Lucky 321421 Westover TerraceGreensboro, NC 27408

(336) 370-0707

Background• 20+ years at the Greensboro location• Have another Lucky 32 in Cary, NC• Farm to table cuisine• Private dining, call ahead seating, outdoor seating, and a

bar.• Executive chef Jay Pierce • Mostly all local ingredients• “Our Mission is to promote local food systems through the

certification of food and farm products grown or raised in 37 counties in the North Carolina Piedmont Region.”

Local • Carolina Classics Catfish – Fed without the use of antibiotics,

synthetic algaecides and land-animal byproducts, Carolina farmed channel catfish, raised in Ayden south of Greenville are fresh, wholesome and delicious

• Cheerwine – Not a wine and not like any other soda, Cheerwine, a North Carolina home-grown soda, hails from Salisbury and is cherry flavored and sweetened with cane sugar.

• Red Oak Brewery – For decades, Red Oak Brewery, just outside of Greensboro, has been making unfiltered, unpasteurized Bavarian lager, made with Bavarian hops, malted barley and yeast, without additives or preservatives.

Voodoo Sauce

• Lucky 32’s signature sauce made from sugar, Texas Pete, Vinegar, Tomato Paste, Spices, Garlic, Salt.

• $5.95 a bottle OR $59 for 12 bottles• Dozens of different recipes and ideas on their

website : http://www.lucky32.com/voodoo_sauce.htm

• Both SWEET and SPICY

Menu Items• Lambtastic sliders• Voodoo Pig Bread• Burger- Local, Grass-Fed Beef• Whistle Bite Sliders• Sharp Cheddar and Red Oak Soup• Shepherd’s Pie• Shrimp and Grits• Chicken and Dumplings• Cornmeal Crusted Carolina Cat Fish• Grillades and Grits• Pulled Pork on Johnny Cakes

- Can get items “Guilt Free”, which means reduced sodium and fat.- Vegetarian recipes

Shepherds Pie

Interview Question

• How did you choose to become a Chef for your profession?

- I love to eat and enjoyed cooking at a young age, so that I could eat what I wanted. I didn’t consider it a career until after college, when I didn’t know what else to do. I’ve never regretted that decision.

Interview Question

• How many do you employ? -25 folks in each kitchen; I oversee two

kitchens a. Full time? 6 b. Part time? 19 c. Volunteers? currently 0

Interview Question

• How often & when does harvest/slaughter occur?

-We buy whole animals every two weeks, but they are broken down at the abattoir.

Interview Question

• What is your price point? -Average check is -$11 at lunch -$21 at dinner

Interview Question

• What is your rate of sales (product turnover rate)?

-Some cuts are in the freezer a few weeks, until we collect enough to menu, but mostly, we can sell our half of a cow in two weeks and most of a pig in a week.

Interview Question

• What characteristics make your operation/product(s) unique?

• The story we tell, the flavor of the dishes, and the relationships with local food producers that we sustain.

Interview Question

• In your opinion, what is the most important issue facing the foodservice industry?

• People looking for shortcuts or cheap food. Government subsidies of food we can’t eat, like soybeans and corn. imported ingredients with no integrity. Local is not always better – better is better- but with local food you can examine the means of production and get to know the producers to determine their integrity.