Today we’d like to introduce you to Thomas Banks.
Hi Thomas, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
I moved to Ft Worth from St Louis in 2014. When I arrived, I joined a Facebook group for people that live in the DFW area but we’re originally from St Louis. There were almost 3000 people in the group back then. I graduated from culinary school in 2010 and had already cooking for a while. I along with everyone else in the group we’re missing our hometown foods, thin-crust pizza with provel cheese, fried rice, toasted ravioli, BBQd (not smoked) rib tips as well as the local snacks, Old Vienna chips, and Vess soda. I started driving the 10hr trips to stl to pick up loads in my pick-up truck. The snacks and sodas were too expensive to ship so I had to go get it. That’s how Banks House began. I started buying pizza ingredients, putting the pizzas together, freezing them, and doing home deliveries after work to my customers. After about a year of doing that part-time, I decided to risk I all and try my luck at it full time.
I started at a store in Ft Worth then moved to a club in Arlington then a storefront in Addison. For different reasons those locations didn’t work but I always had steady business and a following that was growing rapidly, especially amongst St Louis transplants. I’m currently in Richardson at the Dive on 75 running the kitchen where I implement all of my St Louis foods. We recently celebrated 314 day (March 14th). 314 is the area code for St Louis and we had a party at the Dive with a full St Louis Style menu including, jack salmon, duck and noodles, and gooey butter cake. Being here I’ve also had the opportunity to introduce our foods to a lot of Dallas natives and have gotten a lot of great feedback. I even use seasonings and spices only found in StL on my Catfish and chicken wings. They’ve never had anything like it. I look forward to having the Banks House name on the outside of my own bar and grill someday soon and bringing the St Louis flavor to other parts of Texas.
Would you say it’s been a smooth road, and if not, what are some of the biggest challenges you’ve faced along the way?
Location location location!!! Lol. My new location at The Dive on 75 seems like a great fit though.
With this being my only source of income a bad week in sales means in money for me. So, there’s that
Lol
Also, with limited funds and help it’s hard because I’m my own delivery guy, marketing specialists, social media content maker, chef, dishwasher, and anything else that needs to be done. My girlfriend is a super big help. She has kind of taken over digital marketing and helps me often in the kitchen on busy days. She definitely helps out A LOT.
The fact that I get most of my products from St Louis means a lot of shipping costs and long turnaround times for delivery.
Thanks – so what else should our readers know about your work and what you’re currently focused on?
I would say the pizza, StL savory fried rice, and catfish are my specialties. I probably take the most pride in those because we absolutely looove those back home. This 3 are my top sellers and what most people come to The Dive on 75 for.
My menu sets me apart. There isn’t another place with the combination of Midwest foods and products that I sell.
I’m most proud of being able to bring the St Louis flavor here to all the ones who relocated and introduce to one’s who have never tried it.
What do you think about happiness?
I am happiest when I see a customer eating my food for the 1st time and they make the “Dang this is good” face. Especially of they were hesitant to.try.it
Pricing:
- Fried rice. $8.99
- Duck and Noodles $10
- Pizzas start at $12
Contact Info:
- Email: Bankshouse81@gmail.com
- Instagram: @Bankshousetx
- Facebook: @stlstylepizzaandwings/ Banks House
