{"id":26990,"date":"2023-09-25T19:06:07","date_gmt":"2023-09-25T23:06:07","guid":{"rendered":"https:\/\/gfs.com\/?p=26990"},"modified":"2023-11-06T16:20:25","modified_gmt":"2023-11-06T21:20:25","slug":"behind-the-table-supperland","status":"publish","type":"post","link":"https:\/\/gfs.com\/es-us\/ideas\/behind-the-table-supperland\/","title":{"rendered":"Behind the Table With Supperland"},"content":{"rendered":"<figure class=\"wp-block-embed is-type-video is-provider-youtube wp-block-embed-youtube wp-embed-aspect-16-9 wp-has-aspect-ratio\"><div class=\"wp-block-embed__wrapper\">\n<iframe title=\"Behind the Table | Supperland\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/eCuWEmHy6-k?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe>\n<\/div><\/figure>\n\n\n\n<p>Join us Behind the Table with Supperland in Charlotte, North Carolina. Jamie Brown and her husband, Jeff Tonidandel opened Supperland in two church buildings that were built in North Carolina in 1948.<br>\u201cIt\u2019s just a magnificent space. You walk in and it is awing.\u201d<\/p>\n\n\n\n<p>\u201cThere are lots of subtle touches that people may overlook. We hand-built all 40 tables here ourselves, and then we decided to design our own plate line,\u201d says Jeff.<\/p>\n\n\n\n<p>Their plate line is designed with flowers and a lot of birds and animals. Jamie and Jeff both mention that there isn\u2019t really a piece of diningware that wasn\u2019t thought through and purposefully designed.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163028.png\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163028-1024x576.png\" alt=\"\" class=\"wp-image-27038\" srcset=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163028-1024x576.png 1024w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163028-300x169.png 300w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163028-768x432.png 768w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163028-1536x864.png 1536w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163028-18x10.png 18w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163028.png 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163129.png\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163129-1024x576.png\" alt=\"\" class=\"wp-image-27040\" srcset=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163129-1024x576.png 1024w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163129-300x169.png 300w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163129-768x432.png 768w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163129-1536x864.png 1536w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163129-18x10.png 18w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163129.png 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p>\u201cSupperland style cuisine is southern church potluck inspired steakhouse,\u201d explains Savannah Foltz, the Head Pastry Chef at Supperland.<\/p>\n\n\n\n<p>Southern church potluck-inspired steakhouse includes a lot of wood fire and smoke, but it can also include menu items such as ambrosia salad.<\/p>\n\n\n\n<p>\u201cA lot of what we do is like Blue Ridge Mountain, North Carolina, Appalachian style cuisines, which is my roots. So I go back and look at things like what my grandmother used to make and I try to spin off of it and elevate it and bring in that local stuff,\u201d says Savannah.<\/p>\n\n\n\n<p>\u201cThe banana pudding sundae that we have on the menu right now is a real crowd-pleaser. I can\u2019t keep that one stocked enough,\u201d she continues.<\/p>\n\n\n\n<p>The Supperland staff explains that teamwork is one of the most important things in their restaurant. Their teamwork has to run through not only person to person but also as a whole operation. They need to have systems put in place that make each guest\u2019s experience feel seamless and easy, but there is a lot of work that goes behind making sure that is done.<\/p>\n\n\n\n<div class=\"wp-block-columns is-layout-flex wp-container-core-columns-is-layout-28f84493 wp-block-columns-is-layout-flex\">\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163312.png\"><img decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163312-1024x576.png\" alt=\"\" class=\"wp-image-27041\" srcset=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163312-1024x576.png 1024w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163312-300x169.png 300w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163312-768x432.png 768w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163312-1536x864.png 1536w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163312-18x10.png 18w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163312.png 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n<\/div>\n\n\n\n<div class=\"wp-block-column is-layout-flow wp-block-column-is-layout-flow\">\n<figure class=\"wp-block-image size-large\"><a href=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163833.png\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"576\" src=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163833-1024x576.png\" alt=\"\" class=\"wp-image-27042\" srcset=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163833-1024x576.png 1024w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163833-300x169.png 300w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163833-768x432.png 768w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163833-1536x864.png 1536w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163833-18x10.png 18w, https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/Screenshot-2023-09-28-163833.png 1600w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/a><\/figure>\n<\/div>\n<\/div>\n\n\n\n<p>\u201cWith our suppliers, the biggest thing we need is communication. We look for new products daily and weekly, but we also have products that we\u2019ve ordered for the last two years until now. Consistency in communication in products and pricing is really what helps, so we can still operate our business and know what\u2019s going to happen on a daily basis,\u201d explains Jon Rosenburg, General Manager.<\/p>\n\n\n\n<p>\u201cA lot of people open a restaurant because they want to make food and they want to put it out there for people, but if people don\u2019t have a personal connection to that place in some way, it\u2019s hard to grow off of that,\u201d says Jamie.<\/p>","protected":false},"excerpt":{"rendered":"<p>Join us Behind the Table with Supperland in Charlotte, North Carolina. Jamie Brown and her husband, Jeff Tonidandel opened Supperland in two church buildings that were built in North Carolina in 1948.\u201cIt\u2019s just a magnificent space. You walk in and it is awing.\u201d \u201cThere are lots of subtle touches that people may overlook. We hand-built [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":26991,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[110],"tags":[],"class_list":["post-26990","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-restaurant-bars"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v22.9 (Yoast SEO v27.2) - https:\/\/yoast.com\/product\/yoast-seo-premium-wordpress\/ -->\n<title>Behind the Table With Supperland | Gordon Food Service<\/title>\n<meta name=\"description\" content=\"Jamie &amp; Jeff, Owners of Supperland in Charlotte, NC, built a dining experience that blends history, fine dining &amp; more for an experience like none other.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gfs.com\/es-us\/ideas\/behind-the-table-supperland\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Behind the Table With Supperland\" \/>\n<meta property=\"og:description\" content=\"Jamie &amp; Jeff, Owners of Supperland in Charlotte, NC, built a dining experience that blends history, fine dining &amp; more for an experience like none other.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gfs.com\/es-us\/ideas\/behind-the-table-supperland\/\" \/>\n<meta property=\"og:site_name\" content=\"Gordon Food Service\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/GordonFoodService\/\" \/>\n<meta property=\"article:published_time\" content=\"2023-09-25T23:06:07+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-11-06T21:20:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/DSC02600-1365x2048-1-e1695679926445.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"2048\" \/>\n\t<meta property=\"og:image:height\" content=\"1365\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Bailey Childs\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@gfsadmin\" \/>\n<meta name=\"twitter:site\" content=\"@GFSDelivers\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Bailey Childs\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Behind the Table With Supperland | Gordon Food Service","description":"Jamie & Jeff, Owners of Supperland in Charlotte, NC, built a dining experience that blends history, fine dining & more for an experience like none other.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gfs.com\/es-us\/ideas\/behind-the-table-supperland\/","og_locale":"es_ES","og_type":"article","og_title":"Behind the Table With Supperland","og_description":"Jamie & Jeff, Owners of Supperland in Charlotte, NC, built a dining experience that blends history, fine dining & more for an experience like none other.","og_url":"https:\/\/gfs.com\/es-us\/ideas\/behind-the-table-supperland\/","og_site_name":"Gordon Food Service","article_publisher":"https:\/\/www.facebook.com\/GordonFoodService\/","article_published_time":"2023-09-25T23:06:07+00:00","article_modified_time":"2023-11-06T21:20:25+00:00","og_image":[{"width":2048,"height":1365,"url":"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/DSC02600-1365x2048-1-e1695679926445.jpg","type":"image\/jpeg"}],"author":"Bailey Childs","twitter_card":"summary_large_image","twitter_creator":"@gfsadmin","twitter_site":"@GFSDelivers","twitter_misc":{"Written by":"Bailey Childs","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gfs.com\/en-us\/ideas\/behind-the-table-supperland\/#article","isPartOf":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/behind-the-table-supperland\/"},"author":{"name":"Bailey Childs","@id":"https:\/\/gfs.com\/en-us\/#\/schema\/person\/a40d8cc3ccd670525cc5d0733075b2f5"},"headline":"Behind the Table With Supperland","datePublished":"2023-09-25T23:06:07+00:00","dateModified":"2023-11-06T21:20:25+00:00","mainEntityOfPage":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/behind-the-table-supperland\/"},"wordCount":421,"publisher":{"@id":"https:\/\/gfs.com\/en-us\/#organization"},"image":{"@id":"https:\/\/gfs.com\/en-us\/ideas\/behind-the-table-supperland\/#primaryimage"},"thumbnailUrl":"https:\/\/gfs.com\/wp-content\/uploads\/2023\/09\/DSC02600-1365x2048-1-e1695679926445.jpg","articleSection":["Restaurant &amp; 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