![5 secrets to success from Eva as her Polish restaurant in Solvay turns 20 [Video]](https://usanewsvideo.com/wp-content/uploads/2024/04/mp_1441568_0_https3A2F2Fadvancelocaladapterimageuploadss3amazonawscom2Fimageadvancenet2Fhome2Fadvmedia2Fwidth20482Fimg2Fnewyorkupstatecomnationaldeskblog2Fphoto2F20172F072F122Fblog20110115dlbrewster4jpgec60f327e3ae940ajpg.jpg)
Solvay, N.Y. – Eva Zaczynski has learned a few things in the two decades since she first opened a bakery on Milton Avenue in Solvay.
This week, as Zaczynski celebrated her 20th year in the business, she shared some of her tips for keeping a restaurant running for so long:
1. Do your own grocery shopping
Zaczynski orders a few things from major distributors. But when it comes to produce and meat, she prefers to pick out the groceries herself. Three or four times a week, she heads out to Wegmans in Fairmount or Andy’s Produce in Syracuse.
“They see me coming,” she said, laughing.
But she wants to pick out the cabbages herself, rather than have them delivered, so she can be sure they’re the right size to wrap the meat for the golabki. At Wegmans, she has a corporate account, and sometimes when she gets to the cashier, they open a line for her.
“They all know my name,” …
