ST. JOSEPH COUNTY, Ind. (WNDU) – One legendary spot on the outskirts of South Bend is celebrating a huge milestone: Bob’s 19th Hole has officially been in business for 50 years.
You could say the secret is in the sauce — but generations of owners and customers say the success is built on community, friendliness and keeping the same recipes from the very beginning.
Vickie Schroeder, one of the original owners alongside her late husband Bob, said the foundation of that run comes down to one thing.
“You have to like the business, that’s one thing,” Vickie said. “We worked a lot of hours. Put the kids through college and they both went for food business.”
One of those kids is Richard Schroeder, who took over as owner in 1991.
“When I was here I was very hands on,” Richard said. “The soup recipes they still use today are my mom’s recipes.”
Richard said those recipes have kept customers returning.
“We have great customers that have been here forever,” Richard said.
For Jeff Williams, “forever” may be a stretch — but 23 years is close.
“Tenderloin day is Thursday,” Williams said. “That’s when they have their tenderloin special. It’s what I come for almost every week.”
Williams, who also runs a family-owned business, said the milestone is significant.
“I run a family owned business as well. And they just don’t last. It’s tough,” he said. “It’s all been family — the third generation of owners.”
Today, that third generation is led by Sara Butler, who has worked nearly every role in the building.
“I started here dishwashing, I went to serving, then hosting and now owning,” Butler said. “So I’ve kind of played every role here.”
Although Bob isn’t around to celebrate with Vickie, she said it is hard to put into words what this legacy means to their family.
“He’d be proud as a peacock,” she said. “He would. He’d think the kids did a great job. And they have.”
And that legacy may still be growing. Butler said her 14-year-old son works at Bob’s 19th Hole as a dishwasher.
It’s too soon to say whether the family business will stretch into a fourth generation. But for a place built on tradition, it’s a fitting sign of what 50 years can create.
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