Union Biscuit — Restaurant in Spring Valley

Trying to be generous here with the 3 stars as a former restaurant owner. First off, the biscuits and gravy was excellent. The ordering process needs to be worked on and reminds me of the first restaurant I owned when we suddenly blew up and weren't ready for it.

The line on a Saturday was 45 mins to get to the register, and then another 30 mins to get the food. Problem #1 no crowd management, you need to let people at the door know how long the wait is - don't let them get to the cashier to find out it's 30 mins after they just stood there for 45 mins.

Improvement #2: Your back kitchen was the bottleneck and couldn't keep up. Front of house was okay, but back kitchen was too slow. Menu is already pretty simple so probably need to bulk up the staff on weekends.

Improvement #3: Your flow is messed up. You have people walking to the coke machine as your servers are leaving that area from the back kitchen. It causes clutter. No one needs a coke machine in a biscuit and gravy place - lose that counter.

Improvement #4. Because you have a line up front, no one sits there. You have about 25% of your seating space wasted because noone wants to sit among the line. A line is great for the "high demand" effect, but we also saw 5 people leave the line to get food elsewhere = lost revenue.

Improvement #5. The front bar is absolutely wasted space. This is where your drinks should come from. If it's just for 2 registers you need like 1/4 the bar space. You are biscuits & gravy so use that area to have fresh coffee. You need just one staff for a super simple drink menu of coffees, lattes, juice, tea & thats about it. It gives the place a brunch vibe and a leg up on your competition that makes drinks in the back or doesn't make fresh coffee.

Improvement #6: Pay first and then sit down. You can only do this if you have someone doing crowd control. I saw a lady get upset because she was standing for 20 mins, went to sit down, and then told she had to go stand in line. It's a weird process and you've got to work this kink out.

Improvement #7: The cashier is all over the place. She was clearing tables, taking orders, seating people.. A+ for flexibility but D- on the mapping of roles and responsibilities. Customers kind of stand at the register clueless about the ordering process.

Other than that the food is great - also love the flip board. Use the advice above wisely. That consulting fee would be...

This place is fairly new, I was fortunate enough to try this place before leaving Vegas. I wish we had known about this place sooner, but nonetheless, it was a perfect spot to start our road trip home. Upon entering, it was crazy busy, but the vibes were inviting and straightforward. Step 1. Grab a menu and follow the instructions. This was seamless. Thankfully, the lady who took my order was super nice and patient, while I proceeded to order the whole breakfast menu. The wait for my order wasn't too long but let me tell you my order was handled with the utmost care.

For example; I ordered pb&j. The chicken was in a separate container, and the pb&j were in separate containers as well. It wasn't assembled together to just end up a gigantic mess. I thoroughly appreciated that.

Some of the items we ordered:

Egg (over medium) and cheese biscuit - Once that yolk pops, it's game over. It's a messy goodness

Bonuts - Hearty sweet treat, it's more dense compared to the biscuit.   It's delicious.  I wish it came with a dipping sauce or some sort.  Maybe a raspberry jelly or something.

PB&J sandwich - This is an understatement.   It comes with chicken and a candied bacon. The candied bacon is good on its own. Since everything was separated for my to go order, I thoroughly enjoyed the deconstructed version on the way home.

Korean Fried chicken - Crunchy and perfect amount of spice and sweet. The Cole Slaw and pickles just elevated it to another level.

Bbq pulled pork - this was fine with just the pulled pork and biscuit.

Biscuits and gravy - This is a meal on its own. I even ordered an extra side of gravy just cuz. This is enough to make you want to take a nap.

Overall, it was an amazing experience. As crowded as it was, there was a seating area for pick-ups. Parking is a little hard, depending on the time of day. We went breakfast time on a weekend so you...

Mood - Soft Open

I'll admit I love a soft open. You get to see the atmosphere in progress as the newest dishes and beverages to that establishment are served. During soft opens it is just that, a TEST for the owner and staff. During these times it is important to show grace. The kitchen is getting used to the wait staff and vice versa, the wait staff are getting used to the customers and expectations. As patrons it is up to us how we want to enjoy our moments. If something isn't right say something, they are new and learning. If something is fabulous say something, as most ppl don't get told they are doing a good job.

Upon entering was quickly greeted and given the run down of the menu. You order, pay at the front counter, take your number find seating, and get your drinks from the beverage station.

Opted for the biscuits and gravy of course, hashbrowns, bonuts, Korean fried chicken, French Toast, coffee and hot tea. Now can I say that Korean Fried Chicken stole the entire show with that French Toast coming up next. The flavors are a fusion and creative way to enjoy something with a twist.

Interior is a great size. There are several booths and outdoor seating as well. Everything was very clean. I love the sign with the rotation of wording. Great food for thought.

Would most def recommend. Pricing is reasonable. The customer service was very friendly and hospitable. Now I do see this place getting packed in the future so def arrive early to try their goodies. And remember as of now they are in their soft open, so please show them grace as they are still learning their procedures.

Location is Sunset/215 -...