Daddy Maxwell’s part of the community

‘Nobody should be alone or eat alone’

By Heather Ruenz

SLN staff

For Janette Maxwell, owner of Daddy Maxwell’s in Williams Bay, the key to running a successful business in a small town is simple.

“Being part of the community is big. If we hear of something that’s needed we do what we can to help. And we help people connect to fill those needs, whether it’s food or something others I know can help with,” Maxwell said.

While it’s not about being recognized for doing good deeds – because, she said, everyone should do whatever they can to help others – Daddy Maxwell’s gives food to people who need it.

“For people whose homes have burned in fires, we give them food cards and feed them until they get back on their feet,” Maxwell said. “People that are in treatment, we don’t charge them. If people need food, we feed them. Nobody should be alone or eat alone, and if they need to eat, we feed them. That’s all there is to it.”

She said the Stein family began building the Arctic Circle Diner, which resembles an igloo, in 1947. It opened in 1949. The next couple to have a successful run at it, according to Maxwell, was Al and Ethel Weiss in the 60s. Al was the police chief at the time.

Maxwell and her ex-husband, Marshall, bought the business in 1987. She has been sole owner for the past three years.

“It’s crazy that this is the 30-year anniversary and 31st summer. There are four generations of family that have been coming here,” she said.

She said her and her employees genuinely care about their customers.

“We tell people, even if you’re not hungry or don’t need another cup of coffee, stop by and have a glass of water. Just stop in and say, ‘Hi’ and visit with us,” Maxwell said. “People take us up on that and I’m glad.”

She said the diner serves as a meeting place for a variety of local groups and many of them use the “round table room,” the front of the restaurant that is circular.

One of Maxwell’s favorite things to witness, she said, is the overall friendliness of people – and the connections they make – at the diner.

“It’s still amazing to me how conversations here will go from table to table. I love seeing that,” she said.

Maxwell credits her employees with the welcoming atmosphere, too.

“Not only the wait staff but even the kitchen staff will take the time to come out, introduce themselves and shake peoples’ hands when they can. If they see a customer they know, they give them a hug,” she said.

Her long-term staff includes: Joellen and Tania, who have been at Daddy Maxwell’s for 26 and 24 years, respectively; Maggie, Juan, Carlos, Karen and Miguel, 10 years or longer, and; Kaitlin, Jamie, Shannon, Noah and Sabrina, at least five years.

“And I have to mention Pauline, who recently retired at age 92. She had been with me for 24 years, and Patrick, who was a big part of our business for 12 years and left in June to study radiology. Also, Rosario and Rico, who have cleaned the restaurant for the past 20 years,” she said.

“We fight like family and love like family but when we leave here, we leave it here,” Maxwell said.

Another facet to being part of the community, Maxwell said, is buying as much product locally as possible.

“I shop at Pearce’s, River Valley Road, the Lake Geneva Farmers Market and buy farm eggs from local customers,” she said.

Being active and responsive on social media is also important for a business in this day and age, she said.

“I keep up on Facebook and with reviews because it shows I care, and I do care. I also post daily specials and sometimes will call out someone I know that likes whatever the special is. All of that helps us stay connected,” she said.

The food at Daddy Maxwell’s is “real, homemade, diner food and all of our desserts are handcrafted – pies, cakes, tortes, cupcakes, cookies, you name it,” she said. The restaurant is known for its Friday fish fry featuring grilled lemon pepper or deep fried haddock, deep fried butterfly perch, tavern battered cod – all served with fresh ground potato cakes and applesauce or fries, homemade cole slaw, tartar sauce and rye bread.

Some of the standing specials on the menu include: breakfast – French batter pancakes; Porter-Bella Prince (an omelet with marinated ports, onion, fresh spinach and feta cheese), and; the Trash Hauler (a bagel sandwich with shaved ham, over-hard egg, American cheese and hashbrowns on a toasted bagel); lunch/dinner – German Stout hot dog (featuring kraut, mustard and onion on a poppyseed roll); the Portabella Teriyaki Cap (fresh, marinated and grilled portabella served with feta cheese, onion and grilled tomato with dijonnaise sauce on a moxie roll), and; a variety of gluten free options.

Maxwell’s personality is also on display at the diner, and is likely another reason many people have, and continue to be, faithful customers.

“I always walk around and say to myself, ‘Who can I bug right now?’ I really do. I love the people. It’s about not losing that community feel. But you have to do it from the heart.”

Daddy Maxwell’s, 150 Elkhorn Rd. (Highway 67), Williams Bay, is open 6 a.m. to 3 p.m., Monday, Wednesday, Thursday and Saturday; 6 a.m. to 8 p.m. (sometimes later), Friday; and 6 a.m. to 1:30 p.m., Sunday. The restaurant doesn’t accept credit or debit cards – only cash or checks.

Maxwell also operates a full service, custom catering business, “Bye the seat of our Pants Catering Co.”

For more information call (262) 245-5757, visit daddymaxwells.com or follow Daddy Maxwell’s on Facebook.