By Hub City Times staff

MARSHFIELD – The Marshfield Perkins Restaurant staff banded together to provide Easter meals for those in need.

“… I was thinking that it would be nice if my management team and myself could do something for families that can’t afford Easter Dinner. Because of the social distancing these families have no place to go for Easter Dinner that they could afford,” recalled General Manager Kristy Maurer. “So I talked with all my managers and they agreed that they would like to help out some families in our community.”

Maurer discussed the idea with her management team – Service Managers Larry Buffington and Jim Wenzel, and Kitchen Manager Kristina Hansen – and the group formulated a plan.

Pictured with a typical donated meal are, from left: General Manager Kristy Maurer, Service Managers Larry Buffington and Jim Wenzel, and Kitchen Manager
Kristina Hansen. Hub City Times staff photo.

“We are down to limited staff right now mostly it is just management that is working,” Maurer explained. “So all of us managers agreed that after splitting tips with the limited hourly staff we have on a shift that we would pool the tip money we made; every $35 we got in tips would buy one family an order of Perkins’ new Turkey and Dressing Dinner for a family of four.”

Perkins Restaurant also donated a cherry or apple pie to go with the meal.

Mauer had already been working with organizations such as Soup or Socks and the Marshfield Area United Way on food donations.

“Food that we would not be able to use before we reopen; I could not just throw out food when people are going hungry right now. So I made contacted with the United Way and told them what the managers wanted to do and if they could find families for us,” she said,

It was ultimately decided to donate the meals to Soup or Socks. The meals were prepped for distribution on April 8.