Katherine Bish
“It’s the only place I’ve ever worked,” admits 68 year old Richard Connelly sheepishly. From dishwasher to car hop, soda jerk, manager, and eventual owner of Connolly’s Goody Goody Diner, Connolly gets the credit for introducing locals to diner delicacies like Chicken & Waffles and “Legs & Eggs.” In 40 years, he never even considered moving from the corner of Goodfellow and Natural Bridge, thinking it far better to pay it forward to the neighborhood that always supported him. At several points during our discussion, he became emotional discussing his life’s journey inside one building. I left feeling emotional as well—full of sorrow, happiness, and quite a bit of envy.
It was your father who originally bought the diner. He had held a 5 day a week job till he bought Goody’s in ’54. Then it was 3 meals a day, 7 days a week. Our family life ended after that. The only time I saw him was when I was working for him. That’s why I really didn’t like the business for years…I kept holding onto those thoughts.
Not a very balanced life… Plus, my sisters never worked there. Back then, the male in the family was… just expected to…so I could no longer do Boy Scouts, play ball, or go out with friends; I was working all the time. They got to do all the things—the marching band, the school activities –that I couldn’t do.
When you took over the business in 1968, Goody’s was still running three shifts a day. But that changed in 1977. Those hours were ruining my first marriage, and eventually did; plus, the commerce that was here—the four major car dealerships, GM’s night shift--was all disappearing. Dinner didn’t make sense any more. It’s been breakfast and lunch ever since.
Did folks snicker at the name “Goody Goody?” You bet…and I wasn’t liking it much at the time myself. When other parents would ask what our father’s did, you’d hear, “McDonnell Douglas” or “Union Electric,” jobs with...stature…when I would mumble out “Goody Goody,” I sounded like a smart aleck. It was embarrassing. If anything, it was an object, never a place. However, I’m very proud of it now.
What was your best memory of those days? When I became a car hop, making cash money. Seven to eight dollars a night was serious money back then.
Was it like American Grafitti? Close. After first giving a warning, we would shove a potato up the tailpipe of the guys’ cars who would use our lot when patronizing the pizza joint next door.
Did it eject, like in the movie? Only if the car was newer; more often it’d blow a big hole in the tailpipe. Or we’d remove their windshield wipers, which would go unnoticed for weeks.
I long for that kind of…nostalgia. Today’s neighborhoods are too disconnected…back then, each area had its own small theaters, skating rinks, places to hang out. It was a good time to grow up. Social networking is a bit different now.
“There aren’t any good breakfast places in St Louis?” Agree or disagree? Agree. Breakfast chains are everywhere and they’re tough competitors. Remember, Goody’s evolved over 60 years. A mom-and-pop’s only hope today is to zero in on a populated area like the CWE, where chains are less a factor.
Goody’s has been in one location for 60 years. Why did you never move when people vacated to the suburbs? Money, fear, and loyalty. We owned this building versus having to deal with rent, chains, and competing for the chains’ help. We had an exclusive, loyal market, which we still do. And no one—chain or otherwise--has ever challenged us. So why go?
The restaurant floundered about 15 years ago…what caused that and what changed? We got hurt when the ASCOM plant--which was a big part of our business--cut back and eventually shut down. What turned things around, though, is when we began to offer breakfast after 11 AM, up until we closed at 3. We became a breakfast diner--rather than strictly a burger-and-fries, meatloaf-and-mash--style diner—that had a crossover menu.
How did this whole “chicken and waffles” thing get started? We think it began at the Harlem Supper Club in 1935. A St. Louisan living in LA—where that item is also popular--gave me the idea. No one was doing it here. Now it’s a signature item.
What’s the appeal in that pairing? The sweetness of a malted waffle with syrup and the salty savoriness of our fried chicken has the same effect as mixing salted Spanish peanuts with jelly beans. Really good, but hard to describe.
And what’s with the new dish? We just introduced “legs and eggs,” a breakfast platter with frog legs double-dipped and deep fried in that same breading. Since frog legs taste like…you know...it made sense.
You are not open on Sunday, a huge breakfast day…religious reasons? No. Neither I nor the full time staff wants to work Sundays, which resulted in tremendous loyalty here. The 4 cooks on the line right now have a combined 45 years with me. Plus, I’ve never wanted to work full-volume days with part-time people. I’ve second-guessed that move but never regretted it.
Could you still work the cooking line if you had to? Sign me up for a short sprint, not a marathon.
What’s your dream job in the next life, or later in this one? I’d take the diner concept and franchise it. The concept has not been done right. I have several names in mind, in case someone ever decides to buy me out.
What would you do differently? Scale it down and keep it simple…smaller kitchen with fewer items, broasted chicken, and all homemade pies and roasts. It is definitely a viable concept.
Why are there so few diners locally? If you remember, Denny’s put up several and they didn’t fly. But I am surprised more people don’t get into it…the profit margin is better than at lunch or dinner houses. A $5 waffle costs .23…so go ahead and use all the syrup and butter you want!
Could you ever see your Goody Goody in someone else’s hands? The more national recognition we get, the more I think something will happen. Someone will come along and make the decision easier.
What three tips would you give to someone wanting to open a restaurant? 1. Never think you’re going to secure a job for your kids by building them a restaurant…since it was gifted, they won’t have the commitment. They’ll never gain the passion. 2. Don’t fall for the romance of the business…the work involved is masked by the romance. The commitment is simply beyond most people’s abilities to do and to even absorb. 3. The money involved is staggering. Do not sink 401-K money into a restaurant…if you lose it, you’re too old to earn it back.
You’ve always given back to your neighborhood, haven’t you? We support several rehab programs, like “Progressive Futures,” which helps people who’ve come on hard times. We train them—several at a time— until they become proficient at a specific job. It helps them get back into the work force.
That’s invaluable. To me as well. One of my guys, who’d just been through drug rehab, was so proud and so thankful he couldn’t wait to show me his graduation certificate. Another guy, who had been in jail since he was 15, was so ecstatic with his first paycheck that he had to show it to me…it was the first check he’d ever received. He was 29.
