Jerry's Pub near MIS: Family owned and more

There are family owned businesses, and then there are places like Jerry's Pub and Restaurant in Brooklyn, Mich, five miles east of Michigan International Speedway on Egan Highway. At Jerry's, you can't swing a plate of ribs or stuffed shrimp without hitting somebody who's related to somebody else. And they wouldn't have it any other way.

Founded by Jerry (of course ...) Andonian in 1978, the establishment which now seats 250-300 is today run by Jerry's son, B.J., and daughters Lisa Luebke and Susan Andonian. Their kids work there during the summer. Dad and mom, Janet, drop by to help out in the office. The sense of family extends to their employees, some of whom have relatives working at Jerry's, as well.

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Here's how close the Andonian (pronounced an-DOHN-yun) family is ... they all live on a 40-acre piece of property near the restaurant.

"[Being involved in a family owned business] means everything to me," B.J. says. "Not all families can operate a business and work together, and be able to separate business from personal and not let it carry over. We were raised in family businesses. It means everything. We're a close family.

"It's nice to be able to see your parents and your sisters every day, and be successful. That's something we take pride in. I think customers feel that when they come into the bar. They see us all working and enjoying ourselves, and I think it enhances their experience."

Like countless local eateries across the country, Jerry's has a core group of regulars that visit the place throughout the year. They're not exactly Cliff and Norm from Cheers, but they're close.

"They're not customers ... they're family," B.J. says. "We're involved in their lives. They're invited to our family parties. It's awesome."

Although the business is open every day of the year except Thanksgiving and Christmas, race weekends, of course, are huge for business. Sponsors rent out a deck overlooking the lake. Vendors have promotions. Drivers show up.

"We throw what we consider the best parties in the area for the fans, and they really turn out to enjoy it," B.J. says. "The August race, that week is equivalent for us to a whole month in the offseason, in January and February. It impacts the whole area, and us, of course, economically.

"We have a great relationship with a lot of people who work at the track. I don't feel that it's their total responsibility to entertain the folks that come to the area. On a much smaller scale, we do what we can. ... We just don't open our doors and expect people to come in. We really try to throw a party for the people that are in the area."