Bishop’s on the Square

Marshall Bishop, a native of the Merced area lived in San Francisco and received a Culinary Arts Degree from Le Cordon Bleu California Culinary Academy. After thirteen years of experience, he returned to Merced to open his own fine dining establishment. It was during this venture that Marshall realized that cooking in San Francisco is quite different from cooking for customers in the Central Valley.

Marshall relocated his business from the more upscale north side of Merced to the downtown area because of the high rent and difficult traffic pattern of his previous location. In addition, the downtown location provided more space for expansion. Six months after relocating there were unexpected delays and demands of the building department, plus a fire at the restaurant that caused additional expenses and delays. Marshall has been meeting with the SBDC Director, William Andersen, since 2008 on an ongoing basis to discuss business issues and specifically how to increase revenue.

Marshall has invested over $300,000 in the business to include equipment, furniture, fixtures and remodeling work as well as many dollars training new employees.

In less than two years, Bishop’s on the Square has increased sales to a monthly gross earnings averaging $40,000. Marshall has also trained over 50 employees, from dish washers to sous chefs. He currently employees 15 people on a part time and full time basis. Marshall has developed without a doubt one of the best restaurants in the central valley and is a real treasure to the community.