With unemployment numbers skyrocketing across the country, one local restaurateur is doing what she can to keep as many staff members as possible working at Ruttenbuck’s locations in Ohio and Marshall counties.
Thing is, though, that’s left Lesley Antonik, owner of the eateries in Dallas Pike and Glen Dale, without a paycheck for herself.
“I have not taken a paycheck for the last two pays, and that would have been one from each location,” she admitted. “I am trying to keep as many people working as possible. I could do the job, but I have decided to let staff work. It stresses me that I cannot do this for all my staff. Depending on how long this lasts will determine how long I can continue to do this.
“It seems like the pizza shops are doing OK because people are used to ordering pizza for takeout and delivery. It’s a change about how people think of picking up a quick meal,” she said. “When the weather breaks and we have nice days, we will be having our parking lots like an old Car Hop at Elby’s. We will wait on you in your car and be able to serve your family from there.”
Damn Good Grub
The menu at Ruttenbuck’s has been reduced to items that make economic sense, and that is why steaks have been removed. The burgers, ribs, and wings, Antonik said, have proved most popular thus far, and so have comfort-food meals, too.
“The Curbside Service is different at both locations,” she explained. “Glen Dale has a drive-thru window, so that is very easy. When they pull-up, they call the restaurant to let us know they are there.
“Dallas Pike has a different setup. We have truckers that walk in the front door. They are stopped at the hostess counter, where my staff requires them to sanitize their hands. My staff has gloves on and a mask,” Antonik said. “Their order is taken at that counter. They are not permitted in the restaurant. They can wait in the seating area or outside. Our local customers are to call when they pull up and staff will bring the food to them, gloved and masked.”
A former regional manager for Burger King Corp., Antonik simply applied lessons learned while competing in the fast food industry.
“Everything was just re-thinking how we do things,” she said. “My staff adjusted well to the changes made from my business background. It was just implementing the QSR (quick service restaurant) brain into action.
“Right now, everyone is on survival mode. How do I keep my business afloat? Only time will tell if what we are doing now will make a difference in the long run,” Antonik added. “Or, is it best to do what Joey (Maroon) did at Abbey’s and just close to ride it out?”
