We are the MRLA: The Wicked Sister

​Owner Name: Cathy Howell
Company: The Wicked Sister
City: Sault Ste. Marie, MI
Year Founded: 2015 (*I have owned Wicked since 2016 after buying it from other female business owners  - my mom & aunts !)
Website: www.wickedsistersault.com
MRLA Member Since: 2019
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​What is your business’ niche/specialty?
Welcome to The Wicked Sister, where you’ll be treated like family…whether you like it or not. Our focus has always been craveable, made-from-scratch comfort food paired with welcoming hospitality and a strong sense of place for both guests and crew. Wicked Sisters began as a simple burger and sandwich concept, built around what I knew I could execute well. Over the past 11 years, as our team has grown, so has our menu. Today, working out of an incredibly small kitchen, we execute made-from-scratch entrées, rotating Latest & Greatest seasonal menus, and catering. At the end of the day, we take the food seriously, but we don’t take ourselves too seriously, and having fun is a big part of why Wicked works.
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​Why is the MRLA important to you and your business?
I’m grateful to be a member of the MRLA because it provides real, practical support and advocacy for independent operators. From monthly legal guidance that helped me navigate a difficult Department of Labor situation, to education through the Hospitality Training Institute of Michigan where my team and I earned key certifications, MRLA delivers resources that have directly strengthened my business. Their advocacy efforts, including clear, guest-facing education to save the tip credit, help ensure our industry’s realities are understood. MRLA also fosters connection through thoughtful communication and programming, including a podcast that balances education with approachability.
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​Why We Do It: My approach to hospitality was shaped by growing up around my grandparents’ kitchen table, where friends and family gathered to enjoy homemade meals, cocktails and lively conversations. That sense of connection continues to guide everything we do at The Wicked Sister. Our goal is to create a place where people feel comfortable gathering, lingering, and enjoying each other’s company.

​Knowing Who We Are While Continuing to Evolve: We stay loyal to a strong core menu while challenging ourselves with a new Latest & Greatest menu every six weeks. That balance allows us to push boundaries without losing our identity. When something hits, like our Dubai Chocolate Martini, we’re reminded that it’s definitely okay to have fun and show off.
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The Heart of Wicked: Our Crew: I could tell you about my typical tasks like managing inventory or crunching numbers. But The Wicked Sister is special because of the crew that shows up every day and gives 110%, even on the hardest days.  Today, The Wicked Sister is supported by a team of 27 employees: two have been here since 2015, ten have been here since 2022. We really are like a family. Sometimes we bicker, but when it matters, everyone pitches in to make sure everyone has what they need. We’ve celebrated marriages and babies together, and we’ve also said “see you later” to some of our favorites as their paths took them elsewhere. Those moments matter just as much as the busy nights and full dining rooms. 
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A Community-Driven, Community-Supported Business: The Wicked Sister has always been shaped by the community around it, and we’re proud to give back in meaningful ways. Through events like Battle of the Breweries, we’ve raised approximately $100,000 for Hospice of the Eastern Upper Peninsula, and we’ve hosted fundraisers like Go Puck Yourself to support youth sports through the Wes Foundation.

Happy Accidents: Some of the most iconic items at The Wicked Sister came from early pain points rather than careful planning. During major construction on Ashmun Street in 2015, a cook accidentally over-prepped the base of a dip, improvised with what we had, and we ran it as a feature. It sold out immediately. She made another batch, intentionally this time, and it sold out again. We lovingly named the mystery dip Construction Dip as a nod to the Summer of 2015. To date, we’ve made over five actual tons of it! This is how we operate: we try things, we listen, and when guests latch onto something, we lean in. Sometimes the best ideas aren’t planned. They’re discovered.

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