Chicken Restaurant – Fryer Tuck Chicken http://fryertuckchicken.com/ Fri, 22 Oct 2021 03:20:23 +0000 en-US hourly 1 https://wordpress.org/?v=5.8 https://fryertuckchicken.com/wp-content/uploads/2021/07/icon-1.png Chicken Restaurant – Fryer Tuck Chicken http://fryertuckchicken.com/ 32 32 Central Texas Restaurant Report Card: 10.21.21 https://fryertuckchicken.com/central-texas-restaurant-report-card-10-21-21/ https://fryertuckchicken.com/central-texas-restaurant-report-card-10-21-21/#respond Fri, 22 Oct 2021 00:37:00 +0000 https://fryertuckchicken.com/central-texas-restaurant-report-card-10-21-21/ (KWTX) – Here is this week’s restaurant report card for central Texas. The Chopsticks 2 at 903 North IH-35 at Bellmead got a 73 during a recent inspection. According to the health worker, the prepared wontons, egg rolls and raw chicken were in boxes rather than containers and had to be discarded. There was raw […]]]>

(KWTX) – Here is this week’s restaurant report card for central Texas.

The Chopsticks 2 at 903 North IH-35 at Bellmead got a 73 during a recent inspection. According to the health worker, the prepared wontons, egg rolls and raw chicken were in boxes rather than containers and had to be discarded.

There was raw octopus stored above a container of vegetables. The raw meat cutting machine has not been disinfected. The inspector caught an employee who was eating and not washing his hands before preparing meals for customers.

In fact, the report noted that improperly washed hands were a problem with staff. There was food cooked in the cooler for 24 hours without a label.

The workers were not wearing hair restraints and there were boxes of food on the floor in the cooler – against the rules. This place needed a re-inspection.

___________

Family bakery inside the Heritage Homestead Market at 169 Halbert Lane in Waco scored an 83 during a recent inspection.

According to the health worker, there were undetectable levels of chlorine in the dishwasher, which meant it was not disinfecting properly.

There was old food debris on a saucepan, unlabeled spray bottles with bleach and vinegar, and flies in the bakery.

Workers used unapproved fly bands over the preparation area. There was a deteriorating bread container, missing ceiling tiles, and holes in the walls. This place needed a re-inspection.

____________

This week Price of the clean plate go to King Noodles & Bar at 910 East Central Texas Expressway in Killeen.

This place obviously serves noodles but also dumplings, soups, rice dishes and offers an extensive sake menu. Try the seaweed salad, octopus balls.

Or if you’re feeling more traditional, Mongolian beef rice and orange chicken might work.

Copyright 2021 KWTX. All rights reserved.


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In Sandy Springs, a pair of shipping containers will become take-out restaurants, serving Korean fried chicken and shawarma https://fryertuckchicken.com/in-sandy-springs-a-pair-of-shipping-containers-will-become-take-out-restaurants-serving-korean-fried-chicken-and-shawarma/ https://fryertuckchicken.com/in-sandy-springs-a-pair-of-shipping-containers-will-become-take-out-restaurants-serving-korean-fried-chicken-and-shawarma/#respond Wed, 20 Oct 2021 21:15:38 +0000 https://fryertuckchicken.com/in-sandy-springs-a-pair-of-shipping-containers-will-become-take-out-restaurants-serving-korean-fried-chicken-and-shawarma/ Bok You rendered SabaRaba rendering Known for its large mixed-use projects like Ponce City Market and the Westside Provisions District, Jamestown LP went on to tackle a regular Sandy Springs mall. Located near the intersection of Roswell Road and Hammond Drive, Shops at the edge of the park is home to a variety of small […]]]>
Bok You rendered
SabaRaba rendering

Known for its large mixed-use projects like Ponce City Market and the Westside Provisions District, Jamestown LP went on to tackle a regular Sandy Springs mall. Located near the intersection of Roswell Road and Hammond Drive, Shops at the edge of the park is home to a variety of small businesses, from a nail salon to a dentist, as well as notable locations Il Giallo and Sandy Springs Cinema & Taphouse. At the end of November, visitors will notice two new shipping containers in the parking lot.

Measuring 200 square feet each, these brightly colored rectangles will serve Korean fried chicken and falafel pitas, respectively, at two new take-out restaurants: Bok You ATL and SabaRaba’s. Jamestown also converts the area surrounding the restaurants into a lawn with tables and chairs where patrons can dine and relax.

Bok you ATL
Seven Chan and Ken Yu, founders of Poke Burri and Lifting noodle ramen, are launching their Korean concept focused on fried chicken, Bok You ATL, with a concise menu featuring three or four flavors of breaded bird. Customers will be able to purchase a bucket of fried chicken or order it as a sandwich or offerings with sides.

“The name is playful and fun, easy to remember,” says Chan. “It’s a little weird and doesn’t take yourself too seriously like we do.”

Bok You will have spicy and sweet options, with flavors like sriracha teriyaki, jalapeno teriyaki, and mango soy. The Chicken Sandwich merges hot chicken with traditional Korean fried chicken with a hint of sweetness to balance the spices. A rotation of free sauces, like wasabi mayonnaise, will be available.

Other menu items include Korean cornbread, cheesy corn, fries, and tater tots, as well as Melona popsicles in the summer. A “secret” menu – posted on Instagram – will feature tangentially related chicken items, such as Asian chicken and waffles, waffle cones, Korean corn dogs and “things on sticks,” Chan says. .

Everything is done on site. “We came from humble beginnings with little money or space, and we had to learn to operate that way,” he says. “Our original locations are tiny, so we were a good candidate for the shipping container.”

When it opens, Bok You will serve lunch and dinner to go, with seating in the adjacent lawn. Monthly entertainment is planned for the area, and Chan says he’s working with the city to get a liquor license.

SabaRaba’s
A true Israeli falafeliya, SabaRaba’s will serve up street food style pitas, laffas and platters packed with freshly made gyroscopes, sabich (fried eggplant), shawarma, schnitzel and, of course, falafel. Created by Udi Hershkovitz, co-founder of Marrakech at the market in the city of Ponce and FuegoMundo in Sandy Springs, SabaRaba’s pays homage to Hershkovitz’s father, who died shortly before becoming a great-grandfather, saba raba in Hebrew.

“This is exactly what falafel and shawarma are designed for – you find it in almost every corner of Israel,” Hershkovitz says. “It’s usually a kiosk, not a sit-down restaurant. I call SabaRaba’s a food truck without wheels.

The menu is similar to that of Marrakech but simpler. In addition to the five proteins, there is Israeli salad, tabbouleh, and a seasonally rotated market salad. Accompaniments include hummus, babaganoush, cauliflower and seasoned fries. Customers are encouraged to add schug (Israeli hot sauce) to their food.

“The messier it is, the better,” says Hershkovitz. “These are family recipes.


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Sedalia Police Reports for October 19, 2021 https://fryertuckchicken.com/sedalia-police-reports-for-october-19-2021/ https://fryertuckchicken.com/sedalia-police-reports-for-october-19-2021/#respond Tue, 19 Oct 2021 14:29:12 +0000 https://fryertuckchicken.com/sedalia-police-reports-for-october-19-2021/ This article is compiled from the Sedalia Police Department reports. On Sunday evening, agents responded to the Wal Mart store, 3201 West Broadway Boulevard, with reference to an ongoing theft. Officers contacted two suspects, who attempted to steal items from the store. Brandon E. Johnson, 38, of Springfield was arrested for theft, possession of dangerous […]]]>

This article is compiled from the Sedalia Police Department reports.

On Sunday evening, agents responded to the Wal Mart store, 3201 West Broadway Boulevard, with reference to an ongoing theft. Officers contacted two suspects, who attempted to steal items from the store. Brandon E. Johnson, 38, of Springfield was arrested for theft, possession of dangerous drugs and 1st degree burglary. Tina M. Blunkall, 43, of Springfield, was arrested for theft, possession of a controlled substance, felony for resisting arrest and 1st degree burglary. Johnson and Blunkall were both transported to Pettis County Jail, where they were placed on a 24-hour hold.


On Monday evening, Sedalia police responded to the 1100 block of East 13th Street with reference to a theft. Becky Johnson said she was scammed for $ 670 with various gift cards via messages.


Sedalia Police were dispatched to the 1900 block of South Stewart Avenue for a disruption Monday night. Upon arrival, officers contacted a person who was then transported to Bothwell Regional Health Center for medical attention.


On Monday evening, officers were dispatched to the 2900 block of South Stewart Avenue for a theft report. Shelby Bain reported that overnight their vehicle was driven through and items stolen.


Officers were dispatched to the 1600 block of South Stewart Avenue to take a missing persons report on Monday evening. About an hour later, the individual was located and safe.


On the afternoon of October 14, officers responded to the 1000 block of State Fair Boulevard for a disruption. One of the responding officers saw the suspect vehicle leaving the scene. The officers made contact with the vehicle and the occupants. A check via Dispatch showed that the driver’s license status was revoked. Nadelene Meseky, 24, homeless, was arrested and taken to Pettis County Jail.


On Monday afternoon, officers were dispatched to the Sedalia animal shelter in reference to an injured animal. A shelter worker said a wild raccoon had possible internal injuries and distemper. An officer responded to the 100 block of West Cooper Street and euthanized the raccoon.


America’s 50 Most Popular Chain Restaurants

YouGov surveyed the country’s most popular restaurant brands and Stacker compiled the list to give readers context on the results. Read on to browse the vast and diverse variety of American restaurants. Maybe you’ll even find a favorite or two.


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For UK chicken farmers, Brexit and COVID are brewing a perfect storm https://fryertuckchicken.com/for-uk-chicken-farmers-brexit-and-covid-are-brewing-a-perfect-storm/ https://fryertuckchicken.com/for-uk-chicken-farmers-brexit-and-covid-are-brewing-a-perfect-storm/#respond Mon, 18 Oct 2021 10:46:00 +0000 https://fryertuckchicken.com/for-uk-chicken-farmers-brexit-and-covid-are-brewing-a-perfect-storm/ DRIFFIELD, England, Oct. 18 (Reuters) – When Nigel Upson checks plucked chicken carcasses hanging from a rotating line at his poultry factory in England, he sees his company’s money bleeding out following a collision of events that has turned every part of the farm-to-fork supply chain upside down. Like food manufacturers across Britain, Upson has […]]]>

DRIFFIELD, England, Oct. 18 (Reuters) – When Nigel Upson checks plucked chicken carcasses hanging from a rotating line at his poultry factory in England, he sees his company’s money bleeding out following a collision of events that has turned every part of the farm-to-fork supply chain upside down.

Like food manufacturers across Britain, Upson has been hit this year by an exodus of workers from Eastern Europe who, deterred by Brexit paperwork, left in droves when COVID restrictions were cut. lifted, exacerbating its already high cost of feed and fuel.

Such is the magnitude of the blow, he cut production by 10% and raised wages by 11%, an increase which was immediately matched or improved by neighboring employers in the north-east of England.

Increases in the cost of food will surely follow.

“We are affected on all sides,” Upson told Reuters in front of four large, spotless sheds that each house 33,000 chickens. “It is, to use the expression, a perfect storm. Something will have to give way.”

Worsening problems at Upson’s Soanes Poultry factory in East Yorkshire are a microcosm of pressures on companies in the world’s fifth-largest economy as they exit COVID to deal with post-Brexit trade barriers erected with Europe.

In the wider food sector, operators have increased wages by as much as 30% in some cases just to retain staff, likely forcing the end of a business model that has driven supermarkets such as Tesco (TSCO.L) to offer some of the lowest prices. in Europe.

Following the departure of European workers who often held jobs that British workers did not want, retailers may have to import more.

While all major economies have been hit by supply chain issues and a labor shortage after the pandemic, Britain’s tough new immigration rules have made recovery more difficult, according to businesses.

Already, a driver shortage has resulted in fuel shortages at gas stations and gaps in supermarket shelves, while chicken restaurant chain Nandos has run out of chicken.

The Bank of England is assessing how long a recent surge in inflation will prove to be lasting, forcing it to raise interest rates from their all-time low.

MOUNTING PRESSURE

For rural businesses located near flat, open Yorkshire fields, Upson says the situation is dire.

Although he says he needs 138 workers for his plant, he recently had to operate with less than 100. Staff turnover is high.

Richard Griffiths, head of the British Poultry Council, said that with Europeans making up around 60% of the sector, the industry has lost more than 15% of its staff.

When the numbers are particularly tight, Upson asks its sales, marketing and finance staff to don the long white coats and hairnets needed on the processing line.

“Three weeks ago the offices were empty, everyone was in the factory,” he said, of a company that supplies high-end birds to butchers, farm shops. and restaurants. As Christmas approaches, he might turn to the students.

On difficult days, Soanes can only deliver the essentials – chickens crammed into boxes. They don’t have time to tie poultry up for retail sale or put them in separate packages, labeled Soanes, which have a higher selling price.

About 3 tonnes of offal which is normally sold every week goes into the dumpster due to the lack of staff to process it.

The sudden rise in wages and declining production are also adding to soaring costs for animal feed, energy and fuel, carbon dioxide, cardboard and plastic packaging.

“We just told our customers, sorry the price is going up,” Upson said, shaking his head. “We’re losing money, great style.” The poorest consumers would be hit the hardest, he said.

Business owners have urged the government to temporarily ease visa rules while they provide staff training and process automation needed to help close the 20-year productivity gap between Britain and the United States, Germany and France.

But far from changing course, Prime Minister Boris Johnson said companies now need to reduce their reliance on cheap foreign labor, invest in technology and provide well-paying jobs for some of the 1.5 million British unemployed.

Upson says there is a shortage of workers in rural communities and with some 1.1 million jobs vacant across the country, people can choose. “Working in a chicken factory is not everyone’s career idea,” he said.

As 5,500 foreign poultry workers will be allowed to work in Britain before Christmas and the UK will offer emergency visas to 800 foreign butchers to avoid a mass slaughter of pigs caused by a shortage at slaughterhouses, the industry says it needs more.

As for automation, whole poultry production is already highly mechanized, and although it can be used more for boneless meat and convenience cuts, the cost is prohibitive for a small operator.

The National Farmers’ Union and other food organizations said in a recent report that parts of the UK food and beverage supply chain were “precariously close to market failure”, limiting the ability to ‘invest in automation.

Soanes has an annual turnover of around 25 million pounds ($ 34 million). Over the past three years, its owners have spent 5 million euros on the expansion. Now, production must match the size of the workforce.

TOO CHEAP

According to “Chicken King” Ranjit Singh Boparan, founder of Britain’s biggest producer, 2 Sisters, food prices must now rise.

“The food is too cheap,” he said. “In relative terms, a chicken today is cheaper to buy than it was 20 years ago. How is it true that a whole chicken costs less than a pint of beer?”

Upson says he can get a higher price for selling bones for pet food than he can for a chicken thigh.

For large producers, the main obstacle to price increases is often the purchasing power of larger supermarkets, which, since the financial crash of 2008, have struggled to keep prices low for key products such as fruit, vegetables, bread, meat, fish and poultry.

Sentinel Management Consultants CEO David Sables, who guides suppliers on how to negotiate with UK supermarkets, said desperate food producers have already pushed prices up, and he expects another round. takes place early next year.

With chicken being a so-called “item of known value”, the cost of which buyers instinctively know, he said supermarkets would likely push up prices on other products. He described the chicken business as an “absolute horror sight”.

A senior executive from a large supermarket group, who asked not to be named, said retailers were under pressure to “hold the line” on key prices and that they were all watching each other.

“If you see any of the big six moves (on the prize) you can bet your other damn ones will take around 12 hours to follow,” he said.

Back in Yorkshire, Upson and others pray that they will. While he acknowledges Johnson’s desire to move to a “high-wage, high-skill” economy, he said not all jobs fit that bill.

“What skill do you need to put chicken in a box?” ” he asks. “We can increase wages, but prices will go up.” He begins to despair. “Normally you can just be pragmatic and say it’ll work out on its own. But I don’t know where it ends.”

($ 1 = 0.7277 pounds)

Written by Kate Holton; Editing by Guy Faulconbridge and Jan Harvey

Our standards: Thomson Reuters Trust Principles.


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Guthrie’s in Lanett to open new location – Valley Times-News https://fryertuckchicken.com/guthries-in-lanett-to-open-new-location-valley-times-news/ https://fryertuckchicken.com/guthries-in-lanett-to-open-new-location-valley-times-news/#respond Sat, 16 Oct 2021 13:08:55 +0000 https://fryertuckchicken.com/guthries-in-lanett-to-open-new-location-valley-times-news/ Guthrie’s, the restaurant reserved for chicken fingers, announced in a press release on Friday that its new restaurant will open on Tuesday, October 19 in Lanett. Guthrie’s is located at 2315 Broad Avenue and S. 23rd Street in the former Alamo fireworks site. The restaurant will be open Monday to Sunday from 10 a.m. to […]]]>

Guthrie’s, the restaurant reserved for chicken fingers, announced in a press release on Friday that its new restaurant will open on Tuesday, October 19 in Lanett. Guthrie’s is located at 2315 Broad Avenue and S. 23rd Street in the former Alamo fireworks site. The restaurant will be open Monday to Sunday from 10 a.m. to 10 p.m. To contact the store. visit guthrieschicken.com.

According to the release, the first 500 customers to purchase a signature Guthrie’s Box during the opening event on October 19 will receive a gift card redeemable for another Guthrie’s Box on a future visit. The box includes chicken sticks, crispy fries, creamy coleslaw, Texas toast, and Guthrie’s signature dip – nearly $ 10 value.

As the first restaurant in the country to create a menu entirely around handmade chicken fingers, Lanett’s new location is part of Guthrie’s new strategic growth plan that features a completely redesigned restaurant with an even stronger focus on his drive-thru. The new Lanett Guthrie’s is owned and operated by residents and business partners Chris Clark and Brian Pester.

“The past few years have been unlike any other and in light of all that we have experienced as a community, we are delighted to offer residents, families and visitors to Lanett the chance to experience the best chicken fingers to the world, ”says Clark. “We’re chicken sticks, wavy fries, coleslaw and gravy-loving locals who live and breathe Lanett. When we heard that Guthrie’s wanted to open in our community, we jumped at the chance. From families to students, office workers, tailgaters, late night snackers, or anyone just craving authentic chicken fingers and sides made to order – we’ve got you covered at Guthrie’s. You have to try our signature Guthrie’s sauce – it is a game changer.

Since signing the rights to develop Guthrie’s in Lanett, Clark and Pester have been active brand ambassadors during the development of their restaurant. Both will participate in managing the day-to-day operations of the new restaurant. Their new location is part of Guthrie’s strategic growth plan which includes new restaurant prototypes that emphasize design and operational improvements such as an increased focus on drive-thru, delivery and even al fresco dining, all by showcasing a softer color palette, more lighting and a cutting edge that enhances the customer experience. Guthrie’s has expanded to six states and over 40 locations.

“There is something classic, something essential about Guthrie that just about anyone can relate to,” Pester said. “People are motivated by an emotional connection to the freshly made chicken fingers, the fries and the hand-chopped coleslaw. Although simple, it is also very strong and powerful. We are excited to start serving our community while giving back through our new Guthrie’s with my friend and business partner Chris by my side.

For more than 50 years, Guthrie’s has drawn crowds across the country for its hand-breaded chicken fingers rooted in a tradition of freshness, warmth and speed, with a generous touch of southern hospitality.

“There are always opportunities for change,” said Joe Kelly Guthrie, CEO of Guthrie’s Franchising, Inc. “Chicken fingers and fries remain an affordable wellness proposition and Lanett’s openness, which is the newest of new restaurants planned until next year, underscores the momentum we are currently experiencing as a brand. Our above industry average profit margins, as well as the simplicity of our operations are cards This growth has spurred our expansion in Lanett and our desire to open additional restaurants in Georgia, Florida, South Carolina, Tennessee and Mississippi, among other areas.

Guthrie’s remains a family-owned restaurant business that uses fresh produce and ingredients to create its dynamic yet simple menu. Since its inception in 1965, Guthrie’s has become famous for its unique approach to chicken fingers and flavor combinations. Additionally, the brand’s software, hardware, training and ongoing support allow Guthrie owners to focus on producing an exceptional product without sacrificing consistency or individuality.

Guthrie’s was founded in Haleyville in 1965, and with the launch of its first dedicated chicken fingers restaurant in Auburn in 1982, the brand has expanded to over 40 locations in six states. Guthrie’s is dedicated to a simple, yet complex menu format, using only the freshest, highest quality ingredients. This allows franchisees to honor tradition while simultaneously disrupting typical menu diversification to create better opportunities for growth and profitability.

Guthrie franchisees can expect their initial investment to be between $ 261,050 and $ 569,200, excluding real estate costs. For more information on franchising with Guthrie’s, visit guthrieschicken.com/franchising.


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“Hot and Delicious” – Chicago Food Truck Festival Serves Gourmet Meals in the Heart of Downtown https://fryertuckchicken.com/hot-and-delicious-chicago-food-truck-festival-serves-gourmet-meals-in-the-heart-of-downtown/ https://fryertuckchicken.com/hot-and-delicious-chicago-food-truck-festival-serves-gourmet-meals-in-the-heart-of-downtown/#respond Fri, 15 Oct 2021 22:57:26 +0000 https://fryertuckchicken.com/hot-and-delicious-chicago-food-truck-festival-serves-gourmet-meals-in-the-heart-of-downtown/ Friday was the last day of the Chicago Food Truck Festival, and Chicagoans are already calling for its return. The festival, held on Fridays from late July to mid-October at Daley Plaza, featured everything from tacos to seafood to donuts. Office workers, local residents and tourists said the event was a bright spot in their […]]]>

Friday was the last day of the Chicago Food Truck Festival, and Chicagoans are already calling for its return.

The festival, held on Fridays from late July to mid-October at Daley Plaza, featured everything from tacos to seafood to donuts.

Office workers, local residents and tourists said the event was a bright spot in their downtown experience and hope to see it return next year.

Vendors serving food on the last day included Harold’s Chicken, Lawrence’s Fish and Shrimp, and Mr. Quiles, which serves authentic tacos and quesadillas.

Chicagoans were ready to brave the rain for Harold’s Chicken. In addition to a food truck, the Chicken Restaurant has several locations across Chicago.
Mark Capapas / Sun-Times

Aubrey Spight, who works across from the festival, said the weekly event gives professionals and tourists a fresh and affordable option for lunch.

“It gives everyone a diverse chance to taste different foods,” he said. “I grew up on the South Side, so I know Harold’s Chicken and Lawrence’s Fish, but I’ve never heard of Mr. Quiles. It’s good, it’s good.

Paulette Squire, 64, said the food offered at the Food Truck Festival was “hot and delicious” and that she liked having so many culinary offerings just feet from her office.

“I love the idea of ​​food trucks,” said Squire, from South Side. “I think it’s cool. It’s small, convenient, close by, mobile. You can get it anywhere, they can go anywhere, ”she said.

Percy Billings, a worker at Harold's Chicken food truck, prepares a customer's order at Daley Plaza, Friday afternoon, October 15, 2021 His father owns Harold's Chicken Shack # 55, prepares a customer's order at Daley Plaza , Friday afternoon, October 15, 2021. Mark Capapas / Sun-Times

Percy Billings, whose father owns Harold’s Chicken Shack # 55, has been cooking fried chicken his entire life.
Mark Capapas / Sun-Times

Squire, who has lined up for Harold’s Chicken, said she also plans to eat food from Lawrence’s Fish and Shrimp, a truck that promises “simply delicious” seafood.

For vendors, the location in the heart of downtown has given them a much needed economic boost in a year when the restaurant industry has suffered.

“Love this place, they love to spend money, baby,” said Jessica Jarmon, the Harold’s Chicken truck cashier. She’s worked for the famous fried chicken restaurant since the age of 19 and proudly introduced herself as “Harold’s Chicken Queen, baby!” “

She added that, to her delight, guests at the Daley Plaza gave generous tips.

“It’s a lot of good people, professionals… My favorite part? The long lines don’t stop, never stop, baby! “

And it wasn’t just Chicagoans who appreciated the festival’s offerings. Nancy Sanchez, who was visiting Chicago from the Atlanta area, said she was a huge fan of high-quality Mexican food, but was skeptical if the tacos would live up to her expectations.

She was pleasantly surprised.

“They were delicious,” she says. “With taco trucks, you never know what you’re going to get. “

Cashier Jessica Jarmon (center) and cook Hubert Key (right) smile inside Harold's Chicken food truck at Daley Plaza on Friday afternoon, October 15, 2021. They said they enjoy the hectic atmosphere of working in a food truck.

Cashier Jessica Jarmon (left) and cook Hubert Key (right) said they enjoy the hectic atmosphere of working in a food truck.
Mark Capapas / Sun-Times

The mix of tourists and professionals is something Jarmon, 30, said she enjoys about the food festival.

“We like to serve good chicken to people,” she said, noting that once people tried the chicken, “they got hooked”.

“We don’t like selling anything bad on this truck here because one bite and we have you!” “


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Southern Comfort Kitchen Cajun Restaurant Now Open in Pleasant Hill https://fryertuckchicken.com/southern-comfort-kitchen-cajun-restaurant-now-open-in-pleasant-hill/ https://fryertuckchicken.com/southern-comfort-kitchen-cajun-restaurant-now-open-in-pleasant-hill/#respond Thu, 14 Oct 2021 17:00:09 +0000 https://fryertuckchicken.com/southern-comfort-kitchen-cajun-restaurant-now-open-in-pleasant-hill/ Authentic jambalaya, gumbo and po boys can now be found in Pleasant Hill. Southern Comfort Kitchen, a new brick and mortar born from the popular Bay Area food truck, has opened downtown next to Spavia. The 2,100 square foot restaurant is the second place to sit for the family restaurant. The original location is in […]]]>

Authentic jambalaya, gumbo and po boys can now be found in Pleasant Hill.

Southern Comfort Kitchen, a new brick and mortar born from the popular Bay Area food truck, has opened downtown next to Spavia. The 2,100 square foot restaurant is the second place to sit for the family restaurant. The original location is in the Castro Valley.

Operated by the Brill brothers, originally from New Orleans, this Cajun-inspired restaurant offers dishes like crayfish stew, seafood okra, shrimp and barbecue grits, chicken and sausage jambalaya, red beans and rice, and 10 varieties of po ‘boy sandwiches, ranging from oysters and blackened shrimp catfish. The entrees will cost you between $ 10 and $ 14, while the entrees cost between $ 5 and $ 7. Desserts, including the homemade carrot cake and bread pudding, cost $ 6.

But it’s SoCo Kitchen’s chicken sandwiches that are already gaining attention. They offer not one but three: a Grilled Blackened Chicken Sandwich ($ 11), a Southern Fried Chicken Sandwich ($ 11), and a Lil ‘Wheezy Chicken Sandwich, which is the fried chicken sandwich topped with hot sauce. House. All are served on a French bun with coleslaw dressing, pickles and Old Bay garlic aioli.


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Experts share their point of view on franchisee satisfaction | 2021 Restaurant Franchise and Innovation Summit https://fryertuckchicken.com/experts-share-their-point-of-view-on-franchisee-satisfaction-2021-restaurant-franchise-and-innovation-summit/ https://fryertuckchicken.com/experts-share-their-point-of-view-on-franchisee-satisfaction-2021-restaurant-franchise-and-innovation-summit/#respond Wed, 13 Oct 2021 10:00:00 +0000 https://fryertuckchicken.com/experts-share-their-point-of-view-on-franchisee-satisfaction-2021-restaurant-franchise-and-innovation-summit/ One of the main challenges for franchisors is keeping franchisees engaged, happy, and aligned with brand goals. Experts offered tips and best practices to achieve this at the recent Restaurant Franchising and Innovation Summit hosted by Networld Media Group. Setting up and running a franchise system involves partnering with good franchisees and, as the brand […]]]>

One of the main challenges for franchisors is keeping franchisees engaged, happy, and aligned with brand goals. Experts offered tips and best practices to achieve this at the recent Restaurant Franchising and Innovation Summit hosted by Networld Media Group.

Setting up and running a franchise system involves partnering with good franchisees and, as the brand grows, keeping franchisees happy, engaged and committed to the strategy and philosophy of the company. Mark.

And while it may seem easy – after all, franchisees want to make money just like the franchise owner – keeping franchise partners happy takes work, constant attention, and a plan.

Several franchise brands shared their take on how to do just that during a panel discussion at the recent Restaurant franchise and innovation summit sponsored by Networld Media Group.

The event is one of a number of foodservice and tech industry events hosted by Networld Media Group. The next event is a virtual event, #QSRNext, which will take place on November 9.

The panel, “Keeping Your Franchisees Healthy, Happy and Organized,” which was moderated by Restaurant Marketing Consultant Stacey Kane, was sponsored by Leasecake, which provides an operating system for location management.

Panelists included Brian Dixon, director of real estate at Team Oney, a Papa John’s franchisee, Starbucks and Qdoba; Brian Loescher, COO at Golden Chick; John Ramsay, vice president of franchise sales at Noodles & Company and Jim Thompson, vice president of operations at Chicken Salad Chick.

Connection with the franchisee

At Golden Chick, the franchisor-franchisee relationship includes a “discovery day” where franchisees meet all the department’s heads of department, are assigned a project manager to support them in all phases of construction and a director for them. support in recruitment and training.

“We will assign a full training team of four to a new franchisee for seven days before opening and seven days after with training,” said Loescher.

At Chicken Salad Chick, the goal is to provide franchisees with as much information as possible, Thompson said, noting that the “relationship” begins in the franchise sales process when the franchise development team establishes the franchise. relationship.

“Once we are in the process of opening a new restaurant, about 10 weeks after the store opens, they have access to shared information and a project manager has a weekly call with (the) franchisee, then business consultants get involved for six weeks to make sure the human components are underway, ”he said.

At Team Oney, the brand uses Leasecake technology because franchisees will use the tool. In fact, the brand plans to incorporate the technology into future franchise agreements. The system, Dixon said, allows the brand to disseminate information at the same time the brand obtains information.

“It’s intuitive communication with quick access to contacts and data and it has really transformed us,” he said, adding that technology has replaced previous tools like Excel and paper documents.

“In the past, I took pictures of documents taped in an office to bring this information with me [to a franchisee]. This [Leasecake tool] just saves time and really reduces anxiety, ”he said.

Noodles takes a similar approach to data sharing, according to Ramsey, as the brand gives franchisees everything they need through an in-house system, from the point of sale to the back of the house via iPads.

“They are all integrated and have two main functions. One is the ‘workbook’ which is the operations manual, then there is the application called Table which is the communication element. know something have access to it, ”he said.

Ensuring the happiness of franchisees

While the panel agreed on many points, one of the main points is that happy franchisees are those who make money and grow. The key, then, is to give franchisees what makes them happy.

At Golden Chick, happiness comes from higher sales and lower margins, Loescher said.

For Chicken Salad Chick franchisees, it’s about providing strong communication and sharing best practices between franchisees and the brand.

“What they really want to hear is from each other and communicate with each other,” Thompson said, adding that in some cases franchisees communicate on their own, for example using group chats. The brand makes a monthly call with senior management as well as key department heads and shares what is happening within the various business units.

Noodles & Company is also focused on communication, according to Ramsay.

“We do intra-franchise communication. We use a methodology to collect communication and disseminate it and everything is discussed. In the end, good ideas come out,” he said.

Some brands, including Noodles & Company, also rely on annual or semi-annual corporate events to provide a place where all franchisees can meet, talk and learn from each other.

“We have found that there are three main ways to communicate with franchisees. One is regular business updates, which are very specific and focused on operating procedures, marketing plans. The second is the Franchisee Advisory Board where you get together with the franchise leadership and the senior management team and the third is a conference that everyone comes to, ”Ramsay said.

In fact, Golden Chick hosted a corporate conference just a week before the RFIS event.

“We’re just coming out of that peak and buzzing around, so to speak. There was a 40% improvement over what we had been in 2019, so there were a lot of happy faces in the crowd,” Loescher said.

The bottom line, according to Team Oney’s Dixon, is that franchisees just want to be heard and listened to.

“You want to let them know that everyone needs to be heard. Store managers want to know if they are going to see someone who has a problem, they will be listened to and the problem will be fixed … not just swept up. . “


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Closing of B’Amazing Wings restaurant in Columbus, GA https://fryertuckchicken.com/closing-of-bamazing-wings-restaurant-in-columbus-ga/ https://fryertuckchicken.com/closing-of-bamazing-wings-restaurant-in-columbus-ga/#respond Mon, 11 Oct 2021 20:39:49 +0000 https://fryertuckchicken.com/closing-of-bamazing-wings-restaurant-in-columbus-ga/ A Columbus chicken wing restaurant that opened late last year has closed after just under a year of operation. B’Amazing Wings, 5727 Moon Road, is closed “with immediate effect,” according to a restaurant’s Facebook post. “We are sad to announce that we will be closing B’Amazing Wings effective immediately. It’s a bittersweet moment! the Publish […]]]>

A Columbus chicken wing restaurant that opened late last year has closed after just under a year of operation.

B’Amazing Wings, 5727 Moon Road, is closed “with immediate effect,” according to a restaurant’s Facebook post.

“We are sad to announce that we will be closing B’Amazing Wings effective immediately. It’s a bittersweet moment! the Publish bed. “It has definitely been an amazing trip and we couldn’t have done it without all of you. Our customers will be sorely missed!

In a separate article, owner Branddon Mays said the demands of his “last business venture” resulted in the restaurant closing.

The restaurant had 12 wing flavors ranging from mild barbecue to honey barbecue, in addition to other menu items such as chicken fillets and Philly cheese steaks. It also offered a strawberry wing flavor.

Mays started cooking wings at home. He eventually moved to a food truck, then to a concession tent and back home.

He’s made all the wing sauces with recipes he’s perfected over the years. The base of his original sauce, called “Sauce Addiction” on the menu, came from his mother, Yvonne Mays, who died in 2005.

Ledger-Enquirer reporter Joshua Mixon covers business and local development. He is a graduate of the University of Georgia and owner of the coolest dog, Finn. You can follow him on Twitter @JoshDMixon.


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Souvenir of Zoe Café – Jewish Light of Saint-Louis https://fryertuckchicken.com/souvenir-of-zoe-cafe-jewish-light-of-saint-louis/ https://fryertuckchicken.com/souvenir-of-zoe-cafe-jewish-light-of-saint-louis/#respond Sun, 10 Oct 2021 22:54:52 +0000 https://fryertuckchicken.com/souvenir-of-zoe-cafe-jewish-light-of-saint-louis/ Have you ever wondered what happened to that restaurant you once loved and where you have memories of dining with your family and friends? We were doing! There is an amazing site called Lost tables, dedicated to celebrating the restaurants of our past. We partner with site creator Harley Hammerman and celebrate these wonderful stories. […]]]>

Have you ever wondered what happened to that restaurant you once loved and where you have memories of dining with your family and friends? We were doing! There is an amazing site called Lost tables, dedicated to celebrating the restaurants of our past. We partner with site creator Harley Hammerman and celebrate these wonderful stories. Hammerman and his wife Marlene are members of Shaare Emeth, and she is the past president of the National Council of Jewish Women of St. Louis. Visit Lost Tables on Facebook


Zoe Houk grew up in Crestwood with two older sisters – Belinda, who would become an artist, and Carrie, who would become a producer and casting agent. Her mother, Billie, credited her husband, Jean, with the talents inherent in their daughters.

Houk’s father died of cancer when she was a young girl.

Houk’s mother urged her daughters to “keep up” and not rely on marriage for a living. After graduating from Lindbergh High School, Houk attended community colleges in Meramec and Forest Park. When asked what she was studying at school, she replied, “Nothing. I will make my mother happy.

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Houk’s first job as a waitress at the age of 18 was at The Loft in West County. From The Loft, she went to H. Brown’s, a bar in the Central West End, as a waitress and underage bartender, with her sister, Belinda. Caleco’s and The Ladle followed, and at each restaurant she learned a little more about the business. In 1981, Houk moved again to the Empire Café on Lafayette Square.

From the end of the 1960s, a restoration movement took root in the Lafayette Square district. Many young couples have settled in the neighborhood, buying old houses and renovating them. In 1972, Place Lafayette was declared a historic district by the city.

In May 1980, Jill Mead and Susan Vaughn opened the Empire Cafe and Charcuterie at 1923 Park Avenue. Mead was in charge of the kitchen and Vaughn ran the business.

The Empire menu included soups, salads and sandwiches. The most popular item was the chicken salad. “We are gaining 550 pounds a week and we’re running out of it,” Mead said.

The creamy white meat chicken salad was so popular that it was available to take out at Ladue and Wydown markets.

Zoe Houk had been serving tables at the Empire Cafe for about a year when she was assigned to manage Empire’s new business, the Shell Empire Cafe, which opened in August 1982 in the renovated Shell building in 13th and Locust.

However, not everything was going well at the Empire, as Mead and Vaughn clashed over how to run the business. Vaughn was forced to retire from the company in January 1982, filing a lawsuit against Mead a year later. The turmoil led to the closure of the Lafayette Square restaurant in December 1982, shocking the Empire’s enthusiastic clientele.

Zoe Houk, who still ran the Empire restaurant in the Shell building, was in the right place at the right time.

It was a fluke. I worked for these two women and they were very successful. They hated each other and ended up chasing each other. And the restaurant closed.

It was just when Lafayette Square was just starting out and they really needed that restaurant there. It helped build their community. John Ferring owned the building and told me he would lend me the money to take it back. I think it was $ 18,000, but I felt like it was a million.

So it just worked. I was 23 years old.

In February 1983, Houk and his partner Steve Robinson took over the Lafayette Square space. Houk had met Robinson a few years earlier when the two were working at Caleco.

“We had to quit our jobs to work there,” Houk said, “so we practically had to live there. “

Café Zoé opened its doors on June 1, 1983, four months later.
While the cafe was essentially the place Jill Mead and Susan Vaughn had built, Houk and Robinson managed to make the restaurant their own. An exciting and attractive dining space from Empire times, the cafe has become more stylish and less cute, losing its picture window.

They kept the walls pristine white and invited local artists to hang their works in the lighted display case. The light from the large storefront windows played on the grays, coals and off-whites of the interior. Seating was available in two large rooms.

While the cafe was essentially the place Jill Mead and Susan Vaughn had built, Houk and Robinson managed to make the restaurant their own. An exciting and attractive dining space from Empire times, the cafe has become more stylish and less cute, losing its picture window.

They kept the walls pristine white and invited local artists to hang their works in the lighted display cabinet. The light from the large storefront windows played on the grays, coals and off-whites of the interior. Seating was available in two large rooms.

However, not everything was perfect at the start. Within a week of opening, Houk fired both his chef and his catering consultant.

“We were too scared to make all the decisions ourselves, and probably scared to trust our instincts, but we realized right away that was not going to work. The menu was not correct and the chef liked dishes prepared with sauces. We wanted to keep things simple.

And I’m going to tell you that if the chef and the consultant had stayed, we wouldn’t have made it. Our concepts were totally different.

Houk hired new cooks and redesigned the menu. One of these cooks was Ny Vongsaly who had worked with her at the Empire Café.

“He swam across the Mekong with people shooting him to escape to Thailand,” Houk said of Vongsaly’s heartbreaking 1979 trip out of war-torn Laos.

Although he never had any professional training as a chef, Vongsaly learned about food by observing his mother and sisters. He assimilated their traditional Laotian techniques and recipes well enough to impress Houk and his other colleagues when they worked together at the Empire Cafe.

“Zoe would say, ‘Hey, this is what I want – great salty and spicy flavors,'” Vongsaly said, recalling how he would bring traditional Laotian dishes for his colleagues. “They would all say they wanted more for lunch.”

After a few months at Café Zoe, Vongsaly became the restaurant’s executive chef, creating a menu of dishes influenced by the food he grew up in Laos, as well as what he concocted while experimenting at home.

Vongsaly will eventually leave Café Zoe for Modesto, California, but will reconnect with Houk in 1998 as part of a lasting partnership that will lead him to James Beard’s semi-finalist status.

“Ny Vongsaly and I are like brother and sister,” Houk said, “except we’re not fighting. We can complete each other’s sentences. We work together on the menus, but he takes care of all the execution. We both have a pretty good sense of humor so it’s great fun and we can eat! He is a wonderful leader and person. I couldn’t be luckier to work with him.

Café Zoe’s menu has grown, including Houk’s longtime dream, Oriental Chicken Salad, and the dishes have become more filling. Most of the changes were aimed at attracting new customers, men in general and business people in particular. Like the Empire Café, the restaurant had a reputation for being the kingdom of chicken salad and the mecca for lunching ladies. Houk began to attract a larger clientele.

Lunch was served Monday through Saturday. The lunch menu included a soup of the day, two or three starters, five salads, and seven starters, some of which were sandwiches.

The Chicken salad, which made the reputation of the Empire Café, remained on the menu. Whether it’s ordered as a sandwich with homemade white bread or on its own over lettuce, it has set the standard for chicken salad in town.

Dinner was served only on Friday and Saturday evenings. Starters included grilled chicken sprinkled with rosemary and lemon juice, baked Cornish chicken with apricot brandy sauce, chilled grilled beef tenderloin with mustard sauce, shrimp sautéed in a pesto sauce and a fillet of grilled salmon in citrus butter. Salads, sandwiches and appetizers were taken from the lunch menu.

Special dishes came and went and then came back, if they were favorites. One that popped up periodically was asparagus wrapped in prosciutto and served with a dressing.

Click here to read the whole story of Cafe Zoe’s story on LostTable.com

Sign in your morning light



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