Stephen Teibel is the third generation of his family to own and
manage the successful Schererville restaurant which first opened at the corner
of Rt. 30 and U.S. 41 in 1929.
It had seating for 12 back then.
Teibel’s is committed to the community, whether through Meals on
Wheels, the Hammond YMCA or helping various local volunteers provide high
quality, affordable meals to those in need.
Stephen Teibel said with the grueling hours involved in running a
restaurant, “You better love it every day you come in.”
He has enjoyed working 30 days in the kitchen followed by 30 days in the dining
“When you work in the dining room, you talk to the customers to find out what
they want,” Stephen Teibel said. “You can make people happy by doing little
things. And when you are in the kitchen you turn around and say ‘I know what my
customers want and take care of them.’”
In the restaurant business, each day is different, different customers with
Stephen Teibel’s community activities include supporting the Shrine of Christ’s
Passion, serving on the board of Meals on Wheel while they built their new
facility and working with the American Heart Association on their first Taste of
Northwest Indiana fundraiser.
Stephen Teibel’s son and restaurant co-owner Paul said the key to his father’s
success has been similar to that of his grandfather.
“They are just very hard workers,” Paul Teibel said. “He is
always very hands on and always there to help whether it is here at the
restaurant or some charity event.”
Paul Teibel said both his grandfather and father have worked crazy hours,
anywhere from, 60 in a light week to 80.
His father has taught him valuable life lessons, Paul Teibel said.
“There is one life lesson that definitely jumps out right away,” Paul
Teibel said. “He always says you are only as good as your last meal served. He
is always focused on the one at hand. If you mess that one up that person is not
With so many restaurant choices in Northwest Indiana Paul Teibel said that is
“His focus is always on the customer for whom we are putting the lunch out or
the bridal shower or the catering job,” Paul Teibel said. “He has worked hard to
keep the name that my grandfather and great grandfather made.”
Paul Teibel said his father has stressed the importance of high
quality, fresh food and good service.
“He not only asks customers if they are happy about their meals, he makes it
personal,” Paul Teibel said. “That is an important lesson. If you lose touch
with your customers and the guests that you are supposed to be taking care of,
if you don’t know what they want, how are they supposed to be happy?”