BIDS FAREWELL to longtime manager
Stacy Cofer is approaching the final stop on her six-year-long ride as Track’s End’s general manager. After helping to open the diner, which is attached to a private hotel for traveling railway workers, Stacy is leaving her position to pursue a career in real estate and spend more time with her family.
“I lived here for the first four months it was open. It was nothing to see me work three shifts in a row,” Stacy said. “I’m going to miss my people the most, the customers and my coworkers. But this place — the diner, especially — is my baby.”
But even though Stacy is leaving, familiar faces still abound at Track’s End. Longtime front desk clerk Shelby Hudson will be taking over the hotel; longtime head cook Julie Hudson, Shelby’s mother, will be taking over the diner.
“One thing Julie and I have always been on the same level about is how we make the food,” Stacy said. “We cook the food the same we cook at home.”
In fact, many of Track’s End’s recipes came from Stacy and Julie’s homes. For example, the vegetable casserole recipe is Stacy’s, and the famous coconut cake recipe is her mother’s.
Neither the food nor the quality will change, Stacy and Julie assured. However, there will be some additions to the menu, such as the new open-faced pot roast sandwich and meatloaf sandwich, as well as the new breakfast quesadilla.
Indeed, at Track’s End, the train just keeps on rolling, upon tracks well-laid by its original general manager.