Exactly How Many Spudnuts Does Tadough’s Make a Day? | #PekinRestaurantWeek
Exactly How Many
Spudnuts Does Tadough’s Make a Day?
|Feat: Tadough's Kitchen Managers Scott and Kevin|
Pekin, IL- By now you’ve seen the re-branding of our beloved Pekin classic: the spudnut. Taking place last March, the rebranding to “Tadough’s” sparked some big questions about Central Illinois’ favorite potato flour-based donut and the future of its legendary legacy.
All these items are made by a staff of about three people on average. Calling themselves a skeleton crew, they clock-in during the afternoon and finish production just after midnight most days. From dough creation to deep frying and frosting, each of Tadough’s delightful delicacies is made from scratch with the original 60-year-old secret recipe.
Under the Tadough’s name, the storefront now accepts credit and debit cards for the first time. They also partner with local schools and non-for-profits to create pre-order fundraising events.
Jacqueline hopes to one day broaden the menu and offer a light lunch menu while continuing to offer spudnuts in the afternoons. Under the Tadough’s name, additional stores can start up in other areas, bringing the Pekin name across the country.
Have questions? Want to create a fundraising pre-order? Reach out on Facebook and Instagram with handle @Tadoughs or email firstname.lastname@example.org. Tadough’s is open Tuesday through Saturday, from 4:00 a.m. to 10:00 a.m. Don’t miss their #PekinRestaurantWeek pre-order sale February 7th -11th, start following Tadough’s on social media today!