The Daily Tar Heel

Serving the students and the University community since 1893

Wednesday May 31st

All up in your business, August 26, 2014

Sutton’s to serve dinner on weekends


After more than 90 years in business on Franklin Street, Sutton’s Drug Store opened its doors for dinner for the first time Thursday.

Sam Hodges, a cashier at Sutton’s, said the decision to extend hours was fueled largely by students’ schedules.

“A lot of students have meal plans and they would be more likely to eat out at night, especially on the weekend nights,” Hodges said. “So that was a way to appeal to a client base that we haven’t really been able to cater to before.”

The store will now be open until 9 p.m. Thursdays through Saturdays. Its daytime hours will remain the same. Hodges said the restaurant might consider open- ing for dinner on other nights if it becomes popular.

The dinner menu will be the same as the lunch menu, Hodges said.

Orangetheory gym comes to town

Orangetheory Fitness, a national fitness franchise, is opening a studio in Chapel Hill in October.

Matt and Kristie Shifflette, who co-own the Orangetheory Fitness location in Morrisville, will also own the new studio in Chapel Hill.

Kristie Shifflette said Orangetheory Fitness offers a total body workout that combines science, technology and fitness through the use of heart rate monitors, which project participants’ heart rates on a screen during group workouts.

Kristie Shifflette said she and her husband have been planning on opening a location in Chapel Hill ever since they opened the fitness center in Morrisville.

“We live here in Chapel Hill and we always knew we wanted to open one in this market as well,” she said.

Foster’s Market gets new name

Foster’s Market Chapel Hill will reboot next week with a new name — The Root Cellar Cafe & Catering.

Owners Sera Cuni and Susan White said the new name emphasizes the cafe’s focus on using ingredients from local farms.

“For us, ‘root’ perfectly illustrates our commitment to use fresh, locally sourced ingredients whenever possible and our promise to customers to deliver scratch-made food daily,” White said in a press release.

“Plus, we have been rooted within this community for more than 15 years.”

The market will also feature several changes to its menu and services, including blue plate lunch specials and a greater concentration on dinner and catering, according to the press release. 

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