“We spent the first two months trying to promote the business,” he said. He pointed out that having community support averaging five to ten percent is good but having 10 to 20 is ideal. “We are retaining our regulars but we are still working on defining who we are and our niche in the community.”
Hedderich explained what the company does for communities like Lake Monticello. HIO Golf Management is a company that serves golfing and hospitality industries, both public and private, by structuring and managing golf and related operations profitably.
After leaving teaching, Hedderich managed PGA programs and golf clubs and worked in the industry for over 40 years. His partners include Leonard Poulin, a former CFO with over 30 years of business management experience and Mark Moser, who has 35 years of experience in managing food service operations and is a former chef with Health South.
He recently began an advertising campaign he believes is paying off, adding that he had four tables of non–lake members come to the café and was delighted with the ads reaching people in the county.
Hedderich demonstrates his understanding of the food service needs by being persistently vigilant and attentive to details and making the customer his number one priority. He explained that you have to look through the lens of customer and this dictates change.
“We are looking at timely service and what people want to eat.” These are two key issues in the success of any food business and Hedderich knows it. “For us, among the meals we serve, breakfast is the strongest and when the weather is nice, lunch has been strong,” he said.
Those who have eaten at the cafe were pleased with the menu. One group enjoying lunch during the busy Faulconer Tournament voiced their approval. The waitress set a plate full of chicken with honey mustard sauce and raw veggies on the side in front of one customer. Some of their signature dishes are the fried haddock or cod and buffalo–style chicken wings.
Hedderich is continuing to find ways to draw more of the community through his doors by changing the menu every 90 days and having an occasional wine tasting, some with dinner and some without.
“We are planning events and specialty nights,” he said. “Pasta night was not well attended but we had a big turnout for our St. Patrick’s Day event and we’ll be planning other theme nights, like German. We are always open to suggestions.” He adds that the live music events have been well attended. Performers like Willie D, playing his guitar, and Captain Ron are musicians people can listen to while they enjoy their meal.
“Starting in June we are planning to have a separate burger menu. Burgers are number one,” he said. “We will also be offering less fried food for dinner and more steak items and see how we do for Friday and Saturday evenings and continue to offer dinner specials.”
All are welcome. If you live outside of Lake Monticello simply tell the person at the gate you are there to dine at the Hole in One. For more information, call 434–510–7415.
