By Ben Lawson
Since opening in Seymour, Jack Flap’s Southern Comfort Restaurant has worked hard to shake off the image left behind by the previous establishments in their location by offering a unique eating experience that caters to the customer.
Dedication to bringing Seymour the best possible service starts at the top, with owner Bob Webb, who used a complete interior remodel and live music to better create an atmosphere that would draw in younger crowds while not dissuading their established clients. Then he hired Lisa Blevins.
“We focus on trying to make the customers feel like this isn’t just a restaurant,” she said.
Blevins started out as the pastry chef, drawing on her experience owning her own pastry business in Virginia where she specialized in making fresh deserts rather than frozen.
At Jack Flap’s, she creates homemade dishes from scratch. While known especially for her banana pudding, she’ll whip up a specialty dessert for customers even if it’s not on the menu.
“There are little things I do to go above and beyond,” she said. “That’s how the food is handled, too. Everything is prepped the day of.”
Blevins’ commitment led to her being tapped as a hostess, for marketing and as an all-around manager. Customer satisfaction is always a priority; they employ a large enough wait staff to cover only three tables per server, allowing for more personal interactions.
“The staff is amazing,” she said. “I know how hard it is to find and keep a valuable employee.”
That service extends to the menu, as well. Jack Flap’s offers several specials, including unlimited catfish on Fridays; pastors eat free on Sundays and children eat free on Tuesdays, while a church bulletin will knock ten percent off a bill on Sundays.
“I believe you’ve got to give back to the community,” Blevins said.
Jack Flap’s is open 11 a.m. to 9 p.m. Monday through Saturday, and 11 a.m. to 8 p.m. Sundays. They plan to start serving breakfast in the near future and are available to book parties. The restaurant is located at 10321 Chapman Highway.
Comfort Food on the Menu
By Ben Lawson