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NEW VENTURES: Franchise restaurant seeks to offer something for everyone

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PHOTO/STACY WESCOE
Arooga’s Grille House and Sports Bar is on Route 100 in Fogelsville in a building that previously housed Boston’s Restaurant.
PHOTO/STACY WESCOE Arooga’s Grille House and Sports Bar is on Route 100 in Fogelsville in a building that previously housed Boston’s Restaurant.

Arooga’s Grille House and Sports Bar, a restaurant chain based in Harrisburg, is now open on Route 100 in Fogelsville on a spot that was home to Boston’s Restaurant for many years.

But is it a sports bar or a family restaurant?

“Yes,” said president and co-founder Gary Huether.

His goal is to be an establishment that has something for everyone from 8 to 80 where families can visit for dinner with the kids, or adults can go for happy hour or to watch the big game on one of many televisions.

He said he accomplishes that by having distinctly different areas.

The restaurant area, while it boasts a large number of flat-screen televisions, is a bit more laid back and quiet. He said it’s a place where someone should feel comfortable bringing small children.

Meanwhile, the bar and outside patio are a little more hopping with a large selection of beer and cocktails and a more adult atmosphere.

Huether said the key is to have areas that separately cater to different demographics.

“If you’re in a family restaurant and somebody swears, it doesn’t feel like a family restaurant anymore,” he said.

Likewise, in a bar, no one wants little kids running around on the floor during happy hour.

At Arooga’s, there’s room for both, he said.

There’s also room for picky eaters. The menu is extensive, covering its award-winning wings and Pennsylvania favorites such as Amish pierogies and homemade pretzels to the ever-popular burgers and sandwiches, but also healthy fare such as salads and quinoa bowls.

Yes, most of the healthy fare is made from produce sourced primarily from Pennsylvania, a good deal of which is organic.

So is the bar food. Burgers are made with Wagyu beef that uses no antibiotics. Wings are made from chickens grown in Pennsylvania that are antibiotic free.

There’s even a fair-sized vegetarian menu with “impossible burgers,” which are plant based, and meatless hot wings.

The restaurant is certified by the Celiac Foundation for its gluten-free selections and emphasis on avoiding cross contamination.

Huether said the restaurant also is certified green; it uses no Styrofoam and reuses its cooking oil for biofuel.

It is the 17th Arooga’s, with two more planned for this summer in Florida and Connecticut.

For more information, visit www.aroogas.com.

Newhard Pharmacy gets its own lab

Newhard Pharmacy in Northampton had a ribbon cutting scheduled for May 19 to mark an addition to its services.

The pharmacy recently partnered with St. Luke’s University Health Network’s blood lab so that lab work could be conducted on-site at Newhard, 1001 Main St., Northampton

Work done in the lab includes obtaining and testing blood, urine and stool samples. An 800-square-foot area was renovated to create the lab.

The area includes a separate entrance with vestibule to accompany lab hours, which are Monday through Friday, 7 a.m.-1 p.m.

There also are a waiting and reception area and two blood-draw stations.

John Parvis, president of Newhard Pharmacy & Long Term Care, said the new lab benefits Newhard Pharmacy by providing another service for customers, as well as providing another outlet for the St. Luke’s network to process blood.  

For more information, visit www.newhardpharmacy.com.

Latino bakery expanding into second, larger location

The owners of Luna’s Bakery, a Latino bakery in Allentown, are opening a second location on the city’s east side.

Luna’s original location will remain open at 1120 W. Linden St., while Luis and Dalila Luna will have a second, larger location at 709 E. Union Blvd.

The new location will be called Luna’s Bakery and Café. It will have eight tables for customers to dine and will have parking for more than 20 cars.

“Our customers are always asking us to open a larger bakery/café where they can sit down and eat our pastries, breads and sandwiches and that has ample parking,” Dalila Luna said. “Now we are.”

The menu at both bakeries will be the same, featuring Puerto Rican favorites such as quesitos, which are cream cheese pastries, pastelillos, which are turnovers, and pan sobao or pan de manteca, which is rubbed bread or lard bread. The bakeries also will sell cakes and Cuban sandwiches.

The site was a former Dunkin’ Donuts and ice cream shop.

Ayon Codner, vice president at KW Commercial-The James Balliet Commercial Group in South Whitehall Township, was the real estate agent who represented the sale for the buyers and sellers.

Jeff Barber of Lehigh Financial Group LLC in Allentown helped the Lunas secure a Small Business Administration loan to finance the acquisition of real estate, new equipment and working capital.

Editor’s note: We want to hear about your new business or product. Contact Stacy Wescoe at 610-807-9619 ext. 4104 or send an email to SWescoe@lvb.com. To be considered, a new venture should be fewer than 60 days old or starting within 60 days.

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Write to the Editorial Department at editorial@lvb.com

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