“Our friendly and courteous staff would like to welcome you to Creek Side Resturant”
Moyer, who earned his bachelor’s degree in business and sports administration from Lock Haven University, formerly worked at Aungst Family Restaurant, which closed its doors at the end of August this year after more than 22 years of satisfying customers with filled bellies.
“The owners of the building were retiring and we were just talking about it… you know … maybe we should try to lease it or buy it,” Monoski said of how the idea came about.
The location was too prime to pass up, it seems, as Moyer and Monoski outlined the fact that the restaurant can seat up to 150 people, has on-site and easy parking, and there has been a general need for it in the community since Aungst’s, which had a number of regular customers, closed its doors.
“Something was working right here for them,” Moyer said of the Aungsts and their successful restaurant.
Needless to say, he will again be behind the grill as he prepares meals for CreekSide customers.
Monoski will serve as the restaurant manager, and her husband, Ray, will be assisting the two owners.
“There are a lot of complaints right now that there are not enough spots for breakfast,” Moyer said. And those complaints are compounded by slow cook times at the restaurants that do serve breakfast, he said.
CreekSide Restaurant is hoping to alleviate those issues, while also providing better quality food, he said.
Moyer said he visited the Lock Haven University Small Business Development Center and representatives there helped him develop a business plan.
The lease was signed in mid November, and Monoski and Moyer purchased all of the equipment related to the business from Darla and Butch Aungst.
Moyer and Monoski both noted how helpful the Aungsts have been in their endeavors, from providing pointers on the business as a whole to tips on food vendors.
The mother-son duo intends to keep the family-style dinner menu relatively similar, but also plans to mix things up a bit. Alongside the traditional American-staple foods, like chicken, steak and potatoes, Moyer anticipates there will also be a few Mexican and flatbread plates offered as well.
Specials will also be common, however they will change from week to week, Moyer said.
The menu will be expanded as time goes on, he said.
With the restaurant slated to open Monday, Jan. 5, final pieces are coming together for the family.
The new CreekSide Restaurant sign – which is really just a refurbished Aungst Family Restaurant sign – was delivered just yesterday. Electronic equipment is being plugged in, lights are being turned on, shelves are being stocked… and hiring is just finishing up.
Moyer said about 23 employees have been hired so far.
Those who are interested in applying to a position at the CreekSide Restaurant are encouraged to stop in for an application, which will be put on file for future openings, Moyer said.
For now, there are still the finishing touches left before all the preparations are complete.
“I’ll just be excited when we’re actually opening the doors,” Moyer said.
His mother is looking forward to the feedback from the former regulars and those who are stopping in to get a taste of the new.