While there are fewer cafeterias around today, there’s still a K&W just a few miles from Charlotte, where Southern comfort foods and hospitality are always on the menu.
by Whitley Adkins | photographs by Richard Israel
In many communities across the Carolinas and Virginia, K&W Cafeteria is a mainstay known for providing simple, affordable meals. The chain, which started in 1937 in Winston-Salem, once boasted more than 30 locations. But the pandemic was particularly rough on the restaurant industry — K&W filed for bankruptcy in 2020, and in 2022 the chain was acquired by Falcon Holdings, which also owns Piccadilly Cafeteria.
Today, 10 K&W Cafeterias remain in North Carolina and Virginia.
The last K&W in Mecklenburg County closed in 2021, but the Concord location is still going strong. Tempie Wells, director of catering, has been with the company for 20 years. Her daughter, Ashia Cowan, has worked there since she was 15.
“Places like this are a blessing to a lot of people,” says Wells. “Because I’ve been in all the K&W’s and have worked in them all, I feel the love and how we are like family. Truly, every K&W’s got customers that come every day that we love and are concerned about. We help people as human beings, aside from being a restaurant.”
Kay Wise has been coming to the Concord K&W Cafeteria every day for the last three years. A year after suffering a stroke, Wise lost her husband. “On my birthday, they put a tablecloth on the table to celebrate my birthday,” she says. “Valentine’s Day came, they brought me flowers and candy. … If I don’t come one day, the servers will call me on the phone asking where I am.”
Wise has made an impact on the staff as well. “The part that Kay is not telling is that she has changed our lives,” says Wells. “She makes us feel important. She doesn’t forget anyone’s birthday, from the servers to the guy that works in the dishroom in the back.”
Ashia Cowan, right
After visiting the Concord restaurant, we spoke with John Roberts, chief operating office of K&W Cafeteria. His comments have been edited for length and clarity.
A lifelong career: I have been with the company for 24 years. I started as a dishwasher in our Roanoke, Virginia, location when I was 14 years old, and worked my way up, so it is the only job I’ve ever had. My mom was the manager. She is now 71 years old and she is the assistant manager.
Family-style management: The thing you think about most with K&W is family. It was a family-owned business for [more than 80 years]. The family knew every single employee, their birthdays, all the important things about each of us. We have managers who have been with the company for 40-50 years. Our longest-running employee has been with us for 53 years — Alliese Evans. She is a pie baker at the Northline Avenue location in Greensboro.
Kay Wise and Tempie Wells, director of catering, left
Something for all tastes: There are 40-50 items on the menu every single day, so there is something for everyone. We have a rotation of menu items and change the menu every day. We make everything from scratch. We mash our own potatoes every day. Every one of our kitchens has their own pie press. Everything from the pie crust to the whipped topping is made from scratch daily.
A friendly atmosphere: It is a warm and loving place. There are customers who have my personal cell phone number. We want guests to feel like they are part of our family.
The future of K&W: With [recent] changes, we have no interest in changing the core of who we are. We are looking at growth. We have a mobile app that will be in all locations. We are looking to find opportunities where we can have a condensed footprint, a 3,000-square-foot size. We are calling it K&W To-Go, seating approx 100.
Greatest focus of his business: The people who work for me. We have a group message that has every one of our managers on it so that we can communicate daily. The lowest-level manager can talk to top management with a text message. This focus on the people is our core — it’s who we are. SP
