SIDNEY — There are a lot of challenges associated with operating a restaurant business, but running out of seating space due to an increase in loyal patrons is a good problem to have!
Farmstand Pizza and Ice Cream recently moved to 1000 Fourth St. in Sidney. This is its owners third move since starting the business in 2011, a move made necessary by an increase in customers.
Vicky McGlinch and Brett McConnell, owners of Farmstand Pizza and Ice Cream, originally opened shop in February 2011 in a rural setting along Cisco Road. Three years later, in February 2014, they moved to 1500 N. Main St. and though close to a lot of competition, they continued to grow. Another three years passed and again in February they found themselves in the midst of another move.
“February seems to be a great month for us,” said McConnell, who noted that this last move began in late February but ended shortly before their reopening on March 9.
McConnell has been in the pizza business a long, long, time. He began managing Michael Angelo’s Pizza in Toledo in 1975. Years passed and he next managed Marco’s Pizza in Sidney and Piqua. Along the way, he met McGlinch; they shared an attraction and both desired to own and operate their own pizza place.
“We both wanted to open a little independent place of our own, but this success story should be more about Vicky than anyone else because this is her dream come true,” said McConnell. “She has put a lot more time and effort into this than anyone else and worked very hard to provide the best in service and great food.”
McConnell currently works a full-time job elsewhere and travels 150 to 200 miles on the road each day before going to work at Farmstand in the evenings, but he isn’t complaining.
“Vicky and our crew have already put in a full day before I roll in. I’m thankful for her determination and work ethic and that of our staff,” McConnell said. “We could never pull it off without her dedication and a great team.”
“Our recipe for success is simple,” said McGlinch. “We are a family-oriented place, a place where people can bring the kids and have a good time and great food.” McGlinch noted the family atmosphere is reflected in the fact they do not sell alcohol and do not intend to.
“We decided to keep the focus on the family and provide an environment where everyone can feel comfortable. A lot of folks don’t want to take their children or grandchildren to a place that serves alcohol, and that’s what sets us apart from most other dine-in pizza places. It also makes us a popular destination for youth groups from area churches,” McGlinch said.
“Between us, we have 11 grandchildren and two great-grandchildren on the way,” said McConnell. “Family is very important to us and we believe it is the main reason for our success.”
McConnell also observed they still use a stone-deck oven instead of a mechanical conveyor system like most other places.
“It makes for a better pizza, the kind we want to serve to our families, and you can tell the difference. I always tell our customers that if our food isn’t good enough for our grandkids, it’s not good enough for you either,” McConnell said.
Besides a number of specialty pizzas, their menu includes a variety of appetizers ranging from loaded fries and nachos to fried cauliflower. The menu also includes subs, wings, sandwiches, wraps, soups, salads of all kinds and ice cream.
“A lot of folks stop by for our other specialty,” said McConnell pointing to the large freezers of ice cream canisters. “For those who still have room after pizza or take leftovers home for later, there is always room for ice cream. And Farmstand has 48 flavors of the best premium, hand-dipped ice cream in town.” Farmstand also offers a wide assortment of snacks, like chips and soda, and local, raw, unfiltered honey from Turtle Creek Apiary near Hardin.
“There’s something for everyone at Farmstand. We always provide a good portion of a good product at a good price,” said McConnell. Vicky agreed saying, “Nobody leaves here hungry!”
Farmstand offers pick-up, dine-in and delivery service and can be reached at 492-7454 or [email protected].
