Mid-Michigan Dining

Is everyone going to go to Andy’s before I do?  First, I saw a blog on Runs With Spatula about the place and tonight, I see it on the 11:00 news.  Good story by ABC 3 to take a look at how Andy is keeping costs down and actually opening a business instead of closing one during this rough patch.

Too many cooks in the kitchen.

That’s a problem that a local restaurant owner definitely doesn’t have.

He’s the only cook.

Keeping labor costs down in an effort to keep up a small business.

It’s not only labor costs that he tries to keep down, it’s rent too.

All in an effort to make a go out of a business that opened during a recession.

This weekend.  I’m really going to make an effort to stop in for lunch.  I tried last weekend, but  because he’s the only cook, when he was pulled away for a family emergency, the restaurant had to close.