Today we’d like to introduce you to Tim Freeman.
Hi Tim, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstories.
Hello, my name is Tim Freeman and I am the owner of Brennan’s Fish House I started working for the Brennan’s as a dishwasher in 1999 until 2001 then I left and went into the corporate world I came back to work for Brennan’s again in 2011. Which the owner had change to Sharon Hill which was a hostess for the Brennan’s and happens to be my mother as well I worked for her when I came back to Brennan’s and she showed my all of the ropes to take over ownership when she asked me in 2019 and she was ready to retire.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way? Looking back would you say it’s been easy or smooth in retrospect?
It has not been a smooth road 6 months before I had bought Brennan’s Covid -19 had happen. We lost majority of our staff twice and the cost of everything has been extremely challenging but with a good people in our corner and a strong work ethic with a positive attitude, we have been able to manage through the difficult times.
We’ve been impressed with Brennan’s Fish House, but for folks who might not be as familiar, what can you share with them about what you do and what sets you apart from others?
Hello, my name is Tim Freeman and I am the owner of Brennan’s. One of my favorite things about Brennan’s is that our building has been in business since 1865 and has never closed its doors it started as Richmond Motel then and became Evan’s lunch in the early 19th century then Harry’s lunch in the late ’40s then it became Brennan’s Fish House in 1973 and has been that since this year we are celebrating 50 years as it being Brennan’s. Our menu has not changed much at all since then we are a 1973 vibe in 2023 our specialty is perch and walleye fresh out of Lake Erie our fishermen are licensed to fish the western basin of the Lake and are a small local business as well. Our hand-cut fries are greasy and our homemade coleslaw has been made the same way since day one it is mayo based our recipe works and we do not change anything our soups are homemade white clam chowder and red fisherman chowder and our cream pies are exactly how they were in 1973. Our building has a lot of character it reminds me of a New England Vibe. I truly believe what sets us apart as well is that we have such a quality of a team to serve our wonderful customers they are second to none our people that work extremely hard and are great members of the community we all have families in the community and we are all a family at Brennan’s. You can imagine that being in business for 50 years that we have an amazing and faithful customer base and we are extremely grateful for them all for all of these years. Our brand says that “it is a nice place to perch” you can find that on the back of our tee shirts and we proudly stand by that.
Is there a quality that you most attribute to your success?
Honestly, fairly priced, and dependable.
Pricing:
- Perch dinner fries and coleslaw included for 32.95
- Walleye dinner same way is 25.99
- Soups are both 8.29 bowl and cup 7.29 white New England and red fisherman chowder
- Banana and coconut cream pie is 6.99 a slice homemade
Contact Info:
- Website: brennansfishhouse.com
- Instagram: brennansfishhouse
- Facebook: brennansfishhouse
