PORTSMOUTH — For some, working alongside family members could be a tricky combination. For Portsmouth residents Joann Carlson and Stacy Barnaby, however, the concept comes naturally. 

Beginning this year, Ms. Barnaby has become the latest member to join her mother’s team at Jo’s American Bistro, perpetuating the family’s presence in the Newport restaurant scene. 

As far as Ms. Carlson was concerned, there was never any other avenue but to work in the food industry. With her grandparents operating a fish-packing company, her aunt and uncle running Mack’s Clam Shack and her parents owning Dry Dock Seafood, days of her youth were inevitably spent helping out in whatever capacity she could. From waitressing to keeping the books, Ms. Carlson did it all — not that she ever minded. 

“It’s not always easy, but it’s always enjoyable,” she said.

Eventually, Ms. Carlson branched out from the family businesses, venturing out on her own as a partner at Percy’s Bistro and a restaurant manager at 22 Bowen’s Wine Bar & Grille before ultimately opening the “causal yet classy” Jo’s American Bistro in 2012. 

All the while, Ms. Carlson’s daughter was along for the ride, gaining exposure into the restaurant world as soon as she could walk. 

“I can’t remember anything but being in a restaurant from my childhood,” Ms. Barnaby said. 

Despite the positive memories she had about the family business growing up, though, Ms. Barnaby was still not convinced it was a career path she wanted to fall into, opting to study marketing and business management at Roger Williams University. After more than 14 years of being a stay-at-home mother for her two children, however, it felt time for Ms. Barnaby to get back to work — ultimately starting fresh at none other than her mother’s restaurant. 

“I didn’t realize how much I missed it until I came back,” she said. 

Together again

It has been four months since Ms. Barnaby officially returned, taking over private event sales at Jo’s for her mother. Some of it has been a learning curve, with rules and regulations in the food service industry changing dramatically in the years since she has been away. Other aspects, however, have come back easily, the lessons her mother taught her on how to work with family ingrained in her subconscious. 

For starters, while they may be practically neighbors living in Portsmouth, neither Ms. Barnaby nor Ms. Carlson discuss the restaurant once outside its walls. Once inside, though, they know that calm, open dialogue is key, balanced with the trust and understanding that each of them will operate their piece of the business to the best of their ability. 

“You just have to learn how to be patient with each other; allowing everyone the ability to do things on their own,” said Ms. Barnaby. 

Not that it is difficult for the Portsmouth pair; Ms. Carlson is grateful for her daughter’s organizational abilities, while Ms. Barnaby is constantly impressed by her mother’s knack for being one step ahead and making every customer feel valued. 

Having a passion for the industry, they agree, is key, a quality that Ms. Barnaby’s own son, now in middle school, is already displaying. (“He is actually upset he can’t work yet,” she said with a laugh. Her high school daughter, meanwhile, may be the first to defect from the family trade, a fact Ms. Barnaby is also fine with.)

While there will be a time when she feels more comfortable taking on a more vocal role in the restaurant, for now, Ms. Barnaby is simply just happy to be back, to learn as much as possible and to take some of the pressure off her mother — a fact that does not go unnoticed by Ms. Carlson. 

“It’s just nice to have my daughter back home, by my side and next door.”