TRAVERSE CITY - There was plenty for which to give thanks on Thursday - and for many in northern Michigan, it was as simple as having someone else cook, serve and clean up.
Thousands of area residents left the work and worry of the holiday feast to others, descending on area restaurants that spread out lavish portions of traditional Thanksgiving fare.
"It's just an easier way to do it - it's more enjoyable," said Pat Macomber, of Traverse City, who enjoyed Thanksgiving dinner with three generations of family at Minerva's restaurant downtown. She said they've gone out on the holiday for almost 20 years.
"We have a small family, our kids are grown now," she said. "We enjoy going to different places and having dinner ... the food is always good."
Workers stayed busy keeping up with the crowd, and looked forward to the day's end when they could enjoy the rest of the holiday.
"It's not too bad," said George Noteware, of Traverse City, who would carve a dozen turkeys for the more than 500 diners taking in the $16.95 buffet at Minerva's. "We'll be done by 5 o'clock, so we'll get some time to spend with our families."
Nationally about 11 percent of Americans dine out on Thanksgiving Day, according to industry estimates. That's inched up around 3 percent over the past seven years. But more than one-third buy ready-made food for Thanksgiving from restaurants, delis and other food-service businesses to make it easier to prepare a holiday feast.
"As we see people get busier, you're seeing more people relying on restaurants to help them with the traditional family meal," said Kristyn Sorensen of the Michigan Restaurant Association.
Paul Kurkechian, manager of the Cracker Barrel Old Country Store restaurant in Garfield Township, said his staff would serve around 1,500 meals on the holiday - more than half the traditional turkey and dressing.
"All of my regulars are here, we've got a lot of visitors - we're having a great time," he said. The popular chain has most of its work force on hand for the holiday -more than 100 employees - to keep the shifts shorter so everyone can enjoy some time off.
"Obviously we'd all like to be home with our families, but we approach it as we're doing a service to the community," Kurkechian said. "People don't mind working as much when they know that everybody's helping out."
Mabel's Restaurant in Traverse City prepared more than 30 heat-and-eat, four-person dinners in a Thanksgiving special the restaurant began last year. Jackie Loshaw of Mabel's said it makes the traditional meal available without the restaurant having to open on the holiday.
"It works for us," she said. "We like the idea of having the day off so we can be with our families."
But for a few, it was just another work day. Mark Pritchard, the eight-year executive chef at Minerva's, hails from Great Britain where there's no Thanksgiving celebration. "To me, (working's) not that big of a deal," he said. "I really don't even know what Thanksgiving's about."
source: Traverse City Record-Eagle
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