Stone Soup to introduce breakfast menu, expand to full service restaurant in coming months
Published 9:36 am Tuesday, March 29, 2016
Stone Soup restaurant in Landrum, owned by Suzanne Strickland, will begin serving breakfast on March 30 as part of Strickland’s desire to do something different with her restaurant going forward.
Strickland has owned and operated Stone Soup for 12 years and said, following the city’s recent comprehensive plan meeting at Landrum Middle School in February to determine the city’s outlook for the next decade, it became time to determine a new route for her restaurant.
“I am constantly revitalizing and changing the menu, at least four times a year with the seasons,” Strickland explained. “I tweak it if something isn’t selling and try something new. I like to be experimental. Having Tripp come and tell us the city could use a specialty food market was amazing to me, I think.”
Tripp Muldrow, financial advisor for Arnett Muldrow and Associates out of Greenville, S.C., came to the comprehensive plan meeting and Strickland said Muldrow noticed the city could benefit from a specialty foods market, which sparked the idea in her mind.
“Being able to pick something up for dinner or any of our baked goods would be great,” Strickland said. “You could also come in and have a cup of coffee or sit down to eat a sandwich and then grab a frozen lasagna or casserole to take home for dinner.”
Despite wanting to expand her restaurant to being a full service restaurant, the business is still open for dinner now. When Strickland started the business 12 years ago, she did so because she loves to cook and entertain people. Having to drive an hour to get any specialty food product has fueled Strickland’s want to bring the food market up to Landrum.
“We used to have a couple deli cases in here, and this was an old house that we rented because it was a two bedroom house before,” Strickland explained. “We used to have all kinds of food products with cheeses, pâtés, fresh, locally made bread and specialty foods here. The suggestion box we had set up had a lot of people tell us they wanted a full service restaurant.”
Strickland said the restaurant makes everything from scratch, except for their Ranch dressing, which is Hidden Valley Ranch dressing because people like that flavor.
Her vision for the restaurant is to have a traditional breakfast and lunch followed by opening up the restaurant to special events in the evening. Her breakfast menu includes such items like a smoked salmon plate, grits bowls, baked goods, quiches and omelets.
“I’d really love to do breakfast, lunch and catering and then use this space as a special events venue for dinner,” Strickland explained. “Whether it be a rehearsal dinner, or birthday party or special meeting, I kind of want this to be an organic process. I want to see how things go.”
Along with expanding her services, Strickland also said she has been toying with the idea of changing the name of her restaurant to either “Suzanne’s” or “Suzanne’s Kitchen”. She said serving the community fully is the inspiration for this new undertaking.
“When a community comes together, everyone benefits,” Strickland said. “Always trying to give people what they want and remembering hospitality is a big thing in the food industry. I think a big part of it too is listening to what you like best. I do like the restaurant, but I also like doing prepared foods to go.”