I've been wanting to write this blog post for awhile.
We're about 78 counties into our statewide journey for guidebook research. One thing we have really come to appreciate is cleanliness, in restaurants especially. You still need to have good food, preferably made-from-scratch, but a disgusting bathroom and a dirty kitchen that extends out to the dining area is something that will trump good food and likely eliminate a restaurant from guidebook consideration.
Whether you're a customer, owner, or employee, it's easy to become accustomed to what you see regularly. It's even harder to see the grunginess if the owner is likeable.
I know that it's REALLY hard to find time to clean a kitchen and dining room because food service is such a tough business. Still, while a customer is waiting for food they are noticing the environment around them. My bet is that being closed for a week to do a thorough cleaning will garner more business over the long term than letting the layers of dirt grow.
It's not our place to judge a business but it currently is our job to decide what places are guidebook worthy. To gain the trust of our audience we need to consider many factors about what to include.
I want Kansas restaurants to be the best they can be. My hope is that some of the hard-working owners will see this and give an extra thought to how a little bit of scrubbing will add some shine to what they present on a plate.
This is one time that I don't want to "dare to do dirt."
Thoughts from the road, KE #2 Marci Penner
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Bringing Authentic Southern Cuisine to Kansas
Emanuel Ashiedu is revitalizing Kansas dining with his latest endeavor: Sam’s Southern Eatery. Known for its authentic Louisiana-inspired flavors, Sam’s Southern Eatery has earned a loyal following across the U.S. and is now making its mark in Kansas. Ashiedu, a Salina-based entrepreneur, is the driving force behind Sam’s locations in both Salina and Hutchinson, where he’s committed to delivering a unique Southern dining experience filled with the rich flavors of the South.
Ashiedu, a software engineer with a strong entrepreneurial spirit, was introduced to Sam’s Southern Eatery by his brother-in-law. The franchise’s dedication to fresh, high-quality food captivated him immediately, and he knew it was something Kansas residents would embrace. “After tasting the food, I knew that Kansas needed this,” says Ashiedu. He took action, opening his first location in Salina in March, with Hutchinson following shortly after.
Southern Flavors That Stand Out
The menu at Sam’s Southern Eatery offers a wide variety of traditional Southern dishes, from po’boys and catfish platters to fried green tomatoes and hushpuppies. For Kansas diners, this is a refreshing addition to the local food scene, where authentic Southern-style seafood is a rarity. “It’s exciting to bring these flavors to Kansas,” says Ashiedu. “People can try dishes here that they may have only heard about before.”
In addition to customer favorites like crispy fried catfish and hearty po’boys, Sam’s offers a range of sides that make every meal complete. The restaurant’s unique batter, a blend of cornmeal and special spices, gives each dish a signature flavor that’s both bold and comforting. Ashiedu emphasizes that cleanliness and freshness are top priorities at Sam’s. “We clean the fryers every day to make sure it’s perfect,” he explains, adding that freshness is key to maintaining the quality that customers have come to love.
A Welcoming Environment for Families and Friends
Emanuel Ashiedu’s vision for Sam’s Southern Eatery extends beyond great food. He’s worked hard to create a welcoming, family-friendly environment where everyone feels at home. Each location offers a relaxed atmosphere where diners can enjoy generous portions of flavorful dishes at affordable prices. With family-style platters and a kid’s menu featuring items like shrimp, chicken strips, and grilled cheese, Sam’s Southern Eatery has something for everyone.
“We want people to feel like they’re part of the family when they come here,” says Ashiedu. This dedication to customer satisfaction has already won over local diners, many of whom return weekly. “The response has been incredible,” he adds. “Seeing families come back again and again is what makes this all worthwhile.”
Challenges and Triumphs in Growing the Business
As with any new business venture, Ashiedu has faced his share of challenges. Opening a new restaurant requires careful planning, and transitioning into the Salina and Hutchinson markets presented unique hurdles. But Ashiedu’s commitment to quality and his hands-on approach have helped him overcome these challenges. “Running a restaurant is demanding, but seeing the positive response from our customers makes it all worth it,” he says.
Thoughtful blog thanks for posting
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