![]() KW: We were already paying above-average wages, offering PTO (paid time off) and healthcare benefits. But having therapists available, also Spanish-speaking for our Latinx staff, helps in ways that funds alone cannot. SW: We had a longstanding benevolence fund for employees in distress - similar to some churches. It’s not news that we are experiencing a mental health crisis in our industry. And that means having professionals on hand to meet them where they are. But we know we have saved money by having a healthier staff. KW: We are not money-motivated individuals. What are some of the programs you’ve initiated? “Breakfast for Good” goes beyond delicious food and warm hospitality. You’ve created a culture of caring at Biscuit Love. SW: Now, we are poised to open another Franklin location and one in Cahaba Heights, Birmingham. We believe in hiring people smarter than us! With her extensive knowledge of kitchen operations and pastry, we could take it to the next level. KW: Bringing on Lisa Marie White as our culinary director was key. After that, I felt like we needed to slow down, become more intentional. In 2017, we opened the Hillsboro Village location followed by the third, in 2018, in Franklin. KW: That was a “Hold on, things are about to get real” moment. Our staff learned along with us.ĭining out: Five of the best things to eat and drink in NashvilleĪnd, that same year, "Bon Appetit" named The East Nasty as the best sandwich. We felt like we were in the deep end of the pool, but they provided true support, true mentorship. In 2015, in partnership with Fresh, we opened our first restaurant in the Gulch. More Behind the plate: Chef Jason La Iacona focuses on sustainable, seasonal cuisine And later we were introduced to Michael Bodnar (of Fresh Hospitality.) KW: We connected with John T., and John Egerton, who loved what we were doing and really promoted us. Edge was doing a presentation for his "The Truck Food Cookbook." Like when we got the call to set up at Parnassus, where John T. SW: And there were so many turning points. KW: We felt so welcomed throughout the food community. That meant everything, and we would make that a part of our mission. He said that so many people had believed in him that he wanted to pay it forward. SW: Jason never wanted any money from us. Eighteen months later, we could afford our Airstream. Basically, we launched Biscuit Love on a borrowed truck with about $40 in our bank account. Then he offered his food truck, which he had gotten for his catering business and rarely needed. KW: Jason told me to ditch the plan test the concept. Karl went to Jason McConnell (of Red Pony, Cork & Cow, and 55 South) for advice.īusiness: Biscuit Love, Taziki's coming to Berry Farms SW: We didn’t really know what we were doing, but we wrote a business plan. We cared about the farm-to-table movement, sourcing high-quality local products, and believed that could be incorporated into a mobile model. ![]() We couldn’t afford a restaurant but thought we could manage a food truck. ![]() KW: At the time, I was working as a food broker, traveling around the region, selling products I didn’t believe in. I told Karl that his biscuits were my favorite things he made. KW: I wanted to do Nashville Hot Chicken. SW: We laugh when we say it was founded on our greatest marital dispute ever. Tell us how Biscuit Love came into being. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |