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Hello everyone! I wanted to take a moment and talk about our hours and why they are what they are and poke at the few that just can’t help but criticize us one way or another no matter what we do 😉 ( 95% of you are awesome and we sincerely thank you for your loyalty and support. We aren’t here without you) ![]()
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First things first. I had a health scare about a year ago in the kitchen at the restaurant. It was nothing too serious but it definitely scared me. Thankfully, I never experienced anything like that before. It’s been a wild ride of tweaking this and adjusting that to put myself in position to grind it out in that restaurant. So far, so good. I’ve had a few moments of feeling off this season but it was short lived which I chalk up to stress/anxiety and probably a touch of ptsd. I also work a bread route all while running wot a dog. I did it 8 years without much issue but that type of grind will get you eventually one way or another. I have what they call PVC’s (an irregular heartbeat) and the health scare seemed to be heat related which combined with the PVC’s, messed me up for awhile. It also exposed those PVC’s because I never really knew I had them. It’s all under control and I’m probably 80 to 90% of what I was before the incident ![]()
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Secondly. I didn’t plan on coming back to run wot a dog after the incident. I thought I was finished simply because I didn’t know where things would go from that point on. I put my head down and went to work on my health full scale. I’ve always been one to workout and take care of myself but during season, that gets lost unfortunately so that I can keep up with the business. Come fall, I get back into my health routines to get ready for the next season. This year, I’ve done that differently and it’s paying off. With that said, I was told by the cardiologist to not overdo it and take care of myself. Well that’s exactly what I’m doing and have done. So long story short, that’s why you see the hours you see and why we are closed on Mondays and Tuesdays. I don’t want to push myself too far and have to close completely. I’m very thankful I’m even able to do what I’m doing because like I said, I thought it was over. I haven’t missed a shift yet this season so to me, that’s a win and a step in the right direction ![]()
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Lastly to the critics and like I said, 95% of you are awesome and i sincerely appreciate the love and support! We aren’t shit without you and I’m fully aware of that! I never respond much to the critics unless I’m bored and feel like poking them a bit 😆 1) I’ve posted our hours multiple times on here so there’s no reason our hours shouldn’t be known. It’s posted here on Facebook and on our window at the store and on the chalkboard. Just read and I promise you will know them fairly easy 2) Yes we do less business because we aren’t open full hours but because of our awesome followers and fans, we aren’t down much. We still get hit pretty hard for 4 to 4 1/2 hours. Would I rather be open fully? Well duh! 😆 Of course I would but my health is first which hasn’t always been the case. My manager Jessie Blake has had some health situations as well so it isn’t just about me. I’m protecting us both. Will this change in the future? We shall see. I can’t promise anything as of now 4) Read 1, 2 and 3 for further clarification lol ![]()
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I will be happy to answer any questions you all may have so please don’t hesitate to ask good or bad. I can take it! Thank you all for the continued support and i apologize for the lengthy post but I wanted you all to know
Good afternoon! Hopefully the bad weather stays away. We are testing a new item today! It’s called the Queso Jack Sausage. They are the same price as our Beer Brat. It’s a sausage that is the same size as our brat that’s got pepper jack cheese mixed in. They look pretty tasty! We are open 4 to 8:30 today and 4 to 8 on Sunday. Come and check us out 🌭🌭🌭
Finally got some nice weather! We do plan to try and keep the steak sandwich in stock as much as we can since it went pretty well. It really just depends whether or not the price point on it stays relatively the same. Beef likes to fluctuate quite a bit sometimes. One tweak I made starting today is to put it on a smaller (less bread) sub bun. I like the sub bun we put in on last week but it appears to be a bit too much bread vs meat ratio. We do have a few grilled chicken sandwiches left. We are expecting to be extremely busy the next 4 days. We are a cook to order establishment so all I ask for is a little bit of patience and you won’t be disappointed! We are open 4 to 8 tonight, 4 to 830 Friday and Saturday, 4 to 8 Sunday 🌭🌭🌭🌭
It’s Sunday and our promotion continues! When you spend $15 at our restaurant today, you get a 12 pack of Klosterman honey hamburger buns and an 8 pack of Klosterman honey hot dog buns! Nothing more to it than that! If your carhop doesn’t mention it, just ask and they will gladly bring them to you. Also we do have 2 grilled chicken sandwiches left and since the steak sandwiches are doing so well, I plan to stop and get some more of those today as we blew through the inventory we had on hand. We are open 4 to 8 today! Come and check us out 🌭🌭🌭🌭🌭🍔🍔🍔🍔🍔🍺🍺🍺🍺🍺🍺
Good afternoon everyone! Don’t forget our weekend special that i mentioned on Wednesday this week. It’s super simple. Spend $15 at our place today or tomorrow, you get a free pack of hamburger and hotdog buns for your Memorial Day cookouts. This will be while supplies last but we have plenty. All you have to do is spend $15 and ask for your freebies! We are open 4 to 830 tonight and 4 to 8 on Sunday 🌭🌭🌭🍔🍔🍔🍺🍺🍺
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