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Published May 05, 2020

Amid the coronavirus pandemic, Dan Nitka, owner of The Booyah Shed in Green Bay, says he's fortunate.

"I do most of this by myself," Nitka said. "I was just getting ready to hire, but I put that on hold. We're lucky that we're so small and I don't have big overhead costs."

Situated on Ashland Avenue in the former home of Joe's Barbecue, Nitka says the 16-seat restaurant that he opened in 2018 is ideal. When the stay-at-home order was issued, he was able to almost immediately transition to a carry-out and delivery menu; unlike the difficulties experienced by larger restaurants and bars. "I'm not getting rich, but I'm paying the bills. I don't know how the bars are getting by. It was simple for us to make changes, but I feel for the businesses that couldn't adapt," Nitka said.

It helps that he has no qualms about putting in 60-plus hours a week. He has occasional help but runs through tasks like clockwork. That includes purchasing, cooking, financials, cleaning, and all the other tasks that come with running a small business. It is a business that has grown from its start as a mobile unit, a unit that became a popular stop for the thousands that visit the Farmers' Market on Broadway on Wednesdays in downtown Green Bay.

A beginning fueled by a love for booyah.

"Booyah is chicken soup on steroids. It has green beans, celery, peas, carrots, and other ingredients that give it a savory taste. I've tweaked the recipe and have it 99% dialed in. People have asked for the recipe, but I would probably shoot you first," Nitka joked.

The booyah, a staple for his business, is cooked in big pots with a smaller batch simmering for 16 hours and the larger, for 24. He is able to make between 160 and 200 pounds in the large kettle.

It was his brother who got him started, and after building a mobile unit nine years ago, Nitka took over the business. There is something about booyah that makes it a regional delicacy, and it wasn't long before he was catering and selling at events and places throughout the area, including local microbreweries that allowed him to sell on location.

His business will suffer without those events and he says he watches the news carefully every day to monitor changes. Some events have been canceled; others have been postponed. The future of the farmer's market is up in the air. But none of that causes Nitka undue concern. With the brick-and-mortar location, he may not be getting rich, but he is serving customers with a menu that goes beyond booyah.

On Friday nights, his perch fish fries fly out the door. On weekdays, it's an assortment of burgers, sandwiches, wraps, salads, desserts, and more. A bacon cheeseburger is one of the biggest sellers.

He says that people are drawn to his "good quality food at a fair price." On Facebook, customers rave and his rating is 4.9 out of 5 stars. It is the customers that keep him going.

"People are coming in and they're saying that they want us to stay open," he said. "Everyone wants us to make it through this and their support has been phenomenal. It's all about the people."

Most of the customers carry out, but he also offers delivery through EatStreet and Grubhub. Sanitation has become a priority and he uses an ozone system to purify the air, continually disinfects, and has added a plastic shield for picking up orders. He looks forward to being able to spend time chatting with customers inside the restaurant, a favorite part of his day.

"How many people can say they enjoy what they do?" Nitka said. "I'd say I love it about 95% of the time. I love meeting people and talking to them and swapping jokes. We are small and get on a first-name basis."

The loyalty encourages him, and he is touched by the ongoing support. One couple comes in almost every day to order, and it isn't unusual for others to order several times a week. Nitka may not be reaching his sales goals, but for now, he says he is running a lean operation and putting all unnecessary expenses on hold. Menu changes and specials are posted on Facebook.

He wants other business owners to be encouraged, as well.

"There is light at the end of the tunnel," he said. "Everyone is in this together and we want to see everyone succeed out there. If it weren't for our customers, we wouldn't make it through this."

Tina Dettman-Bielefeldt is co-owner of DB Commercial Real Estate in Green Bay and past district director for SCORE, Wisconsin.