Fifteen years ago David Cox took a gamble on a quaint, little restaurant off of Lower Poplar Street in Macon. The rest is now history.
"I used to come here and eat, it was another little place and they said they were going out of business so I said let me try it," says owner of Cox Cafe David Cox.
Cox believes it's the atmosphere, the food, and the open kitchen that keeps customers coming back. Regulars like Alfredo Daniel are in for lunch at least twice a week.
Daniel says, "They're very friendly, they make you feel welcome like you're a part of their family."
Customer Phil Mills says, "You can go right on through the line and get back to work, you don't have to spend a lot of time waiting on your food and it's great food."
Janice Floyd has worked for Cox since the day his cafe opened and she says everything that leaves the kitchen is homemade.
"Everybody tells us it's like what grandma used to cook," says Floyd.
One of popular side items on the menu is the squash casserole. It calls for six cups of stewed squash, six eggs, three tablespoons of melted margarine, two cups of shredded cheese, and 1 and a half cups of cream of chicken soup.
Fast, friendly, and easy on the pocketbook is how employee Tammy Shiver describes it.
"80% of our business comes once or twice a week, we have a lot of new people that once they do come, they come again," says Shiver.
Cox Cafe Squash Casserole Recipe
6 cups of stewed squash
3 tablespoons melted margarine
2 cups shredded cheese
1 1/2 cups cream of chicken soup
Combine all ingredients in greased pan
Bake for 40-45 minutes
Top with cheese cracker crumbs mixed with shredded cheese
Place back in oven for 10 minutes