TWINSBURG, Ohio — The Fresh Start Diner is a small mom and pop diner just off of the Twinsburg square. It's been welcoming regular customers and neighbors inside for the last 14 years.
"We tried to create an atmosphere that was homey for everybody," said Dan Wynan.
Wyman, along with his family, own the diner. He said his customers are more like family members. While looking around the restaurant, Wyman recalled watching many local kids grow up over the years.
"We have people who come in six, seven days a week," he said. "We've got other people who come in every Sunday at 10 a.m. or every Saturday at 1:30 p.m. You really get to know the customers here and there's really nothing better than that."
Wyman closed the diner in mid-March, on the last day restaurants were permitted to have customers inside. The owner of the small restaurant described the last two months of closure as a nightmare.
"It's hard to explain," Wyman said. "It's been uncomfortable for myself, my wife and my family."
For weeks Wyman was waiting for Governor Mike DeWine to give restaurants the green light to reopen. The day finally came.
"When we found out we could open the 21, the day after that, I came out here and put my sign up that we would be open on the 21," Wyman recalled. But that quick-thinking decision faded as the days passed by.
Wyman changed his mind. "I just don’t feel comfortable."
The owner said he consulted with his family and closest friends about the decision. He decided that just because he was allowed to reopen, didn't mean he was ready to.
“I didn’t want to open just to open. I want make sure everyone that comes in here feels comfortable and safe," he said. "Opening on the 21 didn't give me that kind of comfort level. As I said, I don't think June 5 will either but everyone's do what they gotta do to live their life and make it as normal as possible."
Wyman decided he would reopen his business on June 5. He said he wants to wait and watch other restaurants reopen first and analyze any problems they may encounter.
"I just don't want those issues here. It's not worth it," Wyman said.
Until his reopening, Wyman and his family plan to continue to prep the restaurant for customers. They're working to reconfigure the small seating area, adding protective barriers inside, replacing condiments on the tables with disposables and buying plenty of hand sanitizer and protective equipment.
Wyman said he just wants to get it right.
“It’s just been a very hard learning experience, but at the same time it’s made me appreciate this place even more," he said. "I cannot wait to see our customers."
