From Connecticut”™s Fairfield County to here in the HudsonValley, the new owner of Arbor Ridge has worked from bus boy to best boy. These days, however, things seem to be taking root with new management and a makeover at the Hopewell Junction catering facility.
New owner Ken Buragas did a reverse commute from his home in White Plains to Arbor Ridge for five years as its general manager when it was a combination catering hall and diner. He left in 2006. Now, with some angel capital and lots of helping hands from friends, the restaurateur has returned, buying Arbor Ridge and moving his family from Westchester north into the Hudson Valley. “I went from a 2-and-a-half-hour commute to a seven-minute commute,” said Buragas. “That alone makes a tremendous difference in your ability and agility. It also lets you go home right away in an emergency or get to work in an emergency. It”™s the only smart way to do business in this business.”
Buragas is no stranger to the industry. He owned a restaurant in New Canaan, Conn., for 15 years, sold that, worked for Sinapi”™s Ceola Manor in Yorktown Heights and then arrived at Arbor Ridge. After leaving in 2006, he did a stint in Manhattan and at the Surf Club in New Rochelle. Now he”™s back in the Hudson Valley.
The facility has been totally renovated. Where the diner once operated, a 100-seat catering room has taken its place, along with the Regency Room (seating for 100) and a ballroom that can accommodate 225 people. An outdoor dining area with stone fireplace can be used three seasons a year, and there really is an arbor if you want to get married outdoors or under the stars.
“Our bread and butter is the catering business, and even though we are in a slow economy, people still get engaged, get married, have bridal and baby showers ”¦ they may cut here and there, but they are not cutting out the ceremonies,” said Buragas. “People work within their budget, and it”™s every caterer”™s job to make sure we can make it work for the client and keep them happy.
“Since late July and August can be slow, we”™ve added something to our ”˜menu.”™ As an example, we”™re having a luau party here on Aug. 2 and we”™ll have live entertainment, hula lessons ”“ maybe even a limbo stick. It”™s a Saturday night out to hang out and enjoy a party. We”™ve picked certain themes and (plan) to do this throughout the year.”
There”™s a hotel next door to Arbor Ridge, so guests can stay overnight if they are not in the mood to get back in the car.
Since re-opening the facility in April 2008, Buragas is looking forward to a great year, despite a bear market. “Like I said, people may not spend as much, but they still get married or have an event they want to have catered outside their home. Prices seem to be stabilizing, and the only thing we”™ve seen not go down are the surcharges that are placed on every delivery we get, and that”™s a common complaint in the industry. ”¦ other than that, I feel we”™re in a good location and have a great chef, great staff and great looking place.”
And if the going gets tough and Buragas needs help in one of Arbor Ridge”™s two kitchens, he doesn”™t have to look far: He”™s a trained chef who attended Johnson & Wales in Providence. “I think I was born in this business. It also helps to be able to say you can cook, too.”   Â
