Today we’d like to introduce you to Piotr Pietranik.
Piotr, can you briefly walk us through your story – how you started and how you got to where you are today.
There was an idea brought from Europe then basically I did rehab (I was 24 years old I had no idea how to do construction) place after work for 7 months after that time we did open for first time with $800 left on account and we made it (first 2 years 16 hrs. + at work straight 7 days).
Great, so let’s dig a little deeper into the story – has it been an easy path overall and if not, what were the challenges you’ve had to overcome?
No, it was extremely hard for the first 2-3 years (not to mention how hard it was to be able to open doors for first time). Taxes, city, location, new product (people did not know how to eat it).
Sp Kebab – what should we know? What do you guys do best? What sets you apart from the competition?
Company is growing year to year, it could be lil faster but we can’t complain. We know we all get to the top, only question is how much time it will take before someone will invest in to us. We are making probably best European Style Kebabs in Chicago (according to Yelp reviews) if not in United States. We are proud about our product always made in house and always fresh. We are completely a different style of Kebabs comparing to Middle Eastern style from meat spices marinate to bread sauces and the way we serve them for customers.
What moment in your career do you look back most fondly on?
TV show at food network and Chicago Tribune.
Pricing:
- $10 menu
Contact Info:
- Address: 6808 N Sheridan Rd.,
Chicago, IL 60626
b/t Farwell Ave & Pratt Blvd. - Phone: (773) 856-3755
- Website: spkebab.com
- Yelp: https://www.yelp.com/biz/sp-kebab-chicago-4
Getting in touch: VoyageChicago is built on recommendations from the community; it’s how we uncover hidden gems, so if you know someone who deserves recognition please let us know here.
