The Get to Know segment has featured some of my favorite places and this one is no exception.   King David Dogs is one of my favorites in Indy.  You can find a hot dog anywhere, but once you have one of their dogs, you will never go back to the over processed hot dogs that you used to know.  The hot dog is awesome and they offer a ton of toppings that will keep you coming back. So we “sat down” with the owner of KDD, Brent Joseph to talk about everything hot dogs…

You can find King David Dogs:

Indianapolis International Airport.

Downtown Indy:
15 N Pennsylvania St
Indianapolis, IN 46204-3101
(317) 632-3647
King David Dogs Website

WIBIA: Tell me about the name King David?

Brent: The King David brand was created by my grandfather William and his brother Paul when they owned the Hene Meat Co.  They created the King David brand as a private label for some of their product.  They did beef summer sausage, beef bologna, corned beef, pastrami, liverwurst, and of course hot dogs.

WIBIA: What makes the hot dog so good?

Brent: First off, it’s an all beef dog.  That makes a BIG difference.  Second, it’s a skinless ¼ lb. dog.  Even though it’s skinless, it still has a snap to it when you bite it, similar to a dog with a casing.  It has that snap to it because there is a lot less fat and therefore moisture in the dog. King David Dogs also have a very unique flavor profile.  You can taste the difference.  With most hot dogs out there, people dress them up and top them with all sorts of condiments to mask the taste of the dog.  A lot of times the actual dog is just a vessel for condiments.  Some of the other dogs out there are just downright scary, brown colored meat sticks made with miscellaneous chicken and/or pork parts.  Not the good parts either.  Our dogs are 100% Kosher-style, all beef franks.  The flavor of a King David Dog is very unique and stands up on its own without any condiments.

As far as the bun, we get them from Gonnella.  They are in Chicago and they come in fresh every day.  Our delivery driver is in his truck by 3:30am every day.  We steam them and they are amazing.  I think they make the best hot dog bun around.  Believe me, I’ve tried plenty of them.

WIBIA: Last year you expanded to your second store at the airport, any other plans for expansion of retail stores or selling your dogs to larger chain grocery stores?

Brent: Yes, we are currently in talks about expansion for another location here in town.  That’s all I can say about that at the moment.  As far as selling the product to larger chain grocery stores, I’d love to.  We had some meetings in the spring with a large chain, and we are continuing those discussions. Hopefully, if customers keep asking for our product, that will help get us in these stores!

WIBIA: What keep customers coming back?

Brent: You know, I’m not sure I know exactly what it is.  I know what I want it to be.  I would like to think it’s the best hot dog that people have ever had.  And at least once a day, a customer will tell me that it was the best dog they have ever had.   One reasons people return again and again is price.  Even though you can get a hot dog for much cheaper at a gas station, you get what you pay for.  I think people are willing to pay for quality and this is a quality product.  We don’t skip on any of the toppings or ingredients.  I buy the highest quality items I can and we make a number of menu items from scratch every day.  This is also one of the cheapest hot meals that you can get downtown.  You can get a regular Build Your Own dog (includes 4 regular toppings), a side item (Fries, Tater Tots, Baked Beans, a bag of Zapp’s Potato Chips, Cole Slaw, or a whole pickle), and a fountain drink in a plastic take home cup with free refills for $6.52 after taxes!  That’s pretty cheap for a huge lunch, and it works out to only about $1.00 or so more than one off a cart, and that hot dog has been sitting in scary hotdog water for the last four hours or so.

Another reason we have so many regular customers is that we are quick. Depending on the line, we can get usually get you in and out in only a few minutes if not less.  Finally, I think that a lot of it has to do with service.  I am really big on service.  I tell my employees that you can go anywhere and get mediocre or bad service, but people remember good service and I think they really appreciate it.  I know I do.  That is something that I have keyed in on since the day we opened.   I want people to feel welcome when they come to King David Dogs.

WIBIA: Indy needs a good sausage shop (keep it clean!).  It seems like you have a jump start with arguably the best hot dog in town, have you ever thought about making Polish Kielbasa, German sausages, etc…

Brent: You know, I’m as big of a cured meat and sausage fan as anyone that you’ll find, but unfortunately this market (Indianapolis) doesn’t have a lot of demand for it.  You would be surprised as to how few requests we get for brats or polish.  Maybe once a month if not less.  People in this town like to keep it simple.  When I started this restaurant, the goal was to do one thing and do it better than anyone else.  I like to think we have an advantage over any competition out there because we have a proprietary product in with the King David Hot Dog.  Nobody else can get these dogs except through me, anybody can open a hot dog stand and serve Vienna or Hebrew National.  In fact, people have tried, and haven’t had the success that we have been so lucky to enjoy.   We will have been open three years in November.  We are unique. We are a local company with a product that was created by a local family.  The King David brand has local roots and history.  I think that people really connect with that and want to help support it.  I am just trying to create something that this city can be proud of.  If you go to New York or Chicago, you think of pizza, Philadelphia has cheese steaks, Kansas City and Memphis are known for BBQ.  What are we known for?  Corn?  Some people will argue breaded tenderloins, but the truth is that outside of this state people don’t really know what the hell a breaded tenderloin sandwich is.

WIBIA: Your menu has a few suggested items, but with 30 toppings, you could get pretty crazy.  If I choose the build your own dog, but instead you would build it for me, what would I be eating?

Brent: Probably a Boom Boom Dog (fried egg and cheddar cheese) but I’d add a little extra kick with some onions cooked right into the egg on the grill, some bacon, some salsa, and maybe some even jalapeños if you were up for it.  Really it all depends on my mood.  I am kicking around some new ideas so be on the lookout!

WIBIA: One of my favorite breakfast treats is diced hot dogs browned in a little butter and scramble some eggs with it, most people think it is gross.  What other recipes do you like to make with your hot dogs?

Brent: I like to throw them in the fryer every once in a while.  It sounds awful but it’s delicious.  When I do that I usually don’t even bother with a bun.  Just some Bertman’s mustard (a spicy brown mustard we get from Cleveland).  I also like them chopped up and mixed with scrambled eggs.  It’s almost like salami and eggs which is another favorite.  I like to slice them up and wrap them up in crescent roll dough and throw them in the oven to make as appetizers when I have people over to the house.  I also used to eat them with Kraft Mac & Cheese when I was little.  That may also be because it was the only thing the babysitter could make well.  We are experimenting with some new ideas, including a King David Dog on a waffle, with some homemade honey mustard.

WIBIA: Tell me what is new at KDD?

Brent: We just added some beer battered onion rings since we had so many requests for them.  They seem to be going pretty well.  We also added something called Funnel Cake Fries.  It’s a dessert item.  They are basically strips of Funnel Cake batter that look like fries.  We fry them until they are hot and slightly crispy, sprinkle on some powdered sugar and you have fried deliciousness in a cup!  They really are amazing.

WIBIA: I am always looking for good tips, where do you like to eat in Indy?

Brent: Basically anyplace with meat or sushi.  One of my favorite places was h2o but I heard that Eli Anderson recently sold it and I haven’t been since the ownership change.  I do really like Tegry Bistro for their sushi.  If I had to choose only one kind of food to have the rest of my life it would totally be sushi.  I just never get tired of it.  Although my wife does so I never get to have it as much as I want to.  I have also been addicted to Goose the Market lately.  I have been strategically planning afternoon meetings on the north side so I can stop by the Goose and grab a Batali on my way to the meetings.  Brugge is another favorite.  The Duck Confit Mitrailette is amazing.  The Capital Grill is on the list as well.  They do the best steak tartare that I have ever had and I try it anywhere that has it listed on the menu.  The only problem is that they took it off their menu but if you ask nicely, the chef will usually make it for you.  I also think that the Balsamic glazed Delmonico is the best steak in the city.  Finally the chorizo tacos at Pancho’s are a can’t miss when I want something south of the border.  Add some fresh limes and cilantro and I am in heaven (and a cold Pacifico).

WIBIA: At WIBIA, we are big eaters.  Have you ever thought about sponsoring a hot dog eating contest?

Brent: Yes.  I’ve thought about it but am not really sure where to start.  I thought it would’ve been a great Grand Opening event but we are a little past that.  I’d love to explore the idea further, are you volunteering to organize it?

WIBIA: We might have to talk about that more!

Goose the Market is a neighborhood market/sandwich counter/ice cream shop/beer & wine store that I am basically in love with.  Everything they have is seasonal, local, fresh  and you can’t go wrong with any of it.  The sandwiches are good enough to go there for by themselves.  They have 2 sandwiches are on the menu and the other 3 rotate.  Check it out this week.

• Goose – Prosciutto di Parma, basil, fresh mozzarella, extra virgin olive oil
• Batali – Spicy coppa, soppressata, capocolla, provolone, tomato preserves, hot giardinara, marinated red onion, mayo, romaine
• Frank – Lamb bacon, lettuce, tomato, mayo
• Caldwell – Smoked rabbit, sweet pepper relish, chanterelles
• Holom – Foie gras mousse, kohlrabi slaw, red currant jam

Awesome.  So when I was thinking about about who I wanted to feature on a Q&A and Chris Eley, the owner of Goose the Market came to mind.  Why?  Because this blog is mostly a fast food blog and I wanted to have someone’s perspective that is on the other side of the conversation.  If you have never had an fresh, local, organic meat, you should.  Honestly, that goes for eggs, produce and anything on the food pyramid.  If you want to re-define the way that you buy food, I can’t think of a better place to start than Goose The Market.

WIBIA: Let’s get this out of the way, why the name “Goose?”

Chris: Goose has many meanings both to my family and to the concept.  The name originated as my wife’s nickname when she was a wee little one.  She was the youngest, so her pops called her the caboose.  Her slightly older sister could only pronounce Goose at the time so that is how it came about.  Her sister has since learned how to pronounce caboose, for the record.  From there it was applied to the business as mother goose, being the provider for the neighborhood.  The way that the name is written, “Goose the Market”, actually has a meaning as well.  To goose something means to change it by surprise (or something like that).  We would like to think that we are changing the way people think about markets by keeping it interesting and surprising.

WIBIA: So you lived in Chicago, moved to Indy and missed the neighborhood markets of Chi-town.  When did you decide that you miss it so much that you need to start your own market?

Chris: Not exactly.  We grew up in Indianapolis and spent quality time in different parts of the world. Most recently we lived in Chicago for 5 years.  I always knew that I wanted to start a business.  I also always knew that I would never open a restaurant as my first business.  I also knew that when we were ready to open a business, Chicago would not be the place to do it.  Considering the expense of property and the ever changing “Windy City” it was not our best option for our first venture.  What I did know is that we had an idea that I completely believed in and was willing to do whatever it took to get it going.  I also knew that Indianapolis was ripe for the opportunity and I still had a strong support structure here.  Great markets are in every decent city across the country.  It was just about time that we got one.  I developed the concept while living in Chicago.  We moved back to Indy in June of 2007, purchased the building in September and opened in October.

WIBIA: Was serving sandwiches part of the original idea for Goose?

Chris: As with most business plans, the Goose is always evolving.  It will continue to evolve.  It wasn’t always in the plan to serve sandwiches, but it was only natural that we did.  It was always in the plan not to do something half assed just to do it.  Once we decided that it would be a sin not to serve sandwiches with all the great meat and cheese options, I promised that you would not see a chicken salad sandwich.  There is so much more out there.

WIBIA: In August of 2008, Bon Appetit listed you on the “Hot 10” list, were you surprised to get the recognition within your first year?

Chris: I wouldn’t say surprised, I would say fortunate.  I believe in every dish I put out no matter what level, what kitchen or what table it may be.  I wouldn’t say they are all perfect (many crash and burn), but I believe that everyone is worthy.  The ones that crash and burn don’t usually make it to service.  People are doing great things everywhere.  We were just fortunate that they took notice in what are doing early on.

WIBIA: With “Food, Inc.” out and an increased focus on local producers, why do you think that it is so important to change the way we shop for food?

Chris: That is easy….quality and flavor.  There are definitely a number of other benefits that come from working with local producers.  Like supporting your local economy, reducing your carbon footprint, eating “real” food and eating nutrient dense foods. But when it comes down to, they take great pride in their product.  It is their livelihood.  If you have a problem, you know who to talk to.

WIBIA: For people that are not foodies, your market might be a littler overwhelming for someone that is used to shopping only at Kroger, Meijer, etc…How do you help people bridge that gap?

Chris: The era of trying to please everyone all the time with the big box, the rock bottom prices and the over processed foods is not that sexy to people any more.  If that is the bridge you are looking for you won’t find it here.  We are here for people who want more out of life.  We bridge the gap by having great employees that are knowledgeable and approachable.  There is no room for pretentiousness.  Good food doesn’t have to come with an attitude.

WIBIA: If I walk in with $50, what should I be walking out with? (i.e., what are your recommendations)

Chris: I didn’t do the math but these are things you must try:  1 lb Applewood Smoked Bacon, ¼ lb Dodge City Salami, 2 lb hanger steak, 14 oz Gunthorp Farms Bone In pork loin, 4 oz pistachio gelato, Batali Sandwich, dozen eggs (to see what eggs should taste like), Marcona Almonds, Bourbon Barrel Soy Sauce, Sausage of some sort, Founders Old Curmudgeon.

WIBIA: It’s common to see a “chef-owned restaurant” however you are a “chef-owned market.”  Are you ever tempted to start a restaurant?

Chris: I have opened enough restaurants to know that I would not do it with my own money.  I would rather just give you $500,000, let you punch me in my face and then we will call it a day.  It would save me a lot of time and headaches.  Now if you want to give me $500,000 that you never want back, then the answer is “maybe I will open a restaurant…maybe not”.

WIBIA: I can’t help but think that this model is ripe for expansion, any thoughts of a second store?

Chris: I would never discount the possibility of additional markets with a similar style, but opening a chain of identical markets defeats the whole concept of what Goose stands for.

WIBIA: What are your favorite restaurants in Indy?

Chris: Andre’s BBQ, Hank’s Briskets, Mama’s, Siam Square, Country Kitchen, Sawadee #2, King David’s, R Bistro, Sam’s Gyro, Jamaica Patties, Deli, H2O.

OAKLEYS bistro
1464 W. 86th St
Indianapolis, IN
http://www.oakleysbistro.com/

Let’s get to the point, Steve Oakley is a culinary bad ass.  His resume is bulletproof by working on some of the finest kitchens in the US, including Charlie Trotters in Chicago.  Chef Oakley is a 1991 of the Culinary Institute of America.  In 1993 he was a received a nomination for the James Beard Foundation Rising Star and in 2008 a nomination for Best Chef: Great Lakes.  If you ask anyone in Indianapolis (that has a clue) they will list OAKLEYS bistro in their top 5 restaurants every time.

Two years ago I was at a crossroads in my career, I asked (read: begged) Chef Oakley for the opportunity to work in his restaurant.  After a 10 hour day, a deep cut in my thumb, and a good conversation with Chef Oakley about the amount of dedication and sacrifice that it would take to where I truly wanted to be, I decided that time with my family was too important to give up.  After all, I am the son of a chef, so if anyone knows…

I want to take the opportunity to thank Chef Oakley and Chris (Front of the House Manager) for supporting the site and making the time to do a quick Q&A.

WIBIA: When did you know you wanted to be a chef?

Chef Oakley: When I was a kid I wanted to be a professional basketball player, the next Larry Bird, 8″ too short!  Around the age of 14 I started working in restaurants for free and soon after realized this is what I was meant to do.

WIBIA:  If I wasn’t a chef…

Chef Oakley: I would be a country singer/professional fishing guide.  Country singer because all the hot girls throw panties on the stage, fishing guide because fly fishing is truly something I love to do.

WIBIA: Say you’re on death row and you have to pick your last meal, what would that be?

Chef Oakley: That would be my mom’s stuffed cabbage, mushroom pierogi, and her pineapple upside down cake.  She’s the one who introduced me to cooking and the love for food.

WIBIA: If you started a new restaurant, what would it look like?

Chef Oakley: This is something I think about a lot, I always wanted to have a french fry stand in Broad Ripple.  There I am, in the middle of Broad Ripple, 2 am in the morning, serving fries to all the drunks.  In all reality, I toy around with the idea of opening a casual tapas/wine bar with small expressions of food that people would enjoy.

WIBIA: I love a good wine recommendation, what are you drinking right now?

Chef Oakley: I’m a big fan of Sauvignon Blanc for the summer, at work they call me Savvy B, I also enjoy a nice bottle of Syrah, such as the Guenoc Petit Syrah.

WIBIA: If you could choose one knife to use, what would it be?

Chef Oakley: 10″ Shun Chef Knife, I use it for it’s durability and comfort.  I use it for chopping slicing, mincing.

WIBIA: So tell us what’s new at OAKLEYS bistro?

Chef Oakley: Right now we are working our way thru all the summer tomatoes, various types of melons with the idea of my attempt at writing a cookbook that will showcase all the recipes I’ve done over the years.

I was watching the Food Network and thought, I know a good amount about these TV personalities/chefs.  I have to admit, I love the concept of Triple D and how Guy gets restaurants to open their doors.

So I am on a mission to get to know Chefs/Owners in Indy.  I will be the first to say that this was my first interview since a speech that I had to give in 8th grade, so I am sure the questions will get more hard hitting…or even more random – not sure yet.

I thought, who should I interview first?  Scott Wise quickly came to mind.  Scott has an undying commitment to his customers and has a winning equation for success.  Scotty’s Brewhouse has an extensive menu, honest prices and a great energy about the place.

Scotty’s menu has over 100 items and at many times is very playful.  You can take your girl there for a date, or you can drink beers with your home-boys during the game!  If you are the type of person to default casual chains and like Chili’s, Apleebee’s, TGI Friday’s, Ruby Tuesday…then you are going to LOVE Scotty’s Brewhouse.

So we got a little chatty, but when I went to edit it was too interesting to cut any part of it!

You can find Scotty’s Brewhouse on Twitter and on the World Wide Web.

WIBIA: Scotty’s is now in the 13th year and expanded from college towns and recently to Downtown Indy and the North Side.  If you could attribute your success to one thing, what would it be?

Scott: Well, I’d have to attribute it to many things; but, if I boiled it all down (like the restaurant use of alliteration there?) it would be 2 things:  1)  a passion for what I do – I absolutely love my job.  2)  I’m surrounded by a management team of equally passionate people that believe in my dream and do everything they can to help us all achieve success.  They give 110%, they believe and they are all smarter than me in their respective positions – so, they just make me look even better, like I know what I’m doing.  I will always share our success with my team, it is a “team effort” and that gets lost a lot due to the name on the sign.

WIBIA: Tell me about the idea you had that started Scotty’s?  I.e., How was Scotty’s born?

Scott: Simply put:  a little luck, a lotta’ hard work and a great family support system.  I had big shoes to fill from my parents and grandparents.  All successful entrepreneurs in Muncie, I was always known as “Jerry’s son.”  So, I was always trying to run from those shadows.  I went to school at DePauw University my freshman year and after graduating from Ball State I moved to Houston, Texas.  Both situations I was running so that I could make my own footprints.  But, both times, after being in those towns far away I thought to myself, “What are you doing?  You have been given the opportunity to use your last name and bloodline successes to your advantage; but, instead you keep running from them.”  So, in both situations, I moved back home.  The one thing that was consistent through my collegiate days was working in restaurants.  My freshman year I washed dishes and started cooking at a small bar in Muncie (Dill Street Bar & Grill) – still there today.  I waited tables at Applebee’s during the school year and during Summer breaks I moved to Panama City, Florida and waited tables at a beachside restaurant with 4 buddies from school.

It is easy to see now; but, at the time, I didn’t realize any of this past “service industry” history.  I just loved working in restaurants.  I never thought it was going to be a career.  When I moved back from Houston, I was living at home and working for my parents.  I heard a campus bar was for sale and I thought, “I could do that.”  Who wouldn’t want to be a 22 year old bar owner in his hometown?  So, after working on a business plan, presenting it to my dad and making an offer to the owner, a handshake, a signed contract and $65,000 bought me my first Scotty’s in 1996.

I got in there and busted ass with a can of paint, some Murphy’s oil soap and lots of hours cleaning.  When we started, I was the cook, the bartender, the server, the bouncer and the accountant.  A slowly, we got busier and busier and I had to hire 1 cook, then 1 server, then 1 bartender…  and Scotty’s Brewhouse began to take form.

WIBIA: Over the past 13 years, I imagine that you have had some hits and misses, tell us about a time that you would like to forget.

Scott: The worst, hardest, most forgettable, yet most educational, experience in my career was the opening and closing of my restaurant Lucy!Lucy.  It was a modern, contemporary restaurant in Muncie that I possibly did everything wrong that I could have.  But, I learned more in those 3 years of trying to make it succeed than I have in 13 of running Scotty’s.  (well, before this economic downturn, that has forced me to learn a lot)  I worked with a Chef, a Sous Chef and a Pastry Chef.  I employed my wife as a GM.  Let’s just say, we were lucky to make it through those years and remain married.  It was one of the few times I’ve actually cried in my career.  I’ll never forget the night we made the decision to close and I had to tell my staff.  It was heartbreaking.  We have always treated our employees like family, so it was gut wrenching to see their faces.  I felt like a failure and I don’t like to lose in business.  But, I had the benefit of youth and stupidity on my side, so instead of wallowing in defeat – I decided to take all that equipment, booths, chairs and begin the expansion of Scotty’s to Bloomington.

WIBIA:  What Indy restaurants are on your list to try?

Scott:  I wish Indy had a better restaurant scene.  Don’t get me wrong, there are a few great chefs and owners trying.  But, after I visit Chicago, I always feel like we are Chain City, USA.  And, I know people would say I am starting to fall into that category.  I don’t believe that, though.  We are independently owned and operated.  We still possess a lot of character and personality.  So, I always try to frequent the local, independents in Indy.  My fave’s are (no particular order):  Zing, Meridian, Ale Emporium, Patachou, Cancun, La Piedad, Binkley’s, Zest, Adobo, Barcelona Tapas and probably a few others I’m forgetting…

WIBIA: Tell me about the best meal that you have had.

Scott: Best meal I’ve ever had…  hmmmm…  well, let me tell you of two experiences that come to mind:  First, Tru in Chicago.  It wasn’t the best meal; but, the best service I’ve ever seen.  They had my wife’s name and “happy birthday” typed on our menus for a party of 4.  They had little stools for the women to set their purses on, next to your chair.  The service was the best I’ve ever experienced in my life.  My favorite restaurant, as of today, is Avec in Chicago.  The food, atmosphere, menu, service – everything is perfect.  You sit at tables in a communal setting, so you are sitting right beside other people you don’t know.  I think it is just the most creative, cool, innovative restaurant I’ve ever experienced.

But, the second favorite/best meal I’ve ever had is probably with Chef Tony and Bonge’s Tavern in Perkinsville, Indiana.  For my 30^th birthday, my parents rented the entire place out and we took a limo.  I didn’t know any of this was happening.  The food at Bonge’s is incredible and that night was memorable.

WIBIA: From reading the site, you know that we are big eaters…have you thought about having an eating challenge at Scotty’s?  Wings, huge burger, etc…?

Scott: We actually have thought about this.  A wing challenge of some sort.  I love Bub’s in Carmel and I love their Big Ugly Burger that they challenge people to eat.  (with a picture on the wall if you complete the task)  I’d love to do this if my guest’s would want it…

WIBIA: You have all you can eat wings on the first Monday of each month, what is the most wings that 1 person has ever put down?

Scott: Because this has been so popular, and to tie it into football season with Monday Night Football, we are now going to do this EVERY Monday.  I have heard reports of a few 50+ wing eaters.  I just can’t imagine that could feel good.  If not that night, for sure not the next morning. 

WIBIA: If I walked into Scotty’s and I asked you to give me your favorite item on the menu, what would you give me?

Scott: That’s funny, I always get asked that and it is like asking a parent, “which is your favorite child?”  The menu and restaurant was created very selfishly.  I created a menu with myself as the imagined customer.  So, the reason we carry most of the items we do, is because I liked them.  There was a point in my career where I ate at the restaurant for lunch and dinner, 7 days a week.  So, when people wonder why the menu is so big, one of the reasons was because I wanted to be able to get something different every day.  I love our wings and the Mo’Fo’ Mustard homemade sauce that goes with them – perfection.  I also love a good cheeseburger.  We hand patty every burger and I think this makes it one of the best items on the menu.  And, finally, our wraps – I love our Buffalo Chicken Wrap.  I love spicy food.  Our Mo’Fo’ Cluck is one of my favorite items we offer because it is so unique.

WIBIA: You know the premise of the site, Would I Buy It Again?  What would keep me coming back?

Scott: The menu variety is important.  Over 100 different items to choose from.  You can eat healthy or you can splurge.  The uniqueness of what we offer has always been what I prided this restaurant on.  For example, French Press Coffee – not many “sports pubs” like us would offer something like this.  We do.  Why?  Because I like it and it makes us different, unique and a notch up on the “sports bar” theme.  Fresh flowers on the tables, daily.  A high school lunch tray that we offer with 6 different mini sandwiches to choose from.  All things we do that are different and unique.

Of course there are great specials, the fact that we cater to all walks of life – businessmen/women, families, college kids and even children.  I think we have made a concept work with a demographic from age 4 to 64.  That is a rare thing to do.

I think what keeps my guests coming back and staying so loyal is our commitment to service and guest satisfaction.  Lots of restaurants say this; but, not many owners will reply to every Tweet, Facebook or online comment people submit on our website.  I do.  Every.  Single.  One.  We are in no means perfect, far from it.  We make our fair share of mistakes.  But, what we do better than most is accept responsibility for our mistakes and take corrective action.  We can take a customer’s bad experience at one of our restaurants and make them one of our most loyal, raving fans.  Obviously, you have to have a good product, with good value and pricing, a good atmosphere…  but, at the end of the day, I tell my people, “This isn’t rocket science – it’s burgers and fries – and if we don’t offer this with personality and service above all others, our guests have lots of choices and will find somewhere else to go.”  My staff’s personality is what sells this restaurant.  Smiles, service and great personality.

-wibia