Diana Scott of Studio D Catering and Venue is pictured inside her Jamestown business on Friday. Scott said plans to utilize new space for her catering business have been put on hold due to the coronavirus pandemic. P-J photos by Eric Tichy

When the nation was shutdown due to COVID-19, many thought it was for a couple of weeks. Some area business owners feared they could not last much longer than that financially.

Now two months later, most are still waiting for permission to open. Not only are they in limbo as to when, but how this is going to play out. Business owners are in a quandary as to how to plan for the future when the state has not revealed what will be expected.

DIANA SCOTT

Diana Scott of Studio D Catering and Venue is one of those business people. She had been looking forward to 2020 and utilizing her newly-expanded venue. A wall was opened into another unit on her floor to allow for the expansion. New paint, lighting and decor was added throughout and she was ready for new and exciting things to take place, but now her vision has been highly-impacted.

“I was on the upswing. I took on additional space. We busted through the wall and started the year out very excited. We were looking forward to having a lot more parties inhouse,” she shared. “I was fortunate to have quite a few corporate holiday parties in January and February. I had my summer pretty much laid out with bridal and baby showers and graduation parties.”

This all came to an abrupt halt when her spring and early summer events had to be canceled or moved to August, including a wedding reception for 320 guests. In the beginning of the shutdown, she considered doing dinners to go but since she is not a restaurant, she knew it wouldn’t work. She started to put together some alternative ideas, but the government changed what it would permit, almost daily.

Just prior to closing the business she found the employee she had been looking for who had the same passion as she did.

“I took my hobby, my passion for cooking and entertaining and made it my career and don’t regret it,” she said about the business she opened in 2014. “I’m one to change things up. My presentation and food is different. My biggest compliment is “are you from Buffalo?”

She puts forth a lot of effort into making weddings unique and personally shops for every job she does. She custom shops in Buffalo and Erie and loves planning, booking and setting up in unique places, citing the Winter Garden Plaza in downtown Jamestown as one of her favorite places to hold dinner parties and receptions.

“I’m hoping I can get more people to think outside the box for their events.”

She did not apply for grants because she felt others with more employees could put them to better use.

Even though her rent has increased with the added space, she is happy with her decision. She is also glad she did not buy another business vehicle for transporting food.

Like the rest of the businesses that have been shuttered, she anxiously awaits for guidelines so she can make a plan for future events. Depending on the number of people allowed, she may be able to do inhouse events.

For consultations, call Diana at 640-6035.

RICK STREETER

Rick Streeter of Tally Ho Inn on the Chautauqua Institution grounds estimates 10 to 15% of his employees will be impacted with the Institution canceling live summer programs for the first time since 1874, while holding them online.

He typically has a few Lithuanian exchange students on staff, but that will not be the case with travel restrictions.

Streeter’s family lived seven months at Chautauqua and the rest of the year in Florida since his mother, Eleanor Streeter and Edna Lawson opened the Tally Ho in 1942. He attended Chautauqua Central School, across from the grounds, through sixth grade, when the school no longer allowed seasonal students.

“Chautauqua has always been a big part of the family,” Streeter said.

Jason and Stephanie Streeter, the businessman’s children, grew up spending their summers at Chautauqua as well. The family lives in Jacksonville, Fla. from September through May, where they run a catering business and until a few years ago had six bakeries. The trio, plus Streeter’s wife, will return to Chautauqua County in early June, like every other year. This, the 78th year, may be the most uncertain they have known. They still plan to open the hotel and restaurant on June 20 with a Labor Day closing date as usual, but know not what the summer holds.

“I would imagine we will do 75% less because people come for entertainment and lectures,” he said. “At this point we can’t say what we are going to do. It’s up to the government. There will no gate fee. Some will come to enjoy the lake, fishing and the golf course.”

Typically, the inn hosts 50-60 regular guests who stay for three to six weeks. As expected, cancellations have been coming in. Deposits will be applied toward next year’s reservation. In the past, they have offered a unique buffet, as well as sit-down meals in the dining rooms or on the outdoor patio. All meals and buffet can be taken out. They have a license to sell alcoholic beverages.

“The food will be open as the state allows,” says Streeter. “People will be at ease when the vaccine is available.”

To make a reservation for meals or lodging at Tally Ho call 357-3325.

Streeter believes Chautauqua will be back bigger and better next summer.

“We have an energetic president and a $40 million amphitheater,” he says.

MIKE SEAGREN

La Scala Restaurant owner, Mike Seagren, has come to peace with his current business situation. Being someone who likes to be prepared, he purchased a supply of masks and other paraphernalia.

“We did a few weeks of take-out, but I was worried someone would get sick,” he said. “The restaurant business is tough. We missed Easter and Mother’s Day, which you work all year for.”

He admits he’s not worried about the situation and feels better after making the decision to close. The spare time has given him a chance to set up a coin shop in his large L-shaped building and to pursue a passion he has had since he was 10.

“My mom always said one day I would be opening a coin business,” he said.

He also spends a lot of time puttering at his restaurant, because he considers it his home.

“I want to adapt because we have a large building and I’m not sure if people will be brave enough to return (to the restaurant). I’ve really been blessed,” Seagren said.