The Manheim Diner, a nostalgic fixture on Route 61 in North Manheim Township, is undergoing significant changes to adapt to evolving dining trends. While the diner’s iconic 1950s exterior remains intact, the interior has transformed dramatically, reflecting a shift in culinary preferences and customer demographics. New menu items such as Cowboy Roast Beef and vibrant Acai bowls have replaced traditional diner staples, aiming to attract a younger clientele.
Owner Madeline Frew, who took a leading role in the diner’s renovation, emphasizes the importance of retaining the eatery’s nostalgic charm while modernizing its offerings. “We’re just undergoing a little bit of a shift from hard-core Fifties,” she stated. The changes include the introduction of a wall-sized digital menu displaying daily specials and a fresh take on meal presentation, with food now served on pastel-colored china instead of standard cafeteria-style plates.
Adapting to Industry Challenges
The transformation of the Manheim Diner reflects broader challenges within the restaurant industry, including rising food costs, increased competition from takeout services and food trucks, and shifting tastes among younger consumers. Other local establishments, such as the family-owned Beacon Diner, which has been in operation for 85 years, have recently been listed for sale, while Lewie’s Diner in Frackville has permanently closed. Similarly, The Wooden Keg in St. Clair is currently undergoing renovations to pivot towards catering and private events.
In response to these challenges, Maddie Frew, just 26 years old, is bringing a fresh perspective to the family business. After leaving her position with Quandel Construction Group in Harrisburg, she has embraced the role with a competitive spirit, honed through her background as a standout athlete.
Her father, Dave Frew, co-owner of the diner alongside his brother Mark Frew, has come to appreciate the necessity of these changes. “I never thought I’d see 85-year-old guys with an Acai bowl in front of them,” Dave remarked, acknowledging the shift in customer preferences. He noted that traditional dishes like chicken pot pie have given way to health-conscious options such as yogurt bowls and fruit.
Engaging a New Audience
The introduction of a separate laminated mini menu aims to appeal specifically to younger patrons. Offerings now include Boba Tea, cold brew coffee with sweet cream foam, and an array of mini cakes. Meanwhile, the classic Blue Plate specials, priced between $7.99 and $9.99, remain popular among longtime customers.
Manager Terri Robertson, who has been with the Frew family restaurants for 21 years, confirms that customers have responded positively to the changes. “They love the new look, the menu, everything right down to the music,” she explained. “Change is always a little bit scary, but if you approach it with patience, it goes wonderfully.”
Dave Frew acknowledges the inherent risks in updating a beloved establishment. “Yes, there’s risk in change, but there’s also a risk in doing nothing,” he said, emphasizing the need for a balance between innovation and tradition.
As the Manheim Diner continues to evolve, it serves as a vital example of how traditional diners can remain relevant in a fast-changing food landscape. The Frew family hopes that their efforts will inspire others in the community to embrace change while honoring their roots.
With its combination of modern menu items and nostalgic ambiance, the Manheim Diner is poised to attract a diverse range of customers, ensuring its place in the local dining scene for years to come.
