But our team dug in and made the absolute best of the situation. We have set such high standards for our food and service that it was definitely a challenge to exceed those standards while growing as fast as we did. What are some challenges you’ve overcome? Starting a new business in 2006 was pretty challenging, and handling our growth and move to our current location at 302 Coleman was difficult. It is so rewarding to see everyone grow as people and professionals. We see and interact with thousands of people a week, and being able to give those folks a great experience with great food-but also genuine hospitality and fellowship- is why we are in business. What is the most rewarding part of your business? We have a great responsibility in the hospitality industry. We have a pretty big menu with great options. Courtney joined them, and then Chase as well, to make to it a complete family dream team.Īshleigh’s Famous Shrimp and Grits and our fried and grilled seafood are our most popular menu items.įor brunch, chicken and waffles and our Shem Creek omelet are very popular. And so they both were inspired to start Page’s Okra Grill from that experience together. His daughter, Ashleigh, was an accomplished chef at Boone Hall, while Tony ran the operations there. Tony Page was always obsessed with the hospitality industry as a world traveler in the corporate world. So many people in Mount Pleasant have played a part in our success story. Tony Page and his children Ashleigh, Courtney and Chase wanted to provide a great place to come eat and enjoy fellowship. The Page family are locals and have lived in this area for a long time. Mount Pleasant is our home and our community. What is it like working with the Mount Pleasant community? Charleston Independent School Directory □.
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