Homemade cooking at its best

By Kimberly Jenkins - [email protected]

President, Greg Burke, co-owner, Oshel Craigo, Supervisor, Molly Bryant,Vice President,Greg Atkinson and a dining room attendant.

President, Greg Burke, co-owner, Oshel Craigo, Supervisor, Molly Bryant,Vice President,Greg Atkinson and a dining room attendant.

There is nothing more wonderful than to smell the aroma of freshly baked biscuits. And that is just what Tudor’s Biscuit World promises you will be greeted with as you walk into their newly re-opened business.

Tudor’s Biscuit World re-opened its doors in New Boston with a with a welcome celebration Aug. 7, 2017. Tudor’s put out the word and invited the public to come visit and offered customers a free barbecue biscuit and a drink to everyone who came.

Greeting visitors up front were President Greg Burke, along with co-owner of the Tudor franchise, Oshel Craigo, Vice President of operations, Greg Atkinson; plus, District Supervisor Molly Bryant, who is in charge of a total of five Tudor’s stores in the tri-state area.

Tudor’s in New Boston was open before and at that time, it was a franchise, now it is corporate owned. The franchise was owned by a single individual and it’s now operated by the Tudor’s parent company, located in Nitro, West Virginia.

“We are a West Virginia based company,” Atkinson said.

According to Atkinson, the lady who owned this Tudor’s before did a great job, but decided she just didn’t want to be in the restaurant business anymore.

“The restaurant business really is a lifestyle, you have to live it and breathe it. And, love it everyday, especially with the Tudor’s concept part of what separates us from our competition in fast food, in that we pride ourselves that we cook fresh food,” Atkinson said. “Every single one of these biscuits, someone mixes that dough and rolls that biscuit, cuts it and bakes it fresh, right here on sight everyday. Our biscuit makers roll in here every morning at 4:00 a.m. to get them prepared. We make them fresh all day. And, we don’t hold them longer than 30 minutes. That way, it’s a good fresh product.

“All of our products, we use a premium product, for our sausage, we use the best whole hog sausage you can buy. We put jelly on the table and it’s Smuckers, the ketchup is Heinz, therefore, we make sure it is the best quality product, that we can put on the plate. We cook raw sausage and bacon. We cook our sausage gravy right here all day.”

He went on to say that they have an employee that has a position you don’t find in most of their competition, it is called a dining room attendant. He says that what that person does, is they work the dining room, bring the food, bring the drinks;; and when the customer leaves, they get up and go and the attendant will clean up after them.

Both Atkinson and Bryant chimed in that all is done is a nice environment, it’s clean and friendly. Plus, they can also give it to the customer, through a drive-thru.

Tudor’s Biscuit World is open from 5:30 a.m. til 2 p.m. After six weeks or maybe a couple of months, they will then extend their hours until 7 p.m. to accommodate a dinner hour.

“Not a lot of people may know, we not only have a full line of breakfast, but we have a full line of lunch items,” Atkinson said. “We have a great pork barbecue, a Bacon cheeseburger, a stacked ham sandwich, which consist of that thin sliced ham with special sauce, and we have some of the best onion rings that you’ll ever have.

Atkinson was also delighted about the dinner menu.

“Then after we extend to that 7 o’clock time, we’ll have a full line of country dinners: Meatloaf, country fried steak,and baked steak, but we won’t add those until we extend the hours,” Atkinson said.

Atkinson added that Tudor’s wants to rally and come in first with that breakfast and lunch shift, and make sure the employees are doing things exactly the way they expect things to be done. And then at that time, they will be hiring more employees, therefore, adding more jobs.

Bryant’s job is to make sure everything is running properly, making sure all products are being ordered and they are not running out of anything. Basically, she is to make sure everything runs smoothly. She said that any problems are taken care of in-store with her. Her main job is to focus on the five managers of those stores. Each store has its own manager and then that manager has a management team. Her job is to be the coach, to make sure they know how to up their cleanliness standards, make sure the food is up to quality standards and follow safety procedures, doing things the rights way, up to standards. She expects this, not just when she’s there, but everyday.

For this beginning celebration, both Atkinson and Bryant said they had already had around 300 people and were staying open, until 7:30 p.m., to make a good crowd. Tudor’s is really growing in the tri-state area, originally all locations were in West Virginia and now they are in Kentucky and Ohio.

“This area, southeastern Ohio and eastern Kentucky are a good match for Tudor’s Biscuit World,” Atkinson said. “We want to continue to grow in this area, we love the people here, good people, down home folks. Everywhere we’ve opened we’ve had a great reception,. We want to keep growing in this area and Ii can see us opening more here in southeastern Ohio and eastern Kentucky too.”

Atkinson concluded by mentioning things about how long some employees stay with the company, some as long as 20 years or more. He wanted people to know that they are a good employer and that they try to take care of folks and provide them with opportunity for advancement. He feels Tudor’s Biscuit World is a great place to start in the restaurant business, they are not necessarily looking for a degree or anything, making them a great place to start.

President, Greg Burke, co-owner, Oshel Craigo, Supervisor, Molly Bryant,Vice President,Greg Atkinson and a dining room attendant.
http://portsmouth-dailytimes.aimmedianetwork.com/wp-content/uploads/sites/28/2017/08/web1_Tudor-s.jpgPresident, Greg Burke, co-owner, Oshel Craigo, Supervisor, Molly Bryant,Vice President,Greg Atkinson and a dining room attendant.


By Kimberly Jenkins

[email protected]

Reach: Kimberly Jenkins 740-353-3103 ext. 1928

Reach: Kimberly Jenkins 740-353-3103 ext. 1928