Rick Veon passed something of a high school test on Wednesday.
The owner of Belmont Brewerks in Martins Ferry is a member of the Class of 1987 from The Linsly School who went West to earn his business degree from Arizona State University before spending more than two decades in the food service industry.
Veon then returned to his hometown in 2020 and purchased the Brewerks business, and since he’s been evolving his eatery into one of the most popular in the Wheeling area. Just a few weeks ago, in fact, Veon added several new items to his menu, and, well, a former mentor from his high school alma mater just so happened to stop in this week.
Veon’s former Linsly headmaster (i.e. principal), Reno Diorio, attended a birthday lunch at tge Martins Ferry restaurant yesterday and he ordered up the “Mighty Meatballer”. There’s homemade meatballs, fresh mozzarella, and fresh basil served on an EVOO-grilled garlic Ciabatta bread.
Intense flavors, right?
“He’s pretty hardcore Italian, too,” Veon said. “So, I was a little nervous.
“But he gave me three thumbs,” the alum said with joy. “And that was cool. Very cool.”
Along with the “Mighty Meatballer,” Veon added “Porky’s International BBQ Ribs 3-Way,” The “Slider Selection,” “Jimmy’s Albanian Flatbread,” and more.
“Our customers have really enjoyed our new sliders, and they’ve really enjoyed the different flavors our ribs and our new meatball sandwich,” Veon said. “The new menu items have been really popular since we put them on the menu, and our staff members have come to know them, too, so they can suggest what they like to their customers. That’s a big deal in the restaurant business.
“Selling in this business is a special skill, so it’s important for our team to know what they like so they can discuss the new items with the people at their tables,” he said. “Change is tough when everyone in the restaurant has to change when it happens, but our folks have been great.”
The change in seasons and the opening of his courtyard played into his decisions and creations, too.
“For now, I’ve removed the ‘Pot Road Melt’ sandwich and the ‘Killer Grilled Cheese’, but those are two items that could come back when the temperatures cool off. I’ll make that decision in September,” Veon said. “Those items are just too heavy right now, and I also removed the fried appetizers except for our gouda bites and the fried pickles. People seem to love those (pickles) so we’ll keep making them.
“What we have added are very simple and fresh,” he said. “I’ve learned through the years that keeping it simple but delicious is always the best way to go. So, that’s what we’ve done.”
Reeaall Gooood Bread
The customers tell him what to do.
They control every aspect of the eatery’s operation, and Veon isn’t afraid to admit it.
“That’s why I never want Brewerks to be stagnant when it comes to anything, especially our food. And, let’s admit, sometimes menu items run their course,” he explained. “You know what has to change by the numbers, and if our customers aren’t buying it, it’s time. That’s the easy part of this business.
“I also felt we needed lighten up for Summer and the ‘O.V. Chicken Caprese’ sandwich (grilled chicken with basil pesto, fresh mozzarella, lettuce, and tomato on that EVOO-grilled garlic Ciabatta bread) comes into play,” he said. “And our flight of dips changed, too, and now they offer guacamole, hummus, a mango-habanero salsa, and a black bean and corn Pico de Gallo. Delicious.”
The numbers. That’s what his father, Pete, concentrated on was a long-time certified public accountant and senior partner with the S.R. Snodgrass firm in Wheeling, and that’s why Rick enrolled into business-related classes at Arizona U.
But he took advantage of opportunities in the food service industry once he was graduated, and now, decades later, Veon is still toying with tastebuds.
“I’m always thinking about what needs to change and how we can improve this and that. I think that’s just part of the business,” Veon said. “Plus, my ideas have to make sense in our kitchen, and that’s where our guys make a great difference. Our cooks weren’t happy at first because it was all different, but now, after a few weeks, they’ve figured out that it’s easier.
“Simple and delicious. That’s always the goal.”
