Moe Schneider | Moe’s Restaurant

Moe Schneider has been cooking or working in the food service business since the age of 13, when “I lied [sic] about my age to get a job at Dairy Queen.”

During this challenging time running a business, balancing the numbers is a critical aspect of trying to stay afloat, and at the same time providing for an unpredictable market. Moe said the greatest challenge at this point is, “having what you need – not much more, and not much less.” Unfortunately, some product is apparently in high demand. She has great difficulty finding chicken, and resorted to pre-roasted birds that she hand-picked in order to complete some dishes. “As long as the food is of the highest quality, and still tastes good, I don’t care how the chicken is prepared,” she said. Judging by the pre-ordered family meals, her most popular dishes continue to revolve around comfort food, as evidenced by the high quantity of meatloaf, mashed potatoes and green beans being prepared – a staple of her pandemic time augmented menu.

“It’s amazing how people find their comfort,” she said. “It’s amazing to go back to my McDonald’s days trying to get everything packaged properly for takeout. Physics and gravity are two things I try to defy every day,” a reference to making dishes normally designed for eye appeal now delivered exclusively in take out containers.