For 20 years, Café 54 has been changing lives.
Every burger that’s been ordered, every piece of art that’s been sold and every friendly conversation with a server has had an impact on the staff.
But these are more than just everyday interactions — they are what help fight stigma against mental illnesses.
Since Café 54 opened at 54 E. Pennington St. in 2004, they have employed people who are recovering from mental health problems or substance abuse, giving them the opportunity to find community as well as the tools to secure a steady job.
After decades of helping the community, this year marks their 20th anniversary. With years of hard work under their belts, former employees, peer coaches and board members aren’t just celebrating the milestone for one day — they are celebrating for the whole year.
Job coach Katy Leroy explains how to read the food tickets to John Reber in the kitchen at Café 54.
Before there was Café 54, Coyote Task Force, a nonprofit that provides employment services and other recovery options to adults living with mental illnesses, only owned Our Place Clubhouse on East Pennington Street, where adults are able to volunteer for several jobs to make sure operations run smoothly.
Then, the building next door went up for sale. Founder and former executive director Mindy Bernstein jumped at the opportunity and opened Café 54, said Jeffrey Grobe, the current executive director.
“When the cafe opened, that was a time when there just wasn't a whole lot of options downtown,” Grobe said. “We’ve heard stories about lines out the door when we first opened and we opened to a lot of accolades: great food and great service. All of that has stayed the same. If anything, it's improved.”
Just like the clubhouse, the restaurant also employs adults who are amid recovery, giving them the opportunity to work and learn different skills. Laurie Taylor, the program manager, said each employee is paired with a job coach and is trained to work positions like cashier, busser, dishwasher, cook and more.
“What we're really focusing on is soft skills, things like showing up on time for work, appropriate dressing, grooming, taking direction from their supervisors, balancing their recovery with a work schedule, communication and customer service,” Taylor said. “All of those transferable skills will take them to any employer, whether it be then moving on as a dental hygienist or a construction worker, those skills would apply.”
The trainees also have help from job developers who assist them with building a resume, networking with potential employers, practicing interview skills and filling out job applications. The restaurant acts like a stepping stone for the trainees to either find a new job to support themselves or to give them the push to get back into therapy and find stable housing.
“We've had clients who have come through our program multiple times being more successful each time they come through,” Taylor said. “They learn new skills and you can see them kind of learn and grow. Some who have been successfully employed for years still utilize us for support on a regular basis.”
For example, Taylor said that some trainees come from undesirable living situations and come back a year after graduating from the trainee program with stories on how they were able to buy a house, become engaged or remain employed.
“Those are the sorts of stories we live for,” Taylor said.
Sharane Schmid grabs a pastry for a customer at Café 54.
Grobe said they often see graduates return to Café 54 for lunch so they can reunite with their peers and tell them all about how they have been doing. It’s that kind of community that makes Café 54 and their mission so special.
“When we find out that somebody got a job, they call us to tell us or they get the call, they're always really, really happy,” Grobe said. “In that moment, we have absolutely changed their lives.”
Most importantly, the restaurant allows the employees a safe space to be themselves and fight the stigma that comes along with mental illnesses. Even the job coaches have dealt with the same experiences as the employees, so everyone is able to feel like they can be themselves, not letting their illnesses define them.
“It's also about giving people a safe space to be themselves, not Jenny with schizophrenia, or Michael with anxiety,” Taylor said. “It’s a space for people to belong, to train on work skills and take the focus off of their diagnosis.”
Scrolling through their online reviews, five-star ratings often highlight their friendly staff and tasty food, which is thanks to their chef Kevin Powers.
The menu has a little bit of everything that can satisfy any craving. Soups, salads, juicy burgers, Mediterranean food like gyros and falafels and Korean and poke bowls are just a few of the meals that can be found at Café 54.
Powers said their California Club and their Greek Salad tend to be their bestsellers. He also said he’s heard great reviews about their burgers and their chicken red curry.
Café 54 also likes to focus on keeping their prices affordable, that way more customers can come in and the trainees are able to strengthen their customer service skills.
Artwork for sale hangs on the walls at Café 54. The restaurant is a program of Coyote TaskForce.
Aside from the brick-and-mortar, Café 54 also takes on catering events and promotes their trainees’ artwork. All the tips from the restaurant go into their craft funds, so those in the clubhouse and restaurant can let their creative side run free. Their paintings are then hung up in the café for customers to buy.
“We don't take any sort of commission for it,” Grobe said. “We sell probably a couple pieces a week. I'll get those check requests that come across my desk and it's always one of my favorite checks to sign. We're giving that money right back to the trainees.”
As part of their year-long anniversary celebration, Café 54 will be hosting a series of ticketed gourmet dinners. They recently had their first dinner, which they got great feedback from, Grobe said.
The menu for their first dinner included hors d’oeuvres like tuna poke, pork belly slaw bites, carrot ginger soup and a strawberry summer salad. For the main course, attendees could choose between beet ravioli pasta, pan-seared mahi-mahi and ribeye. Lastly, they could indulge in key lime pie or a flourless chocolate torte, ending the experience on a sweet note.
The next gourmet dinner will be on Sept. 7. They will also center their annual fundraiser event in October on their 20th anniversary.
“Our board is getting pretty involved in that process and are talking about some merchandising and other fundraising opportunities, maybe some sort of big bash at the end of the year,” Grobe said. “The main one that we're focusing on are these dinner events about once every five to six weeks and they've gone well so far.”
For two decades, Café 54 has been changing the lives of everyone who walks in. From ordering a salad to flashing a smile at a waiter, those small interactions are what help someone take a step forward to recovery.
“Every single time we serve a dish it’s a chance for us to show that recovery isn't this thing that needs to be hidden in the dark,” Grobe said. “We can shed light on it, and we can talk about it. We can support individuals for going through recovery and we've been doing that for 20 years. That's pretty amazing.”
