Connecticut Restaurant Owner Apologizes After Expansion Causes Subpar Service

The story kicks off with a heartfelt public apology from Steve Lavoie, the owner of Steve’s Top Dog & Smokehouse. He’s known all over Connecticut for that unmistakable bright yellow food truck in Bristol.

Lavoie recently took a big leap, moving from the truck to a brick-and-mortar spot at 18 Main Street in Terryville. Since opening in mid-July, the restaurant’s rolled out a bigger menu, but mixed reviews and some bumps in the road pushed Lavoie to speak up and own the restaurant’s struggles.

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From Food Truck Fame to Restaurant Reality

For years, food lovers in Bristol, Plainville, and Southington chased down Steve’s food truck for creative hot dogs and that signature smoky flavor. The move to a dine-in restaurant was supposed to mean even more choices—wings, empanadas, soups, salads, burgers, and sandwiches now fill out the menu.

But the jump wasn’t easy. What worked in the tight space of a food truck suddenly got complicated in a bigger kitchen, with more staff, more dishes, and a steady stream of hungry customers.

A Public Apology that Resonated

Lavoie took to Facebook with a candid statement, admitting the Terryville location hadn’t lived up to what he’d hoped. He said the changes behind the scenes just hadn’t fixed everything and apologized for what he called a “subpar” experience.

People responded—over 210 comments poured in. Many were supportive, while some, including folks from New Britain and Waterbury, shared specific complaints like cold food, long waits, and distracted service.

Challenges Behind the Scenes

Lavoie explained that staffing’s been a real struggle. Like so many other Connecticut restaurant owners, he’s had trouble finding and keeping people who care as much as he does.

Without the right crew, it’s tough to keep standards high. The restaurant’s got a 3.6-star rating on Yelp—Lavoie admitted it’s a mix of good and bad feedback, but he says the reviews push him to do better.

Steps Toward Improvement

Lavoie says he’s focusing on:

Hiring and training staff for more reliable service
Building a positive workplace so people want to stay
Simplifying the menu to speed things up and boost quality
Keeping lines open with customers

Supporters from places like Middletown and Meriden backed these moves. They pointed out that smaller menus usually mean food comes out quicker and tastes more consistent.

A “Little Guy” Fighting for His Dream

Lavoie’s always called himself a “little guy” just trying to support his family and do what he loves. Connecticut’s restaurant scene can be brutal, especially when you’re moving from a food truck to a real-deal restaurant in a tough market.

His food truck used to roll into events in Torrington and Hartford, bringing in all kinds of customers. Now, with Terryville as his home base, he’s got to figure out how to draw a steady crowd and make sure every plate lives up to his standards.

Community Role and the Road Ahead

Small restaurant owners like Lavoie matter to their towns. They show up at local events, pitch in for charity, and give people jobs. Customers who care about that hope he can turn things around.

Maybe Lavoie’s openness will pay off. If he can rebuild trust, Terryville—and food fans from nearby towns—just might remember why Steve’s Top Dog became such a favorite in the first place.

Final Thoughts

Community support and operational changes might just give Lavoie the edge he needs. His dedication is obvious, but that alone isn’t always enough.

Even seasoned food entrepreneurs can run into trouble when they try to grow. It’s humbling, honestly.

What really matters? Owning up to mistakes, talking honestly, and actually fixing what’s broken. That’s what keeps a business alive, at least in my book.

If Lavoie really steps up, folks from all over Connecticut—Bristol, Hartford, you name it—could find themselves back in line for those familiar flavors. Maybe this time, they’ll get a little extra care with their meal.

Here is the source article for this story: Recently Expanded CT Restaurant Owner Apologizes Over ‘Subpar Performance’

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