![]() We use the hottest stuff in the world,” he said. “There are seven different seasonings, from mild to medium hot, hot, burning, cluckin’ hot and inferno and, of course, no heat at all. Then, we fry it and dip it into butter and season to the customers’ seasoning level.” If we find spots we don’t like, we throw it out. We open it to make sure it’s fit to be consumed. “When the chicken comes in, we inspect every breast,” Sharrak said. The business was booming, and people were loving the food.”Ĭustomers can taste the attention to detail in the food. Right before the shutdown in February 2020, we opened the drive-thru. During the second month, we saw growth right away. To develop a successful brand and convert it was tough.” You take a bite into this sandwich, and it’s just pure joy.Īs Sharrak grew his business, the pandemic hit, but instead of hurting sales, it helped them. Last year, I launched a whole Nashville hot chicken menu. “I launched Nashville hot chicken a second time, and it did phenomenally well. I was 28, and the chefs were older than me.” And Then, Success I knew there was more to achieve and develop. You don’t usually get that experience at gas stations,” Sharrak said. It was fun and exciting trying new flavors. The kitchen would close at midnight, and I’d start tearing up the kitchen all night. ![]() I spent countless hours and nights developing the chicken. Then, a trip to Nashville, Tennessee changed everything. We did Chicago hot dogs, BLT dogs,” he said. I would launch monthly specials to see how they would work,” he explained.Īs new specials launched, Sharrak developed marketing strategies. He would embark on a culinary odyssey to find something new that customers would love. As I was progressing, I wanted to see how I could drive more business inside,” Sharrak recalled. They sold bowls, salads, gyro bowls and other items. He went with that and opened the restaurant as Eureka Gyro. I knew nothing about cooking I couldn’t cook an egg, but I did love food.” Six months into it we decided to open a restaurant. When we came in, $8,000 was owed to the jobber. He said, “The Eureka Eatery started off as a gas station. That’s what Kenny Sharrak, owner of the Eureka Eatery in Monroe, Michigan, decided to do. Starting with something completely new is the plan. Then, you decide to change the menu and drop customer favorites. ![]() ![]() From a business standpoint, you’re where everyone hopes to be. The gas station sells 300-400 of the sandwiches a day. And quite frankly, thatʼs fine by us.Eureka Eatery owner Kenny Sharrak fell in love with what’s known as Nashville hot chicken on a trip to Tennessee and decided to develop a recipe for his Michigan restaurant. Your child will simply see The Little Gym as a place to play, laugh and make new friends. As each success builds off the last, you will see noticeable improvements in your childʼs abilities and self-confidence. In every dimension, self-confidence and a proud smile are evident outcomes. In all of our programs, physical activity is a conduit for Three-Dimensional Learning. For over 40 years, our trained instructors have nurtured happy, confident kids through a range of programs including parent/child classes, gymnastics, karate, dance and sports skills development, plus enjoyable extras like camps, Parentsʼ Survival Nights and Awesome Birthday Bashes. At The Little Gym, our environment is fun, but our purpose is serious. ![]() Each week, progressively structured classes and a positive learning environment create opportunities for your child to try new things and build self-confidence, all with a grin that stretches from ear to ear. _21217_16427_1000 Kids Fashion, Kids Play 10am to 10pm With more than 300 locations across the globe, The Little Gym is the worldʼs premier experiential learning and physical development center for kids ages four months through 12 years. ![]()
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