In this week’s quick, mouthwatering episode, Jesse and Maggie share their delightful adventure at The Skillets, celebrating their 30th Anniversary.
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Maggie Crenshaw: You and I had breakfast at Skillets.
Jesse Blanco: We did.
Maggie Crenshaw: Yes right.
Jesse Blanco: We did.
Maggie Crenshaw: And got to see our friend Amie Baima and this is her 30th anniversary of being in business. And I don’t know where those years have gone. That’s crazy.
Jesse Blanco: 30 years. Even Puppies excited. Even Puppies excited about 30 years. Yeah. 30 years is a long time to do anything, much less.
Maggie Crenshaw: It really is, and especially on this island where everybody is family businesses have had to even flow and change with the changes. But she’s got a great thing going. I had forgotten. Coligny is such an epicenter of so much activity, particularly visitors and whatnot, but when I got there, there were only like three cars in the parking lot, but the restaurant was already half full. And that just is a testimony to folks, Colignygot that great synergy. Know, the hotels and the condos and the houses down on North Force Beach are all right there in such close proximity that you can walk over to Coligny and to any of the shops and restaurants. And so she was jamming by seven. Wait, what time are we there? 8?
Jesse Blanco: 8:30 Yeah, Skillets. And I say, man, 30 years is a long time to do anything, especially with the numbers that they do, especially in the summer, like you said, with the tourists surrounding there, they’ve got to be slammed a majority of the day. That’s nonstop work. That is an honest day’s pay work. I couldn’t do it, but God bless those who can. And Amie, running the show, we were chatting with her son about labor and issues and things like that. Man, hats off to 30 years of Skillets.
Maggie Crenshaw: That’s right. And I’ve been involved in other restaurants that have tried to pull a breakfast, lunch, and dinner that’s essentially at least two different menus, if not three different menus, and three different shifts for labor. And so it’s a real task and a real feat and a testimony to her what a great job that she’s done keeping all those balls in the air.
Jesse Blanco: 100%, 100%.
Maggie Crenshaw: There’s not many restaurants on the island that do all day like that successfully and for that long.
Jesse Blanco: Yeah. No, I get it. Crystal Beer Parlor over here in Savannah, which is very popular, and they do lots of volume. I asked the owner, John Nichols years ago, I go, why don’t you ever open for breakfast? You’d be incredibly popular. And he flat out said to me, Jesse, if I did breakfast, that means prep overnight. Which means this building is running 24 hours a day, and that means things can go wrong at 02:00 in the morning. And I just don’t have my word bandwidth to be able to be that engaged 24 hours a day. Yeah.
Maggie Crenshaw: To my knowledge now, Amie’s dad worked with her, right? But to my knowledge, she’s never had a general manager or any other. It’s just herself and now her son.
Jesse Blanco: Yeah. It’s nuts. I’m going to have her on the podcast probably next week to talk about 30 years of skillets, because the anniversary, I think, it was a couple of weeks ago and they’re selling T-shirts and souvenirs and stuff, but that doesn’t mean that it’s not still been 30 years next week. So I’m going to have her on to chat with me a little bit about what 30 years have been like.
If you’re hungry for more, you can listen to the entire episode here: