The Morning Journal (Lorain, OH)
Homemade is key to Four Keys’ success
Four Keys keeps offering homemade food
Four Keys Restaurant aims to continue its tradition of offering homemade, quality food in a family atmosphere.
Four Keys Restaurant aims to continue its tradition of offering homemade, quality food in a family atmosphere.
The Columbia Station business is getting back into the swing of things after closing down for the novel coronavirus pandemic.
“June 1 was our first day back,” said Tabitha Van Gilder, manager of the restaurant located at 34501 Royalton Road. “They let restaurants open back up in May, but there were some things we had to do first to get ready.”
Van Gilder said the restaurant added plastic glass dividers between all the tables.
“We sanitize after every use,” she said. “We clean the tables, the glass dividers and everything else.
“We have not had to limit the number of people inside because tables that are not six feet apart, are all partitioned. So, our dining area fits all the qualifications.”
Van Gilder said the mandate for closing from the state was difficult to hear.
“It was hard for us because we are open no matter what,” she said. “It could be a snow storm or whatever the case, our family doesn’t close, so it was tough.”
Family business
“About 28 years ago, my grandparents (Eleanor and Bill Sellards) and my aunt (Annette Sellards) bought Four Keys when it was originally down the road,” Van Gilder said. “About four years ago, my father, Ronald Sellards, took over the business and then we bought the building here.
“I’ve been working at the restaurant since I was 10 years old.”
Van Gilder said Four Keys has always been in Columbia.
“The business itself has been here for over 50 years, so it’s definitely a niche in Columbia,” she said. “You get the same people in the restaurant over the years, and it’s people I’ve known for 26 years.
“It’s the best part about a local business like this. Not being here for two months was hard because I work everyday. You also miss seeing the people.”
Van Gilder said the restaurant prides itself on making everything homemade.
“Our sausage gravy is well known; it’s a southern recipe,” she said. “We really pride ourselves on the quality. If you order an egg breakfast, we crack the eggs right then and there. We have specials like $9.99 for ribs on Thursday that comes with french fries, coleslaw and a roll. We also have a liquor license. We don’t really push it, but folks can come in for dinner and have a beer if they want. We also like to bring in a lot of golfers (Mallard Creek Golf Club) before or after they play.”
Van Gilder said the business is adjusting to life during the pandemic.
“We had a lot of people calling and messaging me wanting to know when we were opening back up,” she said. “We had to lay off everybody, but we are planning to bring everyone back.
“We are still in the process as this is only our second week being back. Things are different now. It’s weird having to run condiments out to tables, instead of having them there, and making sure to constantly clean more so than we did before.”
Van Gilder said her father made the restaurant what it is.
“My father passed away in October, and that hit everybody here pretty hard,” she said. “We had a memorial service and there were a lot of customers there because he would sit and talk to people.
“He loved talking to people and getting to know them. He really loved owning this restaurant. I manage the restaurant and his wife, Ginger Sellards, owns it.
“We work together to keep the business and my father’s legacy going.”
“It was hard for us because we are open no matter what,” she said. “It could be a snow storm or whatever the case, our family doesn’t close, so it was tough.” — Manager Tabitha Van Gilder