Rural Resilience: Decorah Restaurant Owners Share Challenges and Successes

DECORAH — Operating a restaurant in a rural area can present unique opportunities and challenges. Roumel Reynon of Twin Springs Supper Club, Kim Carlson Bonnet of Rubaiyat and Kelsey Vanney of Magpie Coffeehouse, all based in Decorah, Iowa, can attest to this. Together, they offer valuable insights in navigating the rural restaurant scene. Unique Opportunities of the Rural SettingFor Roumel Reynon of Twin Springs Supper Club, the atmosphere and access to local ingredients stand out as distinctive advantages to small-town restauranteurs. "The atmosphere is unique coming to Decorah as a destination from the hustle and bustle of metropolitan areas," Reynon said. Leveraging the local community is also crucial. "Sourcing fresh, local ingredients allows us the farm-to-table experience to the highest extent," adds Reynon. Similarly, Kim Carlson Bonnet of Rubaiyat emphasizes the opportunity to build strong relationships within the community. "One of the best opportunities with owning a restaurant in a rural area is really getting to know your guests on a first-name basis," Bonnet shares. "This includes those who frequently travel to visit the restaurant. Making those true and honest connections brings a sense of family and community." "In Decorah, we're lucky to have a tight-knit community of small business owners who support each other," adds Kelsey Vanney of Magpie Coffeehouse. "If I ever need supplies in a pinch, there's always someone ready to lend a hand. It's great knowing we can count on each other." Operational Challenges and SolutionsDespite the advantages, running a restaurant in a rural area comes with its own set of challenges. Limited labor pools are among them. Reynon highlights, "Everyone is always looking for someone." To address this, Reynon emphasizes the importance of retaining staff and finding specialized talent. "We have been blessed over our first three years of business with retaining many original employees. Our Chef Clayton is our #1 first hire and he has mentored everyone else in the kitchen, taking them from making burgers to steaks. Employees are invaluable." Bonnet addresses supply chain logistics, stating, "Luckily, the supply chain is getting better since the pandemic, but there is still a lot of shifting and many moving parts that go along with living in a rural area. We don't rely on one single food distributor, instead we use multiple companies and local farms to supply our weekly needs." This flexibility ensures they can adapt to any disruptions in the supply chain. "Twice weekly as we put our food orders together, we have to take time to see what is available from whom. Although time-consuming, it is an integral part in making sure we get what we need to outfit our menu for the week," Bonnet concludes. Seasonality and fluctuations in customer traffic are also challenging factors when in a rural setting. In Decorah, this fluctuation is usually seen in the winter and early spring months. Vanney states, "Managing the slower seasons involves running promotions and embracing slower periods as opportunities for rest and planning. These quieter months provide a chance for our full-time staff to recharge and strategize for the next busy season." Community Engagement and MarketingEngaging with the local community is essential for these rural restaurants. Reynon emphasizes getting to know people and organizations firsthand, "We donate custom dinners and gift cards, participate in community events, and shake the hands of the people of our community." "Engaging with the community is a huge part of what we do," said Bonnet. "We're a member of the Chamber of Commerce and participate in the events they sponsor and we are members of social media groups like Decorah Businesses in addition to running our own Facebook and Instagram pages. We also connect to Luther College and the Decorah School District, among other places." "To connect with our community and give support, I'm part of the Downtown Decorah Betterment committee," said Vanney. "We work hard to keep our downtown area lively. I also help out the local Rotary chapter with their Sunflower Discovery Center project. I donate to fundraisers and sports teams in our area and other local events." Adapting to Modern TrendsStaying updated on food and beverage trends is crucial to remaining fresh and relevant in the restaurant industry. Reynon utilizes various sources to stay informed. "I utilize YouTube, food channels, the OpenTable app, and forums to see what's new," Reynon states. "I also have a lot of connections with former employees and chefs to see what they see. I take several trips to food hubs like Vegas or Chicago. I travel on the off season with my wife and make travel decisions based on food taste." Bonnet emphasizes the utilization of providing educational experiences. "Chef Andy and I are constantly reading, listening, experimenting, and trying new things as we see trends in other parts of the country as well as here at home," says Bonnet. "For many years we have offered wine dinners specific to a theme, a winery, a type of food, etc. We also offer wine education classes, beer dinners, and even virtual tastings." Vanney incorporates the ease of modern technology and the creativity of her community. "Since 2019, we've been offering online ordering, which has made mornings and lunches quick and easy for our guests," Vanney said. "I stay updated on food and beverage trends by following similar businesses on social media from around the world. But honestly, most of our specials come from the creative ideas of our amazing staff and customers." Personal Insights and ReflectionsReflecting on the rewarding aspects of owning a rural restaurant, Reynon finds pride in the public awareness and appreciation of a job well done. "We are one of the only places in the area to utilize the OpenTable app, on which we are currently ranked #1 in Iowa for food, service, overall restaurant and best steakhouse," Reynon said. "That's huge to me. It verifies that what I'm doing is right. We were also featured on the 'Main Streets' PBS TV show episode featuring Decorah, which aired in March. Every week people travel in to see and eat at the restaurant. We want to continue to develop as a destination for tourists. We want to be included in the must-do places for Decorah." Bonnet highlights the sense of community and relationships built over the years, "The best part of this is absolutely getting to know your customers, becoming friends with them, even becoming a part of their family, their story," Bonnet said. "The hugs, the highlights, the milestones, the experience of watching a small child who has grown into the high school or college grad. The former employee who once was a college student and now is making a difference in the world and raising a family of their own. The college professors I once had who now are retired and frequent the restaurant. We look forward to continuing our role as a social hub, a place of celebration, a place to relax with friends, a place to try something new, a place to enjoy the same thing over and over. A hug, a smiling face, that place you go to enjoy life." Even when extreme challenges arise, Vanney views them as opportunities for growth and learning and emphasizes the power of community as a solution. "I faced a kitchen fire in 2022. It was even more stressful than owning a restaurant during the COVID-19 pandemic, and that is really saying something," Vanney said. "As difficult as that time was for me, I try to view it all as a chance to learn and appreciate what we have. Building close relationships with staff, customers, vendors and other local businesses helps me feel like I am not on my own, but supported in so many ways. Regular customers become like family, working with local farmers helps the local economy, and getting to know my team makes Magpie feel like more than just a place to work." Looking ahead, these restaurateurs envision continued success and growth within their communities. As rural dining establishments, they play integral roles in fostering community connections and providing unique culinary experiences in a small-but-mighty place. Never a dull moment! 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