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Welcome to Paper Trails! We share the stories of those who create the food we crave and the restaurants we love. Join our journey as a regional paper products supplier sharing the tales of our trails through starting business and being an integral part of a booming North Carolina restaurant industry.
Episodes
Tuesday Aug 10, 2021
Tuesday Aug 10, 2021
We may be a paper company, but this crew is makin' that paper! We get a fascinating view inside the workings of CT Commercial Paper in Oakboro, NC with Kat Palm & Mollie Guffy. Not only do they make the best paper products (Single Roll Tissue, Jumbo Roll Tissue, Hard Wound Roll Towels, Kitchen Roll Towels, Folded Towels, Napkins, Toilet Seat Covers, and more) but their products do not require the destruction and depletion of the world's precious natural resources. They utilize sustainable virgin pulp and also one hundred percent post-consumer waste substrates. As of 2021, they have six warehouses located throughout the Central and Western United States, with further expansion planned in the Southern and Eastern portions of the U.S. Y'all know when your office is skimpin on the good paper products -- have your boss hit up CT Commercial Paper for that good good. https://ctcpaper.com/ Paper Trails Podcast drops every Tuesday! Subscribe now and follow along: https://www.instagram.com/albemarlepapersupply/
Monday Aug 09, 2021
Monday Aug 09, 2021
After a wide and varied journey through all sides of the restaurant industry, bbq fan Lewis Donald launched his shop, Sweet Lew's, in the Belmont neighborhood of Charlotte, NC because he felt Charlotte needed a true barbecue shop and "I felt like that was my best avenue to be me, have fun and I could see myself doing it for the rest of my life."
He chose the neighborhood because BBQ is all about community. His restaurant sits amongst residential houses across from a few other local eateries that people can easily walk to for family dinner. He, like most Charlotteans, is not a native. Originally from Cleveland, he's moved all over Hawaii, Tennesse, Georgia, West Virginia, and L.A. where he learned Spanish.
"The Greenbrier is SWANKY" according to Nick. He's not wrong. The Greenbrier Culinary Apprenticeship Program was an invaluable deep dive into the ingredients, prep and everything that goes into cooking. He suggests apprenticeships over culinary school - but they're rare to get into. After the Greenbrier, Lew got a job at Charlotte Country Club. "They would not have called me Sweet Lew at Charlotte Country Club." It was a big, humbling change where he learned to put his ego aside. A positive experience, he grew as a leader and still uses the skills he gained there today.
He moved on to Carmel Country Club which, as he puts it, "It's a blast." He had a great experience but got burnt out. So he decided to give the 9-5 a try. At Inland Seafood, Lew worked as a salesman. This position allowed him to see the other side of the industry, giving him a broader understanding of the customer service and manufacturing side.
But the desk job was a hard adjustment and he missed what he truly loved about the industry. As Nick says, "To be in our industry, you have to have a heart for it." So Lew returned to the kitchen at Reid's Fine Foods. He was in charge of producing the fresh and frozen items for the deli and catering. It was, again, another different view of the food industry where he learned margins, packaging, budgets.
The posh Greenbrier may not seem like a BBQ pit haven, but it was where Lew grew to love the style of cooking. Pitmaster, Ken Hess, would wheel in his trailer smoker and have the apprentices help with barbecue competitions. Lew continued to pepper in barbecue throughout his career and developed a lasting fondness for it.
So in 2018, He left Reid's Fine Foods, returned to Inland Seafood to pay the bills, and set forth opening Sweet Lew's BBQ. His first rude awakening? He was told his shop would be built in 65 days. He didn't account for that being 65 BUSINESS days and while he expected an August/September opening... he didn't open until the end of November. What he learned from the opening: "I think every restauranteur in Charlotte goes through the same thing -- everything new in Charlotte is great." The first 90 days are full of free press and booming sales. "Then there comes that time in Charlotte you constantly have to reinvent yourself." Lew stays in his lane...want boiled peanuts, Brunswick stew, and brisket? He's your guy. But he's not changing up the menu and adding items for publicity. He focuses on simplicity, inspired by the different regional BBQ styles. And while he does have house-made sauces, he doesn't sauce his meat. He wants to be a master of the BBQ biz, not a jack of all trades. 'We want to be here for generations," Lew says, hopefully, he'll feed families for years to come.
Fun Sauce Facts:
The mustard-based sauce is an SC thing because of German settlers
Big Bob Gibson is credited as the originator of white sauce in Alabama
NC is regionally divided - some areas focusing on vinegar-based sauces, others tomato-based
Last thoughts: Are you thinking about starting a business? Lew's advice: "Talk to somebody before you do it - talk to many people. Do your homework, do your research, and really think about what you're getting yourself into. It's hard to translate what you're doing at home or what you've done for your family or friends -- just because you make the best pie at thanksgiving doesn't mean it's going to become a business."
Follow Sweet Lew's BBQ:
Instagram & Facebook: @sweetlewsbbq
#BBQ #PitMaster #Barbecue #NCBBQ #Restaurants #FoodShow
Tuesday Jul 20, 2021
Monday Jul 19, 2021
Tuesday May 25, 2021
Tuesday May 18, 2021
Tuesday May 18, 2021
Tuesday May 18, 2021
The BUNSTOPPABLE Jerrod Adkins work for 6 years... YES 6. Friggin. YEARS... to perfect his low-carb buns. Always a fitness fan, Charlotte, NC-based Adkin's love of lean burgers was missing one thing... the perfect, high protein, low-carb bun. So what does an entrepreneurial-minded guy do? Create his damn own. That's right. While working a full-time job, Adkins spent 6 years testing recipes in his own kitchen until he finally found the perfect, yet SUPER SECRET (we tried) formula. Then he brought his UnbelievaBun recipe to a kitchen and started selling to consumers. Adkins had to develop his story and show how his buns truly were legit. "I got tired of people thinking it was going to taste like cardboard," so he went to some high-end chefs to prove his point and showed off his buns. UnbelievaBuns is now working on distribution - a nine-year project is coming to fruition. He paved his own path. He made the connections. He chased the dream. How did Adkins maintain the determination? "I realized I was different from the beginning," Adkins laughed. "But you can develop that passion." Grand plans? End world hunger. Then start a healthy burger restaurant. Adkins believes in giving back, and the motto "To much is given, much is required." So seriously, ask Jerrod about his Buns. About UnbelievaBuns: The mission of UnbelievaBread is simple: to provide nutrient-dense, low carb, high protein bread that tastes better than regular bread so that you can actually feel good about eating it. Learn more: https://unbelievabuns.com/ #PaperTrailsPodcast drops Tuesdays right here on YouTube, iTunes & Spotify. Subscribe now and don't miss a bite!
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Instagram: @albemarlepapersupply
Facebook: facebook.com/albemarlepapersupply
#lowcarb #keto #lowcarbbread #highprotein #highproteinbread #ketobread
Tuesday May 04, 2021
Tuesday May 04, 2021
Upscale church potluck is the vibe Jamie Brown & Jeff Tonidandel are going for with their newest Charlotte, NC restaurant, Supperland, in the Plaza Midwood neighborhood. It's their first step outside their NoDa neighborhood where their Tonidandel-Brown restaurant properties, Growlers Pour House, Haberdish, Crepe Cellar & Reigning Doughnuts, take over almost a full block of dining. Supperland is a picturesque marvel repurposing 2 historic church buildings into a boho-chic bar and main dining room with an open kitchen at the back.
#PaperTrailsPodcast drops Tuesdays right here on YouTube, iTunes & Spotify. Subscribe now and don't miss a bite!
Follow Jamie & Jeff's Restaurants on Instagram:
@supper.land
@haberdish
@growlersph
@reigningdoughnuts
@crepecellar
Follow us:
Instagram: @albemarlepapersupply
Facebook: facebook.com/albemarlepapersupply
www.albemarlepaper.com
Tuesday Apr 27, 2021
Tuesday Apr 27, 2021
The inspiring duo behind Charlotte's favorite Chicken & Seafood spot, Lulu's Maryland Style Chicken & Seafood, joins us on an all new #PaperTrailsPodcast! Meet Jay & Miketa Davis - they tell us about teamwork making the dream work, their new Plaza Midwood location, Jay's military & bounty hunting history, why they came to Charlotte, and how their family inspired them.
In CLT & hungry?
Order here: https://luluscharlotte.com/
New episodes of #PaperTrailsPodcast drop Tuesdays on YouTube, Itunes & Spotify. Subscribe now so you don't miss a beat!
Follow us: Instagram: @albemarlepapersupply
Facebook: facebook.com/albemarlepapersupply
www.albemarlepaper.com
Tuesday Apr 20, 2021