Bethlehem’s South Side community is changing this year as Lehigh students return to campus for the fall semester.
Local businesses are affected by the influx of students each August.
Deja Brew Coffeehouse & Deli is a popular spot for students near Lehigh’s campus.
Jeff Vaclavik, owner of Deja Brew, said the difference between summer break and the start of the fall semester is like “night and day.”
“During the summer it’s kind of like a ghost town, at least on the South Side,” Vaclavik said. “It’s always been that way. We’ve been here for 27 years.”
Vaclavik said back-to-school season has a big impact on the coffee shop’s staffing and inventory. Both issues, he said, have been heightened as the COVID-19 pandemic continues to cause supply chain issues and labor shortages.
Vaclavik said these newer challenges “keep things interesting” after 27 years of Deja Brew being in operation.
He said each year he is excited for Lehigh students and faculty to return to Bethlehem.
“It’s a people business,” Vaclavik said. “People are the key ingredient, the only ingredient, you know? So it’s definitely nice to start to see the faces again.”
Candido Rodriguez is the front of house manager at Roasted, a cafe on West Fourth Street. He said he notices major shifts in demand as the fall semester begins.
“During the summer, a lot of the locals know that the students aren’t around, so they’ll choose to go to Roasted for lunch knowing that there won’t be a 45 minute wait for a table,” Rodriguez said.
In the fall, Rodriguez said there is a more fast-paced dynamic at the restaurant, which can be demanding for the servers and kitchen staff.
Rodriguez said students tend to be on tight schedules and expect their food to come out quickly before their next class or meeting.
In preparation for the added demand of returning students, Rodriguez said Roasted plans to have an “extra cushion.” This includes adding a host to the staff during the week of student move-in and adding an extra server indefinitely.
Rodriguez said Roasted also orders a higher quantity of ingredients to prepare for more customers.
“We order extra of all of the things knowing that there’s going to be that influx of customers,” Rodriguez said. “Eggs, bread, things like that. Students love sandwiches and paninis.”
Amber Parry, a manager at Tulum, a Mexican restaurant on West Morton Street, said the business has experienced similar shifts in demand.
“It’s definitely a lot more students,” Parry said. “And it gets slightly more busy. I think some of the locals don’t come as much once the semester starts knowing it will be busier with longer wait times.”
Parry said Tulum typically brings on more employees in the fall to accommodate the number of student customers.
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