AUBURN — Fans of one of the area’s most unique restaurants — featuring lots of cheese — got the news this week that The Cheesy Skillet will close it’s Auburn location “after September 29th or until our delicious products run out.” The Topsham location has already closed.
Founder and longtime chef Dan Caron and his son, Dustin, made the announcement on social media that the Auburn location at the airport will close permanently.
“The Cheesy Skillet was a blast,” Caron said Friday. “And we have a good customer base, and our branding was right on. Being located at (the) airport brought us some challenges, and the restaurant industry is a very tough business.”
Caron said the cost of products and labor has risen dramatically in the past three years, making it harder and harder to keep their costs at 30% or less.
Dan Caron, right, and his son, Dustin, seen Friday in The Cheesy Skillet, announced they are closing the Auburn business. Their new venture is a consulting and mentoring business called Culinary Roots Consulting. Daryn Slover/Sun Journal
The farewell announcement on social media drew a lot of reaction and comments from customers, which were overwhelmingly positive and supportive.
“Amazing staff who always went above and beyond in their service…” wrote Michelle Doyon, “so going to miss you all and your delicious food.”
Some offered best wishes for their new venture, which the chef said will be a consulting and mentoring business called “Culinary Roots Consulting.”
“My new venture with my son Dustin is to help other food service businesses such as restaurants, schools, hospitals, nursing homes deal with retaining and hiring new staff members, ServSafe classes, cooking classes, kitchen organization.”
He added his son brings other skills to the table including website development, menu writing, online ordering, working with accounting software and social media.
Caron said he will also be developing a partnership with Ardiah Managed Services to supply point of sale technology, payroll and accounting services.
Caron retired last year after working for 25 years as a culinary arts instructor at Lewiston’s Green Ladle.
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