Emerald Lounge celebrates one year

By Joan Janzen

KINDERSLEY - Despite the constant flow of negative news we hear on our devices, success stories are happening in our own communities. Kelly Skappak, owner of Emerald Lounge in Kindersley, has successfully served tasty food to her customers for the past year.

When asked what keeps her going to work each day, she laughed and said, “That’s a great question. Coffee? Honestly, it’s knowing that I am building a better life for my children. If it wasn’t for that, it would just be work. More than anything, I want this to be the thing everybody has been asking for.”

Kelly Skappak is celebrating her first year anniversary as owner of Emerald Lounge at the Kindersley Golf Course. “It’s a good feeling when a night goes well and customers are happy,” she said. PHOTO BY JOAN JANZEN

She’s found Kindersley to be very supportive, and most of her customers are local. She also has had adult and youth hockey teams frequent the Emerald Lounge at the Kindersley Golf Course. “They have conversations with people at the rink who suggest coming here. It’s a good location and holds seventy-five people,” she explained.

In December, only private parties were held at the lounge, which was very successful. “We were booked every day,” she said. The groups appreciate having everything supplied at one location: the venue, caterer, bartender and clean-up.

The past year has been a learning curve for Kelly and her staff. They have confirmed operating hours and are listening to what people have said they want.

Kelly stressed the importance of consistently providing quality homemade meals. She’s had customers say they appreciate having a restaurant where they know the food is homemade and they know what to expect.

“It doesn’t matter what the issue is, the customer needs to be happy and satisfied and willing to come back,” she said. After all, her customers are her best advertisers.

“I have a lot of dairy-free and gluten-free people who come in, and they are confident they’ll get what they need,” she said. “Customers are so grateful we’re a restaurant that cares.”

Even when customers make a critical comment in a positive way, Kelly said, “I’m totally OK with that. I want to be better.”

Ninety percent of her groceries are purchased locally, and she recently started using tallow instead of seed oils for deep frying. “A lot of people wanted it, so once I found a supplier, I made the change.”

But at the end of the day, the most satisfying aspect of serving for Kelly and her staff is when a night goes well and they’re all working together as a team. “My staff likes working here, and they’re excited when a night goes well and customers are happy. It’s just a good feeling!” Kelly said.