![]() The recipe relies on quality ingredients for flavor rather than fat. TBP: I do not know how to describe the biscuits and gravy other than “insane” and “wow” – rich but not greasy. Last year, I made almost 70,000 biscuits… seriously.Īnd Dave makes the gravy for the biscuits and gravy from scratch every couple of days because it needs a day for the spices to set. I make the biscuits fresh every morning – every morning – by hand because the old fashioned way is more work but the best way. Chilling the dough versus room temperature dough, preparing the fresh butter, using a mixer or not, old fashioned techniques versus new ones – I tried everything. Liz: Before we opened, I tested recipe after recipe and every technique imaginable to come up with a biscuit that we would be proud to serve. TBP: The café’s namesake biscuits are something spectacular – your customer just told me they were “addictive.” The 36-seat storefront café is a passion for Liz, whose great-grandparents owned Jerry’s Tavern on Kingsley Avenue in Asbury Park decades ago and Dave, a Spring Lake native who has been working in the restaurant industry since he was 14 years old. You can taste the fun they have putting a creative spin on breakfast classics like a sprinkle of Herbes de Provence in your omelette and bringing new taste sensations to town like Ho Cakes – a southern-style corn pancake topped with butter and raspberry jam.īut do not overlook lunch and the hand-breaded crispy fish sandwich with Dave’s homemade tartar sauce that Liz told me is her “favorite” or the comforting meatloaf special with garlic butter sautéed spinach, caramelized onions and gorgonzola home fries that a local told me she takes home to her husband for dinner because he “can’t get enough.” In 2011, the couple realized one of their dreams and opened the Buttered Biscuit on Main Street, with a comfortably snazzy French cafe-inspired atmosphere and a fairly priced menu filled with crave-worthy breakfast and lunch items. With a passion for great food, as well as each other, Liz and Dave McAllister married in 2009 and soon after launched their first eatery, the Honeysuckle Café on the oceanfront in Bradley Beach. This couple has the errr… recipe for success. “No matter what the algorithm’s do, if you’re staying true to who your audience is and you’re just trying to engage with them, that is never gonna go away.WAKE UP AT BRADLEY BEACH’S BUTTERED BISCUIT! (Published by The B Plot, March 14, 2013) “We want that authenticity to come through all of our aspects of media and marketing while creating appetite appeal and accessibility.” “When you understand that the most important thing that we have to offer someone is love and care, it ultimately puts into perspective everything that you do.” “Part of our obsession is people…investing in people.we believe the only thing you can truly make a difference in for eternity is people.” – What is next for The Buttered Biscuit? – behind the scenes, authenticity – know your target audience – know your brand, stay true to you voice – do it, have a schedule, don’t post when you’re not ready to – What advice could you give to young business starting to use social media? – What inspires you? What makes you get out of bed? – training, repetitive training and setting expectations – What are the steps you have taken to ensure your culture extends across opening new locations? – transparency of process and community – accessibility of owners and decision makers – honesty with our guests, real conversations – One of our branding components is to serve an honest breakfast – What are you doing on social media to bring out your brand? – Menu, seasonal menus – design: interior and exterior – culture – What is the creative role of the business – corporate America is very self driven, now my goal is to have our team succeed – the difference of managing 2-3 people to 30+ – the boss is the brand, we have to have compassion with constraints to our staff – you can’t lose sight of what really makes business work which is people – you have to understand the challenge and struggles that your employees go through everyday. – What is it like moving from the corporate world to now? – 1 year and two weeks later opened The Buttered Biscuit – received a vision to open a breakfast location – built the brand and voice before there was a name – asked the valid questions to determine what to stand for – What did the moment when you’d decided to get out of the vendor world go all in and open a restaurant look like? Loren – Walmart pick up Bryan – MiddleClassFancy instagram account ![]() Sam – Opening the second Buttered Biscuit locationĪnna – Fall, enjoying the fall season, nature hikes, etc. On this episode Bryan and Loren are joined by founders of The Buttered Biscuit, Sam and Anna Russell ![]()
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