BY KAREN CHANEY
THREE DISHES TO TRY
The sushi donut ($8.95) is a deep-fried sticky white rice doughnut with crab mix, avocado mash, spicy mayo and masago.
Tiger Stripes (small, nonalcoholic $6.99) has chocolate, peanut butter and peanut butter cups.
The Crunch burrito ($12.95) has tempura shrimp, cucumber, cream cheese, green onion, avocado, sweet potato, spicy mayo and wonton strips.
PHOTOS BY KAREN CHANEYCOMMUNITY IMPACT NEWSPAPER
Roll On In Sushi Local eatery serves custom sushi, alcoholic ice cream R estaurants that tout themselves as a Tex-Mex Asian fusion eatery are had just partnered with Buzzed Bull Creamery. He was given the option to franchise one or both of the fran- chises and decided to launch both in one location on June 4, 2021.
Carlos Gonzalez is the owner of Roll On In Sushi and Buzzed Bull Creamery.
“There are dierent avors you want in the north and south,” Gonzalez said. “We added jalapenos to some of the items and sriracha to make it spicier.” While customers are ordering sushi, their curiosity is often piqued by smoke rising from the creamery. The ice cream is made via a cryogenic process involving mixing a proprietary liquid base, avors, toppings and small quantities of liquid nitrogen. It can be made with or without alcohol. Gonzalez said his favorite thing about owning this business is inter- acting with people. “The reason why I want to own this business forever is the customers that make a dierence to you,” he said.
Roll On In Sushi 7001 S. Custer Road, McKinney 214-892-5257 www.roibbmckinney.com Hours: Mon.-Sat. 11:30 a.m.-8 p.m., Sun. closed Buzzed Bull Creamery Hours: Mon.-Fri. 4-8:30 p.m., Sat. 11:30 a.m.-8 p.m., Sun. closed
hard to nd in McKinney. But this singularity is one of the reasons Carlos Gonzalez chose to open Roll On In Sushi. He opened the fast-ca- sual restaurant last spring o Custer Road and Ridge Creek Parkway, where menu items, such as sushi burritos and sushi doughnuts, con- tribute to a surprising experience. While working in restaurants as a teenager, Gonzalez said he asked his dad if they could buy a fast-food franchise. Although his dad’s answer was “no,” Gonzalez said he held onto his dream while he worked in sales. At the time of his initial discussion with the franchisor, Roll On In Sushi
“Sometimes you think, ‘Ice cream and sushi, that doesn’t make much sense,’ but the idea is to get more feet in here,” he said. Gonzalez acknowledges that there are many places nearby to get sushi, but the customers’ option to individ- ualize their order is what separates them from others. “The great thing about our menu is you can build your own,” he said. “The combinations are endless.” A corporate chef created the recipes, but franchisees are welcome to adapt them to their region.
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MCKINNEY EDITION • JUNE 2022
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