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Some of the new Generation representin'
MEET THE NEW GENERATION We are entering into the
fourth generation of a “Mom and Pop” eatery! Michael
Hill: Master Chef Michael learned the business starting with washing dishes, peeling shrimp, and general
kitchen prep work. There are other cousins
involved in the continuance of our family interest. This past summer, we were
fortunate to have two teenagers of the 5th generation working on the
dining room floor and preparing desserts. We
are proud of this as many small businesses, such a this, are unable to continue
after the 3rd generation GLC Construction is a tremendous asset to our operation as they are master craftsmen and their talents keep our roof from leading, pipes from overflowing, and breathe a little life in this 100 year old building. Let us tell you about the
generations. Serving guests
actually began in 1913 with the Staff/Gerlach families when they purchased the
Gulfview Hotel. That building is still
standing and is to the south of the restaurant. After many months of issues and problems, the Gulfview was
accepted as an historic site and the family donated this building to the Emerald
Coast Junior League. The building
is currently being used as office
space for charitable organizations. At the time of the purchase
of the hotel (1913), the guests were served in the family dining room.
Soon this became an increasing challenge as the family grew along with
the number of guests. The Staff Restaurant
building was originally a garage and a grocery store.
Once the food service increased, the decision was made to move the food
operation and to convert the garage into a café. At about the same time, two
brothers—Docie and Cecil Bass came down to work in Fort Walton.
They were from the neighboring town of Milton.
It was not long before the
brothers became aware of the beautiful “Staff Girls” and Docie became
intoxicated with the Agnes, one of the twins.
Grandpa Staff was totally endorsing this relationship as he could see the
future in the restaurant business!! Our location has never
changed, yet we can say that we have been in two counties, and four different
towns! How did this happen?
Originally Okaloosa County did not exist.
In the 20’s the pioneers living in the two counties to either side of
Okaloosa County (Walton and Santa Rosa) decided they needed more representation
in Tallahassee. Once that decision was made, a new county was proposed by Santa
Rosa County giving up half of their county and Walton County giving up half of
their county. Once approved by
Tallahassee, a new county, Okaloosa, was created.
So, riginally we were in Santa Rosa County, then by a stroke of the pen,
we were in a new county. Thus the two counties. Then to explain our four
different towns—originally the area was known as Brooks Landing.
From Brooks Landing, the name was changed to Camp Walton.
This was done to promote the great fishing in the area.
After Camp Walton, the name was changed again to up-grade the image of
the area and the town was named Fort Walton.
In the 50’s, the pioneer families decided it was time to promote the
beaches and the name was changed to Fort Walton Beach.
Now your have the two counties and the four towns!! Back to the third
generation. Docie and Agnes
(Staff), along with Docie’s brother Cecil, operated Staff’s in the 30’s,
40’s, 50’s, and 60’s. Cecil
broke off to open his own restaurant and Docie and Agnes remained in ownership
until 1981.
At that time Docie passed away and son Ted, took over the ownership and
operation. Ted left the business
and Lili stepped in to fill the shoes of management and operation.
When Agnes passed away in 2004 at the age of 94, the ownership of the
business passed to the three daughters—Cissy, Martha, and Lili.
The general public probably
does not realize what it takes to keep a family business afloat.
There are no “money bag” backers.
There are no “corporate entities”.
It is just a small family operation fighting to keep the door open and to
fulfill a place in the community where hard work and dedication were the keys to
success. We work hard to keep the
doors open. A majority of our
employees have been with us many years. During
times when the hurricanes shut us down, we made sure every employee and their
families had food to eat and a pay check to keep their bills paid.
There were many times when we had no power, but we fired up the grills
and cooked up what we had in our freezers to feed our employees and their
families. In fact, we invited and
graciously served the utility workforce here in town to get power back to our
neighbors. We made lasting
friendships with linemen from South Carolina, Texas, Louisiana, Georgia, and
Alabama. Staffs is not a chain
restaurant. Our prices and products
reflect our commitment to quality and community. We believe in supporting the local community, fisheries, and
suppliers. We buy seafood from our
friends who fish the Gulf and local waters.
We want to shop with our neighbors because we want them to eat with us. We inspect every piece of
seafood, beef, and produce that comes in our back door.
Our soups, vegetables, and salads are prepared fresh, in our kitchen.
Most of our sauces and dressings are recipes dating back to the 20’s
and 30’s. And, they do not
contain any preservatives or dyes! Bottom line, we appreciate every bite that you take with us! |
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Staffs Restaurant, the oldest Family- Owned Restaurant in the
State of Florida! |
Staff's