Mama Sherry's Soul Food Shack: A Tale of Woe and Wonder
As I stepped into Mama Sherry's Soul Food Shack, I was immediately struck by its well-kept appearance. It was 20 past 10 in the morning, and yet the place looked like it had just been cleaned. But as I began to explore, I noticed that something was amiss. The food, which I assumed would be a highlight of the restaurant, seemed lacking. "It's ridiculous," Mama Sherry said, "the food's good but it could be so much better." She explained that one of the reasons for this was the lack of attention to detail. "Where's Uh? Where's Brian?" she asked, "I have no idea." This lack of leadership and direction seemed to be affecting the overall quality of the food.
Mama Sherry went on to explain that another reason for the subpar food was the excessive number of staff members. "Most of them aren't pulling their weight," she said. She attributed this to a common problem in many restaurants: underemployment. "Late this morning, yes, well he's late nothing nothing I'm just gonna wash up right now," she said, as her staff member Brian failed to appear. Mama Sherry then turned her attention to making a huge batch of macaroni cheese that would last for two whole weeks. While the food was described as "irresistible," Mama Sherry was less than enthusiastic about its fate. "It's destined for the freezer where it's delicious texture and flavor will be lost forever." She argued that this was due to a habit of laziness, which had become ingrained in her staff.
Mama Sherry went on to reveal that Brian, one of her staff members, had been working in the kitchen for as long as she had, but he had recently started sidelining him to save money. "To save money," Mama Sherry said, "he's been sidelined." This lack of engagement and investment from Brian was affecting the quality of the food and the overall atmosphere of the restaurant.
As I watched, Mama Sherry began preparing a new dish, which she described as "Poor Man's Meat Pie" at 8 pounds. However, when asked why the prices had increased so much, she attributed it to the bank manager. "It was literally down to the bank manager," she said. She explained that the restaurant needed to restructure its menu and focus on more efficient ways of cooking and serving food.
Mama Sherry then turned her attention to promoting the restaurant, hoping to attract more customers. "Every customer comes through that door is to have a starter," she said. "Main courses and dessert." She expressed a desire to increase turnover by squeezing three courses out of each customer. However, before this could happen, Mama Sherry needed people to come to her restaurant in the first place.
As I waited for my food to arrive, I couldn't help but notice the delicious aromas wafting from the kitchen. When it finally arrived, I was impressed by the presentation and flavor of each dish. The meatloaf, ribs, and chicken were all cooked to perfection and looked appetizing. However, when Mama Sherry asked if everyone could say "soul food" together, I couldn't help but wonder if this was just a marketing gimmick.
As I finished my meal and prepared to leave, I couldn't help but feel that something was amiss at Mama Sherry's Soul Food Shack. The restaurant seemed to be lacking in soul, and the staff seemed disconnected from their work. While the food was delicious, it was clear that this was a restaurant that had lost its way.
"Call me Mama," she said as I prepared to leave. "You got it." And with that, she vanished into the kitchen, leaving me to ponder the mysteries of her beloved soul food shack.
"WEBVTTKind: captionsLanguage: enBrighton's best kept secret Mama Sherry's Soul Food shack is so well kept it's losing a thousand pounds a week knowing it 20 past 10 in the morning no by day three I've uncovered a couple of reasons why I know it's chilled but you know a lot of children are snapping why is no one here this time in the morning it's ridiculous firstly the food's good but it could be so much better where's uh where's Brian let me give you a hand Brian yeah I have no idea secondly there are far too many staff and most of them aren't pulling their weight late this morning yes well he's late nothing nothing I'm just gonna wash up right now so you're washing up as well she's in she opens up brings all the supplies upstairs you should be ashamed yourself Brian treat his next task is to make a huge batch of macaroni cheese that will last her for two whole weeks keep this going oh this is coming up nicely hot from the stove her food is irresistible people will travel miles to taste it I like that yeah yeah very nice but like a lot of our home cooking this lot is destined for the freezer where it's delicious texture and flavor will be lost forever we cook beautifully and I don't understand why you want to freeze it yeah it's so tasty well I think I don't think I want it's not a case of one no I think you've got into a habit I've gotten a habit which is a lazy habit you're not lazy you should work so bloody harder he's definitely lazy if you turned up for work half an hour late in my kitchen trust me you'd be home for the day yeah no looking for a new job to be honest there's no wonder Brian's lost heart the man's been working in the kitchen for as long as I have but to save money he's been sidelined I was gone so much so he's rarely involved in actually making any of the food there is a kind of a method to my madness but you're throwing it together um it looks like I'm throwing it together but I throw it together the exact same way every single week so when you're not doing it who does it I'm doing it that's my point okay if Sharita was using Brian properly they could ditch the freezers once and for all and the macaroni and cheese is nearly there that looks delicious I think that should go to star food yeah I think so it does look good doesn't it as it stands few customers will taste the food at its best Shooter's thrown away her unique selling point and boy does she need one it's a ten past one Saturday lunch time and this place should be absolutely round and there's not a soul in there this is dire Saturday and Sunday are your Prime days for business but like many failing restaurants srita's making some classic mistakes Poor Man's meat pie yeah eight pounds yeah I know it's going to be good yeah you go onto the menu here you've got main courses at 14 yeah 15 pound why have they gone up so expensive to be blunt yeah accounting and I mean again you've got to raise your prices you've got to raise your prices always the bank manager's solution yeah and it was it was literally down to the bank manager well he's an oh good yeah it's killing the business I want to look at restructuring the menu okay making it a little bit shorter okay tweaking the portion size all right having less comeback sixty percent our bones come back but it's that 40 I'm going to work on the objective for every customer comes through that door is to have a starter yeah a Mains and a dessert okay you wait and see the turnover treble if you can squeeze three courses out of them okay but before we can squeeze anything out of anybody we need customers and if they're not coming to us we've got to take Mama Sherry's finger licking food to them so got the meatloaf oh my God the ribs okay got the chicken that smells amazing that was smelling so good so good and who better to flaunt it than the mama herself don't be shy I'm gonna come to you since you're not coming to me all cooked fresh at Mama Cherry Soul Food shack just around the corner there okay pretty pretty good this particular food is called soul food okay cook from the soul from the heart boy she's good a soul food evangelist and she's out to convert the whole of Brighton can I hear you all say it soul food all right just wind her up and let her go that's nice all right don't forget this time it's on the house next time they're paying you yep yes I did there's no doubt that street is a terrific cook but she's employing Brian to do that job and I'm beginning to realize she's wasted in the kitchen just call me Mama Mama you got itBrighton's best kept secret Mama Sherry's Soul Food shack is so well kept it's losing a thousand pounds a week knowing it 20 past 10 in the morning no by day three I've uncovered a couple of reasons why I know it's chilled but you know a lot of children are snapping why is no one here this time in the morning it's ridiculous firstly the food's good but it could be so much better where's uh where's Brian let me give you a hand Brian yeah I have no idea secondly there are far too many staff and most of them aren't pulling their weight late this morning yes well he's late nothing nothing I'm just gonna wash up right now so you're washing up as well she's in she opens up brings all the supplies upstairs you should be ashamed yourself Brian treat his next task is to make a huge batch of macaroni cheese that will last her for two whole weeks keep this going oh this is coming up nicely hot from the stove her food is irresistible people will travel miles to taste it I like that yeah yeah very nice but like a lot of our home cooking this lot is destined for the freezer where it's delicious texture and flavor will be lost forever we cook beautifully and I don't understand why you want to freeze it yeah it's so tasty well I think I don't think I want it's not a case of one no I think you've got into a habit I've gotten a habit which is a lazy habit you're not lazy you should work so bloody harder he's definitely lazy if you turned up for work half an hour late in my kitchen trust me you'd be home for the day yeah no looking for a new job to be honest there's no wonder Brian's lost heart the man's been working in the kitchen for as long as I have but to save money he's been sidelined I was gone so much so he's rarely involved in actually making any of the food there is a kind of a method to my madness but you're throwing it together um it looks like I'm throwing it together but I throw it together the exact same way every single week so when you're not doing it who does it I'm doing it that's my point okay if Sharita was using Brian properly they could ditch the freezers once and for all and the macaroni and cheese is nearly there that looks delicious I think that should go to star food yeah I think so it does look good doesn't it as it stands few customers will taste the food at its best Shooter's thrown away her unique selling point and boy does she need one it's a ten past one Saturday lunch time and this place should be absolutely round and there's not a soul in there this is dire Saturday and Sunday are your Prime days for business but like many failing restaurants srita's making some classic mistakes Poor Man's meat pie yeah eight pounds yeah I know it's going to be good yeah you go onto the menu here you've got main courses at 14 yeah 15 pound why have they gone up so expensive to be blunt yeah accounting and I mean again you've got to raise your prices you've got to raise your prices always the bank manager's solution yeah and it was it was literally down to the bank manager well he's an oh good yeah it's killing the business I want to look at restructuring the menu okay making it a little bit shorter okay tweaking the portion size all right having less comeback sixty percent our bones come back but it's that 40 I'm going to work on the objective for every customer comes through that door is to have a starter yeah a Mains and a dessert okay you wait and see the turnover treble if you can squeeze three courses out of them okay but before we can squeeze anything out of anybody we need customers and if they're not coming to us we've got to take Mama Sherry's finger licking food to them so got the meatloaf oh my God the ribs okay got the chicken that smells amazing that was smelling so good so good and who better to flaunt it than the mama herself don't be shy I'm gonna come to you since you're not coming to me all cooked fresh at Mama Cherry Soul Food shack just around the corner there okay pretty pretty good this particular food is called soul food okay cook from the soul from the heart boy she's good a soul food evangelist and she's out to convert the whole of Brighton can I hear you all say it soul food all right just wind her up and let her go that's nice all right don't forget this time it's on the house next time they're paying you yep yes I did there's no doubt that street is a terrific cook but she's employing Brian to do that job and I'm beginning to realize she's wasted in the kitchen just call me Mama Mama you got it\n"
