UPDATE: The owner of the nearly 100-year-old Summit Diner in New Jersey, Jim Greberis, has confirmed he will not add avocados to his menu, citing their rapid spoilage and the diner’s commitment to classic dishes. This decision comes as diner owners face increasing costs and a changing landscape due to the impacts of COVID-19.
Greberis, who has been running Summit Diner since 1980, insists on maintaining traditional offerings like steak and eggs and homemade corned beef hash. While he acknowledges the popularity of avocados, he emphasizes they simply do not fit the diner’s nostalgic vibe and operational limitations. “I have nothing against avocados, but we don’t know how to work with them here,” he stated.
The diner, which has been a staple in the community since its relocation to its current location in 1939, has experienced significant changes in the last few years. Greberis reported that the price of basic ingredients has skyrocketed since the pandemic. For example, the cost of a dozen eggs surged from $1.20 to a staggering $8.60 during the height of COVID-19, before settling at around $3.75. Meanwhile, the price of pork has nearly doubled from under $3 per pound to $5.75.
The diner’s future is uncertain as Greberis expresses concerns about finding a successor to carry on the family legacy. “I don’t have anyone to hand my legacy down to,” he lamented, highlighting a common trend among traditional diners facing closure. Many diners in New Jersey have recently shuttered, and Greberis worries that if Summit Diner were to close or change hands, it would lose its unique charm.
In response to the challenges posed by the pandemic, Greberis has adapted by reducing operational hours, now cooking only from 5:30 a.m. to 3:30 p.m. and increasing takeout orders. He now works just four days a week, allowing longtime employees to manage the diner during his absence. “COVID helped me realize that we could still make a decent living without having two shifts,” he explained.
Despite these hurdles, Greberis remains hopeful for the future of American diners, which are iconic to New Jersey’s culture. “That’s what New Jersey is known for; we have more diners than any other state,” he stated. He urges patrons and the community to continue supporting these beloved establishments, emphasizing their nostalgic value and importance in American dining culture.
As the situation develops, the Summit Diner community will be closely watching how Greberis navigates these challenges while striving to maintain the diner’s legacy for future generations.
