"The whole project, which will be complete in mid-spring, is designed to help us enhance our guests' experience when they visit us," said Mike Palmer, president of Dutchman Hospitality.
The project, estimated at more than $1 million, is progressing in two phases, Palmer said. Phase one is the addition of a large new 2,700-square-foot retail area that will accommodate a complete line of Dutchman's famous pastries and pies. The new space is connected to the restaurant's existing bakery production area, and includes a new, separate customer entrance, eliminating the need for customers to go through the lobby to get to the bakery. A porch on the east side of the restaurant will be enclosed for better indoor access as well.
"The new area is designed to make it easier for our staff to meet customers' needs," Palmer said. "For instance, if we run out of cream pies, the proximity to the production area means they can just turn around and create one. It will make us as customer-friendly as possible."
The second phase of the project includes refreshing and redecorating the entire facility, to bring it more up-to-date, "but not modern - that's not what we are," Palmer said. The renovations include revamping the ceiling and flooring to visually create more intimate dining sections, without building walls, which would break up the space, as well as changes to the design and setup of the salad and breakfast bar to ease congestion. The restrooms also will be enlarged and remodeled to better accommodate families, guests with handicaps, and the large crowds that visit on a typical weekend.
Palmer said other improvements include a specialty coffee shop/cafe in the new bakery area, and some structural changes that will better accommodate guests of the neighboring Carlisle Inn. The main entrance to the restaurant will move to the northeast corner of the building, closer to the inn, and Palmer said plans are in the works for extended restaurant hours with a small "cafe-style" menu for inn guests and other customers who want to grab a quick bite to eat.
"It's a pretty aggressive project," said Paul Stutzman, the restaurant's manager. "It started with the bakery addition and the idea of expanding our product line to include our cream sticks and other pastries, and it grew from there. But when it's done, we'll be able to better serve our customers."
Assistant manager Betty Troyer noted that the renovations will not add any seats to the restaurant's current total of 375, plus 300 additional in the banquet area. She added that the new bakery area also will accommodate carry-out orders. "It's very exciting," she said. "We're looking forward to having it done and open."
Stutzman, who has been with Dutch Valley for 17 years, and Troyer, a 27-year veteran, know what it takes to keep their customers happy, and they had input into the new design. They agreed that the end result will make it easier to serve the average 2,000-3,000 meals a week there. That number grows to an astounding 5,000-plus meals on peak Saturdays in October, the restaurant's busiest time.
"This is really a great place to work," Stutzman said. "It's the people we work for - they make us want to stay. It's as good as you can get - both our employees, and the folks who employ us."
Troyer noted that this is just the latest in a series of renovations she has witnessed during her tenure at the Dutch Valley Sugarcreek campus. She said when she started, the current Dutch Valley Furniture store was a chicken house, the Dutch Valley Gift Shop was a barn, and Dutch Creek Foods was a meat market.
The company also operates a Carlisle Inn, Der Dutchman Restaurant, and Carlisle Gifts in Walnut Creek, and Der Dutchman restaurants in Plain City and Waynesville. Visit www.dhgroup.com for more information.
All website content © Copyright 2007-2012 Graphic Publications, Inc. All rights reserved.
Michael Mast
Graphic Publications, Inc.
Contact Graphic Publications, Inc.
7368 County Rd. 623, P.O. Box 358, Millersburg, Ohio 44654
United States
Phone (330) 674-2300, Toll Free (888) 674-1010, Fax (888) 769-3960
