Silly’s Home & History

  • We are back…come see what silliness we have in store for you!  Hope you had a wonderful 2 weeks…we sure did!

 

 

  • Silly’s is in two 100 year old buildings so it is small and cozy.  please keep that in mind.
  • Silly’s is closed Mondays and Tuesdays…
  • Silly’s is closed the labor day week and the one after that for vacation…..
  • sometimes our food takes a bit longer than it should and that is because…….Silly’s doesn’t buy food….We make it!  So be patient.  If you are in a hurry try us some other time please.
  • We don’t have room for Cadillac sized baby carriages so please take that into consideration when planning a visit because we don’t want to disappoint you and tell you it isn’t going to fit in the restaurant.
  • We seat according to the party size because we are small and only have so many tables to accommodate different size parties so you may see someone sat before you because we won’t sit two people at a table that seats five.
  • We do not take reservations or save tables for anyone for any reason it is first come first serve
  • We will seat your party when your whole party is here.
  • Bring a lock for anything like a bike, baby carriage etc. as we don’t allow them on the ramp or patio area

Silly’s features….

  • a dedicated gluten free fryer
  • a dedicated vegan fryer
  • All the dressings, sauces, dips, spreads, marinades, chilis, breadings, gravies, bread, cookies, pies and cakes are made at Silly’s according to Colleen’s recipes downstairs in the prep kitchen so if you have allergies, sensitivities, diet restrictions or just want to know what is in the food email Colleen at eatatsillys@yahoo.com
    to find out.  The only thing we don’t make is the tortillas and ketchup.
Dear Silly’s fans and friends,
I wanted everyone to know where I stand with the minimum wage hike and business in general as I have
spoken to a reporter about this and felt compelled to share.
I believe the minimum wage should go up.
However it can’t be one train of thought for everyone for obvious reasons, but here they are for a
restaurant.
I believe….
 There should be a training wage because it costs approximately 1600.00 to train someone and it
can cripple a business.
 There should be a wage for students/working papers/teenagers
 There should be a wage for tipped out support people. Meaning if you are a bus person then a
set wage and the server tips you out.
 I don’t believe the tipped peoples wage should go up….for the simple reason if they don’t
declare enough tips to make it to minimum wage then I am required by law to pay them
minimum wage.
 I did start closing tuesdays in reaction to the minimum wage hike and I did it last year because
the hike was going to go into effect in january.
 I needed to stock pile money early for the winter so I can stay in business. Last year we got
pummeled with snow storms, so I have to be very careful because I don’t believe in cutting
hours or laying off.
 The upside of closing 2 days has been that as an owner I am not so overwhelmed, tired and
inaccessible with a smaller staff to manage. The staff seems less stressed, have 2 days off in a
row and seem more family like……I would hope you as customers would want that for us and
forgive the 2 days closed
 About the money loss of tuesdays….You don’t get in the restaurant business to get rich, you do
it because you love it. Because of the amazingly positive reasons listed above it balances out in
my mind.
 The minimum wage hike did cut out all the support jobs meaning food runners, bussers, bar
backs & milkshake jobs. I now have to think very hard about hiring anyone without experience.
It cut approximately 15+ jobs and with that compromised service more than I would like to see
because servers are at times overwhelmed.  So I now need to cut the menu, cut milkshake
choices and fancy coffee drink choices because they tie up the server too long and people get
mad.  Breaks my heart but I can’t have my cake, eat it too, lick the bowl and the beaters if you
get my meaning.
 Payroll is directly related to workmans comp insurance so it makes sense to keep it as low as
you can…especially when your bill is 13000.00 a year as it is.
 The increase isn’t a pure number…..business owners have to match social security and fica so
10.10 is more like 12.00 (I haven’t calculated it exactly) for the business owner….which I don’t
think a lot of people realize.
 When thinking about how the statewide 12.00 hike would affect state businesses I am going to
confess I really don’t know as I only know business in Portland and am not going to speculate
what will happen to a lot of business’…..I do fear for service in general constantly.
It takes a lot of people to have a restaurant that makes their own food but then again why would
anyone be in this business if they don’t want to make their own food.  Yes, I buy canned pineapple,
canned jalapenos & a frozen avocado product because you can’t keep prices reasonable with a plethora
of high end perishable foods.  I have to pick and choose…I choose all the veggies to be fresh, meats &
seafood.  I am fine with canned pineapple.
We make everything here at Silly’s but the tortillas, ketchup, mustard & mayo (I am forgetting
something I am sure) and if this ever forces me to go to buying bagged French fries instead of cutting
them fresh in order to make payroll….. that is the time I will close Silly’s and get out of the business.
My goal as a restaurant owner is to be able to serve fresh food made here for a reasonable price, give a
reasonable portion and work with amazing people.  I am hoping I am a smart enough business person to
pull this off for years to come, but time will tell.  I don’t have any partners or investors that can bail me
out if I get in trouble which is fine with me because if I fail I only have myself to blame.
It is a lot to absorb…I know as this is the stuff that keeps me up at night.  But thats O.K. because I love
what I do.  If anyone wants to discuss this further and add some information perhaps that I am unaware
of or missing please email me at eatatsillys@yahoo.com.  I welcome new information be it good or
unsavory. Thank you for your time and thank you for liking Silly’s.  I really appreciate it.
Sincerely,
Colleen Kelley, owner

Dear Silly’s fans and friends, I wanted everyone to know where I stand with the minimum wage hike and business in general as I have spoken to a reporter about this and felt compelled to share. I believe the minimum wage should go up. However it can’t be one train of thought for everyone for obvious reasons, but here they are for a restaurant. I believe….

  • I don’t believe the tipped peoples wage should go up….for the simple reason if they don’t declare enough tips to make it to minimum wage then I am required by law to pay them minimum wage.
  • There should be a training wage because it costs approximately 1600.00 to train someone and it can cripple a business.
  • There should be a wage for students/working papers/teenagers
  • There should be a wage for tipped out support people. Meaning if you are a bus person then a set wage and the server tips you out.
  • I did start closing tuesdays in reaction to the minimum wage hike and I did it last year because the hike was going to go into effect in january.
  • I needed to stock pile money early for the winter so I can stay in business. Last year we got pummeled with snow storms, so I have to be very careful because I don’t believe in cutting hours or laying off.
  • The upside of closing 2 days has been that as an owner I am not so overwhelmed, tired and inaccessible with a smaller staff to manage. The staff seems less stressed, have 2 days off in a row and seem more family like……I would hope you as customers would want that for us and forgive the 2 days closed
  • About the money loss of tuesdays….You don’t get in the restaurant business to get rich, you do it because you love it. Because of the amazingly positive reasons listed above it balances out in my mind.
  • The minimum wage hike did cut out all the support jobs meaning food runners, bussers, bar backs & milkshake jobs. I now have to think very hard about hiring anyone without experience. It cut approximately 15+ jobs and with that compromised service more than I would like to see because servers are at times overwhelmed. So I now need to cut the menu, cut milkshake choices and fancy coffee drink choices because they tie up the server too long and people get mad. Breaks my heart but I can’t have my cake, eat it too, lick the bowl and the beaters if you get my meaning.
  • Payroll is directly related to workmans comp insurance so it makes sense to keep it as low as you can…especially when your bill is 13000.00 a year as it is.
  • The increase isn’t a pure number…..business owners have to match social security and fica so 10.10 is more like 12.00 (I haven’t calculated it exactly) for the business owner….which I don’t think a lot of people realize.
  • When thinking about how the statewide 12.00 hike would affect state businesses I am going to confess I really don’t know as I only know business in Portland and am not going to speculate what will happen to a lot of business’…..I do fear for service in general constantly.

 

It takes a lot of people to have a restaurant that makes their own food but then again why would anyone be in this business if they don’t want to make their own food. Yes, I buy canned pineapple, canned jalapenos & a frozen avocado product because you can’t keep prices reasonable with a plethora of high end perishable foods. I have to pick and choose…I choose all the veggies to be fresh, meats & seafood. I am fine with canned pineapple.

We make everything here at Silly’s but the tortillas, ketchup, mustard & mayo (I am forgetting something I am sure) and if this ever forces me to go to buying bagged French fries instead of cutting them fresh in order to make payroll….. that is the time I will close Silly’s and get out of the business.

My goal as a restaurant owner is to be able to serve fresh food made here for a reasonable price, give a reasonable portion and work with amazing people. I am hoping I am a smart enough business person to pull this off for years to come, but time will tell. I don’t have any partners or investors that can bail me out if I get in trouble which is fine with me because if I fail I only have myself to blame.

It is a lot to absorb…I know as this is the stuff that keeps me up at night. But thats O.K. because I love what I do. If anyone wants to discuss this further and add some information perhaps that I am unaware of or missing please email me at eatatsillys@yahoo.com. I welcome new information be it good or unsavory. Thank you for your time and thank you for liking Silly’s. I really appreciate it.
Sincerely,
Colleen Kelley, owner

Silly’s buys & supports local maine family owned business’ plus we recycle big time!!

  • If what is on the menu is not outlined below as purchased it is because we make everything else except the tortillas which we buy.
  • Our tee shirts and hats come from East Side Screen Printing down the street.
  • Our coffee comes from Coffee by design across the street.
  • Our laundry is done by the wonderful staff at Squeaky Clean down the street.
  • Our bumper stickers come from Dale Rand Printing down the street.
  • Our silly’s tea blend comes from Sarah at Homegrown tea shop around the corner on Congress
  • Our website is maintained by Dave Cousins.
  • Our payroll and bookkeeping services are done by Debbie Wentworth in Gray.
  • Our Mead tea comes from Maine Mead Works across the street
  • We have Cold river liquors
  • We have kombucha and cider frorm Urban Farm fermentory
  • We feature many Maine Beers from oxbow, rising tide, Peak organic, Geary’s and Allagash to name a few.
  • Our wine and beer comes from SoPo Wine Company, National Distrubutors, Nappi distributors, Mariner Beverage & Craft
  • We feature Maine Root soda
  • Our ice cream is Landmark vanilla made in Skowhegan and comes from Surewinner foods in Biddeford.
  • Our checks come from EiPrinting out on Riverside
  • Our phone and internet service is through GWI in Biddeford.
  • Our insurance is through Clark insurance.
  • Our bank is Gorham Savings Bank.
  • We use Associated buyers, United Foods, NorthCenter, U.s. foods, Gordon foods, Pine tree paper and Micucci for products
  • Our bottles go to Clynk
  • Our used fryolator oil goes to Maine Bio Fuels to power bio-diesel cars.
  • All of our cardboard, tin cans, glass and paper is recycled by EcoMaine
  • We use Command Pest
  • We underwrite MPBN
  • We underwrite WMPG