![]() ![]() Some customers, like Wayne Bennett of Upper Arlington, don't have to order because they're so well known by the staff. "He would come once a week, religiously, and sit at the counter," Favret said. "He felt it improved his business just because he could be amongst people and casually meet them." It's always fresh."įavret also had fond memories of her father, William, eating at Chef-O-Nette and working to promote his business, Favret Heating and Cooling, which remains in operation today. "Their strawberry shakes and chocolate shakes are just great," she said. "Their food is consistent. "This is kind of a tradition," Morrison said. "When she comes back, we eat at Chef-O-Nette."įavret said stopping for milkshakes on her way home from St. The two guessed they'd frequented Chef-O-Nette hundreds, if not thousands, of times. ![]() On April 27, she was back at the diner with her childhood next-door neighbor, Jeanne Favret, who now lives in Albuquerque, New Mexico. Morrison remembered having her birthday party in the diner's back room when she was in second grade, as well as stopping for a milkshakes or food on her way home from Tremont Elementary School or Tremont Pool. Those convenient stops, and good meals, have been as big a part of customers' lives as they have been of Chef-O-Nette's success. ![]() "I am a vehicle for making people's lives easier." We can get you in and out of here and you can go to Suzi Q's rehearsal, you can take Billy to football or baseball. "We like to be fast and friendly," he said. "We like to have good quality. In addition to breakfast basics, homemade coleslaw and milkshakes, burgers, salads and entrees like a 10-ounce ribeye steak, fried chicken and spaghetti and meatballs, Howard said the focus is on convenience and service. "Everything the Chef-O-Nette has to offer, you can do at home." "There's so many restaurants that have gourmet," Howard said. "What they do, you really can't pull off at home. Through those years, while other businesses have strived to come up with new concepts and cutting-edge recipes, the Chef-O-Nette kept things simple. Howard, took ownership from Jim Reed and Chuck Zollinger.īefore the Reed-Zollinger ownership, the Chef-O-Nette was founded by Bill McKinley. "I don't go around all day worrying about nostalgia, but once in a while, like this, it's a good thing."įor the past 29 years, the Chef-O-Nette has been owned by Howard, who began working at the diner in 1970 when he was 12. ![]()
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