GALION — East of Chicago in Galion has seen changes since its inception in 1994, and no one knows that better than owner Jared Thew.
Thew has been with the local East of Chicago since the beginning.
Thew was there as a delivery driver the first night East of Chicago called Galion home at its first location at 324 Harding Way East.
It’s also where he met his wife, Jessica.
“She was the sister of another employee and wanted a day shift job,” he said. “She started working as a crew member (in 1997) and in six or seven months we started dating and got married in 2000.”
The same year they purchased the Galion store from the corporate office.
He has since seen changes including the store’s move to 759 Carter Drive, a renovation and the acquisition of a second store.
“That was probably the biggest milestone we hit in the 25 years was the move,” Thew said. “Downtown was great for delivery, but I always wanted a drive-up window and any way we tried it downtown it just didn’t work.
“In 2011 we moved to this location. We thought it was a better location for the future with the highway and being by the school is great and we now have a drive-up window.”
Despite having the name of a large chain, since he bought the store in 2000, Thew said he and his wife, Jessica, have had the goal of making East of Chicago feel like a local eatery.
“There are definite benefits to having the corporate name that people are accustomed to and know the quality of the food,” Thew said. “But, our goal has been to give the store a hometown feel. We want it to feel how we are. We are from this town and we want people to enjoy working here and enjoying the food here.”
He said making their presence felt in the area churches, schools and other community events is a goal for the store and its employees.
During a remodel of the current store, Thew said the goal was to give it a local “Mom-and-Pop” look.
Thew said the community responded to the changes and is the reason he’s looking forward to another successful 25 years.
“It’s the community support and loyal customers,” he said. “I try to hire people who are attached to other people here. ‘Good people breed good people,’ is what I’ve always said.
“When you have a good employee, a good way to get another employee is to ask them. We then try to promote from within and give people a chance to grow with the business.”
He also said longevity is from the product, from the service to the freshly made dough made every day.
“A customer who isn’t happy, to me is one of the best tests,” Thew said. “If you can take an unhappy customer and make them want to come back, they become a customer for life. And our goal is to have customers for life.”
He said he also would be nowhere without his staff. Thew, who works on the kitchen line with his crew, said he trains his employees to treat the store as if it was theirs and they were the owners.
Thew said the new goal is to carry over the success and local focus to his Shelby store which was purchased last year.
“We try to run it with the same business plan we have (in Galion),” Thew said. “Get involved in the community. Jessica and I live about halfway between Galion and Shelby so some days she’s there and I’m here. It’s been a great experience.”