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<v Speaker 1>All right, you all know Dana Schaefer. She was the

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<v Speaker 1>former producer of The Fork Report. She had been with ABC.

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<v Speaker 1>She pops all over the place. She went from here

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<v Speaker 1>to the East Coast, and now she's got another adventure.

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<v Speaker 1>And we're going to get up to date with Dana. Dana,

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<v Speaker 1>how are you, my friend?

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<v Speaker 2>Hey, how's it going good?

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<v Speaker 1>So last time I saw following you on social media,

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<v Speaker 1>you left one of your dream jobs. I did in

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<v Speaker 1>radio for ABC correct and so what the hell what

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<v Speaker 1>are you doing? And why?

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<v Speaker 3>I like to say that I am fun employed right now? Oh,

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<v Speaker 3>because anything that I do must be fun. And that

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<v Speaker 3>might sound ridiculous, but I love radio and I wanted

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<v Speaker 3>to be more creative and tell stories, and I you know,

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<v Speaker 3>towards the end, I wasn't really doing that. I was

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<v Speaker 3>doing more sales and everything, which is a crazy job

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<v Speaker 3>and it's so but I wanted to do something just

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<v Speaker 3>more fun, and it gave me the opportunity I had.

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<v Speaker 3>Like the fact that I had the opportunity to just

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<v Speaker 3>be fun employed. As I say, you know that I

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<v Speaker 3>have support system around me, my boyfriend, my parents, everyone's

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<v Speaker 3>right down the street from me. I've been planning this

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<v Speaker 3>for a while is awesome, but then it also gives

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<v Speaker 3>me the opportunity to do things like really focus in

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<v Speaker 3>like we spoke before about the diner, and you know,

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<v Speaker 3>just do and figure it out, you know. And I

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<v Speaker 3>think a lot of people are at that point, especially

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<v Speaker 3>with everything going on in the world, where they're just

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<v Speaker 3>trying to do stuff that serves them more of a

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<v Speaker 3>purpose and to be happier.

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<v Speaker 1>So I so you go into the grocery store and

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<v Speaker 1>you do you do? You put fun on the table

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<v Speaker 1>and say how much you find I mean, there's actually

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<v Speaker 1>real life going on around you, as much as we'd

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<v Speaker 1>all like to be fun employed. What how do you

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<v Speaker 1>how do you pay your bills?

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<v Speaker 2>Well? Good question, So I do have.

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<v Speaker 3>I do work at a restaurant, and I've always worked

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<v Speaker 3>at this restaurant since I started in radio, like ten

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<v Speaker 3>to fifteen years ago. So even when I was full time,

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<v Speaker 3>I was still working at the restaurant on the side.

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<v Speaker 2>Yeah, yeah, So I was working.

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<v Speaker 3>Thursday, Friday, Saturday nights after work and you know, luckily

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<v Speaker 3>those three days there as a server. As long as

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<v Speaker 3>everyone tips, well please tip your servers.

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<v Speaker 2>It's a thing.

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<v Speaker 3>Sorry we're not in Italy, but it will it will

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<v Speaker 3>at least supplement my rent. And you know, luckily I've

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<v Speaker 3>I've saved up enough and I'm doing little side gigs

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<v Speaker 3>here and there. I also work at a cafe in

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<v Speaker 3>my town. Also, just you know, for funzies.

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<v Speaker 1>It sounds like auto pay to pay her bills. Yes,

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<v Speaker 1>that's what it sounds like. Wow.

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<v Speaker 3>Yeah, but you know, it's it's it's a journey and

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<v Speaker 3>I'm just trying to figure it out. But also going

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<v Speaker 3>to what you were just talking about, like dining out

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<v Speaker 3>that is so important for small businesses. Like the restaurant

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<v Speaker 3>that I work at there's only six tables, but we

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<v Speaker 3>rely on people dining out to support that restaurant, and

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<v Speaker 3>I do to support my bills. But also you know,

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<v Speaker 3>knowing me and trying to restore this diner in Jersey

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<v Speaker 3>that I'm doing for the l.

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<v Speaker 1>Yeah, we're going to get to that too.

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<v Speaker 2>Yeah, I want to get an update exactly.

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<v Speaker 3>But like the last year and a half or so

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<v Speaker 3>doing that, you know, I've met so many other diner

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<v Speaker 3>owners everywhere, and they used to be twenty four to

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<v Speaker 3>seven and now they're not because people are not dining

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<v Speaker 3>out as late or not dining out as often. And

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<v Speaker 3>there's also people that are not going to work at

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<v Speaker 3>these places anymore. So it's a struggle all around. So

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<v Speaker 3>we really need that support system.

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<v Speaker 1>So yeah, I know, here's the thing you can if

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<v Speaker 1>nothing else, Yes, or to take out I get all that,

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<v Speaker 1>But ultimately, especially if you're having it delivered by a

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<v Speaker 1>third party or any of these things, they're not making

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<v Speaker 1>what you think they're making out of health food. There's

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<v Speaker 1>two The margins are too small. So ultimately, going in

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<v Speaker 1>dying and having a complete meal, and that means you

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<v Speaker 1>can get beverages, they don't have to be alcoholic beverages,

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<v Speaker 1>get dessert, get appetizers, have that whole meal is really

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<v Speaker 1>how they're gonna stay alive. So I'm glad you echo

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<v Speaker 1>that because I know you've been in that business for

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<v Speaker 1>a long time. Now, what about your baking. You're a

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<v Speaker 1>big baker. You love baking. Is that playing a part

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<v Speaker 1>of any of your fun employment?

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<v Speaker 3>Yes, it is actually, And then you know it's a

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<v Speaker 3>blessing in disguise, because if I didn't leave my job,

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<v Speaker 3>I wouldn't have the opportunity to bake as much as

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<v Speaker 3>I do. The owners of the restaurant that I work at,

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<v Speaker 3>they sell my cheesecakes now for dessert and it's taken

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<v Speaker 3>off a lot where you know, and I've also been

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<v Speaker 3>starting to push my Instagram a lot more my dessert

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<v Speaker 3>Instagram now that I have the time.

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<v Speaker 1>To well give it to everybody.

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<v Speaker 2>Dana's Desserts.

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<v Speaker 1>It rolls off the tongue.

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<v Speaker 2>Yeah right.

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<v Speaker 3>It's actually the ten tenth anniversary of the launch of

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<v Speaker 3>Dana's Desserts this year.

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<v Speaker 1>Nice alliteration. Thank you, Dana's Delicious Desserts.

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<v Speaker 2>On demand A triple quadruple.

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<v Speaker 1>D that's great. And your style is an East Coast

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<v Speaker 1>style cheesecake.

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<v Speaker 2>Yeah, it's a classic cheesecake.

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<v Speaker 3>So it's not New York cheesecake New York style because

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<v Speaker 3>there's difference in that the New York style has a

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<v Speaker 3>lot more eggs, which makes it dense, and also is

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<v Speaker 3>heavy cream and cream cheese based. When a classic cheesecake

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<v Speaker 3>that you might find anywhere else, it is more the

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<v Speaker 3>heavy cream is supplemented with sour cream, so it's like

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<v Speaker 3>it's sour cream and cream cheese and less eggs.

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<v Speaker 2>And that's the kind that I have.

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<v Speaker 3>It's lighter, it's creamier, and then it has a GRAMD

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<v Speaker 3>cracker crust One of my most popular ones is a

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<v Speaker 3>lemon sambuca cheesecake, so I have. Yeah, it's a sambuca

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<v Speaker 3>bass with a sour cream layer and then a lemon

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<v Speaker 3>shimmer layer, which is just fresh lemon juice and a

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<v Speaker 3>little bit of cornstarts, sugar and water which makes it

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<v Speaker 3>like almost like a lemon rang But that's one of

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<v Speaker 3>the most popular, and I have multiple orders of that

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<v Speaker 3>when I go home this week.

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<v Speaker 1>You got that. You can't help that shimmer water.

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<v Speaker 2>You need that lemon shimmer water over here.

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<v Speaker 1>Water here. Right now, we're talking to my friend Dana Schaeffer.

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<v Speaker 1>She was the former producer of The Fork Report, you

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<v Speaker 1>may remember, and she loves baking and she's been in

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<v Speaker 1>radio for a long time. Well, she just left one

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<v Speaker 1>of her dream gigs with ABC Radio to pursue some

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<v Speaker 1>dreams and one of those has to do with the

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<v Speaker 1>new Jersey diner that she wants to bring back to

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<v Speaker 1>life data. How's that going?

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<v Speaker 2>It is crazy?

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<v Speaker 3>Side note, I'm getting ripped by everyone over here for

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<v Speaker 3>not bringing in a cheesecake, So sorry about that.

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<v Speaker 2>I owe you one.

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<v Speaker 1>Yeah, geez, I know, I know I wasn't gonna start

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<v Speaker 1>it because I knew Kayla would.

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<v Speaker 2>Yep, she's calling me out.

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<v Speaker 3>Yeah, but yeah, the diner thing, it's a very interesting journey.

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<v Speaker 3>And it's so funny because I really haven't gone out

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<v Speaker 3>of my way to promote it other than just being

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<v Speaker 3>on social media and just really everyone's been coming and

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<v Speaker 3>falling in front of me that I need to talk

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<v Speaker 3>to right now. I don't know where we left off

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<v Speaker 3>from the last time we talked, but it's pretty crazy

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<v Speaker 3>because these diners, these nineteen forty like train car kind

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<v Speaker 3>of like diners. They're about forty feet long and fourteen

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<v Speaker 3>feet wide, that's it. But they have four beams on

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<v Speaker 3>the bottom of them where you can slide basically a

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<v Speaker 3>truck underneath or like the you know, platform underneath to

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<v Speaker 3>pick them up and move them. And that's where I'm

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<v Speaker 3>at because unfortunately the owners of the diner where it stands,

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<v Speaker 3>they kind of backed out of keeping.

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<v Speaker 4>They want the land. Yes, so therefore you don't own

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<v Speaker 4>this diner. I do not, but they you have no

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<v Speaker 4>right to this diner. What whoever cleaning now?

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<v Speaker 3>Exactly? Yeah, It's it's really funny. People are like, are

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<v Speaker 3>you sneaking in? And I'm like, no, I'm not. They

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<v Speaker 3>give me the key and everything, but I don't have like,

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<v Speaker 3>really anything into this diner other than hopes and dreams.

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<v Speaker 1>Yeah, I mean, you could finish cleaning it, and they

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<v Speaker 1>could take it somewhere and open it without you, and

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<v Speaker 1>there's nothing you could do about it.

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<v Speaker 3>And I know they won't do that because it's been

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<v Speaker 3>sitting there for thirty years vacant. But it is a

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<v Speaker 3>fear of mine that every day I pass this diner

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<v Speaker 3>thinking that one day I'll see a demolition truck right there.

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<v Speaker 3>And it's a big fear of mine because I'm basically

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<v Speaker 3>in the eleventh hour right now of trying to figure

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<v Speaker 3>out what I can do with this. So I spoke

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<v Speaker 3>to the town and you know, there's a few areas

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<v Speaker 3>is where there's unutilized land where maybe possibly we can

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<v Speaker 3>get a land lease or do something where we can

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<v Speaker 3>move this diner to keep it. Unfortunately, there's not that

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<v Speaker 3>much land to go, and one spot that we had

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<v Speaker 3>an option to do needed a lot of infrastructure. And

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<v Speaker 3>it's crazy because I've never knew anything about this until

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<v Speaker 3>I started this whole journey. But you know, to find

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<v Speaker 3>the sewage lines, the gas lines, the water electric all

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<v Speaker 3>the infrastructure that you need. And then if it's on

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<v Speaker 3>a lower part of the land, you need the power

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<v Speaker 3>to push up the pressure to you know, get the

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<v Speaker 3>sewage out and all this stuff. So the amount of

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<v Speaker 3>money that I would that I don't have, that I

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<v Speaker 3>would use to put into this diner now would have

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<v Speaker 3>to go into the infrastructure. But then I went to

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<v Speaker 3>another area where there's parking and you know, take about

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<v Speaker 3>only eight parking spots. But the thing is with that

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<v Speaker 3>is they they don't know if they can, you know,

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<v Speaker 3>take away those parking spots and utilize it for the diner.

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<v Speaker 3>So I'm kind of stuck between a rock and a

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<v Speaker 3>hard place right now.

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<v Speaker 1>Water and electricity and everything else in those areas.

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<v Speaker 2>Too, yeah, and so yeah exactly.

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<v Speaker 3>But the one spot where there is the parking, why

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<v Speaker 3>I was really trying to put it over there is

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<v Speaker 3>because it's easy to connect to water lines, gas lines,

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<v Speaker 3>everything because it's right off the main road. And a thing,

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<v Speaker 3>at least in Jersey, if you have an area, even

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<v Speaker 3>if the infrastructure is not there, if it's in a

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<v Speaker 3>certain amount of footage away from the main road, like

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<v Speaker 3>PS and G will hook it up for free because

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<v Speaker 3>it's I guess it's just I don't know, some kind

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<v Speaker 3>of thing with that. So I'm actually in the process.

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<v Speaker 3>I talked to a guy that moves diners in Massachusetts

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<v Speaker 3>who is willing to help me if I can board

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<v Speaker 3>up this diner and at least get it prepped for

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<v Speaker 3>a move. And I'm working on finding a piece of

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<v Speaker 3>land for it right now, which is really stressful but

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<v Speaker 3>also a quite a journey.

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<v Speaker 1>And what's in it for the landowner?

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<v Speaker 3>I mean, ideally I would it would be a town

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<v Speaker 3>piece of land that's not utilized, and then therefore it

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<v Speaker 3>would just bring more traction to the town, right, So

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<v Speaker 3>that's kind of like what I'm I'm putting it as.

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<v Speaker 3>Because this is a historical landmark. It's something that would

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<v Speaker 3>you know, could bring movies to the area, like you know,

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<v Speaker 3>pr to the area, all that kind of stuff, So

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<v Speaker 3>it would be really great to have there. Funny enough,

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<v Speaker 3>working at my restaurant, And this is what I'm talking about,

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<v Speaker 3>like everything happens for a reason, and everything just kind

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<v Speaker 3>of gets placed in.

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<v Speaker 2>Front of me.

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<v Speaker 3>Do you know Amanda fry Tag She's on a food network. Yeah,

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<v Speaker 3>and she's blonde hair. She's great, but she just randomly

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<v Speaker 3>popped into the restaurant that I work at a few

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<v Speaker 3>weeks ago, and I'm like, she looks so familiar. I

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<v Speaker 3>thought she was just a customer that comes in. I

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<v Speaker 3>was like, why do you look so familiar? And she's like, oh,

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<v Speaker 3>you know, I'm from the area. It was like, what's

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<v Speaker 3>your name? She's like Amanda, and I'm like Amanda. She's

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<v Speaker 3>like fright tag and I'm like, no freaking way. Because

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<v Speaker 3>she had a show with Ty Pennington at the time

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<v Speaker 3>that was a diner restoration show, and so I told her, oh,

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<v Speaker 3>my whole spiel. And she also loved my cheesecake, which

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<v Speaker 3>was awesome because she tried it. So I've had my

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<v Speaker 3>own little rendition of Chopped at the restaurant one day.

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<v Speaker 1>Wow.

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<v Speaker 3>But yeah no, but she was like, you know, keep

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<v Speaker 3>going if there's anything that she can help. But she's

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<v Speaker 3>following the journey now too, so I have a lot

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<v Speaker 3>of support. It's just really about finding the right area now.

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<v Speaker 3>But it's really cool about these diners and these historic diners.

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<v Speaker 3>They are made to move, and that's something that a

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<v Speaker 3>lot of people don't know. And you know, as long

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<v Speaker 3>as the infrastructure in the restaurant or in the diner

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<v Speaker 3>is you know pretty good. Which mine is you can

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<v Speaker 3>move it anywhere.

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<v Speaker 1>Yeah, my backyard.

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<v Speaker 3>So I told my dad and I'm like, yeah, you've

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<v Speaker 3>read it paste if we put a diner on the

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<v Speaker 3>side of the house, and he's like, you're insane.

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<v Speaker 2>I'm like, but like it won't be open, you know,

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<v Speaker 2>like I'm not going.

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<v Speaker 3>To open it because it's owning laws, but just to

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<v Speaker 3>keep it there, to keep it safe. So I mean,

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<v Speaker 3>if you see a diner, I mean yeah, I.

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<v Speaker 1>Mean that's another thing is you can put it somewhere

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<v Speaker 1>just to get it up to a place exactly where

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<v Speaker 1>you could have you know, people with money come through

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<v Speaker 1>and see the potential exactly.

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<v Speaker 3>And I think that's the biggest part of it is

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<v Speaker 3>just showing that there's the potential and having like this

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<v Speaker 3>idea and rendering of what it could be.

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<v Speaker 1>You know, well, that's amazing. All right. Let everybody know

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<v Speaker 1>how they can follow you on that particular journey.

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<v Speaker 3>You can follow the diner at Little Falls Diner and

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<v Speaker 3>that's on Instagram and then I am Dana M. Schaeffer

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<v Speaker 3>on Instagram and Dana's Desserts.

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<v Speaker 2>Got too many socials to run.

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<v Speaker 1>Yeah, a lot of socials. We'll always used to hear

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<v Speaker 1>your voice, my friend, and see you. I hope all

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<v Speaker 1>is well, and keep us posted on on all of

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<v Speaker 1>the festivities and crazy stuff you do throughout.

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<v Speaker 3>Absolutely next time I'm here, I will give you a

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<v Speaker 3>cheesecake promise.

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<v Speaker 2>Now you're talking like that's the only reason we wanted

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<v Speaker 2>to hear. I'm no like you.

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<v Speaker 1>That's how it works around here. They don't care about

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<v Speaker 1>me either, They just won't. I get it all right,

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<v Speaker 1>my friend will go and continue to do good things

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<v Speaker 1>and be safe.

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<v Speaker 2>Okay, appreciate you. Thanks so much.