. Casually dressed workers input complex-looking code sequences into their desktops while seated at centrally located tables. There are no cubicles to be found.

The DataRank logo — a perky blue whale — occupies a prominent place in the office and offers a possible metaphorical interpretation to the company’s business model. Like a whale, DataRank swims comfortably through a sea of social media data and reemerges from the depths with useful analysis on consumer behavior. This unique business model driven by sophisticated algorithms has given the company a competitive advantage and has Fortune 500 clients lining up to pay for access.

Co-founder and CEO, 27-year-old Ryan Frazier (Arkansas), is perfectly comfortable in his role as a technology startup executive. Frazier’s low-key demeanor gives way to a keen entrepreneurial acumen that has caught the eye of investors and customers alike. Frazier and his young company have also gained attention from media outlets that cover startup news such as TechCrunch, Forbes, and Mashable.

Like many entrepreneurs seeking to keep costs down, Frazier has been a jack of all trades to ensure the success of his young startup. When the company moved into its first office in 2013, Frazier and his team moved all of the furniture themselves. “These tables,” indicates Frazier seated at a long, wooden table “are incredibly heavy as you can imagine.” With its most recent move, DataRank paid for movers.

It’s the second office in less than a year for the startup founded in October 2011 — the third, if counting the large house that the company’s founders lived in together. “When dirty dishes are slowing down business development or creating feuds within your coworkers, that’s not an ideal situation,” Frazier recalled.

The new office came towards the end of what proved a banner year for the three-year-old startup. In February 2014, DataRank received $1.4 million in capital from a combination of investment firms that specialize in technology startups. What’s more, DataRank doubled the employees on its payroll in 2014 while surpassing its sales goals every month.

AT ITS HEART, DataRank is a technology company. Nowhere is this more evident than the company’s leveraging social media data for its customers. Using its algorithms, DataRank reviews large swaths of information and then sorts and ranks it based on relevance to specific products or brands – a process that Frazier compares to operating a search engine such as Google. “At the simplest level it’s a tool for companies to learn about their customers,” says Frazier.

Frazier, right, along with Chuong Nguyen (not pictured) and Kenny Cason, left, moved to Fayetteville, Ark. in 2011 to found DataRank.

Frazier, right, along with Chuong Nguyen (not pictured) and Kenny Cason, left, moved to Fayetteville, Ark. in 2011 to found DataRank.

While DataRank isn’t unique in providing customer insights, its sources and methodology have distinct advantages. DataRank has a much broader scope and provides more timely information than traditional customer insight methodologies such as focus groups and surveys. Unlike focus groups and surveys, DataRank is not limited to the responses of a preselected group nor to time constraints.

Instead, DataRank gathers information from online conversations as they occur on Twitter, Facebook, and other social platforms and then provides an ongoing, real-time survey. The potential data source is also growing. A July 2014, article in the Wall Street Journal estimated that there are 1.32 billion monthly Facebook users and 271 million Twitter users. In essence, there is a global conversation about products and brands for those with access.

Along with the ever growing sources for what they call “social listening,” DataRank is in ideal position to take advantage of the surprisingly rich business climate of its home in Northwest Arkansas.

Consisting of four cities: Fayetteville, Springdale, Rogers, and Bentonville, Northwest Arkansas is home to several large, well-known companies. Wal-Mart, the world’s largest retailer, calls Bentonville home. Tyson Foods and JB Hunt trucking – fellow Fortune 500 companies – are in neighboring Springdale. Benton County, the home of Wal-Mart, has seen its population grow from 97,000 in 1990 to over 221,000 in 2010.

Spread across the region are over 1,600 consumer goods companies attempting to sell their products in Wal-Mart. Known for its efficient supply chain, Wal-Mart has a reputation for being quick to change the products carried on its sales floor. DataRank’s ability to show how customers react to brands and products on social media is a tremendous boon for suppliers wanting shelf space in the world’s largest retailer. This is just what DataRank has done with several Fortune 500 clients that carry products in Wal-Mart.

While DataRank has seen great success through its three year history in Northwest Arkansas, this is hardly the norm for most startups, despite their perception as overnight success stories. According to a recent report in The Wall Street Journal, an estimated three out of four startups don’t return a dime to their investors.

On their own, innovative ideas don’t make startups successful. “Cash is king in startups and they have managed exceedingly well,” explains University of Arkansas entrepreneurship instructor Jeff Amerine. “The DataRank team is innovative, frugal, and agile. The founders have been very, very capital efficient.” Making a startup successful also takes lots of hard work, the kind that caught the eye of DataRank board of director’s member and fellow Sigma Nu alumnus Brian Henley (Arkansas). “They have a culture there of a lot of hard working young people,” said Henley.

DESPITE DATARANK’S home in Fayetteville, the company embodies much of the fast-moving, startup culture that has emerged out of Silicon Valley. It’s easy to compare DataRank’s story to HBO’s new show Silicon Valley, which features a young entrepreneur with a revolutionary and highly sought after computer algorithm. The comparison isn’t lost on Frazier. “The main character [in Silicon Valley] hyperventilates a lot and gets really worried about these decisions that he has to make,” says Frazier relating his own experience to the show. “Inevitably, whenever he finally gets over the hump there’s some bigger challenge that he has to face.”

The Silicon Valley connection goes much deeper than similarities to the HBO show. In 2013, DataRank participated in Silicon Valley’s prestigious Y Combinator program, what The New York Times has called “a sleep away camp for startup companies.” The program hosts two groups of startup entrepreneurs per year while providing mentorship and an initial investment of $120,000 for each selected startup. Previous Y Combinator alumni include prominent Internet and technology companies such as Dropbox, Airbnb, and Reddit.

Frazier and his team faced stiff competition for a slot at Y Combinator before the program ever began. In 2011, Y Combinator’s founder Paul Graham listed the acceptance rate for its startup program as three percent. The program immediately preceding DataRank in the spring of 2013 had an acceptance rate of only one percent.

“When you own your own company, there’s never a time when you’re not potentially working.”

“When you own your own company, there’s never a time when you’re not potentially working.”

“Y Combinator was an incredible experience for us,” said Frazier. “To have the partners of Y Combinator believe in us and what we were doing was great validation that the work we were doing might be important.”

As the first Arkansas company to participate in Y Combinator, DataRank has brought some of the Silicon Valley culture back to their home state. Like other Silicon mainstays, DataRank has its own slogan; “Best idea wins,” says Frazier. It’s not quite as disruptive as Mark Zuckerberg’s “Move fast, break things,” or repeated as often as the Valley catchphrase, “fail fast, fail often,” but it does a good job connecting DataRank back to its Bay-area roots.

DataRank also favors the non-hierarchical office structure that allows for a relaxed culture. Its “flat” office culture led to DataRank’s open floor layout designed to allow team members to easily share ideas and work together on projects.

“There’s a lot more freedom and flexibility in the startup environment, which is the way that I like to work,” adds Frazier. Of course, the increased freedom and lack of traditional office hierarchy comes with more responsibility. “There’s a lot of trust in them to manage their own time effectively,” says Frazier discussing his fellow DataRank teammates. “We don’t say, ‘these are your tasks, go complete them.’ For some people that doesn’t work well.”

The entrepreneurial journey that Frazier embarked upon when founding DataRank has been multifaceted and has included valuable lessons. However, Frazier’s experience as an entrepreneur predates DataRank’s founding in 2011. His entrepreneurial prowess became evident while still an undergraduate at the University of Arkansas.

In 2009, Frazier and a team of classmates were finalists in the Arkansas Governor’s Cup, a statewide competition for business students. The success was an indicator of more to come, and through entrepreneurial courses and holding leadership positions in the marketing association, Frazier continued to hone his skills which caught the eye of instructor and future DataRank investor Jeff Amerine. “When I met Ryan in 2009 as a junior at the [University of Arkansas] he was better prepared for life and running a venture than most people with 20 years more experience.”

Despite his talents for entrepreneurship, Frazier did not immediately start DataRank upon graduation. Instead, Frazier took a position with an office supply company as director of marketing and sales. In his downtime, Frazier began developing the ideas and concepts that would become DataRank. “When I was working for another company all the types of things I do now were more like hobbies outside of work.” What was avocation became vocation in 2011 when, after reconnecting with former classmates Chuong Nguyen and Kenny Cason, the trio moved to Fayetteville founding DataRank.

Like any entrepreneur, Frazier faces many challenges, especially staying available at all hours. “When you own your own company, there’s never a time when you’re not potentially working. It doesn’t necessarily get easier over time. As you get more familiar with what you’re doing, the stakes get higher,” Frazier says. Unlike more conventional day jobs, Frazier faces pressure that only comes when answering to investors and high-profile clients.

Amidst the pressure of being CEO and an entrepreneur, Frazier has searched for ways to find balance. “You can’t be the kind of person who says ‘I need to have my work done every day’ because there are days when you could stay until 2 a.m. and you’re not going to be done. So you have to be able to say ‘I did a great job today and these are the things that I accomplished. Tomorrow I’m going to get back at it again.’ Once we kept growing the company, we had to start putting up some of those boundaries so that you could unplug and find some time for yourself.”

Entrepreneurial experiences like Frazier’s may become increasingly more common for the current generation entering the workforce. Brian Henley, who is a software company executive and serial entrepreneur, thinks the rise of startups comes from changes in corporate America. “Corporations have changed to where they don’t really offer lifetime employment anymore; they don’t offer pension plans. That’s led people to not expect to work for one company their entire lives.”

“Corporations have changed to where they don’t really offer lifetime employment anymore.”

The change in work environment has also created opportunities that were unavailable to previous generations entering the workforce. Unlike previous generations, it’s now much easier to raise the money needed to start a company, said Henley. “You used to have to raise millions of dollars to test an idea and most young people didn’t have access to that kind of money. Now it takes tens or hundreds of thousands of dollars.”

Millennials are also in a unique position to take advantage of the opportunities found in social media and mobile technology. Henley notes that as early adopters, “they have the most ideas about how to leverage that technology with new products and new businesses.”

SIGMA NU has played an important role in Frazier’s development as a leader and in the development of his company. DataRank employs Brother Corben Young (Arkansas), a 2013 University of Arkansas graduate, and along with Brian Henley, has one other Sigma Nu sitting on the company’s board of advisors.

Much of Frazier’s leadership style can be traced back to his experience in Sigma Nu where he served as the Recruitment Chairman for Gamma Upsilon. “It’s interesting because a lot of the learning around leadership actually did come from Sigma Nu.” Frazier also credits several of the Gamma Upsilon chapter leaders he interacted with as inspirations and role models. “[It was] really learning from them and determining ‘how are they leading?’”

Frazier also found that his collegiate Sigma Nu experience provided a stronger bond and more motivated culture than what he saw in other organizations. “The unique and energizing thing about Sigma Nu was that the majority of everyone there really had a lot of drive. There were a lot of talented and intelligent individuals.”

It was his involvement with the Fraternity and other extracurricular activity at the University that Frazier found to be the most productive in his development as an entrepreneur. “Get involved in the leadership of the Fraternity or in other organizations that are focused on the things that you’re passionate about. Any kind of experience you can get leading these groups of 20-100 people is really valuable,” said Frazier providing advice to other would-be entrepreneurs.

For Frazier, much of entrepreneurship ties back to ethical leadership, especially fulfilling his word to clients, investors, and coworkers. “When you say you’re going to do something, you do it. You don’t leave someone by the wayside or waiting.”

Undoubtedly, Frazier’s commitment to ethical leadership through entrepreneurship will continue to take him far – a view that is shared by Jeff Amerine, the Arkansas entrepreneurship instructor. “Ryan is a hitter and DataRank is only the first of many great things he will do.”

The Power of Quality

Bill Watson_photo1

After founding Watson Realty Corp. over 50 years ago, Bill’s company now operates 43 real estate offices in Florida and Georgia. Bill credits his Sigma Nu experience with teaching him the leadership skills necessary to lead a successful company.

Bill Watson (Stetson) can trace his interest in real estate back to one of his business professors who had a special skill for getting students excited about real estate. “He created so much excitement about real estate opportunities to the class and painted the image that we’re not training you to be real estate salespeople, we’re training you to be leaders and entrepreneurs, to control your destiny. He asked us, Where is the wealth in the US? Who is in a better position to understand what a good value is?”

This prescient mindset by one of Bill’s professors would prove to be the spark that launched his career in real estate. Now, over 50 years later, Bill’s personal portfolio of individually-owned and Watson Realty Corp. properties includes 240 single-family homes, 68 office buildings or commercial properties, three apartment buildings and other miscellaneous properties. The company he founded, Watson Realty Corp., operates 43 real estate offices, 29 property management offices, two title companies, a mortgage company, and a maintenance division which includes plumbing, electrical, heating and air and home improvement, as well as a School of Real Estate, a Commercial Division, and a limited-function referral division with over 600 members.

Bill credits his company’s success to the leadership skills he developed in Sigma Nu’s Delta Mu Chapter at Stetson. “You have to concentrate on the basic skills, and invest heavily in your people. That relates directly to the fraternity. We’ve built our company on a military concept. I always tried to do a good job promoting, and softening up the market. Just like the military, you don’t take the market until your people take the market.”

Sigma Nu as the formative Years

Bill remembers a culture in the chapter that expected brothers to perform well academically. “There was a degree of responsibility for those around you. We were all expected to look out for our Sigma Nu brothers,” he remembers.

There’s one example in particular Bill recalls that illustrates the chapter’s support for strong academics. He was taking Saturday classes at the time and the Sigma Nus were planning their big hay ride event.  Bill was dating his future wife at the time and told her he’d have to skip the event to prepare for his test the next day – a discipline not found in typical college students.

Bill Watson_photo2

Bill prepares to toss the coin at a Stetson vs. Jacksonville football game.

Bill has always maintained a fondness for the railroads dating back to when his father and grandfather worked as train conductors. “We only had one car growing up, so we would always be driving to Union Station if he was running passenger trains or the shipping yard if he was running freight.” Bill’s grandfather worked for Southern Railroad and his father worked for Seaboard Coastline Railroad, now CSX. As he entered high school, he loved making money and saving to buy a car, but he realized the importance of getting a good education. “That was one of the things I liked about the Sigma Nus when I first arrived on campus. I could tell they were concerned about new members excelling in the classroom.”

“I worked summers and almost a full year before entering college. But the Sigma Nus wanted you to make good grades. We had study hall to instill that discipline. If you ever needed help with classwork, you could always count on a brother to provide guidance.”

In addition to a focus on academics, Bill was attracted to the Delta Mu Chapter because they were clearly the top performers on campus. “For those four years, we were superior to the other fraternities,” he remembers. “We were so dominating in leadership and activities that the school implemented a quota system in an attempt to level the playing field. The new limit was 65 members – we had 90.”

When Bill was attending Stetson, the students were expected to attend chapel once a week on Tuesday or Wednesday. The old Sigma Nu house was two blocks from the chapel in Elizabeth Hall.

Coffee and donuts would start at eleven in the morning at the fraternity house and Bill remembers, “All the ladies would stop by. We had all the hit records playing. It was a great way to interact socially.”

Bill has fond memories of the fraternity brothers serenading the ladies on campus when they were “pinned,” a tradition that has faded since his time. “They don’t do that anymore,” he says. “We would march three abreast and sing. This was before air conditioning. The ladies would be watching from the windows. We would present the white roses. It was impressive. It was a significant occasion and the ladies on campus loved it.”

Bill Watson with his wife, Janelle, at the opening of Watson Realty Corp.’s new office in Mount Dora, Fla.

Bill Watson with his wife, Janelle, at the opening of Watson Realty Corp.’s new office in Mount Dora, Fla.

When Bill was matriculating at Stetson the Delta Mu Chapter was an example of the way success breeds success. “Quality brothers bring more quality. We have adopted this same mindset with our business. If you don’t recruit quality Sigma Nus, you lose that benefit. That works the same way in business. You’re known for the company you keep.” Bill also remembers being impressed by the military inspired organizational structure and what he calls the aura of the Commander. “That’s different from a president.  The commander is the leader. I liked the concept for the military connection. I liked the formality and the three cardinal principles,” he recalls.

“I was impressed with the goal-setting and the emphasis on working as a team.  It showed in the presence our brothers had within ROTC. We graduated a lot of great officers.” Many of these ROTC leaders Bill references would go on to serve distinguished military careers, including two Lt. Generals, Jim Crysel and Jack Woodall, who were featured speakers at the 2013 College of Chapters.

Lifelong Commitment

As someone who has witnessed the power of brotherhood, Bill has always encouraged students under his wing to join the fraternity community. “If you go to college and don’t join a fraternity, when you leave college you’ll be missing out on a big network of support.”

“The Greeks are the ones who contribute to the university,” he observed. “Non-Greeks don’t have the same affinity for the college.” For Bill, this isn’t just an empty statement – he’s demonstrated a lifelong commitment to Stetson and the Delta Mu Chapter.

Delta Mu Chapter recently celebrated 100 years at Stetson and Bill was there to join the anniversary event. “It was really exciting and gratifying to celebrate that milestone. It was a thrill. 100 years doesn’t happen very often – maintaining that level of longevity separates you from the competition.”

When he thinks back about the most important leadership lessons he learned in Sigma Nu, the first thing he mentions is the importance of focusing on the bigger picture. “You have to look at the big goal. Don’t get wrapped around the axle on the minor things.”

Managing different personalities is always a challenge for entrepreneurs and business owners as it is for student leaders. Bill has carefully managed his professional relationships, with a broader emphasis on always treating people the way he would want to be treated. “We don’t want anyone to leave as an enemy. We want them to leave as a friend. You win by lifting them up and maximizing their talents.”

When Bill encounters an employee who isn’t a good fit, he’s always handled personnel changes diplomatically. “You are not doing someone a favor if they are failing and you keep them in your business,” he says. “We try to handle career changes in a very positive way: We think a lot of you and you have many good skills and qualities but it’s not a good fit for our organization.  We’re not going in the same direction.  But we like you and wish you the best.”

Helping new employees learn the company culture is also a critical skill for any business leader. When hiring, Bill says he looks for people who do things unsuccessful people don’t do. Anytime Bill is losing focus, he likes to recall the famous Vince Lombardi quote, “Mental fatigue makes cowards of us.” This inspires him with the discipline to do a little more. “Successful people are committed and they reap the benefits of success. Success is a lot of fun – failure is not much fun.”

“We try to inspire new employees. They owe it to themselves. You must have the discipline to make that additional call, to do one more visit. This divides the winners from the losers.”

Bill is quick to see the parallels between sound hiring practices and fraternity recruitment. “Look for people with good personal skills,” he says. “Look for people with a strong sense of commitment, not only in their work but also in their ethics. If they’re only focused on the fun part then they’ll take you in the wrong direction.” Bill has witnessed this problem in college freshmen who arrive on campus and don’t focus on academics. “They don’t realize that they are at a critical focal point in their life – they don’t realize that if they don’t graduate the trajectory of their entire career will be affected.”

Bill has had many years to observe the qualities that make for a model employee, and he can list them off from memory. “Dress like you care about your job. Don’t overreact before you know all the facts. It’s very important to hold your mouth – there’s nothing to be gained from criticizing people.”

“We see ethical leadership as self-discipline, as a commitment to do the right thing and not be swayed by the pain or price it costs to stick to your principles.”

“We have built our organization on the basics,” he says. “Be positive, outwork your competition, and focus on ethics and quality. We will not allow ourselves to be corrupted by one little thing.  Our word is worth more than that.”

There’s also a firm commitment to developing employees that runs through the company culture. “We strive to take the individual’s strengths and multiply and accelerate them,” Bill says of mentoring employees. “We have found you are not successful in changing negatives – so focus on the positives.”

“We see ethical leadership as self-discipline, as a commitment to do the right thing and not be swayed by the pain or price it costs to stick to your principles. Doing the right thing wins out in the long run. We won’t compromise our principles. There are certain things where you draw the line. Do things the right way and you’ll be a longer-term winner.”

When it comes to business acumen and ethical leadership, Bill sees the fraternity experience as an indispensable asset for young men. “These are young guys right out of high school with limited experience.  You’re running these chapters with young men and we’re molding them to perform like senior business leaders.”

So why has Bill chosen to stay involved all these years? “I have a high degree of loyalty and commitment. If you give me an assignment, I’m going to give 110% or not take it at all. Sigma Nu means a lot to me.  Those were the formative years. I could have gone another direction and not achieved the same success.  It really made a difference in my life, and I am thankful for the opportunity to be a Sigma Nu.”