![]() ![]() “Our ingredient focus is local because we know the importance and value,” she says. What they don’t make in-house, they source within Arkansas. They cure their own sausage for the gravy. Order it with a side of hormone-free, cherrywood smoked center-cut bacon.Īnd of course, don’t forget the biscuits and gravy, made fresh daily. (Waffles are a Sunday staple in the Russell household.) The strawberry cheesecake pancakes make customers swoon. They are known for the waffles which have won several awards. The menu is a classic breakfast with a Southern flair. It was so successful it replaced my husband’s income and he resigned a few weeks after we opened,” says Anna. We were conservative with how we ran our numbers. It was so successful from the get-go and blew away all our expectations. “That is amazing to think we served that many people in two years. To date, the restaurant has served 220,000 customers. In no time, they were cracking 7,000 cage-free eggs a week. On April 3, 2017, the Buttered Biscuit opened and was an overnight success. ![]() She hired a restaurant consultant, bought a building, started social media accounts, and a year later, her vision came true. She went in the house, started calling brokers and the next day met with one. While she was gardening one day, Anna says she had a vision of opening a breakfast venue. Anna has a background in restaurants and HR Sam worked for Kellogg’s and was transferred from Michigan to Arkansas. ![]()
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