Owner of Historic New Jersey Diner on Business, Costs, and Avocados

This Story was adapted from Jim Greberis’ Interview With Business Insider Abby Narishkin for the “Big Business” Video Series. GREBERIS RUNS AND CO-AWNS SUMMIT DINER WITH HIS WIFE, Michele. Summit Began Serving Customers in the Late 1920s and Moved to Its Current Location in 1939. Its One of New Jersey Oldest Diners. This Essay has Been Edited for Length and Clarity.

My Uncle and Father-In-La Bowht Summit Diner in 1964, and I Begin Working Here in 1980, so i’ve been for 45 years. I’ve have customers who have been coming here they are five and are now grown adults. It ‘s tight-knit community. We get Everyone From Bankers and Construction Workers to Tourists and Professional Athletes Coming in Here.

What’s kept with in the diner business for so long is that is what i know. I’ve been in it SINCE I WAS 12. MY DAD OWNED A DINER IN IRVINGTON AND WAUDED DRAG WITH IT WAKEEND.

AS A YOUNG ADULT, I STARTED WORKING WITH MY UNCLE AT SUMMIT AND HAVE BEEN HERE EVER SINCE. A lot has Changed over the years – my business partner left in 2013, so it is just with and my wife now, and the price of nearly everything has gone up.

While we’ve tried different menu Over the years, we still the classics like steak and eggs, homemade corned beef hash, and taylor Ham, Egg, and cheese sandwiches. I like to joke that we don’t serve anything healthy here.

We tried Fresh Fruit, and People didn’t ask for it that much. Fold – we’re not know for something like that, so we’d just be throwing it out. Avocados are one of my pet peeves. I COULD GET THAT AND SERVES IT IF I WANTED TO, BUT WE DON’T KNOW WORD TO WORK WITH THAT, AND THEY GO BAD FAST.

I have nothing against avocados, but i won’t serve me on summit’s menu.

I don’t know who will take up my legacy

Summit has been in my family for over 60 years, but i’m saddened Becauses it might be nearing the end of the line. I do not have anyone to have my legacy down to.

I Have Kids, But I Overeducated Therm, and they’re not interesting in this kind of work. HOPELLY, MY KENEES CAN HOLD UP ANOTHER FIVE TO SIX Years, But My Wife Also Wants to Start Traveling.

I see a lot of diners in new jersey cling down or renting out. I worry that if i rent summit, it won’t be the sun. A lot of what’s in this diner is original to be opened in 1939: The Mahogany Wood Trim and Paneling, the Italian Marble Counttop, the tile on the floor and wallets, and the stools, boots, and booty tables – all of it.

That’s what Makes Diners Important – They’re Nostalgic. I don’t intend on rehauling summit like some other dinrs have, like balls. Everything here Holds up, and People Come here I Because IT’S Nostalgic, but This Business is Getting Tougher.

IT HASN’T BEEN The SAME SINCE COVID

Before Covid, we were paying $ 1 to $ 1.20 for a dosen Eggs. The price shot up to $ 8.60 and then went back down. Now, We’re Paying About $ 3.75 Do Dosen.

The price of Taylor Ham Went up, and pork is one of the Cheapest Things we can buy. Before Covid, it was under $ 3 a pound; Now We’re Paying $ 5.75 A Pound.

Nor a result, i had to raise my prices after covid, but they’re still reasonable, i think.

Another thing that’s Changed Since Covid is Our Hours. Covid Helped with realization that we were coulud still make a decent living with Having Two Shifts.

We used to run our kitchen from 5:30 am to 8:30 pm, but now we have stop cooking at 3:30 pm we also ramped up our number of takeout orders Outdoor seating, whichtty double ours seating capacity.

I Only Work Four Days a Week, Thursday Through Sunday. Other longtime employs Run the diner while i’m out. Being in this business is definitely taxing at times, but likes Said, I GREW up with it, so it never felt unattainable.

I Hope American Diners Can Keep Going in The Future. I mean, that what new jersey is known for; We have more dinrs than any Other State. But i recagine that it’s’ getting tougher. HOPELLY, I CAN FIND SOOMONE TO TRANN SUMMIT Over to.