Erik Marple had worked in food service before, but that had been many years ago.
But then an opportunity arose. Once a popular property that houses, Mac’s Holiday Club, the building at 135 Virginia St. transformed into a problem property for the residents in nearby houses. Hurricane Herk’s, Tister’s, the Island Grille, Ozzie’s, all of them worked, but then all of them didn’t because of a foul element connected to drug trafficking on Wheeling Island.
Many months ago, the conversations between Erik and Alex Coogan began without the possibility of a pandemic in the picture. A family restaurant was the goal, and that’s exactly what they had created when it opened in February. The menu is large, but the menu items are now offered on a take-out basis (304-312-2200) only. Business is way down, and this wasn’t supposed to happen.
But that’s not all in Marple’s world right now. His beautiful bride, Jonna, is a nurse. In Washington, D.C. At a large hospital. In an area where 98 cases and two COVID-19 fatalities have taken place, as of Sunday according to the federal Center of Disease Control and Prevention.
His mindset? Help others and save ourselves.
You are one of the owners of the new Eden Family Restaurant on Wheeling Island, and you have not been able to open to the general public and have offered only take-out and curbside service. What’s been the most popular order thus far, and what do you think is a hidden item on the menu?
Once a week we offer our turkey sandwich, open faced, with gravy. While it is available anytime as a menu modification, I do find that people enjoy it prepared open faced as a comfort food.
How long do you think the business can last and for what government assistance for small businesses do you expect from the federal and state levels?
We will last forever, and even IF there is full lockdown, we will remain planning the next location while we await re-opening. We have some insurance coverages for disasters, and yes, it is possible to see help from the SBA and Feds in the form of loans and grants.
Prior to the pandemic crisis, how was business at the family restaurant?
We were well on our way to a banner year in sales. Having only recently opened in February, I cannot recall anything ever having such a successful startup. The credit is truly due to our amazing staff, incredible customers, and a hardworking set of partners.
Your wife, Jonna, is a registered nurse working in the Washington, D.C., area. On a scale of 1 to 10 with 10 being the most possible, how nervous does that make you? Please explain.
Zero. I could not be more proud of the work Jonna does as an RN currently in our nation’s capital. There is no one I could imagine doing a better job at it. She is smart enough to stay safe and use proper procedures, and while she’s there, I take care of things here.
What do you see happening here in Wheeling as far as small businesses are concerned? Do you think most will survive, or do you expect most will close? Please explain.
Honestly, I know many businesses that even previous to COVID-19 were struggling or operating at a loss. Some of them may look at this as a good time to bow out gracefully and retire. The ones that will remain will grow stronger and more profitable in the long run. We are grateful to have the community’s support. We ask everyone to remain positive and productive during these times.
