Bavarian Inn Restaurant Matriarch Celebrates 90th Birthday

Dorothy Zehnder Continues to Work Daily, Manage Family Businesses

FRANKENMUTH, Mich., Dec 1, 2011 /PRNewswire-USNewswire/ -- She started working before World War II, when the restaurant was still called Fischer's, and she was 16.  Today, Dorothy Zehnder turns 90, and continues her daily work in the kitchen of the world-famous Frankenmuth Bavarian Inn Restaurant.  

"Some things change, but many things stay the same," reflects the restaurant matriarch.  "We continue to make almost everything from scratch, with the freshest ingredients and staying true to original recipes. We offer good food at an honest price. There's no reason to change."

At her birthday party today, Dorothy is being joined by more than 200 well-wishers from around the region. Federal and state officials sending special congratulations include Michigan Gov. Rick Snyder, U.S. Sen. Carl Levin and U.S. Rep. Dale E. Kildee. "Dorothy's work ethic has been an inspiration to several generations of workers," said Gov. Snyder and other Michigan legislators in a Special Tribute.

Calling Dorothy a "true friend to Michigan," in his birthday greeting, Sen. Levin cited her for making "major contributions to your community ... from Frankenmuth's infrastructure, to its thriving business district."

"I applaud the work that you have done to create a family friendly downtown that millions enjoy every year," stated Rep. Kildee in a personal letter accompanied by a Certificate of Special Congressional Recognition.

Earlier this year, Dorothy released her much anticipated cookbook -- an 80-year collection of recipes, wisdom and memories. "Come Cook With Me" is brimming with some 290 recipes and rich stories of Dorothy's years at the Bavarian Inn. She also recently started a weekly blog to share her favorite stories called, "From Scratch," which can be found at http://cookwithdorothyzehnder.wordpress.com or via a link at www.bavarianinn.com.

Dorothy is much more than a physically active senior running one of the nation's most successful restaurants. She is a teacher, mother, role model, philanthropist, activist, mentor and business leader. 

In addition to working upwards of 10 hours a day, six days a week, in Bavarian Inn's kitchen, Dorothy is a keen business woman. She and her late husband "Tiny" Zehnder laid the foundation for what has evolved into a highly successful, family-owned businesses, including the Bavarian Inn Restaurant, Castle Shops, River Place Shops, Bavarian Inn Lodge and a specialty line of food products. Despite Michigan's severe economic struggles, Bavarian Inn has held its own. While the restaurant and travel industry continues to experience hardship, Bavarian Inn is bucking the trend and remaining profitable.

"Especially in hard times, people need comfort," said Dorothy. "We provide the nurturing food and entertainment that harkens back to a simpler time. There are no unexpected surprises at Bavarian Inn."

Dorothy attributes her peak physical condition and boundless energy to her work ethic. While many women half her age would be exhausted by a 60-hour work week, Dorothy explains: "My mother always told me to get to work, and that pretty soon I'd feel better. I learned how to work hard at an early age. And I learned how to do the job right the first time."

An average day for Dorothy? She says there's nothing she doesn't do: food preparation, ordering, quality control, cleanliness, production systems, developing new menu items, promotion and marketing.

"I also like to wander through the dining rooms from time to time," she said.  "It's gratifying seeing our loyal customers come back over the years. Today we're serving the children and grandchildren of our original customers. Repeat business is our mainstay. Their families have grown like ours."

While few businesses are prosperous enough to reach third and fourth generation success, the Bavarian Inn has. Dorothy is proud of her children, Bill and his wife Karen, Judy and husband Don, and grandchildren Amy, Michael, and William (Woody) who are all involved with the Bavarian Inn. 

"Our life and business are one," Dorothy explained. "My late husband Tiny and I worked all day, and then came home and made dinner for the children. Sometimes after supper we returned to the business. Now I get to work with my children, who've all become fine business people. I've been blessed in both my personal and professional life."

Bavarian Inn is the world's largest single consumer of Pure Michigan agricultural products. During the course of a year the restaurant will serve almost a million, using 1.5 tons of whitefish, 2,650 gallons of sauerkraut, 1,500 bushels of apples, 125 tons of potatoes and enough dark beer to float a battleship. That's good for customers, and also good for Michigan farmers and the state's economy.

"Come Cook With Me" is filled with beautiful photos and narratives, starting with Dorothy's early childhood memories on her parents' farm, her 62-year marriage and growing family, and the demanding task of bringing the Bavarian Inn into the 21st century. The book can be purchased for $24.99 at the Bavarian Inn's Bakery and online through the Bavarian Inn website (www.bavarianinn.com).

People come from literally all over the world to experience the old-world European charm of the Bavarian Inn – whether it's the meaty bratwurst, schnitzel and sauerbraten, the freshly baked strudel, pretzels and Stollen, or Michigan's greatest selection of German beer. Against the backdrop of authentic architecture of southern Germany and a variety of shops and other fun activities, a trip to Frankenmuth would not be complete without a visit to the Bavarian Inn.

Settled by a community of German immigrants in the mid 1840's, Frankenmuth is lovingly known as Michigan's "Little Bavaria". The village owes much to the Zehnder family, including its infrastructure, downtown development, thriving business district and the Inn's 50-foot-high Glockenspiel tower, which boasts a 35-bell carillon. The Bavarian Inn, according to its Michigan historical marker, is one of the top 10 restaurants in the United States.  It is quite proud of its numbers, serving a record 5,470 meals on October 9, 1982, and more than 20 million meals in its first 100 years (1888 through 1988). Learn more at www.bavarianinn.com.

CONTACTS: Sue Voyles                                                                                                                            
734.667.2005
[email protected]

SOURCE Bavarian Inn