Meyers Olde Dutch, your favorite burger shop for beef and vegan burgers, has been seemingly closed during much of the pandemic (spoiler alert: it was open the whole time). Some saw the boarded up windows and assumed the worst - fire. Others saw the boards and assumed the whole place was closed. Not so! Die-hard fans read the sign out front and knew that MOD set up shop at their sister restaurant down the street, Kitchen Sink, never skipping a beat flipping those burgers and dirtying those fries.

Was the renovation planned? Was the pandemic the perfect time to break ground? Yes and yes, as we discovered in our interview with Owner/Chef Brian Arnoff, who bought the little building in 2017 from the prior burger joint owner, Paul Yeaple of Poppy’s.

As did all restaurants in Beacon and the nation, Brian worked hard to figure out new ways to keep serving customers using an order-by-table app so customers can dial in their food/drink order straight to the kitchen/bar, keep his staff employed, keep live music every now and then, and keep the air healthy for when the doors could open again to the public.

We love hearing stories from the people themselves, so read how Brian tells it below:

ALBB: After you bought the building in 2017, had you always considered renovating it?

Yes. There were a number of issues with the building that always needed to be addressed, like a leaky roof and very outdated/undersized HVAC system among other problems.

ALBB: Did the pandemic shutdown push you over the edge to take the time to dig into the renovation?

“Basically yes. We had been working on the plans, which went though several iterations for a while. As you know, going through the Planning Board process takes time especially when you’re in the Historic District and need variances. After the initial shock of COVID-19 passed, it started to become clear this was basically an ideal time to try and complete this renovation.”

ALBB: What improvements did you make to make it COVID-friendlier?

“We updated our HVAC system with Merv-13 filtration. The system turns the air over more often and filters significantly more of the particles COVID-19 is known to float on. Additionally, we added some windows that can be opened for more fresh air, and covered our patio to give guests the option to sit outside all the time.”

ALBB: Were you able to retain some of your staff team?

“I’m very lucky to say yes! We have many staff who have been with Meyer’s Olde Dutch for a long time, including our kitchen manager Adam and bar manager Jesse, both of whom started at Kitchen Sink before MOD even existed, as well as Emily our lead bartender who has been with us at MOD since basically the first month we were open back in 2017, among many other staff.”

ALBB: What did you grow appreciative of during the pandemic shutdown?

“My time. I started working for myself in November of 2010 when I opened a food truck in DC and haven’t had a lot of down time since. The pandemic definitely gave me a different perspective on that and how I want to ‘protect’ my time and use it wisely.”

ALBB: Did any new offering emerge from the pandemic shutdown when you were in survival mode?

“Delivery for one. But also an increased focus on making new specials at MOD because we wanted to keep the menu fresh for our local customers who were so supportive during COVID.”

ALBB: What has been a huge struggle during the shutdown?

“Obviously there were many struggles, and those changed over time, but the energy at times enforcing masking last summer was really tough. No hospitality-minded person wants to constantly tell their customers to do things, and then occasionally have to fight with them about it. That was hard on our staff.”

ALBB: We are hearing from other restaurants that there have been struggles with 3rd party apps and delivery. What do you want people know about delivery? As convenient as it is, there are a lot of people involved from the ordering of the food, to the delivery, and the problems are aren’t always coming from the restaurant. What struggles have you faced there?

“So many things! Every restaurant has a different story and perspective on this, as we all used and did different things. Overall, I would just say, if you can avoid ordering through a third party app and instead order direct through the restaurant’s website, that is the most helpful/supportive thing the general public can do. Also, get vaccinated and just go sit at restaurants because more than anything, hospitality people want to have your real life presence back in the restaurant.”

ALBB: There was recently a report on Marketplace that one of the ways restaurants streamlined to survive was to introduce ordering-by-table, where a unique QR code is placed on the table, and a person can scan it with their camera app, and the menu pops up - for their table only. The customer can order a cocktail, beer or burger without telling a server, but the server brings it out and makes sure it’s OK. I see you have unique QR codes on your tables - how has this been going?

“Good! It cuts down on the wait time for the customer a lot. I was bar-tending the other night, and people who were outside were able to order drinks without me having to leave the bar to check on them. People are basically opening tabs for themselves. If they are in a group at one table, each person can open their own tab, and pay down when they are done.”

ALBB: Genius! This solves the problem of splitting the check 10 different ways!

“Yes (Brian laughs sheepishly). It’s all so new, we as staff aren’t used to guiding people to use it. But it is going well!”

Photos of the New MOD:

Editorial Note: Meyers Olde Dutch is an advertising client of ALBB, and a branding client of Katie James Inc. This article was produced independently of that partnership.