Questions & Answers with community faces
Payton Miller (20) has a long family history in Frankfort—her paternal side has summered here going back four generations, and her great-grandfather, Fredrick Thacker, was the town doctor, while her maternal side includes several Frankfort teachers, staff, and graduates.
Most directly, her parents are both well known in the community: mother, Becky (Pratley) Miller (46), has been the Frankfort varsity volleyball coach for 19 years and worked as an aid at Frankfort Elementary for 14 years, while father, Andy Miller (54), served as a county commissioner for the City of Frankfort and Crystal Lake Township for two years. Together, Becky and Andy have owned the Beulah Papano’s Pizza for the past 27 years.
Payton Miller, like her mother before her, played volleyball and graduated from Frankfort High School in 2024, when she headed to Lake Michigan College, where she continued to play NJCAA Division II volleyball. In the spring of 2026, she graduated with an Associate’s degree in culinary management and a certificate in chocolate and confections.
As the youngest of three siblings, “Little P” grew up working in her parents’ business—but she is not so little anymore and is on to owning her own business.
She first got the idea as a teenager while playing with the Northshore Volleyball club, based out of Traverse City. Through that program, she traveled many weekends to play in far-flung cities throughout Michigan and neighboring states like Indiana, Kentucky, Ohio, and even Florida. At most large tournaments, there were little kiosks selling açaí bowls and smoothies.
This got the wheels turning, but it was not until about two weeks before her college graduation—just a few weeks ago, in early May—that Miller thought to start a mobile business featuring these healthy sweet treats.
“We went and bought this trailer down in Georgia about an hour after my graduation,” Miller says. The Miller family had a few weeks to order all of the equipment and build the trailer out, not to mention test products and trial menu items before the busy summer season began in Frankfort.
Lake Bowls is a way for Miller to combine her passion for health, wellness, and community via a bright pink-and-teal truck where she currently has five people working for her—Mom, Dad, sister Sydney (23), brother Blake (22), and boyfriend Fletcher Anderson (20). The crew uses fresh fruits, greek yogurt, nut butters, honey, chia seeds, cacao nibs, granola, and protein powders to create on-demand flavors in to-go containers.
Continuing with our interview series on impactful Benzie County characters, The Betsie Current caught up with Miller as she was preparing for her first 4th of July as a business owner.
The Betsie Current: We know that you grew up in the food industry, but what made you want to get a food truck?
Payton Miller: Growing up in my family’s pizza business definitely gave me an appreciation for hard work and customer service, but Lake Bowls really came from my own interests. I’ve always been active through sports and volleyball, and I became interested in healthier food options that still taste great. I noticed that Northern Michigan had amazing coffee shops and restaurants, but there weren’t many places focused on açaí bowls and smoothies. The food truck model seemed like the perfect fit, because it allows us to bring healthy, fresh food directly to people at events, beaches, and community gatherings. I loved the idea of creating something that reflects the active, outdoor lifestyle that so many people enjoy here.
Current: While many of your peers are spending their summers working for local businesses, you decided to start your own—why do you think that is? And what recommendations do you have for young people who may be looking at you and thinking they want to strike out on their own, too?
Miller: I’ve always enjoyed working, and growing up in a family business gave me a front-row seat to what entrepreneurship looks like. I saw the challenges, but I also saw the freedom and satisfaction that come from building something of your own. Starting Lake Bowls felt like an opportunity to take what I’ve learned over the years and create something that reflected my own interests and personality. Being only 20 years old, I don’t think you have to wait until you’re older to pursue an idea you’re passionate about. My biggest advice is to start before you feel completely ready. You’ll never have all the answers, and you’ll learn more by doing than by waiting. Don’t be afraid to ask questions, seek advice from people you respect, and work hard when opportunities come your way. Most importantly, be willing to take a chance on yourself. Even if things don’t go perfectly, the experience and lessons you gain are incredibly valuable.
Current: What does a typical day of work look like for you?
Miller: No two days are exactly the same, which is one of the things I enjoy most. A typical day starts with prepping fruit, stocking ingredients, and making sure everything is ready before we open. Once we’re serving customers, it’s all about making bowls and smoothies, keeping things moving efficiently, and connecting with people. One of my favorite parts is talking with customers and hearing about their day. When we’re not serving, there is a lot of behind-the-scenes work, including social media, marketing, scheduling events, ordering supplies, and planning new menu ideas—running a food trailer is much more than just making food.
Current: How have you seen your work grow and change? How do you hope that it will continue to grow? What is next?
Miller: The biggest change has been going from an idea to a real business. What started as conversations around the dinner table turned into developing a brand, building a menu, purchasing a trailer, working through licensing and inspections, and finally opening our doors. I’ve learned a tremendous amount about entrepreneurship and what it takes to build something from the ground up. Looking ahead, I would love to see Lake Bowls become a regular part of summers in Benzie County. My goal is to continue growing our event schedule, introduce new menu items, and become a business that both locals and visitors look forward to seeing. Right now, we’re focused on building a strong foundation and creating a great experience for every customer.
Current: What are your personal three favorite items on the menu? What are your three best-sellers?
Miller: My personal favorite is the Coastal Blue, because I love the combination of coconut with fresh fruit and that tropical flavor. I also really enjoy the Sleeping Berry Bowl and our Green Smoothie. They’re all refreshing, packed with flavor, and perfect for a summer day in Northern Michigan. As for customer favorites, our classic Sleeping Berry Bowl has been extremely popular, along with the Whitecap Bowl and our Pineapple Mango smoothie. It’s been fun seeing customers discover their favorites and then come back specifically for those items. That’s one of the most rewarding parts of owning a business—seeing people genuinely enjoy what you’ve created.
Current: What kinds of things do you do for fun when you are not working? What other things are you involved with? How did you get involved with them, and why are you passionate about these causes?
Miller: I’ve always loved being active. I played volleyball throughout high school and continued playing in college, so fitness and wellness are still important parts of my life. During the summer, I enjoy spending time on Lake Michigan, being outdoors, and taking advantage of everything Northern Michigan has to offer. I also enjoy being involved in community events and supporting local businesses. Growing up in a small town taught me how important it is when people support one another—I think strong communities are built through those connections, and that’s something I’m passionate about being part of.
Current: How have you seen Benzie County change since you grew up here? What are your hopes for the area in the future?
Miller: I’ve seen Benzie County continue to grow, while still maintaining the character that makes it special. There are more small businesses, more community events, and more people discovering how incredible this area is. At the same time, it still feels like a place where people know their neighbors and genuinely care about the community. My hope is that we continue finding ways to support local businesses and create opportunities for young people to stay, work, and build careers here. Benzie County has so much to offer, and I’d love to see the next generation find reasons to call it home.
Current: What are the biggest challenges and rewards of living and working in Benzie County, and in Northern Michigan, in general? What is the best or most rewarding part of your job?
Miller: One challenge is that many businesses are seasonal, which can make it difficult for young professionals to find year-round opportunities. Another challenge is that housing and affordability have become important issues for many people. The rewards far outweigh the challenges, though. We get to live in one of the most beautiful places in the country. The community is supportive, people genuinely care about one another, and there is a strong sense of pride in local businesses. The most rewarding part of my job is seeing customers enjoy something we’ve created—whether it’s a family stopping by after a day at the beach or someone trying an açaí bowl for the first time, it’s rewarding to know we’re helping to create positive experiences and memories.
Current: What could Benzie County do to attract more and retain talented people in this area? What else does Benzie County need?
Miller: I think continuing to create opportunities for young professionals and entrepreneurs is important. Supporting small businesses, workforce-development programs, affordable housing initiatives, and reliable internet and infrastructure all play a role. I also think it’s important to highlight the quality of life that exists here. People often think they have to move to larger cities for opportunity, but there are incredible opportunities to build businesses, careers, and families right here in Northern Michigan.
Current: What are your favorite local events and activities? Any favorite dining, recreation, or hiking spots?
Miller: I love the Fourth of July celebrations in Frankfort, swimming in Crystal Lake, and spending time at Frankfort Beach. Some of my favorite places are the Lake Michigan shoreline, the Frankfort Beach volleyball courts, and enjoying an ice cream in town. It’s also hard to beat watching a sunset from the beach on a summer evening. As far as dining goes, I’m a little biased, because I grew up in Papano’s Pizza in Beulah, but I love seeing all of the unique local businesses throughout Benzie County and supporting fellow small business owners.
Current: What does your perfect summer day look like in Benzie County? How would you spend it?
Miller: My perfect summer day would start with a smoothie, followed by time at the beach with friends and family. I’d spend part of the day on the water, maybe play some volleyball, and finish the evening watching the sunset over Lake Michigan. The best part of Benzie County is that you don’t need anything complicated to have a great day. Being outside and spending time with people you care about is usually enough.
Lake Bowls is a mobile açaí bowl and smoothie business, based at Menus on Main at 1048 Main Street in Frankfort, behind Coastline Cycles and adjacent to the Betsie Valley Trail. The business can also be found at community events throughout Northern Michigan. Learn more at LakeBowlsMI.com or follow “Lake Bowls” on Facebook and LakeBowlsMI on Instagram.
Featured Photo Caption: Payton Miller (20) just graduated from college, and she has already started her own business, Lake Bowls, a mobile acai bowl and smoothie business, based at Menus on Main in Frankfort. Lake Bowls is a way for Miller to combine her passion for health, wellness, and community via a bright pink-and-teal truck, where she currently has five people working for her–Mom (Becky, 46), Dad (Andy, 54), sister Sydney (23), brother Blake (22), and boyfriend Fletcher Anderson (20). The crew uses fresh fruits, greek yogurt, nut butters, honey, chia seeds, cacao nibs, granola, and protein powders to create on-demand flavors in to-go containers. Photo by Aubrey Ann Parker.
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