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SPECIAL FEATURE
40 Years of Don Hart's Radiator
IN 2025, DON HART'S RADIATOR
celebrates 40 years in business. We
asked Don and Betty Hart to reflect on
what this major milestone means to them:
What does reaching 40 years mean to you?
Don Hart: It's a tremendous honor to even realize that we have
walked into those doors now for 40 years. This milestone means the
combination of lifelong work, sacrifice, commitment, investment,
goals, achievements, and dreams being met and surpassed. Every
time we reach a goal, we set new goals; mostly we are always
satisfied with the goal reached, but realizing we can always do
better, so we set new goals. A person never knows what can be
accomplished if you never try. And why stop now; it's just now getting
fun! Betty says that meeting customers, new and old, all through
these years is always the highlight of her day when she is at work.
Betty Hart: When we opened our own shop in 1985, we had 3
people with 2 babies. It was a family operation for sure. In 1987,
we had another baby, and it was getting difficult to manage, but
thankfully our children were easy and parents were supportive.
Both sets of grandparents took care of our children and held down
the shop while we attended the NARSA meetings. That's how
important it was for us to learn, grow and achieve. We have met
so many people over the years, sadly many have passed, but the
opportunities that just opened up as our eyes were opened to new
practices has been the critical stepping stone that guided us on
growing our business. I'm not saying that it's always been a picnic,
because we have experienced huge losses, and huge growth during
our past 40 years. We now have all 3 of our children doing the
day to day operations. We have 6th generation family members
employed currently and a total of about 50 of us on the payroll.
When you look back, what are the big lessons you've learned?
Don Hart: To step back and look at the big picture. There are few
to no obstacles that can't be overcome. You never know until
you try. Don't stop trying, learning, growing. Knowledge is very
important, but persistence is the key.
There is never a quick " get rich " scheme. Dedication to doing a
great job and assisting the customer to solve their problem is
very satisfying. Be brave and overcome fear when looking at new
procedures, equipment or services. And follow through on your
ideas and dreams.
Can you talk about your company traditions?
Don Hart: Traditionally for Christmas we will do a BBQ or gumbo
cook out with games and a white elephant gift exchange at the
end of our last work day before we take off for the holiday. Besides
Christmas traditions, we have several other traditions that we
continue to this day. We have breakfast brought in every Friday,
supporting local Church or Charity groups who have plate lunches
for sale as a fundraiser. We will buy lunch for our employees, several
BBQs during the year to feed all the employees, Thanksgiving lunch,
and Girl Scout cookies to pass out. Betty also likes to make sweet
treats for everyone from time to time.
What type of planning went into your Christmas party?
Don Hart: Planning started in June to secure the venue, food, and
entertainment. We wanted to make the night out for our employees
and their significant others a memorable celebration. We love
supporting small businesses in our community, and there happens to
be a local brewery in town a few miles from our location that we used
for our venue. Everyone got two drink tickets when they arrived to get
any of the specialty sodas or beer on tap. Next door to the brewery
is a small family-owned culinary cafe that crafted a unique catering
menu for us. We had appetizers set up at the brewery so people could
get a snack and a drink while mingling. We had chips & queso with big
hearty bbq meatballs; the meatballs were so delicious many people
filled up on them not realizing dinner was being set up buffet style
next door inside of EJI's. For the entrées there was a choice of London
Broil with Grilled Corn Chimichurri or Grilled Chicken with Agrodolce,
rolls & butter, and some phenomenal parmesan risotto, and perfectly
roasted garlic green beans. Our beautiful cake was baked and
decorated by another local owned business. It was half vanilla, half
chocolate with all vanilla buttercream. It was as delicious & moist as it
was visually stunning.
January/February 2025 | THE COOLING JOURNAL | 29

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