Becky Perrett

Serving real food requires a real commitment. It all begins bright and early each morning. Instead of serving breakfast, we’re making homemade bread dough from scratch. We’re hand-slicing onions. We’re shredding lettuce for our salads. We’re stirring up homemade chili and fresh ground beef filling for Runza® Sandwiches. It’s a labor-intensive process that doesn’t let up until long after closing time. We know there are easier ways to do all this, but our commitment to doing things the right way is as real as our food, and that’s not something we’re going to change.