When Anna and Sam Russell first opened The Buttered Biscuit in Northwest Arkansas in 2017, their goal was to serve the community fresh, made-from-scratch biscuits, jams, jellies and other breakfast favorites using locally-sourced ingredients. The concept was a hit almost immediately, and in just a few short years the couple has brought their fresh-made food to other Northwest Arkansas communities. However, Russell understood that as the brand continued to expand, it was imperative to have a design that was not only efficient and productive, but also easy to implement in new locations.

“We wanted to work with a national team that could dynamically meet our needs for rapid growth as we expand in Arkansas and beyond. Boelter’s expertise in managing multiple projects, building systems and implementing a single point of contact will help us get more of our famous handcrafted breakfast items into communities that want them.”

– SAM RUSSELL, OWNER, THE BUTTERED BISCUIT
Collaborating for Success

The new kitchen design for The Buttered Biscuit location in Little Rock, AR, was a team effort between Starr Design and the Boelter team. The first priority was to look at the menu items and the processes already in place and find the right equipment to help implement them with consistency at each new location.

“We worked really closely with Boelter on this project, and it wasn’t just their relationships within the industry that were beneficial, it was their communication and collaboration that really helped make this project a success. They not only had knowledge of the new features and technologies available as we upgraded equipment but were always working closely with us and the Russells to stay within budget and get the best options for each situation.”

– STEVE STARR, CEO, STARR DESIGN

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