Michigan Hospitality: It's All in the Family
By: Katie Frankhart
Michigan’s restaurants, hotels, and entertainment venues are the home to milestones, core memories, and traditions passed down through generations of Michiganders, from owners to team members to patrons. While Michigan communities are rooted in the legacies of these beloved establishments, many of the families who own them have spent decades — even a century or more — preserving these cherished hospitality experiences while looking forward to the future.
Three of these families, helming iconic businesses in every corner of the state, share how they balance joys and challenges, tradition and innovation, business and family. They offer advice to other families and industry leaders preparing for the next generation of ownership, highlighting how owners and operators can deepen their impact as they lead the industry into the future while holding onto the history and tradition that defines Michigan hospitality.
Elevating a Vision with The Gilmore Collection
On Michigan’s west side, Greg Gilmore has cemented his family’s name in the region’s hospitality scene as the CEO of The Gilmore Collection. In addition to working alongside his father for more than three decades, Gilmore has garnered support and partnership from his wife, Jacqueline, and four children, Morgan, Laine, Finn, and Reid.
Shadowing their father, the Gilmore children have “learned and worked in nearly every position within the hospitality industry.” The third generation is now ready to step up and shape the family vision.
Elevating a Vision with The Gilmore Collection
On Michigan’s west side, Greg Gilmore has cemented his family’s name in the region’s hospitality scene as the CEO of The Gilmore Collection. In addition to working alongside his father for more than three decades, Gilmore has garnered support and partnership from his wife, Jacqueline, and four children, Morgan, Laine, Finn, and Reid.
Shadowing their father, the Gilmore children have “learned and worked in nearly every position within the hospitality industry.” The third generation is now ready to step up and shape the family vision.
The Gilmore Collection spans Grand Rapids and its greater communities with 20 entities, including unique dining concepts, live music venues, banquets, dance clubs, a brewery, and a comedy club. Among them is Mangiamo, the family’s renowned Italian restaurant that replaced Paddock Place in the historic Augustus Paddock Mansion in Grand Rapids’ East Hills neighborhood.
The mansion is listed on the National Register of Historic Places and named “the most beautiful restaurant in Michigan” by Travel Maven. In January 2024, the family reopened it as Mangiamo after completely transforming the mansion into a “swanky” dining experience.
The Gilmore Collection spans Grand Rapids and its greater communities with 20 entities, including unique dining concepts, live music venues, banquets, dance clubs, a brewery, and a comedy club. Among them is Mangiamo, the family’s renowned Italian restaurant that replaced Paddock Place in the historic Augustus Paddock Mansion in Grand Rapids’ East Hills neighborhood. istoric Places and named “the most beautiful restaurant in Michigan” by Travel Maven. In January 2024, the family reopened it as Mangiamo after completely transforming the mansion into a “swanky” dining experience.
Although the entire family is involved in daily business conversations and plans for the future, Gilmore’s daughters, Morgan, 27, and Laine, 24, were integral in the Mangiamo mansion’s complete revamp.
Laine says it was “exciting to be given the creative freedom to embark on the mansion’s new chapter, elevating the dining rooms and second-floor banquet spaces to reflect the elegance of the historic building.”
The two sisters picked out furniture and decor, attended every tasting for the new menu, and spent their days cleaning the lawn and all-nighters painting the walls. Their mother, Jacqueline Gilmore, is a painter and sculptor, and her latest art collection, “Playing with Fire,” inspired the entire remodel. The matchstick oil paintings hang throughout the mansion.
The mansion is listed on the National Register of Historic Places and named “the most beautiful restaurant in Michigan” by Travel Maven. In January 2024, the family reopened it as Mangiamo after completely transforming the mansion into a “swanky” dining experience.
The Gilmore Collection spans Grand Rapids and its greater communities with 20 entities, including unique dining concepts, live music venues, banquets, dance clubs, a brewery, and a comedy club. Among them is Mangiamo, the family’s renowned Italian restaurant that replaced Paddock Place in the historic Augustus Paddock Mansion in Grand Rapids’ East Hills neighborhood. istoric Places and named “the most beautiful restaurant in Michigan” by Travel Maven. In January 2024, the family reopened it as Mangiamo after completely transforming the mansion into a “swanky” dining experience.
Although the entire family is involved in daily business conversations and plans for the future, Gilmore’s daughters, Morgan, 27, and Laine, 24, were integral in the Mangiamo mansion’s complete revamp.
Laine says it was “exciting to be given the creative freedom to embark on the mansion’s new chapter, elevating the dining rooms and second-floor banquet spaces to reflect the elegance of the historic building.”
The two sisters picked out furniture and decor, attended every tasting for the new menu, and spent their days cleaning the lawn and all-nighters painting the walls. Their mother, Jacqueline Gilmore, is a painter and sculptor, and her latest art collection, “Playing with Fire,” inspired the entire remodel. The matchstick oil paintings hang throughout the mansion.
My challenge is that I want to be a father, not a bossman
- Greg Gilmore
Morgan Gilmore turned the Mangiamo mansion’s basement storage room into Mo’s Cocktail Lounge, curating a unique and welcoming atmosphere for Gen Z patrons. It opened alongside the restaurant earlier this year. What used to be a beige and boring empty room is now a hidden basement speakeasy-style bar fit to Mangiamo’s ambiance.
“I wanted the lounge to feel like you are walking into a swanky house party instead of a public bar, [to feel like a place] where anyone is welcome,” says Morgan, who pitched the concept to her father and The Gilmore Collection team. She and her sister Laine worked together to gut the place and bring the vision to life.
The clever drink names reference her favorite movies (Elio’s Peach, The Saltburn, The Tenenbaum); her high school vinyl collection sits on display for guests to play; art from her mother and favorite TV shows cover the walls; cozy velvet couches frame the dimly-lit lounge where guests can enjoy cards and games by candlelight.
Morgan says it gives her “great joy to see groups of all ages dancing and grooving in the bar together and having fun.”
“We were both very young when the mansion was in its version of the classic Italian pizzeria vibe 18 years ago,” Morgan recalls. “To see its transformation [into] what it has become today … we are both so honored to be a part of it.”
“I wanted the lounge to feel like you are walking into a swanky house party instead of a public bar, [to feel like a place] where anyone is welcome,” says Morgan, who pitched the concept to her father and The Gilmore Collection team. She and her sister Laine worked together to gut the place and bring the vision to life.
The clever drink names reference her favorite movies (Elio’s Peach, The Saltburn, The Tenenbaum); her high school vinyl collection sits on display for guests to play; art from her mother and favorite TV shows cover the walls; cozy velvet couches frame the dimly-lit lounge where guests can enjoy cards and games by candlelight.
Morgan says it gives her “great joy to see groups of all ages dancing and grooving in the bar together and having fun.”
“We were both very young when the mansion was in its version of the classic Italian pizzeria vibe 18 years ago,” Morgan recalls. “To see its transformation [into] what it has become today … we are both so honored to be a part of it.”
Laine continues working as a full-time manager at Mangiamo. In addition to being the owner of Mo’s Cocktail Lounge, Morgan is the lounge’s sole bartender and the social media director for Mangiamo. Gilmore sees these leadership traits in his children and believes they have what it takes to structure The Gilmore Collection in a way that continues the business vision while prioritizing work-life balance.
“If you’re highly organized, [you] can have a great quality of life and set things up so that everybody in the restaurant has a great quality of life,” Gilmore says. He admits that he struggles to find that balance with his family so involved with the business. “My challenge is that I want to be a father, not a bossman.”
So the Gilmores have to be intentional in order to be successful. “As a family, we always try to set clear boundaries between professional and family time to be present with each other when we are off the clock,” Laine adds.
As far as the next chapter of The Gilmore Collection goes, the sisters and their two brothers are future-focused. “Our dad has spent the greater portion of his life serving the Grand Rapids community, creating fun and memorable dining experiences for all,” Morgan says.
“Maintaining that tradition and commitment to high standards with the foundation my father has laid, I believe we are in a strong position to elevate the family business to new heights.”
“If you’re highly organized, [you] can have a great quality of life and set things up so that everybody in the restaurant has a great quality of life,” Gilmore says. He admits that he struggles to find that balance with his family so involved with the business. “My challenge is that I want to be a father, not a bossman.”
So the Gilmores have to be intentional in order to be successful. “As a family, we always try to set clear boundaries between professional and family time to be present with each other when we are off the clock,” Laine adds.
As far as the next chapter of The Gilmore Collection goes, the sisters and their two brothers are future-focused. “Our dad has spent the greater portion of his life serving the Grand Rapids community, creating fun and memorable dining experiences for all,” Morgan says.
“Maintaining that tradition and commitment to high standards with the foundation my father has laid, I believe we are in a strong position to elevate the family business to new heights.”
Balancing Tradition and Innovation with American Coney Island
On the corner of Michigan and Lafayette in downtown Detroit, American Coney Island sits proudly in the same storefront where it first opened in 1917. One of Detroit’s oldest and most famous, the business began in 1910 when Constantine "Gus" Keros, an immigrant from Greece, started shining shoes, cleaning hats, and selling popcorn from a pushcart outside what would later become the home of his restaurant.
Nearly eighty years later, in 1990, Grace Keros became the third generation to continue the Coney legacy, taking over for her father, Charles Keros. Her brother, Chris Sotiropoulos, joined her in 2011, and the two have spent the past 13 years as the owners and operators of American Coney Island. Keros is integral in nearly every detail of daily operations, hardly ever missing a lunch shift.
American Coney Island expanded across the country to Nevada in a new home at the D Las Vegas; down the street, the family opened Victory Burger and Wings and Stadium Swim at Las Vegas’ Circa Hotel and Casino.
On the corner of Michigan and Lafayette in downtown Detroit, American Coney Island sits proudly in the same storefront where it first opened in 1917. One of Detroit’s oldest and most famous, the business began in 1910 when Constantine "Gus" Keros, an immigrant from Greece, started shining shoes, cleaning hats, and selling popcorn from a pushcart outside what would later become the home of his restaurant.
Nearly eighty years later, in 1990, Grace Keros became the third generation to continue the Coney legacy, taking over for her father, Charles Keros. Her brother, Chris Sotiropoulos, joined her in 2011, and the two have spent the past 13 years as the owners and operators of American Coney Island. Keros is integral in nearly every detail of daily operations, hardly ever missing a lunch shift.
American Coney Island expanded across the country to Nevada in a new home at the D Las Vegas; down the street, the family opened Victory Burger and Wings and Stadium Swim at Las Vegas’ Circa Hotel and Casino.
Keros has a secret recipe for balancing tradition and innovation over a century of business: make small changes and never change what you’re known for. Instead, she says, change how you offer it, hence why the famed Coney Kits were born.
She admits she had “no clue” what she was doing when she pitched the idea to her father in 1997, but she believed in the concept. What started as a fundraising opportunity evolved into a full-blown shipping operation that delivers the taste of American Coney Island nationwide. They remain a fundraising favorite for schools, churches, and community groups.
Keros said change has been the family’s most significant challenge for the past century of business. “[Detroit] has gone through a lot of things that I really couldn't control,” she says, citing the city’s bankruptcy and the COVID-19 pandemic. “Things were thrown upon us, but we just had to adapt and go with them.”
When financial strain plagued the city, Keros and her team increased shipments of their Coney Kits. During the pandemic, her family and staff fed the frontline workers. She calls this an example of a team in action in an industry where you must be “quick and tough.”
She admits she had “no clue” what she was doing when she pitched the idea to her father in 1997, but she believed in the concept. What started as a fundraising opportunity evolved into a full-blown shipping operation that delivers the taste of American Coney Island nationwide. They remain a fundraising favorite for schools, churches, and community groups.
Keros said change has been the family’s most significant challenge for the past century of business. “[Detroit] has gone through a lot of things that I really couldn't control,” she says, citing the city’s bankruptcy and the COVID-19 pandemic. “Things were thrown upon us, but we just had to adapt and go with them.”
When financial strain plagued the city, Keros and her team increased shipments of their Coney Kits. During the pandemic, her family and staff fed the frontline workers. She calls this an example of a team in action in an industry where you must be “quick and tough.”
Adapt just enough that you don't change what you're known for - Grace Keros
Over the years, Keros and her brother further implemented other small changes to enhance service, such as installing a credit card machine, adding a few more authentic items to the menu, and establishing a social media presence. But she ensured the original building kept the “tastefully tacky” all-American look it’s recognized for.
“You better be ready to pivot on a moment's notice because things will happen in 10, 20, 30 years that are beyond your control,” she says. “Adapt just enough that you don't change what you're known for.”
“You better be ready to pivot on a moment's notice because things will happen in 10, 20, 30 years that are beyond your control,” she says. “Adapt just enough that you don't change what you're known for.”
Preserving History at the Island House Hotel
Across the bridge on Mackinac Island, the Ryba-Callewaert dynasty has spent more than a century building their family’s businesses, led today by CEO Todd Callewart. The family’s hospitality has helped make Mackinac Island one of the most popular summer destinations in America and their famous pink-boxed fudge a staple for this slice of Michigan paradise.
The sweet beginning of the Ryba family’s handcrafted confections began on Detroit’s east side in 1936, when Harry Ryba opened his first sweet shop at Jefferson and Chalmers. Harry Ryba and his son-in-law Victor Callewaert brought their handcrafted fudge to Mackinac in 1960.
What started as a single sweet shop has grown into a booming collection of unique businesses that showcase the charm of Mackinac. Most notable is the historic waterfront Island House Hotel, the island's oldest and most historically significant hotel known for its distinctive and captivating architectural character. Owned by the state and stewarded by the Ryba-Callewaert family since 1969, the exquisite and sprawling property is perched within the boundaries of Mackinac Island State Park overlooking the marina and Lake Huron.
Across the bridge on Mackinac Island, the Ryba-Callewaert dynasty has spent more than a century building their family’s businesses, led today by CEO Todd Callewart. The family’s hospitality has helped make Mackinac Island one of the most popular summer destinations in America and their famous pink-boxed fudge a staple for this slice of Michigan paradise.
The sweet beginning of the Ryba family’s handcrafted confections began on Detroit’s east side in 1936, when Harry Ryba opened his first sweet shop at Jefferson and Chalmers. Harry Ryba and his son-in-law Victor Callewaert brought their handcrafted fudge to Mackinac in 1960.
What started as a single sweet shop has grown into a booming collection of unique businesses that showcase the charm of Mackinac. Most notable is the historic waterfront Island House Hotel, the island's oldest and most historically significant hotel known for its distinctive and captivating architectural character. Owned by the state and stewarded by the Ryba-Callewaert family since 1969, the exquisite and sprawling property is perched within the boundaries of Mackinac Island State Park overlooking the marina and Lake Huron.
Also under the family’s umbrella are a few locally-inspired restaurants, a quaint bed and breakfast, a colorful bike shop, and, of course, four Ryba’s Fudge Shops, where tourists, affectionately referred to as “Fudgies” line up at the windows to watch the confectionary artists handcraft decadently creamy and delicious fudge following family recipes and the meticulous process perfected over four generations.
Todd Callewaert’s lifetime of experience in the service industry started from humble beginnings as a fudge maker and dishwasher, eventually working his way up to join his father in managing the Island House Hotel. The CEO’s family entrusted him to take over the Island House Hotel in 1988, more than 50 years after the family saved it from destruction and 15 years after the State of Michigan anointed it as an official Michigan Historic Landmark. “When I look back on it now, I'm humbled that my brothers and sisters put me in this position to take care of this hotel,” he says.
Today, he continues his family’s influence on the industry and Mackinac Island alongside his wife, Jennifer, their two sons, Andrew, 33, and William, 30, and several of his siblings and other family members.
Todd Callewaert’s lifetime of experience in the service industry started from humble beginnings as a fudge maker and dishwasher, eventually working his way up to join his father in managing the Island House Hotel. The CEO’s family entrusted him to take over the Island House Hotel in 1988, more than 50 years after the family saved it from destruction and 15 years after the State of Michigan anointed it as an official Michigan Historic Landmark. “When I look back on it now, I'm humbled that my brothers and sisters put me in this position to take care of this hotel,” he says.
Today, he continues his family’s influence on the industry and Mackinac Island alongside his wife, Jennifer, their two sons, Andrew, 33, and William, 30, and several of his siblings and other family members.
Andrew and his wife, Emily, operate two of the family’s restaurants, the Pancake House and the Seabiscuit Café. William and his wife, Caroline, are based out of New York but spend summers with the family on the island, lending “extremely valuable” input for the family’s several ventures.
Although the family tries to have a family member in each part of the business, Callewaert advises to “pick a leader, get behind them, and put in checks and balances all the way down the line.” They set each family member up for success by defining roles based on their individual strengths.
Callewaert consults the family for new ideas based on what they see in their own experiences and travels, meeting weekly to share new ideas about how they can maintain and further their investment in preserving Mackinac Island’s history. In 2021, the family was awarded the Legendary Family Historic Hotelier of the Year by the Historic Hotels of America.
He calls it a “distinct honor” to protect and operate Mackinac Island’s oldest hotel, but maintaining the 160-year-old property comes with its unique challenges. “You can only do so much on this island … you can’t really change any structures on the outside,” he explains. “You just [have to] make them better.”
The Callewaert-Ryba family and their staff take great care in caring for the guest rooms, making updates while preserving their individual charm. They’ve also incorporated special packages around events such as the Kentucky Derby and the island’s iconic Lilac Festival, and vacation deals tied to holidays like Memorial Day, Mother’s Day, and the Fourth of July. He underscores the importance of recruiting talented staff dedicated to supporting this work and vision.
Although the family tries to have a family member in each part of the business, Callewaert advises to “pick a leader, get behind them, and put in checks and balances all the way down the line.” They set each family member up for success by defining roles based on their individual strengths.
Callewaert consults the family for new ideas based on what they see in their own experiences and travels, meeting weekly to share new ideas about how they can maintain and further their investment in preserving Mackinac Island’s history. In 2021, the family was awarded the Legendary Family Historic Hotelier of the Year by the Historic Hotels of America.
He calls it a “distinct honor” to protect and operate Mackinac Island’s oldest hotel, but maintaining the 160-year-old property comes with its unique challenges. “You can only do so much on this island … you can’t really change any structures on the outside,” he explains. “You just [have to] make them better.”
The Callewaert-Ryba family and their staff take great care in caring for the guest rooms, making updates while preserving their individual charm. They’ve also incorporated special packages around events such as the Kentucky Derby and the island’s iconic Lilac Festival, and vacation deals tied to holidays like Memorial Day, Mother’s Day, and the Fourth of July. He underscores the importance of recruiting talented staff dedicated to supporting this work and vision.
They're the next generation coming up. They have to be able to look down the road at what's coming, and they have to be adaptive. - Todd Callewaert
“You want to train them here and bring them back … they're the next generation coming up.” When asked what qualities a new generation of leaders should embody, Callewaert says, “They have to be able to look down the road at what's coming, and they have to be adaptive.”
As the now-CEO, Callewaert has held influential positions with esteemed organizations, such as the chair of the board for the Michigan Restaurant and Lodging Association. He says he was best prepared for leadership through his involvement with these organizations, encouraging hospitality’s next generation of leaders to do the same. “It was a fantastic experience for me and really helped me better our businesses.”
As the now-CEO, Callewaert has held influential positions with esteemed organizations, such as the chair of the board for the Michigan Restaurant and Lodging Association. He says he was best prepared for leadership through his involvement with these organizations, encouraging hospitality’s next generation of leaders to do the same. “It was a fantastic experience for me and really helped me better our businesses.”
Leaving a Legacy with Purpose
Alongside the thousands of hotels and restaurants that make Michigan a one-of-a-kind destination, these family businesses are critical to the success of the state’s economy, with tourism drawing in millions in state revenue and shoring up thousands of jobs. Storied establishments like American Coney Island and the Island House Hotel also play an indelible role in shaping the fabric of Michigan’s culture, and Callewaert, Gilmore, and Keros all forge purpose in their work and understand they are passing on a legacy that can not only survive but can adapt to thrive, grow, and serve Michigan communities for years to come.
Callewaert views his staff as a strong foundation for the integrity and future of the Ryba-Callewaert family business and even reveres them as a special part of its success story. Several of them have worked with the family for decades; some have met their spouses and are raising families alongside the 600 permanent residents on the island.
He urges owners and operators to invest well in people passionate about hospitality. “The better your staff are … that’s just making better food, happier [guests], and a better experience for everyone,” he says.
Keros also says to “take care of your staff like family because they’ll take care of you back.” She also celebrates the customers they help her serve — sometimes three or more generations, including some who remember her father and grandfather. She recognizes that many people share a special tie to American Coney Island.
“I hear the stories of people getting engaged here, people coming in and having a hot dog before they went and gave birth,” she laughs. “People call me to cater memorials or funerals because this was someone’s favorite place. We do wedding afterparties or rehearsal dinners here because it was connected with their mom and dad, or how they met, or it was their first date,” all moments she’s proud to be a part of.
Alongside the thousands of hotels and restaurants that make Michigan a one-of-a-kind destination, these family businesses are critical to the success of the state’s economy, with tourism drawing in millions in state revenue and shoring up thousands of jobs. Storied establishments like American Coney Island and the Island House Hotel also play an indelible role in shaping the fabric of Michigan’s culture, and Callewaert, Gilmore, and Keros all forge purpose in their work and understand they are passing on a legacy that can not only survive but can adapt to thrive, grow, and serve Michigan communities for years to come.
Callewaert views his staff as a strong foundation for the integrity and future of the Ryba-Callewaert family business and even reveres them as a special part of its success story. Several of them have worked with the family for decades; some have met their spouses and are raising families alongside the 600 permanent residents on the island.
He urges owners and operators to invest well in people passionate about hospitality. “The better your staff are … that’s just making better food, happier [guests], and a better experience for everyone,” he says.
Keros also says to “take care of your staff like family because they’ll take care of you back.” She also celebrates the customers they help her serve — sometimes three or more generations, including some who remember her father and grandfather. She recognizes that many people share a special tie to American Coney Island.
“I hear the stories of people getting engaged here, people coming in and having a hot dog before they went and gave birth,” she laughs. “People call me to cater memorials or funerals because this was someone’s favorite place. We do wedding afterparties or rehearsal dinners here because it was connected with their mom and dad, or how they met, or it was their first date,” all moments she’s proud to be a part of.
Callewaert adds one final piece of advice. “Make sure your child gets married to somebody who likes family business — it improves the roster.”
