Photo courtesy of Grinders

Mitch Gilbert has said it so many times over the past two months: Were open for business during construction!

Now, the energetic owner of Grinders Hot Sands is at his wits end, with business plummeting during a massive improvement project to Aurora Avenue North.

Ive been doing everything I can to put a positive spin on it, he said, but thats not enough.

I dont know how were going to survive this.

The well-loved Grinders shop in Shoreline is one of the best road food stops on the West Coast, with hot sandwiches so stuffed you can almost hear them groan. My favorite is the 1.5-pound Sauball Grinder, preferably consumed during one of Gilberts regular hot jams music shows.

The project imperiling the shop is a worthy one too, the latest segment of the miles of improvements planned for the Aurora Corridor.

The Grinders lot, never spacious, has lost its exit onto a side street, making the lot even tougher to navigate. Its also at least temporarily lost some parking spaces. Gilbert said hes been battling construction crews not to park in the ones that remain. Worst of all is the utility trench being dug in the street in front of the shop, and the accompanying equipment and blizzard of signs, arrows, cones and barrels that discourage diners from stopping in.

Driving by, its easy to understand Gilberts consternation. I couldnt figure out, driving south on the busy highway last week, how to pull into the lot and be sure I could navigate my way out again. I decided Id park further down the road and walk back, but no pedestrian access was allowed.

Since then, luckily, the city has responded to Gilberts plea to add better signage to the construction barrels on the street, and may temporarily re-open his side exit.

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Construction threatens beloved Grinders shop

Updated: Sunday, July 20 2014, 09:02 AM CDT Reported by: Jesse Knutson (JKnutson@sbgtv.com)

One business in particular in Lancaster says summer construction on the Lititz Pike is making it nearly impossible for people to get to their restaurant. The Stockyard Inn on the Lititz Pike in Lancaster is a landmark restaurant and steakhouse. When you step inside, you get a taste of what it was like when Lancaster was home to the largest stockyard east of Chicago but as of last Wednesday, the building built in 1750 has been blocked off by a construction project. Obviously having your front door blocked and the parking lot to your front door blocked is very devastating, say James Fournaris. Fournaris and his family have owned the Stockyard Inn since 1952, and since then, theyve never had a problem like this. We run tight margins and volume is very important in our business, and when volume is decreased, the sales, obviously are affected, revenue is affected, and its very difficult. Other businesses affected by the construction on the Lititz Pike, which is expected to last into October, have special access to their parking lots, but for the Stockyard Inn, customers are forced to take a detour.

The detour signs are very confusing, says Fournaris. To give you an idea of how out of the way you have to drive to get to the Stockyard Inn, we shot video of the drive starting at where the normal entrance to the restaurant is and we sped it up to 30 times the speed. Youll have to drive through 3 stop lights, 2 stop signs, and go through a roundabout before reaching the restaurant. The lack of access has the restaurant wondering what it will mean for their business in the long run. Were concerned and scared! But they understand the construction is necessary, theyre just hoping theyll be afforded better access by construction crews, or given more obvious detour signs. In todays challenging economy, you know, its hard enough having a business and running a business, but not having access for your patrons to come to your front door is quite devastating, Fournaris explained. Despite the construction and possible hardships ahead, the restaurant is ready to serve its customers.

When CBS 21 reached out to PennDOT about the concerns of the Stockyard Inn, a spokesperson told us that they do work with businesses prior to construction in order to put up detour signs for a project. The consultant on this particular job has not returned our call regarding whether anything else could be done to help the restaurant.Lititz Pike construction hurting business for local restaurant

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Lititz Pike construction hurting business for local restaurant

MOORESVILLE, N.C. A Mooresville restaurant is getting ready to close its doors and they might never reopen.

Randy Rodecki, owner of Carolina Ribs on the Run, told WSOC-TV that he racked up debt during the Brawley School Road construction project between 2010 and 2013.

The construction closed the most visible entrance into his restaurants parking lot for several months.

Randy Rodecki, owner of Carolina Ribs on the Run, is getting ready to close his business. (WSOC-TV)

It cost us roughly $850 a day to stay open during the road construction, said Rodecki.

An NCDOT representative told Eyewitness News that the project was necessary because congestion on the former two-lane Brawley School Road ranged from 7,800 to 31,900 daily. The counts are expect to increase between 9,200 to 44,700 by 2030, the representative said.

Rodecki filed complaints with NCDOT and the Department of Justice but was not successful.

Three years of being angry at the state hasnt done anything for me, except make me angrier, so I need to concentrate more on moving my business, keeping my business and on my family, said Rodecki.

Rodecki plans to close his restaurant on Aug. 2. However, hes now turning to the community to try and help him move to a new location.

Rodecki created an account on GoFundMe.com to take donations. He said anyone who donates will be asked to give their email, and the restaurant will give them a gift certificate worth double the donation to use if the restaurant reopens.

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NC barbecue joint owner says road construction is putting him out of business

A business inside another business might seem different to some, but for restaurant owners, it can mean a built-in clientele.

For Scott Nickel, who co-owns Jayhawk Corner Cafe inside Jayhawk Tower with his wife, Truanna, most of his customers come from the offices in the building at 700 S.W. Jackson.

Its a matter of reading your demographic, Nickel said. I knew very few people would come in off the streets, and we have people who do. But our primary customers people in the building. Its 80 or 90 percent.

Nickel also owns the Brickyard Barn Inn, a bed and breakfast in North Topeka.

There was a fellow that preceded us, Nickel said about the previous owners of restaurants before Jayhawk Corner Cafe was opened. He was here for 16, 17 years. Then, between him and us, there was a lady who tried to do a German thing here. They had the lease for six months. They had a restaurant for about two months total, and even in the middle of that, changed the concept once.

Nickel and his wife have been running the cafe for nearly five years. He said he thought some of his success from the cafe came from thinking small. Ultimately, he said running a business inside of another business comes down to the manager or landlord of the building and the owner of the secondary business.

Their (the manager and landlord of the building) goal was to support the people in this building with a little lunch thing, Nickel said. People who walk in the building, they like a cup of coffee.

Nickel said he works well with the operators of the building, which has made running the restaurant easier. He said the buffet-style lunch, lower pricing and small waitstaff have helped keep costs low. The food is prepared every day at Brickyard and shuttled to the cafe. We dont even do tips, he said. I pay my staff a full salary.

The construction downtown hasnt affected the cafe at all, Nickel said. He and his wife run a catering business, which brings in the most business with the cafe, since they use a ballroom right off the restaurant. Ray Moorhead, operator of Henrys Grill inside Historic Harley-Davidson of Topeka, 2047 S.W. Topeka Blvd., said the restaurant isnt the only business at the bike shop there is also a barbershop and insurance company. Henrys Grill leases space from the shop.

We have a very loyal following, Moorhead said. Its a great marriage we complement each other.

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Restaurant owner: Tenant-landlord relationship key to success

MOORESVILLE, N.C.

A Mooresville restaurant is getting ready to close its doors and they might never reopen.

Randy Rodecki, owner of Carolina Ribs on the Run, said he racked up debt during the Brawley School Road construction project between 2010 and 2013. The construction closed the most visible entrance into his restaurant's parking lot for several months.

"It cost us roughly $850 a day to stay open during the road construction," said Rodecki.

An NCDOT representative told Eyewitness News that the project was necessary because congestion on the former two-lane Brawley School Road ranged from 7,800 to 31,900 daily. The counts are expect to increase between 9,200 to 44,700 by 2030, the representative said.

Rodecki filed complaints with NCDOT and the Department of Justice but was not successful.

"Three years of being angry at the state hasn't done anything for me, except make me angrier so I need to concentrate more on moving my business, keeping my business and on my family," said Rodecki.

Rodecki plans to close his restaurants doors on Aug. 2. However, he's now turning to the community to try and help him move to a new location.

Rodecki created an account on GoFundMe.com to take donations. He said anyone who donates will be asked to give their email, and the restaurant will give them a gift certificate worth double the donation to use if the restaurant reopens.

Langtree Lake Norman has agreed to help upfit the restaurant if Rodecki can get the funds to move it, he said.

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Mooresville barbecue joint says road project forced closure

The entrance of the restaurant features a bar with a maple and cherry wood counter and dusty blue accents. The dining area behind the bar is warm and rustic with recycled barnboard walls and a circular peep-through to the bar area. Beautiful brick on the west side of the building was sandblasted to restore its beauty. It will soon be the home to shelves of wine and spirits. Published July 18, 2014 at 11:12 a.m.

In April, we wrote about the construction progress for Story Hill BKC, the new coffee shop/restaurant/retail shop from the owners of Maxie's and Blue's Egg.

This week, we had the chance to chart the progress on the restaurant, which began interviewing staff this past week, and expects to have occupancy of its space at 5102 W. Bluemound Rd. by July 25, with the goal of being fully operational by Thursday, Aug. 14.

The space is slowly taking shape, and the personality of the space is beginning to reveal itself thanks to the deft hands of Jake Knox of Lucky Star Workshop and his talented crew.

Repurposed materials comprise the bulk of the construction, with floorboards from an old home in Hartland creating the backdrop for the bar area, and corrugated metal from a grain silo near Richland Center forming a dropped ceiling directly above. Meanwhile, the maple and cherry wood for the bar top was reclaimed from trees downed in a tornado a few years ago.

A tap system at the bar will hold multiple taps, providing draught beer, wine, coffee and cocktails for the restaurant. The restaurant also plans to have a juice program, with freshly squeezed juices -- along with inventive juice combinations called "coolers" -- available for take out or dine-in.

Currently, chef and co-owner Joe Muench is testing draft dishes for the breakfast and lunch menus, which will include fast-casual fare that can be ordered at the counter. Unlike the full American breakfast offerings offered at Blue's Egg, Story Hill BKC will focus on European style offerings like breads with spreads, meats, cheeses and other simple globally-inspired dishes that can be enjoyed "on the run." The menu will also include pastries, crpes and baked egg dishes, such as shakshuka.

Lunch will include inventive soups, salads and sandwiches like a dill pickle vichyssoise along with specialty dishes like whole baked fish, pasta dishes and cheese bread. A woodstone oven, cooktops and an Alto Shaam Combitherm will provide most of the cooking power for the small, highly efficient open kitchen. Since the restaurant will not have a deep fryer, side dishes will go beyond the ordinary potato chips or fries, and include items like marinated vegetables and jalapeno slaw.

Dinner options are still in the planning stage, but Muench notes that the menu will be loosely organized around the ideas of "Taste, Share, Pass" a concept that allows customers to create customizeable dining experiences for any occasion.

Tastes will consist of composed bites including high end and hard-to-find ingredients at an approachable portion and price. Shareable dishes will be similar to small plates, with the idea that several dishes could comprise a complete meal for two or more people. Pass plates will resemble family style fare, and could include whole fish or carvings from a roast. Fairly priced beverages will be available at a wide variety of price points from the wine and spirits shop in the restaurant.

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Story Hill BKC preps for August opening

Jonathan D. Silver / Pittsburgh Post-Gazette

Parents weary from pushing a stroller uphill at Pittsburgh Zoo & PPG Aquarium should have a more inviting place to park it, take a breather and get a bite come next summer.

The zoo is seeking city approval for a privately financed $2.5 million renovation of the food plaza and restaurant that sits smack in the middle of the Highland Park property and its 77 acres.

Situated in the existing Safari Plaza, the proposed 7,100-square-foot facility will expand seating and permit patrons to look out over giraffes, zebras and elephants, according to a design plan submitted by longtime zoo partner Indovina Associates Architects of Pittsburgh.

The idea is to have your lunch while having the feeling of being in the wild, according to Indovinas proposal.On one side, you will see giraffes, zebras and elephants and on the other there is a new cheetah area.

Currently the only views are contained in conceptual art, but that alone is enough to excite zoo staff.

The views are supposed to be spectacular, zoo spokeswoman Jaime Szoszorek said Thursday.

The planned restaurant, 1,000-square-foot covered terrace overlooking the giraffe yard, open patio seating and upgraded and expanded serving, kitchen and support areas are meant to update facilities Indovina calledoutdated and inadequate. The existing structures, dating to the 1980s, will be demolished.

Seating capacity will jump to about 140 people indoors from 40 now. Outdoor seating will be able to accommodate 540 people, up from the current 368.

One thing that wont change is the menu.

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Pittsburgh Zoo plans to upgrade food plaza and restaurant

HUDSON FALLS -- The construction on Route 4 outside Phat Chicks Corner Cafe is complete, but the customers are not coming back.

Its terrible. On Mondays, we are not even making payroll, said owner Sue Duggan, who opened the restaurant in October with her friend, Delberta Howe. In fact, were going to be closed on Mondays starting next week.

Duggan said the restaurant, which serves diner-style food, may close for good at the end of the month if she cannot find some financial help.

Saturday and Sunday we do fine, but the weekday business just isnt coming, she said.

Duggan knew the state Department of Transportation was reconstructing Route 4 when she opened the restaurant, but the work in her area was done and heading north toward the village center.

It was slow through mid-November, but from December to February, it started picking up. We got to March, and we were doing really well, but then the construction started again, and it got really bad.

Duggan said one of the most important things for her is to get people in the door once.

Some people still think this place is a dump, she said, referring to early incarnations of the restaurant, which is at 25 Main St. Once they come in, they see how nice it is.

Duggan said she has spoken to village officials, including Mayor John Barton, but they have not been able to help.

The mayor has done everything he can. Hes tried to help, but there just doesnt seem to be an answer, she said.

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Hudson Falls cafe owner says road work may push her business to close

DUPONT Consider it a work in progress turning an empty former restaurant into third Tipsy Turtle restaurant location with hopes of drawing in customers from all over.

We repainted the whole place, replaced carpeting, adding the Turtle spin to it, some TVs, said Tipsy Turtle co-partner Jack Walker.

The Tipsy Turtle will replace the Damons and Midtown Sports Bar that used to house this building right near the Wilkes-Barre/Scranton International Airport. Itll be the largest Turtle spot with double the staff members of its Swoyersville counterpart, and the only one of the local chain with a catering room.

We all believe that well make it. Well make it work, said Walker.

With the restaurant a little off the beaten path and all of this construction going on near it by the airport, some are concerned that the restaurant might not do so well.

Theres not really much up there, like I said. Not too many people are going to travel out of their way to go up there, said Onzriea Reynolds, of Avoca.

I would always encourage new business, new growth. I think an issue that they may have is that it seems like people are only willing to support the chain restaurants, said Louis Domenico, of Saylorsburg.

Tipsy Turtle partner Jack Walker doesnt think the location will be a problem.

Both Tipsy Turtles that are open right now are destination places. Theyre not on the beaten path. Theyre not on the way to the mall. And we do just fine, said Walker.

The third Turtle is expected to open for business by the end of the month.

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Tipsy Turtle #3 Coming to Luzerne Co.

FAIRFIELD TWP.

Plans to build the first Quaker Steak and Lube in Butler County have been put on hold.

The restaurant, first announced in 2012, had been slated to be built on a 5.3-acre lot at Joseph and Gilmore Roads near the Menards home improvement store. However, the increasing cost of construction made the project not feasible, officials told the Journal-News on Thursday.

The price for the building had been projected at $1.2 million, but estimates came in at $1.7 million, according to Jim Combs, president of Paragon Restaurant Group, the developer of the project.

The price of steel and other products went up more than I would ever have imagined, Combs said. And it was going to cost a half-million dollars more to build that building than it did our other buildings we tried to figure out how to make the economics work on it, we just couldnt do it.

Combs said it wasnt any one material that increased in price, but a range of them, from steel to signage. Costs increased anywhere from three percent to 20 percent, he said.

A report by the firm Building Design and Construction states that as of late last year, construction costs had increased for 22 consecutive months. Driving that increase were labor costs, amid concerns about the availability of skilled workers.

Combs would still like to build a restaurant there, so he wont say the project is canceled, but at least for now, it looks unlikely.

Wed love to be there. Thats the sad part about it. Maybe when things change, if the cost of materials goes down, it could revive itself, but thats not what were hearing the contractor Ive talked to (said) nothing had changed in the direction of us being able to afford the building.

Its unfortunate for the township that theyre not coming at this time, Township Trustee President Shannon Hartkemeyer said. I understand its not economically feasible for them, but I hope they reconsider. Wed love to have them.

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Quaker Steak restaurant planned for Butler County on hold