By Chad Petri Reporter
Published: Fri, June 20, 2008 - 3:53 am
Last Updated: Monday, July 28, 2008 - 10:38 pm
Last Updated: Monday, July 28, 2008 - 10:38 pm
“There's people driving in from Biloxi, Ocean Springs, Birmingham, Montgomery, Pensacola, Panama City, taking day trips to Fairhope because they saw the show,” says Pete.
He says the busier days are forcing him and the staff to do a better job filling orders faster. His rise to local culinary stardom began with an appearance in a local magazine. That caught the attention of a network producer. They detailed exactly how they make their dishes.
“They even told me on the second or third call I don't care how busy you are, how cool you think you are if you're using frozen patties or you're opening up mixes for this, you're not doing things from scratch that's not the kind of place we want to visit,” says Pete.
This is the first establishment Pete's run on his own. He says he's beating the odds after two and a half years in business--more than half of all new restaurants close up shop in that time frame.
“The failure rate's high because the profit margin's so low and a lot of people get into it not knowing what they're doing,” says Pete.

Segway Provides Relief At The Pump



Recent Commented: News Reports
Annexation Vote: Date Set
Mobile Police Jurisdiction To…
Mother of Missing Girl Out Again…
Mayor Arrested After Council…
Wild Monkey Chase
FEMA Pays For “Extended…