Almost a year ago exactly, The University of Illinois Division of Intercollegiate Athletics announced the naming and grand opening of Homegrown, the new restaurant at the Atkins Golf Club.
What a year it has been.
Managed and run by Wheelhouse owners Abbie and Ryan Rogiers Homegrown features farm-to-table cuisine, which the Rogiers are passionate about.
Abbie said the road to managing two restaurants all started when U of I Athletic Director Josh Whitman started eating regularly at The Wheelhouse. Abbie said he told them he wanted to ask them a crazy question. ‘Would you guys ever consider opening another restaurant?’”
“He explained the opportunity at hand, what the vision was for the new restaurant and we eventually jumped on board,” Abbie said.
The Rogiers had to go through the U of I’s process, turn in a business proposal and get voted on by the Board of Trustees.
“It feels incredible to have the backing of the university,” Abbie said. “They have been an extraordinary partner and support throughout the undertaking of this endeavor.”
That backing means Homegrown hosts a lot of athletic department events and banquets allowing the Rogiers to build wonderful relationships and really feel a part of the University team.
“I love the awards banquet so much, we get to have all the players out, get to watch highlight reels, and athletes accepting awards, it’s very touching and endearing,” Abbie said. “I get really choked up sometimes.”
Even with the backing of the university finding staff has been a challenge.
“The most challenging part has been finding and keeping good employees,” Abbie said. “We are dealing with staffing shortages, like many other businesses in the country, and we are constantly working to find great people. I think about it like a sports team, and we are still working on building our team so that we can be successful. If food occasionally comes out incorrectly, if customers have had great service, they can forgive that. But if people don’t get great service, they are not very forgiving. And we have definitely had nights like that, where we know people have not gotten great service. And it breaks our hearts because we are trying so hard to do everything right, but we can’t do it by ourselves. So we’re still working diligently on that.”
While the two restaurants are similar in their menu, the atmospheres are different. The Wheelhouse is smaller, more quaint, a little funkier, Abbie said.
“Homegrown has a total Illini vibe and has several different spaces where events can be happening at all times,” she said.
Homegrown also has a five-acre plot in Stone Creek, where the Rogiers have started to farm this year.
“So most of the produce you eat there is grown within half a mile of the restaurant,” Abbie said.
Abbie said the staff at The Wheelhouse has really stepped up and been supportive during the past year.
“They have been able to hold down the fort while we have been working on building our new team at Homegrown,” Abbie said.
Wheelhouse regulars have shown support for the new venture, Abbie said.
“Many of our regulars from the Wheelhouse have become great friends and Allies, and now split their time between the Wheelhouse and Homegrown,” she said. “We appreciate their support so much, we know they genuinely want us to succeed.”
Building relationships with patrons is Abbie’s favorite part of the restaurant business.
“My favorite part about owning restaurants is building relationships, becoming friends with the customers, becoming family with your coworkers. And I love feeling a part of the community,” she said.
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