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ledenews · 4 years

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To Dine or Not to Dine? Outdoor Dining During COVID

So here we are a few days into the new unknown of the partial restaurant opening in West Virginia. As a carryout restaurant owner, I haven't faced all the same issues as some of my fellow owners. We have been fortunate that we don't rely on seated dining or drink sales. We only have a limited amount of space that has contact points and we can limit contact very easily. Yes, we have been above and beyond with all protocol but that is a lot easier when you don't have seating. I've heard a lot of mixed feelings about outdoor dining. Some owners are worried about the possibility of COVID-19 whether indoors or outdoors. For others, its an issue of feasibility. Is there room? Do they have the required furniture, and can that investment be made after so many weeks of sales being down?

Limited Opening

The city of Wheeling so far has received and approved the plans for five restaurants to have outdoor dining. Bridge Street Tavern in downtown at 10th and Main will have limited seating on the 10th street side of their building with hours Monday through Saturday 11 a.m. to 4 p.m. Wheeling Brewery will have limited hours Tuesday, Wednesday, and Thursday 3:30-7 p.m. and Saturdays 2:30 to 8 p.m. and will have seating in front of their building and 2-3 meters bagged for extra room. Pickles Eatery & Bar is currently working on their plan for outside dining and will let everyone know soon when they will be opening past curbside. River City Restaurant will be open starting on Monday from 10:30 a.m. to 2 p.m., Tuesday through Friday from 11 a.m. to 7 p.m., and Saturdays from 4 p.m. to 7:30 p.m. with seating on the 14th street side of their building downtown. They will continue curbside with beer to go also. "I'm hopeful that we can open up fully soon and get back to normal serving our customers while remaining safe and positive", commented one of the owners, Jason Miller. Undo's Elm Grove, Silver Chopsticks, and Generations all have large parking lots and outdoor spaces and don't require city permission as they will be serving on their own property.

Ruttenbucks burger looking huge and tasty.

Most Staying Limited to Curbside Delivery

Others don't have the room, it's just not feasible, or they are staying cautious. The 19th Hole, while having a good response to curbside, is not ready to open up outside quite yet, says owner Angie Szalay. The West Virginia Alcohol Beverage Control Administration (“ABCA”) is working on a "streamlined process with no fees for a restaurant to temporarily expand their floorspace to include new or expanded outdoor dining space." but that is not yet in place. Fear of an impending meat shortage and no certain full opening date makes opening beyond curb service a gamble. Lesley Antonik, owner of Ruttenbucks in The Highland and in Glen Dale, W.Va., has started a positive Facebook page called Support Local Business to bring together owners and community members in this uncertain time. Hours, specials, and general information are posted by participants and the vibe is incredibly positive. She considered adding outside dining to the curbside service, but the weather and uncertainty of the day-to-day COVID virus status have stopped those plans for the time being. The Vagabond Kitchen in downtown Wheeling will be sticking with curbside also for now. Owner Matt Welsch says that the lack of room and the situation changing daily led to that decision. He has however received the Payroll Protection Program loan offered to small businesses from the federal government and intends to bring staff back to work on maintenance and cleaning such as resurfacing the tables and bars. They as well as Later Alligator, Sarah's on Main, and the Public Market have also partnered with Grow OV to help provide meals for the Ohio County Schools food pickup. That has helped but with staff down 60% and sales down 70%, it's been a trying time. Vagabond Kitchen will be open for curbside Wednesdays through Saturdays 11 a.m. to 8 p.m. Welsch is using this time to make positive changes, "doing everything better, and make the best better" is what he has been working on.

Vagabond Kitchen in downtown Wheeling, W.Va. Alex Coogan, one of the owners of Eden Restaurant on Wheeling Island, said that they will likely not open beyond the curbside delivery they are doing until they can seat the restaurant at 50% capacity. As of right now, the owners are running the restaurant. Having just opened in the past year, the restaurant was gaining popularity and moving forward and hopefully will continue to do so.

So What are the Regulations?

Per the West Virginia Strong ComeBack Plan for restaurants the following guidelines for social distancing: Outdoor dining areas must have six feet of separation from seating to seating and clear paths must be designated to allow diners to enter and exit the outdoor dining area without breaking the six feet social-distancing barriers. Party size must be limited to no more than six and enforce social distancing of those not residing together while present on such entity’s leased or owned property. You can not allow patrons to congregate in waiting areas and must design a process to ensure separation while waiting to be seated outside or pick up their take-away order that can include ground markings, distancing, or waiting in cars. and no live music or restaurant playgrounds. In addition to the state guidelines, Ohio County and the city of Wheeling have a permit and guidelines. The restaurant must file for a Right of Way permit and include their plan for seating if they will be utilizing city property such as sidewalks or bagged parking meter spaces for extra room. They will also need to provide an insurance certificate to cover the extended area of restaurant operation. Mayor Glenn Elliott has stated, “I know that many of our local restaurants are hurting right now, and so we are trying to be as flexible as we can be in facilitating greater outdoor seating capacity during the early stages of the Governor’s re-opening plan. We hope that restaurant owners will take advantage of this opportunity,” Howard Gamble from the Wheeling-Ohio County Health Department shared some additional information. "We also linked up with the City of Wheeling for businesses that did not have outdoor options but wanted to start. Customers can use the in-house restrooms, but can not wait in the facility. The outdoor area does have to be NOT connected to the in-house heating and cooling system. The one issue we have is the weather, if it rains, snows or comes to a storm, it is outdoor dining and we can't move indoors."

The Takeaway

While most are positive about moving forward, there are several issues looming ahead for the restaurant business. One of those issues is the worry about another shutdown and what that means for business. Many suffered food waste and loss from that issue because of the abrupt call for a shutdown. So many items just couldn't be used fast enough to prevent spoilage. Can the business make rent and cover utilities? Not all have received the PPP, in fact, many I have heard from have not. Restaurant chains used loopholes to take advantage of the first round of funding leaving the little guys to flounder.

Some of the delicious offerings from the 19th Hole. The resounding issue that keeps coming up is getting employees to return. With some businesses at 50% staff and some as low as only having 10% of their staff currently working, will those employees come back? With unemployment plus the $600 from the government, how can small businesses compete? The margin of profit in foodservice is slim to begin with unless incredible price raises happen. Then no one eats out. It's a Catch-22 for this American Dream. Governor Jim Justice has warned that if there is work, you have to go back. Some are scared, some are worried about not enough hours with a limited comeback, some need to care for family, and some are just not wanting to work with the extra money coming in from the stimulus.

What Happens Next in the Restaurant Industry?

Some restaurants around the country have added groceries to their empty dining areas in hopes of keeping people employed and keeping the bills paid. Most are afraid of risking a move like that. Once the dining areas open, where does that stock go? Third-party delivery companies are getting business but the amount of money they take can be unsustainable for some restaurants. Most are soldiering on in the hopes that there won't be a resurgence. They have adapted. That's what they have always done in the ever-changing world of food. Prices go up, prices go down, industries come and go, populations decrease, and those that can hold on to what they've worked so hard to accomplish deserve every bit of praise possible. Please show them your continued support and enjoy the great food our valley has to offer. Read the full article

#19thHole #MarshallCounty #ohiocounty #OhioCountyHealthDepartment #UpperOhioValley #vagabondkitchen #WestVirginia #wheeling

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ledenews · 5 years

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Matt Welsch - Figuring Survival in Wheeling

He did what most did. He got out. After graduating from John Marshall High School and chasing higher education at West Liberty and in Pittsburgh, Matt Welsch was done here and went there. Where? As a vagabond does, his treks and travels covered multiple states to the west and locations which totally differ from the Wheeling area. Since coming home to the Upper Ohio Valley, he’s made a pair of trips to various destinations around the Mountain State because Matt needs it. It’s an addiction. He learns from experience. He then brings it home and experiments here. We, the eaters of the region, are stubborn and challenge change, but that doesn’t stop the Vagabond Chef from tempting us to travel with him. He has a pork chop on the menu, but it’s not Shake n’ Bake … and he has several burgers, too, one of which is served on a portabella mushroom and not a bun. Go find that somewhere else, especially now when take-out and curb service is all that’s available.

Now that the closures ordered by Gov. Jim Justice are in effect, how are you attempting to sustain your business with curbside and take-out?

As ever, word of mouth and social media are a huge part of our marketing plan. We have all worked together in-house to ensure a smooth transition into this new way of doing business, and I have also increased the servers’ wages temporarily, so that they will be taken care of. I know how much we need to make daily to make staying open with carry-out and curbside viable, and I’m monitoring the situation closely to make sure we continue to serve our community while taking care of ourselves. It’s a delicate balance.

Chef Matt has catered many s events and dinners since opening his restaurant.

At this time, you are offering your full menu, but will that change in the future? If so, why?

We are currently offering a full menu, though that may change as time goes on. Some items simply won’t keep long enough because we prep them fresh. So, in all likelihood, we will see the menu get a little smaller over time while trying to keep the real hits available for folks. Don’t worry though. The burgers and the mac and cheese aren’t going anywhere.

There have been many challenges you have faced since opening on the corner of 12th and Market streets, including the Greyhound bus stop, the rough roads of downtown Wheeling, and the construction along Interstate 70. But now this? What do you see in the future?

Honestly, in a really weird way this is a relief. We have faced so many challenges in the past, and at times those struggles were very lonely. This current situation is one we are all facing together. I know that in the long-term things will be fine and return to normal. In the meantime, we are making the adjustments needed, and we’re relying on our customers’ support. Also, it’s nice to have the time to take care of some things that have been on the back burner for a while. This is an opportunity to slow down, take a breath, and take care of business. It’s not the break we wanted, but we are going to use it as best we can.

At this time, the Vagabond Kitchen in downtown Wheeling is offering take-out and curbside services and the eatery’s full menu is available.

Overall, what do you believe are the favorite meals in the Upper Ohio Valley, and how do you think you have changed that palette since opening nearly six years ago?

People in the Upper Ohio Valley have grown up with and are used to “comfort” food. People love simple dishes, like “meat and potatoes”. It’s what I grew up on, and it’s why I made a porkchop for Guy Fieri on Grocery Games. That’s all well and good. The challenge for me and Vagabond Kitchen is that folks are partial to chain restaurants, and their idea of a local place is a cheap diner. A farm-to-table type of establishment is a foreign concept. We’ve worked hard to show the value of local economy and using local products, as well as, the craftsmanship that goes into real food. We’ve carved out our own niche in that arena, which has been as challenging as it’s been rewarding. The folks that “get it” love us and what we’re doing, and in turn, they help show others what it’s all about.

You can vote for the Vagabond Kitchen to be featured on Diners, Drive-ins, and Dives? How did that develop? And how can we vote for you and your staff?

When I met Guy a few years ago, he had just visited the area to see some relatives. I gave him a hard time about coming to my town but not coming to my restaurant. He directed me to the producer of Diners, Drive-Ins, and Dives who also works on Grocery Games, and we’ve been working to get on the show ever since. I think it would have a huge impact not only on our restaurant, but on downtown and the whole Upper Ohio Valley. My goal is to do what’s best for the community, and I believe what benefits one, benefits all. Folks can submit suggestions to Guy’s website at this address: http://www.guyfieri.com/contact# Thanks for the time to talk. Always a pleasure. Read the full article

#downtownwheeling #UpperOhioValley #vagabondkitchen #WestVirginia #wheelingwv

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ledenews · 5 years

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The Difference a Border Makes

Moments after Ohio Gov. Mike Dewine issued the “closed and carry-out only” order for the state’s bars and restaurants, Matt Coffland Jr.’s thoughts turned to ripple effects. His employees. His vendors. His suppliers. His customers. His family. Coffland owns the Tiger Pub in Shadyside, a popular business that just happens to be both and bar and a restaurant that offers daily lunch specials, nightly events, and an impressive level of community support. “I just don’t think the governor considered everything involved,” he said. “The trickle-down effect will be absolutely devastating. This is a rash decision that was not necessary, and its effect will last for considerable amount of time. Please pray for us through this dark period of time.

This is one of the menu items the Tiger Pub offers for carry-out orders. “The last time they shut down the beer and liquor industry down, America ended up in a depression,” he said. “I believe that is where we are now heading.” Coffland’s Tiger Pub was busy with carry-out orders during today’s lunch rush, but the brisk business did not change his concern for his employees and the state’s food service workers. “Gov. Dewine’s decision to idle bars and restaurants will have a devastating effect on our whole economy,” he said. “Employees, their families, the vendors and suppliers, the beer and liquor industries … we all have families that we are trying to take care of, and this shutdown will have a broader reach than I think most people realize.”

The staff at the Vagabond Kitchen is taking extra precautions to ensure their customers dine a clean environment.

For Now, Open for Business

Matt Welsch knows quite well the struggles of owning and operating a small business in the city of Wheeling, but the CV-19 pandemic has presented a whole list of new challenges for him and his eatery employees. “So far, business hasn’t been that bad, but I don’t think anyone knows how much this coronavirus is going to impact all businesses in this area,” he said. “This time of year has proven to be our best at the Vagabond Kitchen, but if this situation lasts for a long time, it’s hard to tell what the impact will be. “During the winter, you always fear the big snowstorm because the folks around here definitely stay home when that happens,” Welsch continued. “I think we’ve dodged that bullet this time, but now we’re dealing with this coronavirus and it doesn’t seem as if anyone knows where it’s going and how long this crisis is going to last. No one wants anyone to get sick, but I want my business to last, too.”

Clean and Clean Again.

Welsch and his staff have taken several precautions to ensure the cleanliness at the Vagabond Kitchen. “We’ve always done a great job with keeping the restaurant as clean as possible, but now we’re wiping down everything many times a day. I really can’t tell you how many times because it’s a constant thing for us,” he explained. “I’m also working directly with the health department, and I’ve told my employees that if they don’t feel well, stay home. I think that’s very important right now. “When change takes place, no matter what it is, people hunker down. It’s human nature, and it’s true in this valley, too,” Welsch continued. “And now, everyone is being encouraged to hunker down, and the impact of that, right now, can’t be measured. People are understandably concerned, but how that will affect my business, I really don’t know at this point.”

Centre Market manager Kurt Zende has not experiences the effects of a pandemic and that is why, at this time, he does not know what to expect.

At the Market

Kurt Zende is the manager of Centre Market and serves as the economic development specialist for the city of Wheeling, and during his career he’s experienced recessions, store closures, and changing consumer trends. But this? A spreading disease that has infected as many as 3,800 Americans and caused at least 68 deaths as of today? “We have a lot of businesses down here at Centre Market who have never experienced something like this because this is the first time I can remember that such measures are being taken,” he said. “Coleman’s was busy on Friday, of course, but I think the other businesses were down a little because the foot traffic was down. “People are doing what they have to do to take care of themselves, and that’s very understandable,” Zende said. “What will the impact be? I hate to say this, but we’re going to have to wait and see.”

The Big Wipe Down

Zende and his staff also are taking precautions so consumers visiting Centre Market can be confident that it is a clean environment. “We done the big wipe down, and that’s going to continue until further notice. Our restrooms have always been cleaned a few times a day, but that has increased with several more times,” Zende explained. “We’re also going to place table covers on all tables, and those will be changed disposed of each time. “We are taking a lot of measures inside the two market houses so our customers can be confident that they are as sanitary as possible,” he added. “Whatever directives we received, of course, will be followed, but what those will be, I don’t think anyone knows at this time. We’re just going to continue doing what we’re doing so people will feel as if it’s safe to visit us.” Read the full article

#centremarket #Coleman&039;s #Shadyside #TigerPub #vagabondchef #vagabondkitchen

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ledenews · 5 years

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A Cooking Show on the Radio?

The first conversation was even on the local airwaves when Chef Christian Kefauver said he was confident such an hour-long culinary segment was possible. So, he made it happen. Each Tuesday afternoon on The Watchdog, 98.1 FM WKKX and 97.7 FM WVLY, from 4-5 p.m., the “Pointe Restaurant at Wheeling Island Hotel-Casino-Racetrack Culinary Showcase” airs, and it also is broadcast on Facebook on The Watchdog Timeline. Kefauver, the chair of the Culinary Arts Department at West Virginia Northern Community College, even recruited colleague Chef Gene Evans as well as Chef Rocco Basil for the majority of the shows that have been aired since June 2017. Chef Matt Welsch from the Vagabond Kitchen and Chef Jeramy Tirpak from Good Mansion Wines also have been asked to appear on the show. “When I was asked, I thought it would be a lot of fun and that it would be a great way to promote our Culinary Arts Department here at the college,” he explained. “And that’s exactly what it has proven to be, and it’s raised a lot of awareness about everything we do here. “Plus, I knew it would be a challenge to get an entire meal prepared in an hour, but now it’s seems like a pretty easy task as long as we’re able to do our prep before the show,” Kefauver said. “The goal is for people to listen, and to give those listeners some new ideas for dinners at their homes. We make them pretty simple, and all of the ingredients are available at one of the grocery stores in the area.”

Brad Leonard, a producer and production manager for The Watchdog, serves as the cameraman for the Facebook Live on The Watchdog's Timeline.

The Cast

The chefs often have sous chefs, and culinary students from WVNCC have served the role as well as guests, including Jessica Rine, executive director of the United Way of the Upper Ohio Valley and a culinary columnist for LEDE News. “The students learn a lot from being on the show because there’s real pressure involved to do everything the right way, but quickly because that’s exactly how they will have to do in a restaurant,” Kefauver said. “When we cook at home, we do it on our pace, but when you’re at work, you’re preparing meals for people who are hungry and want their food as quickly as possible. “And when we have guests on the show, it’s a lot of fun because sometimes they know what they are doing, and other times they don’t have a clue and have to learn just like our students,” he said. “I am grateful that Chef Gene and Chef Rocco help me out because there are Tuesdays when I am busy doing one of my other jobs, and it’s a lot of work, too, so that’s why it’s good to take a break.”

Helping Local Folks

Chef Gene Evans from WVNCC was crowned the grand champion during "The Watchdog Chef Showdown" last December. The culinary shows evolved into semi-annual cooking contests featuring Chef Chris, Chef Gene, and Chef Rocco and six others from around the Wheeling area. The four events raised nearly $10,000 for the United Way, and the funds were utilized to offer food items to local residents before Thanksgiving and Christmas through a partnership between the United Way and the Information Helpline. Chef Gene was crowned the grand champion in “The Watchdog Chef Showdown” in December after competing against two other finalists, Chef Rocco, and Chef Ryan Butler from the Wheeling Brewing Company in Centre Market. “I never thought I would be able to fit 20 audience members into our big kitchen, but that’s exactly what we have done for those events,” said Kefauver. “Those shows have been three hours with the first hour previewing the folks in the competition, and the other two hours were for the cooking and the judging. “Those shows have benefited people in this area, and that’s why all of the work is worth it,” he added. “And who knows what we’ll come up with in the future?” Read the full article

#GoodMansionWines #ThePointe #TheWatchdog #vagabondkitchen #WVNCC

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