Chapter 7
Route 53 Tavern
As the summer approaches or rather is here, I thought it would be a good time to update you on the state of the Route 53 Tavern. I guess I should start there. The name of the restaurant has changed from Disch’s Route 53 Tavern to the Route 53 Tavern. We have been working on private labeling of many of our dressings and sauces. It is a difficult process because we have to ensure the quality ingredients we use in the restaurant and the processes we use in the restaurant are used in producing the products. We also have to comply with all the retail requirements set up by the federal and local authorities. The label will be Disch’s Route 53 Tavern restaurant recipes. I have trademarked the name and a separate company has been set up. A food broker will be assisting us in setting up distribution. We still have a lot of work to do, but we are very excited about this new venture. Just to be clear, I have been advised to keep the two entities separate and where the restaurant is established, the best decision would be to use the Disch name for the private label company and change the restaurant name to the Route 53 Tavern.
Now to the Route 53 Tavern. We are currently operating at about 75% capacity. The reason we are at 75% is to give us the opportunity to continue our take-out business. Our take-out business continues to be 24% of our total food business. Because of limitations in the capacity of the kitchen, this has worked out as a good balance to allow us to execute at the quality and consistency level our guests have come to expect of our food and service. Valet service is available, if desired, every night. Additional parking is available across the street from the restaurant. We still do not do functions and reservations are only taken for lunch, and we limit the number of large parties. Our patio is open, but only to its original size. Large umbrellas shade guests from the sun, a working waterfall is very soothing, and the plantings and the herb wall make the patio very inviting, very comfortable, and relaxing.
Our menu has not changed other than some necessary price changes, but we believe we provide great value for the quality and consistency of our food and beverage. We also have been fortunate to maintain our great menu variety. Staffing continues to be an issue, but the return of our great college students, and the availability of people because of school closing has helped. We are still closed on Sundays and will remain closed through the summer. In the middle of or late July, we will begin the process of hiring so we can hopefully open on Sundays come the fall. It is also our plan to open the Hackett Room bar several nights a week come the Fall.
I hope this has been informative and helpful.
In closing, I want to thank all of you for all your support and encouragement through these very difficult 2 years. In addition, we want to thank our talented and loyal staff for their great work, dedication, and all the assistance they have provided to the Route 53 Tavern. Without them, I would not be writing this chapter.
Thank you and be well.