E. CAPE'S WITZ RESTAURANT, A FAMILY OPERATED ENTERPRISE, MARKS A DECADE

EAST CAPE GIRARDEAU, Ill. -- Like the famous Kentucky Colonel and his chicken, Betty Colyer also has a secret recipe.

"You can run a restaurant if you have enough family," said Colyer.

That is the secret of success at Witz Restaurant, said Colyer, who, with her husband, own the popular restaurant in East Cape Girardeau. It is known in Southeast Missouri and Southern Illinois for its homestyle cooking.

"I credit my mother for the quality of food we serve here," said Colyer. "She has a great way of cooking, using a dash of this and a pinch of that."

Colyer and her husband, William M. "Witz" Colyer, opened the restaurant in March 1982.

"We're observing our 10th anniversary this month," said Colyer.

She said Witz truly is a family restaurant. "My husband, three daughters and my mother have been instrumental in the operation of the restaurant," said Colyer.

William Colyer, a retired electrician, keeps things in working order, said his wife.

"Mom Willie Stroud assumed the cooking chores the day we opened the restaurant," said Colyer. "She uses the same methods here that she uses at home."

Three Colyer daughters live nearby and have also helped over the past 10 years.

"My younger daughter, Billi Ellis, a student at Shawnee Community College, has assumed many of the hostess and bookkeeping tasks," Colyer said. "This frees me for other things. We're planning to add steaks to our dinner menu, and we're also thinking about a low-fat, low-cholesterol daily special."

The Colyers' two other daughters, Karen Myers, who works with the Illinois Department of Public Aid, and Linda Myers, a teacher who lives in Wolf Lake, fill in from time to time.

"Karen helps in the kitchen or dining room," said Colyer. "And Linda lends a hand on special occasions."

One of the big attractions at the restaurant is the pie board, which lists the homemade pies, cobblers and bread pudding available each day.

"Many customers order their dessert before they order dinner," said Colyer. "Some even call ahead to reserve their favorite desserts."

Included on the daily menu are such items as fried chicken, beef and noodles, chicken and dumplings, ham and beans, liver and onions, and chicken pot pie.

"Most regular customers like the plate lunches," said Colyer. "We usually offer a variety of vegetables."

Colyer said she has been fortunate over the years to have good employees and a good clientele.

"Many of our customers have been coming here since we opened," she said. "They have become more than customers; they're friends.

"We have a home-like atmosphere here," Colyer said. "Our work stations are out of sight, and it resembles more of a huge dining room in the home. Every night is almost like having friends to dinner."

The restaurant is open six days a week, from 6 a.m. to 8 p.m. Tuesdays through Saturdays and from 6 a.m. to 2 p.m. Sundays.

The restaurant serves breakfast from 6 a.m. to 11 a.m. Tuesdays through Sundays.