It’s a fair question: is food recession proof? Sure, we all have to eat, but, what makes going out for a meal a viable option, even in times when the wallet is a little tighter? Is it the food? It certainly plays a role. The price? Yeah, that factors in. Location?  Of course. But what about the experience? When it all comes together just right, that can make the difference between a night to remember or a going out of business sale for small, locally-owned eateries.

“We try to change up what we do to give people what they want,” says Shelly Gref, co-owner of Eastside Bistro in Avalon Park. “Being successful in our industry is all about being hands-on - I want people to know who I am so they feel comfortable to tell me when we do something right or wrong; we want to be approachable.”

Her desire to create a memorable dining experience goes back to the couple’s initial concept and business plan long before the doors opened 10 months ago to their American Cuisine style restaurant, the first of its kind in Avalon Park.

More than just being friendly, they recognize that operating a small mom-and-pop style restaurant requires a customer first approach and a touch of something unique. “When we opened this place, we knew we didn’t want to be an ‘occasion place’, we wanted to be an ‘everyday place’ - somewhere local residents want to go to because there’s a great atmosphere, you can get to know everyone in the place and there’s good food to boot,” says Gref.

The same concept applies for Sweet Mama’s Restaurant, located just off Narcoossee Road and SR417 in Lake Nona. Upon opening three years ago the two co-owners, Lisa Matson and Linda Moore, knew that to succeed they had to have good food and a better atmosphere. As if providing home-cooked meals to order wasn’t enough, they’ve also gone the extra mile to make every customer feel important at their quant, roadside restaurant. “We make every effort to make every single person that walks through the door feel like they’re at home, surrounded by friends,” says Matson. “Our employees know most of our customers by name and ask them how the birthday party went last week or what’s coming up next for work or whatever the case may be; and it really can help make their day, as silly as it sounds,” adds Moore.

The duo has been rewarded for their efforts with a customer base that not only is increasing in number, but in loyalty. “We have so many regular customers that come in, and we may not see them five days a week, but we see a lot of them three or four days a week for sure,” says Matson.

Gref attributes their success to much of the same mentality - staying local works. “Our entire staff lives in East Orlando, with 80 percent of them in Avalon Park,” she says. “My family and I live here, go to church here, our kids go to school here and all of that just adds to wanting to see the community succeed and customers identify with that.”

Both local eateries have seen the current economic state as a positive. Their daily food and drink specials, location and community outreach programs have helped, but at the core, their stability goes back to the unique atmosphere they each create and own. “Business has gradually increased over the three years we’ve been open; so, even if people are going out to eat less, they still want a quality atmosphere where they feel like they belong and we give them that,” says Moore.

“Business has been great since opening thanks to word of mouth from customers and us being able to create that feeling of belonging to everyone that walks in the door,” says Gref.

So is food recession proof? The consensus from the local restaurateurs is yes, to an extent. “When you provide a quality product that others can’t match, you’re going to stay busy no matter what,” says Matson.

“We set ourselves apart because we want people to choose us over the chains,” sheGref. “Why would you choose us if there was nothing special about us?”

Article by Corey Gehrold