Restaurant owners hope to spice up recipe for success

By: Jake Phillips, Valders Journal

Rob Voss admitted he was a bit surprised when he an order slip requesting a “Linda and Ken” on one of his first days in the kitchen at the former D&D’s Diner in Valders.

It didn’t take long for him to figure out what a “Ken and Linda” was, but Rob said something as simple as that sums up the atmosphere of the restaurant he intends on maintain when it reopens this week.  Rob and his wife, Judy, opened the place back up on Wednesday, now know simple as The Diner.

“It’s a great little place for the community to gather, chat, and catch up,” Rob said.

He said he’s hoping to use the same simple tactics that were used in the old diner: good food, good service and a friendly staff.  That will keep customers that have been visiting for years, Rob said, but a few changes are on the horizon that will open up business to new groups of customers.

“We want to see what the public wants,” Judy said.

The Diner will keeps its hours of Wednesday through Friday from 5am to 2pm, 5am to 11:30 am on Saturdays and 6am to 11:30am on Sundays.  Rob said he plans to extend the hours this summer to be open during the dinner hour and before events held at Valders Highs School.

He said the No. 1 request he hears about the place is that it should be open later and he hopes to accommodate that as soon as possible.  Rob said there aren’t many places in the area for people to grab something to east and he hopes to provide another option for anyone who wants to stop in.

“Variety is the spice of life,” he said.

The couple officially took over ownership on May 9 but has taken a couple of weeks off in order to touch up the paint and prepare for opening day.  The diner was owned and operated the past 10 years by Dan and Diane Schaefer.

Rob said this was textbook example of a “turn key” sale.  Hardly any work was needed to prepare the place and everything was up to code.

“We were impressed by it,” he said about when his family walked through and saw the condition for the first time.

Judy said they had half joked about opening a pizza place or some other restaurant in the area for years and figured this was a great opportunity to take the plunge.

Even while the doors have been closed, Rob said customers have walked up and knocked on the door and wished them luck on the opening.

The idea has been a dream of the couple since the 1980s when they owned Voss’ Bar near Pigeon Lake. 

They ate at D&D’s Diner regularly and their interest grew as soon as they drove by one day and saw the “For Sale” sign.

Rob said he’s always had a knack for cooking and enjoyed that aspect even when he worked in the bar business.  The menu will stay the same for the most part, serving breakfast and lunch items at first to go along with a daily special.

But he said he wants customers to speak up if there’s something they want served a little differently or are looking for a new item on the menu. Rob said that any customer input will be taken into consideration.

“This is a community business and the community has a big say in it,” he said.

It’ll be part of the community in more ways that one, Rob said, hoping to incorporate many local products as possible.  He said they’ll be serving products from Tuschel’s Fresh Country Meats, Pine River Dairy and also purchasing items from Christel’s Piggly Wiggly.

The Diner will do all it can to support its fellow local businesses and Rob said that even if it costs him more, it’s important for him and he’ll do it anyway.

The menu could see some significant expansion around the time the hours are extended.  Future plans include installing a char broiler and deep fryer to offer marinated pork chops and steaks as well as a broaster that allows the to serve broasted chicken. 

More ice cream products will soon be available, too, including a malt machine and hot fudge sundaes, which gives the place more of a classic diner feel.

All the old employees have been welcomed to stay on and Judy said the response they’ve gotten from people interested in helping cook or work has been somewhat surprising.

She said that everything is being taken in slow steps, but hopefully it’s a place the community will embrace as they extend their hours and add a bit to the menu.

Loyal patrons and new customers alike are welcomed by the couple to stop in and try the place out this week as it opens up.  And if they, too, are looking for a “Ken and Linda” special, they’ll be treated to a healthier version of an omelet made with Egg Beaters and low-fat cheese.

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