1. ‪1421 Westover Terrace‬‪ Greensboro, NC 27408‬‪ (336) 370-0707‬
Lucky 32
‪1421 Westover Terrace‬‪
Greensboro, NC 27408‬‪
(336) ‬

2. Background 20+ years at the Greensboro location
Have another Lucky 32 in Cary, NC
Farm to table cuisine
Private dining, call ahead seating, outdoor seating, and a bar.
Executive chef Jay Pierce
Mostly all local ingredients
“Our Mission is to promote local food systems through the certification of food and farm products grown or raised in 37 counties in the North Carolina Piedmont Region.”

3. Local
Carolina Classics Catfish – Fed without the use of antibiotics, synthetic algaecides and land-animal byproducts, Carolina farmed channel catfish, raised in Ayden south of Greenville are fresh, wholesome and delicious
Cheerwine – Not a wine and not like any other soda, Cheerwine, a North Carolina home-grown soda, hails from Salisbury and is cherry flavored and sweetened with cane sugar.
Red Oak Brewery – For decades, Red Oak Brewery, just outside of Greensboro, has been making unfiltered, unpasteurized Bavarian lager, made with Bavarian hops, malted barley and yeast, without additives or preservatives.

4. Voodoo Sauce
Lucky 32’s signature sauce made from sugar, Texas Pete, Vinegar, Tomato Paste, Spices, Garlic, Salt.
$5.95 a bottle OR $59 for 12 bottles
Dozens of different recipes and ideas on their website :
Both SWEET and SPICY

5. Menu Items Lambtastic sliders Voodoo Pig Bread
Burger- Local, Grass-Fed Beef
Whistle Bite Sliders
Sharp Cheddar and Red Oak Soup
Shepherd’s Pie
Shrimp and Grits
Chicken and Dumplings
Cornmeal Crusted Carolina Cat Fish
Grillades and Grits
Pulled Pork on Johnny Cakes
- Can get items “Guilt Free”, which means reduced sodium and fat.
- Vegetarian recipes
Shepherds Pie

6. Interview Question
How did you choose to become a Chef for your profession?
- I love to eat and enjoyed cooking at a young age, so that I could eat what I wanted. I didn’t consider it a career until after college, when I didn’t know what else to do. I’ve never regretted that decision.

7. Interview Question How many do you employ?
-25 folks in each kitchen; I oversee two kitchens
a. Full time? 6
b. Part time? 19
c. Volunteers? currently 0

8. Interview Question How often & when does harvest/slaughter occur?
-We buy whole animals every two weeks, but they are broken down at the abattoir.

9. Interview Question What is your price point? -Average check is
-$11 at lunch
-$21 at dinner

10. Interview Question What is your rate of sales (product turnover rate)?
-Some cuts are in the freezer a few weeks, until we collect enough to menu, but mostly, we can sell our half of a cow in two weeks and most of a pig in a week.

11. Interview Question
What characteristics make your operation/product(s) unique?
The story we tell, the flavor of the dishes, and the relationships with local food producers that we sustain.

12. Interview Question
In your opinion, what is the most important issue facing the foodservice industry?
People looking for shortcuts or cheap food. Government subsidies of food we can’t eat, like soybeans and corn. imported ingredients with no integrity. Local is not always better – better is better- but with local food you can examine the means of production and get to know the producers to determine their integrity.