About a year and a half after Slows To Go opened its doors in Midtown, the barbeque take out is starting to hit its stride and rapidly expanding its staff.
"We're still pretty small but growing," says Terry Perrone, co-owner and GM of
Slows To Go. "We're definitely at the point where we need to get this core group of people some reinforcements."
Slows To Go is the take-out-and-catering arm of the famous
Slows restaurant in Corktown. It opened to much fanfare in December of 2010 at the corner of Cass Avenue and West Alexandrine Street. The business employs almost 50 people now after hiring 20 people in the last year. It is currently looking to fill 15 positions this summer, primarily in its kitchen.
Driving all of this growth is steadily rising demand for Slows To Go's food. The commissary kitchen now supplies about 90 percent of the food for the original Slows restaurant while feeding an increasing number of take-out and catering patrons. Slows To Go hopes to double its volume over the next year or at least come close to that number.
"We know we're going to be busy, Perrone says. "We know we're going to be making a lot of chicken sandwiches (a reference to how Slows
Yardbird sandwich was named a contender for the Best Sandwich in America by the Travel Channel's
"Adam Richman's Best Sandwiches in America" TV show.)."
Source: Terry Perrone, co-owner and GM of Slows To Go
Writer: Jon Zemke
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