THE BUTTERED BISCUIT: OUTFITTED AND READY FOR EXPANSION
Location:
Multiple
When Anna and Sam Russell first opened The Buttered Biscuit in Northwest Arkansas in 2017, their goal was to serve the community fresh, made-from-scratch biscuits, jams, jellies and other breakfast favorites using locally-sourced ingredients. The concept was a hit almost immediately, and in just a few short years the couple has brought their fresh-made food to other Northwest Arkansas communities. However, Russell understood that as the brand continued to expand, it was imperative to have a design that was not only efficient and productive, but also easy to implement in new locations.
“We wanted to work with a national team that could dynamically meet our needs for rapid growth as we expand in Arkansas and beyond. Boelter’s expertise in managing multiple projects, building systems and implementing a single point of contact will help us get more of our famous handcrafted breakfast items into communities that want them.”
– SAM RUSSELL, OWNER, THE BUTTERED BISCUIT
Collaborating for Success
The new kitchen design for The Buttered Biscuit location in Little Rock, AR, was a team effort between Starr Design and the Boelter team. The first priority was to look at the menu items and the processes already in place and find the right equipment to help implement them with consistency at each new location.
“We worked really closely with Boelter on this project, and it wasn’t just their relationships within the industry that were beneficial, it was their communication and collaboration that really helped make this project a success. They not only had knowledge of the new features and technologies available as we upgraded equipment but were always working closely with us and the Russells to stay within budget and get the best options for each situation.”
– STEVE STARR, CEO, STARR DESIGN
One of highlights of the kitchen is the FireX automated braising pan. This will be used to create the sausage gravy, jams and jellies that set The Buttered Biscuit apart from its competition. “The FireX was chosen for its ability to cook at a precise, even heat and for its automated controls. Not only can recipes be programmed in, but the stirring is performed automatically, freeing up staff to do other tasks while making gravy at the same time,” says Lisa Wood, Project Manager at Boelter.
Other upgrades to equipment include:
- Dry wells to replace the steam table, which dials in at a steady temperature for holding sauces without separating.
- A Southbend griddle that provides better recovery than the griddles previously used, for more consistent pancakes with each service.
- A Marshall Air countertop unit for holding potatoes, allowing the kitchen staff to make bigger batches less frequently.
- Combi ovens for cooking most menu items to perfection.
- Pitco fryers with advanced controls and auto filtration for product consistency.
“We were able to leverage our relationships with manufacturers to make introductions and recommend some of these highly specialized pieces of equipment,” says Mark Brewer, Director of National Accounts at Boelter. “We tested lots of equipment during the design phase and selections were made based on the best results.”
Creating the Total Package
The Boelter team helped bring the new location of The Buttered Biscuit from concept to reality, which included expert work in the front of the house as well as the kitchen. Bill Ziegler, Director of Contract and Design for Boelter, worked with Starr Design to source furniture that would work within the design themes while meeting the client’s budget and the project’s schedule. Taking care of details is where Boelter’s expertise and care for the client make a difference. For The Buttered Biscuit, one example was switching to a different umbrella manufacturer for the patio furniture, which helped provide the client with more durable products at a reduced price. Ziegler also introduced a partner to make outdoor chairs with a custom color specifically for The Buttered Biscuit.
Finally, the Boelter team was on-hand to help specify all the supplies for the client as well. For the upscale breakfast restaurant, having the right table service was a key component in creating the overall atmosphere. Not only did Boelter help source the smallwares necessary for the grand opening, they also created a catalog specific to The Buttered Biscuit enabling online ordering to assist in inventory fulfillment and management. The restaurant will be able to continually operate at optimal levels and streamline operations as new restaurants open throughout the region.
From state-of-the art equipment in the kitchen to a smallwares package designed specifically for The Buttered Biscuit, Boelter has helped put the restaurant chain in a perfect position for expansion.
“The Boelter team has gone above and beyond throughout this project, and I believe they will continue to be a positive influence on our concept’s growth plan moving forward."
– SAM RUSSELL, OWNER, THE BUTTERED BISCUIT
