Bahrs landing celebrates 85 years Family-owned restaurant and marina thrives for four generations Highlands, NJ -- For 85 years and four generations, Bahrs Landing Restaurant & Marina has been serving fresh seafood from the same waterfront location overlooking the Shrewsbury River and Sandy Hook. With fewer than 30 percent of family businesses surviving to the second generation, and just under 10 percent surviving to the third, Bahrs is one of a select group of family-owned and operated companies that have thrived for four generations. "Bahrs Landing has long been recognized as a leader in the state's seafood restaurant industry. The Cosgrove family continues to provide an incredible example of fortitude, commitment and support to their community,” said Deborah Dowdell, executive vice-president of the New Jersey Restaurant Association. “As longtime members of the New Jersey Restaurant Association, they have helped to build a stronger foundation of advocacy for all in the hospitality and restaurant industry." In its 85-year history, Bahrs has served 11.5 million customers, and its guest list includes the most famous New Jerseyans, from Frank Sinatra to the cast of HBO’s hit show, The Sopranos. The restaurant has 35 full-time employees, and during the busy summer season, the staff swells to 120. Each year, Bahrs serves 8,000 gallons of clam chowder, 15,000 Maine Lobsters and 37,000 pounds of homemade cole slaw. The landing, which once served ferryboats in the early 1900’s, is now a busy marina, offering dock-and-dine slips, along with fuel, bait and tackle. Much of Bahrs success can be credited to the perseverance of its founders, John and Florence Bahrs. This success story started with a disaster. John and Florence owned and operated a small necktie manufacturing business in Newark, NJ. When a robbery wiped out their entire supply of silk, they sold their equipment and headed south to Highlands. They purchased a beached houseboat that served as a fisherman’s hotel and home to a rowboat rental business. On the day after they purchased their new business in 1917, a severe nor’easter destroyed their fleet of rowboats. Undaunted by another setback, John and Florence turned their attention to serving breakfasts of fried eels, fresh eggs and buckwheat pancakes and dinners of fresh fish and their now famous Clam Chowder to the fishermen staying at the hotel. Their location next to the Highlands station for the Central New Jersey Railroad also brought a steady stream of customers. The restaurant grew to become a popular destination for local residents and travelers to the New Jersey shore. Customers arrived by boat, train, and automobile. The second generation of Bahrs, John Jr. (Bud) and Peg, kept the business alive and growing through the Prohibition, the Great Depression and World War II. In 1973, Bud and Peg retired and sold the business to the next generation, son-in-law Ray Cosgrove. Ray operates the restaurant and marina with his son Jay, great grandson of John and Florence Bahrs. “For many of our customers, Bahrs is a place of childhood memories, and a place of continuing family traditions,” says Ray Cosgrove. “We work to maintain the traditions that Bahrs represents to our many loyal customers, combined with fresh ideas that will attract the future generations of customers.” A visit to Bahrs is a journey into New Jersey’s rich maritime history. In the lobby stands an antique divers suit, known affectionately as Diver Dan, and the walls are adorned with historic photos of the Jersey Coast and the many ships that have sailed its waters. There are whaling harpoons, scrimshaw collections and innumerable vintage photographs. While Bahrs is steeped in history, it has adapted with changing times. The restaurant has been expanded and renovated, a casual outdoor seasonal restaurant, Moby’s, was added, and Bahrs famous clam chowders are packaged for retail sales. Bahrs Web site, www.bahrs.com Bahrs is open daily for lunch and dinner. Other offerings include fishing boat charters at Bahrs marina, seafood snacks at Moby’s Outside Deck & Lobster Pound, reception and banquet rooms, and Friday and Saturday night karaoke. # # # |
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