cook the kind of food that I like to cook” and in 2017 she purchased a diner that had been around for 30 years under the loving ownership of Savannahians Mac and Brenda Salter. With that purchase, “We expanded our business exponentially, keeping the catering business, having the diner, and creating Cape Express for corporate drop-off. I never wanted a restaurant, but when I found the York Diner it just felt right. It gave me the room to expand and do more.” She says, “Honestly, I don’t cook that much anymore. I have an Executive Chef and a Sous Chef and really only cook when they are super busy. I work in the diner at lunchtime nearly every day to help out, but what I really love is the challenge of selling to clients. I enjoy the business side of things, creating a full service experience for a wedding or a corporate event. That immediate feedback is very addictive.” But back to the present. Full service and drop off catering is the majority of Cynthia’s business, but catering evaporated once the Coronavirus pandemic hit. “The phone stopped ringing. No one was
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