Risk & Business Magazine Cal LeGrow Risk & Business Magazine Fall 2017 | Page 26

ADLEY’S EATS
ADLEY’S EATS
A Suppertime Rescue
I
f you’re looking for a fresh hot
meal in suburban St. John’s, Adley’s
Eats is the place to go. Family-
owned and operated by mother-
and-son team Barbara and Paul
Roebothan, Adley’s is serving meals
to go nightly from 3:00 p.m. to 7:30
p.m. at its convenient Pearson Street
location. And although Paul has never
been in the food business before—
Barbara is a registered dietitian—the
place has been running like a top since
its opening just a few months ago. and ramping up sales through publicity
and social media. Soon, a website will
be online that will offer full menus
and ordering capability, including the
number of portions, desired side dishes
and desserts, along with the expected
pick-up time. “We are taking our time
and doing things slowly to make sure
everyone has the best experience,” he
says. “Word-of-mouth referrals are
much more beneficial to us than doing
a bunch of advertising and marketing
and trying to flood the place.”
Years ago, the duo had researched the
concept of a homemade-meal, take-out
restaurant, but the idea sat on the shelf
for a few years until a great location
became available, spurring them into
action. Now, Adley’s is entrenched
in a residential area in the midst of
a handful of elementary schools and
junior high schools—perfectly situated
for parents to grab a fully prepared meal
after picking up the kids from school. Toward that end, Paul is front and
centre at Adley’s, greeting customers and
soliciting feedback so he can continue
to hone menu options and make other
improvements. A team of culinary
students and graduates handle kitchen
duties, carefully preparing menu items
according to recipes carefully selected by
Barbara and Paul. On the morning of this
interview, the staff is preparing a number
of mouthwatering dishes, including
chicken parmesan, oven-roasted chicken,
curried cod, coleslaw, sweet potato
with apples, Newfoundland sea soup,
A true perfectionist by nature, Paul
has eased into the business slowly,
carefully introducing new menu items
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and blueberry baked pudding. In their
rare down time, the kitchen is busy
preparing new, heartier dishes for fall,
including a variety of soups and stews.
When asked if there is a most popular
entrée option, Paul is momentarily
stumped: “These are the foods I grew
up on, and they really are delicious.”
Every Sunday, Paul takes stock of the
previous week, analysing sales and
profit numbers, the proportion of
new and repeat customers, and any
feedback he has received. He already
has gotten to know many of his regulars
personally and loves the idea that his
little eatery is filling a void in busy
people’s lives, providing an option
other than traditional fast food.
Paul and Barbara are quick to
acknowledge the friends and family
who have made their dream come true.
“I don’t know how we would have done
it without relying on them during
crunch times,” he says. “They have really
stepped up, and I want them to know
how much we appreciate them.” +