New Jersey Diner Owner Refuses Avocados, Fears for Legacy
UPDATE: Jim Greberis, owner of the iconic Summit Diner in New Jersey, has made headlines for his firm stance against serving avocados, a decision rooted in practicality and tradition. As diners across the state face mounting challenges, Greberis reflects on nearly 45 years in the business and the uncertain future of his beloved establishment.
Summit Diner, which began serving customers in the late 1920s and has remained at its current location since 1939, is one of New Jersey’s oldest diners. Greberis, who started working there in 1980, is known for serving classic dishes like steak and eggs, homemade corned beef hash, and Taylor Ham sandwiches. He states, “We don’t serve anything healthy here,” emphasizing the diner’s commitment to its nostalgic roots.
The decision to avoid avocados is not just a personal preference; it’s a response to their short shelf life. Greberis remarks, “I could get them and serve them if I wanted to, but we don’t know how to work with them here.” This sentiment resonates with many diners who prioritize tradition over trendy ingredients.
Greberis, who co-owns the diner with his wife, Michele Greberis, expresses concern over the future of the diner, noting that many establishments are closing or shifting to rental models. “I don’t have anyone to hand my legacy down to,” he admits, highlighting a growing worry in the diner community.
The pandemic has further complicated operations. Before COVID-19, the price of a dozen eggs was around $1 to $1.20. This skyrocketed to $8.60 during the height of the crisis, now stabilizing at $3.75. Similarly, the cost of Taylor Ham has risen from under $3 a pound to $5.75, forcing Greberis to adjust pricing while striving to keep it reasonable.
In a significant shift, Summit Diner has altered its operating hours since the pandemic began. Greberis now focuses on takeout and outdoor seating, allowing for a more sustainable business model. “We used to run our kitchen from 5:30 a.m. to 8:30 p.m., but now we stop cooking at 3:30 p.m.,” he explains. This change has allowed him to work just four days a week while maintaining quality service.
As a staple of New Jersey’s diner culture, Greberis hopes that the legacy of diners will endure. “That’s what New Jersey is known for; we have more diners than any other state,” he stated, with a sense of nostalgia for the unique charm of these establishments.
With the diner industry facing significant challenges, Greberis’ story serves as a reminder of the human connections and traditions that make diners special. As he contemplates the future, he expresses hope that someone will continue the legacy of Summit Diner, preserving its history and community ties.
For those who cherish the classic diner experience, Jim Greberis’ commitment to tradition amidst changing times is a poignant reminder of what makes these establishments invaluable. As diners like Summit face an uncertain future, the call for support and preservation of these cultural icons has never been more urgent.
