SPIRO ROUTOULAS: “He’s a funny guy. He comes inside the kitchen and tastes what I make. Oh, it’s fun.”

JIM NICOPOULOS: “It’s quality control, Greek-style.”

Besides the food and friendliness, Jimmy says Primo’s has another appeal over the chain restaurants.

JIMMY NICOPOULOS: “Chain restaurants have to go through a process of buying their food from large industries and distributors. We can get our produce local and our meats.”

CHRISTOPHER CRUISE: Elizabeth Bessel notices the difference and stays away from the nearby chains.

ELIZABETH BESSEL: “I don’t find the food to be that great. When I eat here, Jimmy will come to the table and tell us that he got that produce from somebody’s farm.”

Jimmy says he thinks there is room in the neighborhood for both family and chain restaurants. His customers agree.

C.A. SAVOY: “It’s been here for twenty-five years and I see it being here for twenty-five more years.”

(MUSIC)

FAITH LAPIDUS: One hundred years ago, Morgan Pharmacy opened its doors in Washington. Through economic ups and downs, the small, family-owned pharmacy has thrived. But how is it staying in business today with a larger drugstore just down the street? In the second part of our program on the survival of small businesses in the United States, we learn what Morgan Pharmacy is doing to keep its doors open.

CHRISTOPHER CRUISE: Morgan Pharmacy has an old fashioned feel, with a display of old prescription bottles and the original shelves from when the store opened nineteen twelve. Pharmacist Barry Deutschman bought the store twenty years ago.