Kiki’s Corner: Reflecting on the restaurant business
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I can't believe it's been 30 years since our family opened the first Chick-fil-A at the Grand Central Mall.
I remember we had the Olympic Deli on Murdoch Avenue for 18 years, and we decided to retire. But not too long after that, we received a call from the Grand Central Mall to open another Olympic Deli at the food court.
Our first thought was, we just retired from a great business, but at the same time, it was very demanding. Greek cooking is very time-consuming, and in a small town, you cannot find good cooks. So in other words, I was doing everything - cooking, baking, being at the register, because in a small business people love to see you. I remember we opened at 11 o'clock and I didn't have the food ready, but customers were coming in the kitchen to pull me out to the register so I can take their order, because they got more attention from me than they got from our waitresses.
Anyway, I had great memories. I was young, I loved to cook, loved and still do love to bake, love people, love to be in business and love to be the boss. That's why I'm so bossy right now, lol.
When I see the pictures from the grand opening of the Chick Fil A in the mall 30 years ago, I ask myself, what happened to me? How we change through the years! Do you ever ask and wonder how come life goes by so fast?
I remember when we opened the Chick-fil-A all my family (five of us) worked there. Our daughters Niki and Sophia were at the registers in the front. I was the main person in the kitchen, Francis was doing the money, and George was over all. In other words, there were Angelos eyes looking everywhere, lol. What I'm trying to say is our employees probably thought they were on a camera from the time they clocked in until it was time to go home.
Actually, and if you think about it, that is the correct way to run a successful business, period. While I was a kitchen manager, I kept a close eye on the quality of food and made sure everything was prepared correctly.
The founder of Chik-fil-A was S. Truett Cathy, and he opened the first store in 1946 with his brother. It was called Dwarf Grill in Hapeville Georgia, then later renamed the Dwarf House. Now the main headquarters and all the offices are in Atlanta, Georgia.
Since the father died, his son Dan Cathy, another successful businessman, took over the business.
The Cathy family is very religious, and I believe that is their success. All the stores close on Sundays (the seventh day is a day of rest), a day that all employees can go to church and be with their family.
We had the pleasure to meet Dan Cathy when he came to visit our stores, and he is the most kind and friendly businessman you would want to meet, with great values! When you talk to him, you feel that you've known him for years.
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Upcoming dates to keep in mind:
* Judging for the annual Easter bonnet and hat contest takes place on Saturday, March 14. All ages - children and adults, men and women - can decorate your favorite hat and bring it to the Grand Central Mall food court in front of Auntie Anne's between 11 a.m. and 3 p.m. Friday, March 13. Prizes will be given to the best hats, along with a chance to participate in the Easter parade.
* Doors open at 1 p.m. Sunday, March 15, for the 2:30 West Virginia Symphony concert at Blennerhassett Middle School, featuring music from the big screen. Children enter free with a parent.
* The 16th annual Easter Parade starts at 2 p.m. Saturday, March 21, in downtown Parkersburg. Find all the information by going to our Facebook page, 2026MOV Easter Parade, or call me at 304-615-5454.
* That night, at 6 p.m., I will again be a judge for the annual Lip Sync Battle at the Parkersburg Actors Guild.
* Sunday, March 22, is the annual Wood County Society Telethon. I will be live on TV from 5:30 to 6:30 p.m.
* Two spring Easter celebrations are happening on Tuesday, March 31. The one at Parkersburg South High School starts at 5 p.m. and the other at Parkersburg High School at 6 p.m.
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Lenten Tea Wafers
1/2 cup pure vegetable shortening
1 cup confectioners' sugar, sifted
1 teaspoon vanilla
1/2 cup water
1 3/4 cups flour, sifted
1/2 teaspoon salt
2/3 cup nuts, chopped
4 tablespoons sugar
1 teaspoon cinnamon
Grease two baking sheets, 11-by-15, chill.
Cream shortening, confectioners' sugar, add vanilla until creamy. Add water alternatively with combined flour and salt, beating well after each addition.
Blend in nuts. Place half of cookie mixture on each prepared sheet, spreading with spatula almost to the edges. Mark batter in 2-inch diamond shapes with a sharp knife. Combine sugar and cinnamon, sprinkle over batter. Bake at 325 for 25 to 30 minutes, or until lightly browned. Remove baking sheets from oven and cut through marked squares. Cool on rack. Makes 60 squares.
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Lenten Sesame Squares
1/2 teaspoon baking soda
1/3 cup boiling water
1 cup pure vegetable shortening
3/4 cup sugar
2 cups bran flakes
1 1/2 cups rolled oats, quick-cooking
1/4 cup sesame seed, toasted
1 1/2 cups flour, sifted
1 1/2 teaspoon salt
1 teaspoon cinnamon
Dissolve baking soda in boiling water, cool. Cream shortening with sugar until light and fluffy. Add half of soda water and blend well. Stir in remaining ingredients and mix until a soft dough forms. Divide batter in half. Spread in two ungreased cookie sheets, 13-by-10.
With sharp knife, mark dough in squares.
Bake at 350 for 15 minutes or until golden brown. While still hot, cut along marks. Remove squares from sheet. Makes five dozen crispy squares.