It’s common knowledge that the food business is a tough one. The hours are long, the work is hard and the margins are small.
That’s why it’s remarkable when restaurants remain in business with more or less the same approach for decades. It means they are doing something right – most likely serving delicious food, creating an inviting environment, making its customers feel welcome or a combination of the three.
These old-school eateries have been around for more than 60 years. These are humble restaurants, delis and markets that date back to the 1960s or earlier. They are locally owned, mostly family‑run establishments that have retained their core identities through transitions in generations and ownership…