There is a new kid in town. And he's got the most interesting concept for a restaurant that I have ever seen. It's a one-man operation called Side Street Burgers, opened the historic train depot building. Now, this was a little tiny town when the train stopped here, so this is a little tiny building. And Chef Jon opened Side Street on a little tiny budget.
Traditional cooking equipment requires vent hoods, ansul system, a whole lot of STUFF that is very expensive. But countertop cooking equipment does not. So Jon creates his fabulous burgers and steak fries with a bank of convection toaster ovens, and soups are concocted in crocks and buffet servers. The salad bar (for the burger toppings) is electric, and the drinks are bottled, so no ice machine is required. Basically, he has a big display refrigerator, a sink, the little salad unit, and a work table. Everything for service is disposable.
No employees are required, and the menu grows. Burgers, chicken sammys, flatbread pizzas, soups, cheesecakes, cookies...LOL! And the good news? IT IS REALLY GOOD and less expensive than the chains. I'm so spoiled now, I cannot look at a Wendy's or even a Back Yard Burger anymore.
I had some really innovative ways to open my two restaurants on a budget in the 80's, but not quite this good!
If you are ever in Olive Branch, MS, try it!