An interview with the founder and owner of O'Neill's diner:
How did you get into this line of work?
“I stumbled into dishwashing at the Anchor Inn (where his diner is now located) as a teen, and over the years have worked at several different restaurants ... I felt like I worked too hard not to have my own place. I demand and expect a lot from myself and wanted to do this for myself.
"Then I stumbled on this place a year ago, called the owner, prayed a lot about it, and eventually we came to terms. I felt like it was the right thing to do.
"I felt like I wanted to own a diner and that this neighborhood (in the Summerville area of Irondequoit, at the north end of St. Paul Boulevard) could use a diner.
"Another reason I wanted a diner, and my own place, was to have my evenings to be with my family ... The restaurant business isn’t always the best setup for family life. I thought this would give me the quality of life I was looking for.”
What is your background?
“I grew up on Cinnabar Road, about eight blocks from the diner (former longtime home of the Anchor Inn). My first job was dishwashing there.
"I was in the class of 1997 at Irondequoit High School, and was a pitcher and shortstop for the school’s baseball team. We won sectionals in 1996. I played for the Amateur Baseball Congress of Rochester and tried out for the Kansas City Royals and Atlanta Braves, but I hurt my arm.
“I was a normal Irondequoit kid ... I probably fished the pier (at the north end of St. Paul Boulevard) every day for three years straight. We’d ride our bikes.
"I worked in several restaurants, then got out of the business and worked in the printing industry, at Hammer Packaging, for seven years, but just prior to opening the diner, I was the general manager at East Ridge Family Restaurant (on East Ridge Road in Irondequoit).”
What makes the business unusual?
“I do all the chef work. I picked it up working in several different places and was able to learn what I wanted at each one. I incorporated my favorite few dishes from each place on our menu.
“I also spent three and a half months renovating the building. It had been shut down for two and a half years and the ceiling had caved-in in five places and the roof was leaking. Anything I could, I did myself, but I also continued working full-time during the renovations. The building needed a new roof, water sealing, a new ceiling inside, insulation, etc. I also bought all new furniture, a new kitchen package, and fire suppression system. I plan on buying the building in February.”
An interview with the founder and owner of O'Neill's diner:
How did you get into this line of work?
“I stumbled into dishwashing at the Anchor Inn (where his diner is now located) as a teen, and over the years have worked at several different restaurants ... I felt like I worked too hard not to have my own place. I demand and expect a lot from myself and wanted to do this for myself.
"Then I stumbled on this place a year ago, called the owner, prayed a lot about it, and eventually we came to terms. I felt like it was the right thing to do.
"I felt like I wanted to own a diner and that this neighborhood (in the Summerville area of Irondequoit, at the north end of St. Paul Boulevard) could use a diner.
"Another reason I wanted a diner, and my own place, was to have my evenings to be with my family ... The restaurant business isn’t always the best setup for family life. I thought this would give me the quality of life I was looking for.”
What is your background?
“I grew up on Cinnabar Road, about eight blocks from the diner (former longtime home of the Anchor Inn). My first job was dishwashing there.
"I was in the class of 1997 at Irondequoit High School, and was a pitcher and shortstop for the school’s baseball team. We won sectionals in 1996. I played for the Amateur Baseball Congress of Rochester and tried out for the Kansas City Royals and Atlanta Braves, but I hurt my arm.
“I was a normal Irondequoit kid ... I probably fished the pier (at the north end of St. Paul Boulevard) every day for three years straight. We’d ride our bikes.
"I worked in several restaurants, then got out of the business and worked in the printing industry, at Hammer Packaging, for seven years, but just prior to opening the diner, I was the general manager at East Ridge Family Restaurant (on East Ridge Road in Irondequoit).”
What makes the business unusual?
“I do all the chef work. I picked it up working in several different places and was able to learn what I wanted at each one. I incorporated my favorite few dishes from each place on our menu.
“I also spent three and a half months renovating the building. It had been shut down for two and a half years and the ceiling had caved-in in five places and the roof was leaking. Anything I could, I did myself, but I also continued working full-time during the renovations. The building needed a new roof, water sealing, a new ceiling inside, insulation, etc. I also bought all new furniture, a new kitchen package, and fire suppression system. I plan on buying the building in February.”
What’s your favorite dish to make?
“Actually, it’s not on the menu! I like making pasta fagioli ... but I did put it on our dinner menu as a special one night. Otherwise, I like making breakfast, especially gourmet omelets. I use only fresh ingredients. I also like to make soups; I like to mix it up.”
What has been the response to the diner?
“The (Summerville) neighborhood has been very supportive. The neighbors seem pleased we’re here. The locals walk over. Others stop in, eat breakfast, then take a stroll down to the pier. I’m glad to fill a void here. We definitely get a good weekend breakfast crowd; lunches are getting better. We’ve been growing just by word of mouth.”
Tell us something that makes the business stand out
“We always have soup on the menu — people like our New England clam chowder, the stuffed pepper soup and my gumbo — and we have funnel cakes because we’re down near the water.
"We have $3 kids’ meals, and have dry erase boards up for kids to draw on.
"Coffee is $1. The most expensive item on our menu at any time is $13 (for a prime rib dinner). At breakfast, the most expensive item is steak and eggs for $8. We can keep costs down because I cook 85 percent of the meals myself.
“We also have a great supporting cast. Our servers are experienced ... I appreciate good help and think it’s as important as good food and good prices.”
Are there customer favorites already?
“People like our Italian sausage frittata with peppers, onions, salt peppers and mozzarella cheese, for $7, and our Big Country, which is a layer of hash browns topped with cheddar cheese, corned beef hash and eggs, also $7.
"At lunch, the French dip on a grilled garlic bread torpedo for $6 is popular.”
With a large family and a new business, do you still have time for hobbies and interests?
“I still play travel softball, and we’re one of the top teams in the state. Our team is called Ferras. I’ll be shutting down the diner for 10 days in September to go play in the World Softball Tournament in Orlando!
“We’re also active at our church, Lighthouse Baptist in Webster.
"As a family, we enjoy our camp in Pultneyville and going to the beach ... We’re simple people; we don’t have to spend a lot of money to have fun. We find enjoyment in being with each other.”
What are your plans for the future?
“In a month or so, we’re looking into getting into offering dinner parties one or two times a week for work meetings, showers, that kind of thing ... I don’t need to get rich; I just need to make a living. I’m hoping this is my last move in business.”
What advice would you give someone thinking of opening their own business?
“Over-estimate the cost of opening and be prepared to really work hard. Right now, I’ve worked 42 days straight and have been working about 75 hours a week ... Be ready for the curve balls; you have to be able to stay composed; you’re going to face a lot of challenges.”
