“Sweet pickles are what you need,” states Debi Gordon with authority as she serves up a Cheesy Jo from behind the counter of her Highland Park, Illinois restaurant, Sloppy Jo’s.  “A lot of people, they think dill pickle with a sloppy joe.  You hear anyone say that, you send them to me.”

Nine months ago Debi launched Sloppy Jo’s–a small, snappy restaurant that serves its namesake sandwich and accompanying comfort foods to hungry school kids, families, and commuters coming from the nearby train station.  Hot, healthy lunches and fun snacks are her forte.  Every lunch is made to order.  There is no microwave.  Nothing is deep-fried; not even the Tater Tots.  A quick countertop survey catalogs supplementary fare that kids jump up and down for; Pop Tarts, Animal Crackers, Oreos, Cracker Jacks, and multi-colored sodas with names like Frostie Blue Cream, Strawberry Crush, and Green River. 

A view to the Sloppy side of the street.

Production Plus made her dream restaurant, producing custom tabletops, display racks, graphics and decorations–nearly every portion of the restaurant that is not an appliance.  Some of the appliances were altered or decorated as well.  “It makes the place special,” said Gordon, pointing to the drink refrigerator emblazoned with a Sloppy Jo’s logo, printed and applied by Production Plus.

Nothing in the restaurant that has escaped Debi’s eye for detailed design.  Everything, even the dishtowels, is Sloppy Jo orange.  Debi downplays her exacting design acumen.  “Honestly, I can’t even remember where I got most of this stuff,” she laughs.  “I ordered so much stuff online – and so quickly.”  There are a number of things purchased from IKEA Business, but it is all seamlessly integrated; so well, in fact, that IKEA chose the restaurant to be highlighted on their website as a place that has made the best use of their business fixtures.

Inside the restaurant as is.

One of Chris Schmidt's original 3D renderings of the space

But when it came to the custom work, she did not hesitate.  “Production Plus was with me every step of the way,” she flatly states.  “I would think of something and bring it up to Alex (Axotis, her contact at Production Plus). I’d say, ‘is this possible?’  He would always say, ‘anything is possible.’  He’d come back the next day with my idea in his hands, ready to use.”  Pointing to a display rack of snacks, Debi declares, “Production Plus totally pimped that ride.  The MacGyvers in the Pro Plus shop had that rack looking like I wanted it to in no time.”

Debi had Production Plus customize the display racks, and create a unique and popular accessory for her restaurant–the Dockit & Rockit.  It is, in essence, an iPod jukebox; anyone can bring their iPod into the restaurant and play their music through the restaurant sound system.  “Everyone uses it.  It’s a huge hit.” says Debi with a satisfied nod.  “Obviously the after school crowd goes crazy for it, but dads on the weekend bring in their music, too.  The place is always rocking.”

The Dockit & Rockit, and the aforementioned pimped rack.

A tip to other potential restauranteurs out there; Sloppy Jo’s is also environmentally sound.  “I am going to end the styrene cycle, right here,” Debi boldly states.  Nothing in Sloppy Jo’s is made of styrene, and most things are eminently recyclable.  “These forks,” Debi holds one up as an example, “are made of sugar cane and limestone.  They break down completely in about 120 days.”  The cup lids and straws are made from cornstarch.  The napkins are from 100% post-consumer waste recycled paper.  The take out containers are recycled paper coated in vegetable oil.  Nothing is made from petroleum.  “It was more expensive to do this way,” Debi admits, “but I wanted to do it.  I couldn't live with myself if all that trash was just going into a landfill to rot forever.  And, as more places catch on to these recyclable products, the price is coming down.  People are starting to see that you can be profitable and eco-conscious.”

So what is the next step for such a wildly successful, healthy, environmentally friendly restaurant?  After nine months it is going strong, and has received lots of requests to franchise. Are more Sloppy Jo’s on the horizon?  “Yeah, sure, share the love!” she laughs.  “A little neighborhood somewhere?  How could it go wrong with a cheery little place like this?”  She does note that it would be a lot of work, and is not sure she wants to tackle it.  “If I did it, I would want it done right.” 

For now, she is thrilled with her place.  “It’s just right for me.  I’m lucky.”  Is she proud of her success?  “Yeah, but I’m more proud that I had the gumption to do it.  I’m more happy that I tried.”