A Pickleman's Gourmet Cafe is expected to open at Kirkwood Station Plaza in the retail space formerly occupied by SanSai Japanese Grill the week of April 30.
The storefront with patio seating will be open Sunday-Thursday 10 a.m. to 10 p.m., and Friday and Saturday 10 a.m. to 12 a.m. Pickleman's will deliver to the Kirkwood area from 11 a.m. to close everyday and is now hiring for all positions.
Kirkwood Patch put questions to owner Nick Julian about the newest Downtown Kirkwood eatery.
1. Kirkwood Station Plaza has seen turnover in restaurant leases. Why did you pick the location to open a Pickleman's?
While searching for a location we looked for a spot with adequate parking and big enough for our store. Kirkwood Station offered all of this and the biggest selling point was the patio out front. The large amounts of foot traffic it attracts and the proximity to the rest of Downtown Kirkwood and the were also large selling points.
2. What menu items are going to set you apart from neighboring restaurants?
Pickleman's offers a great quality product and it is very reasonably price. Our brand fights to keep the quality high and keep our customers happy. This is proven as we have many loyal customers throughout the years that keep coming back.
3. What excites you most about owning a restaurant in Kirkwood?
I am excited about entering the Kirkwood market because the town of Kirkwood has such a hometown feel to it and it reminded me a great deal of Columbia. I attended Mizzou for undergrad and the Pickleman's brand was born in Columbia while I was there. So I felt that Pickleman's would be a great fit for Kirkwood.
4. What experience do you have in the food industry?
While in college, I worked at a Bar and Deli for 3 years and gained experience in the service industry.
5. What's the hardest part about running a fast casual restaurant?
The hardest part will be maintaing a quality staff to keep up the standards that is set forth by our franchise. We are concentrated on putting out the highest quality product for our customers, and I want to make sure my employees hold this standard.