The Depot making upgrades during COVID-19 downtime

Stephanie Vaughan is used to the sound of cheerful voices filling the dining room of The Depot, the family restaurant on Main Street in Mitchell she co-owns with her father John Foster.

But in the face of the COVID-19 pandemic and the social distancing measures enacted to fight the disease, the main sound she hears at the restaurant these days is that of construction.

The Depot, a longtime downtown Mitchell business, is using the unexpected downtime due to the outbreak to make a few renovations the owners say will enhance the experience for its customers and its employees when social distancing recommendations eventually are eased.

The business has been closed since April 1 and has shut down operations for the time being.

“When this all started, we already saw a decline in business in mid-March. And then thinking of our employees was a factor,” said Vaughan.

The work to The Depot could not be done without an extended closure of some kind, Vaughan said. When city officials declared Mitchell restaurant dining rooms close and their kitchens move to carry-out or drive-through options, Vaughan said they decided to simply shutter operations for a period to deep clean and make long-planned modifications.

Work is currently being done to replace the floors in the kitchen and bar area, which is something that just couldn’t be done without some kind of extended closure, Vaughan said.

“The major project we’re doing is the kitchen floor and our main bar floor. That floor was kind of patched up over time and it’s a project that we couldn’t do in just a day. We are (usually) open all the time unless it’s a national holiday, and then you don’t have anyone to do the job,” Vaughan said.

To do that, much of the equipment in the kitchen had to be moved out into the main dining area of the restaurant, where it remains while its tables sit empty and work crews continue installing the new floor.

“We moved all the kitchen equipment out and now most of it is located in the dining room,” Vaughan said. “Even our keg coolers are in the bar areas so we can get the new floor laid down.”

There are also plans to swap out the plastic paneling that serves as a protector for the restaurant’s model train displays with metallic rails.

The restaurant is a historic landmark in Mitchell, having been constructed in 1908 as an actual passenger and freight train depot on the Chicago, Milwaukee, St. Paul and Pacific Railroad for 40 years before falling victim to bankruptcy. It was closed and sat empty for years until 1990, when it received its historic site status. It was then remodeled and turned into the restaurant it is known as today. Foster has been an owner in the business for the past 27 years with Vaughan becoming a co-owner more recently.

Similar to how some people discover more tasks to do while undertaking a home improvement project, Vaughan said working on The Depot has had a similar effect on her. As one project gets underway and near completion, she spots something else that could be done while their doors are closed.

“We’re looking at doing some painting to kind of spruce things up. And that’s kind of it right now. I feel like we uncover one thing then we find another,” Vaughan said. “When working with a building like this and moving this equipment that typically does not move, that’s where it is a good opportunity to go ahead and deep clean and do some of these things we wouldn’t normally be able to do.”

When they finally get their building where they want it, the plan is to reopen for take out service and eventually open dining room service when social distancing restrictions are relaxed, Vaughan said. When exactly that will be is unclear, she said, but that is definitely the plan they are following.

“My dad sat down and did a video on Facebook before we closed. We really wanted people to know it is temporary because rumors will fly,” Vaughan said. “But most definitely, just as soon as we are comfortable and ready to go, we’re going to fire it back up. Every business has to make its own decisions, and what works for one might now work for the other down the street.”

She’s already looking forward to the days when friendly voices again gather around tables and at the bar, sharing meals, drinks, stories and jokes. The restaurant averages around 30 employees during normal operation, and she said their absence from the building is a little like being separated from family.

They were also among the first to empathize with their employer over the situation.

“A lot of them are part-time and have other jobs, and they were the first to say if we don’t have hours (for them), I have my other job so don’t worry,” Vaughan said. “A lot of them are students, and once school closed they left town and went back to their families. But it’s definitely a different feeling to not see our staff and our regulars. It’s really hard. It’s a very social place and to not see that is hard.”

Ultimately, government officials and health care professionals will make the decisions that will allow places like The Depot to resume normal operation. And like everyone else impacted by COVID-19, Vaughan said it is unclear when exactly that might be.

But in the meantime, the reduced staff at The Depot will make as many improvements as they can to make the next gathering at the historic gathering spot an even better experience than it was before.

“We’re really playing it by ear, and it depends on what happens government-wise,” Vaughan said. “We’re proud to have been here since 1908. It’s a wonderful meeting place and people really enjoy the comfort of the bar and so we’re excited to spruce it up and make it even more so.”