Betty Fields fell in love with the Czech-Tex Steakhouse & Barbeque the first time she stepped inside. Now her love has been consummated.
Fields and her husband are the owners of the restaurant that has cooked almost everything from scratch since 1996.
Fields says she wants to preserve what made the restaurant popular while expanding its offerings, including such items as beer and liquor.
Fields said she couldn't pass up the opportunity when she heard the restaurant, with its old, sturdy beams, tall ceilings and heavy wood furniture, was for sale. She said it's one of few restaurants where patrons can have privacy at almost every table.
Fields, who has worked in real estate for more than three decades, said she was ready for a change. Her husband, Frank, had owned restaurants in the 1980s and early 1990s. Fields said with her Czech background and knowledge of working with people and Frank's expertise in the restaurant business, they felt confident they could make a successful business even better.
"It's fun working together and definitely a far cry different world from the one I was used to," she said. "You just give customers good food and good service and they keep coming back. I think it's something I'm going to look forward to doing for a really long time."
The restaurant is located at 111 County Road 269 in Snook. Patrons can enjoy homemade meals that include steaks, ribs, chicken, cole slaw, potato salad, grilled pork chops, fried chicken and catfish, homemade bread, chicken and dumplings, cinnamon rolls and more, she said.
"It just gives the people in the Brazos Valley a great alternative place to come for a quiet evening meal or a great home-cooked lunch meal," she said.
Hard work
The original owners and founders of Czech-Tex, Robert and Pat Collins, have continued to assist at the restaurant, Fields said.
"They are always willing to come in and help us," she said. "They want to make sure we're successful. It's been a very heartfelt thing."
Robert Collins said he and his wife, both of whom come from a Czech background, started the restaurant Jan. 1, 1996, after remodeling the old building. The facility had belonged to Pat's aunt, who was retiring after operating the complex as the Snook Baking Company.
"My wife can take anything and make something really good out of it," he said. "We've been blessed with the ability to do that and have good food."
Before the couple opened the restaurant, they had been in the catering business, he said. Czech-Tex's opening provided the perfect avenue to transfer that catering work into something larger, he said.
Through the restaurant, they were able to cater all over Central Texas, he said. They also did several catering jobs for the Bryan Police Department and for groups at Texas A&M University.
Collins said everything was home cooked. Nothing came from a can and the food was always fresh or freshly frozen, with quality the premiere goal, he said.
"There are times I lost money just because I wanted something good for the folks," he said.
With the couple nearing 60 years of age, Collins said, they decided it was time to retire and find something not as physical and less challenging.
"The restaurant business is great as far as the [public relations] and visiting people. But as far as work, it is a lot of hard work," he said.
The couple has continued to work with the Fields, teaching them recipes and operations, Collins said. They continue to help the Fields with some of the catering events as well, he said, because they miss and love the interaction with the customers.
"I want them to be successful," he said. "I really believe that these were the right folks for the right time."
A different kind of art
Fields said they've retained all the original recipes for local favorites such homemade yeast rolls, kolaches, bread, barbecue sauce, sauerkraut and steaks. They've removed the lunch buffet and now serve a daily Blue Plate Special consisting of entrees such as meatloaf, grilled pork chops, fried chicken, catfish and barbecue.
She said she's been able to take what she learned in the real estate industry and transfer that experience to the food industry. By talking to customers to see why they stopped by and what they prefer, Fields said, she learns a lot about how they are doing. She said it also shows customers she cares and wants them to return.
It's important the restaurant maintain quality food, because people get tired of going to places where everything tastes and looks the same, she said.
"It's just an art that people don't do anymore," she said.
The restaurant, rooted in a town of about 530 people, draws clientele ranging from farmers, ranchers and school teachers to the real estate community, Fields said. The couple have had a new clientele burst from Bryan and College Station and added crowds from Brenham and Somerville, she said.
Because of their location ten miles from Texas A&M University, Fields said they also host frequent large business lunches. The restaurant also has been asked to cater several wedding rehearsals, she said.
"We have done no advertising and all of it has been, really, word of mouth," she said.
Betty and Frank Fields have both kept their real estate licenses, and Frank will continue to operate out of Fields & Hejl Real Estate in Snook.
Betty Fields said the move to the food industry is a nice change in scenery.
With 15 employees at the restaurant, Fields said, they're still looking to hire one or two more.
"It's just a lot of fun for me, getting to see a whole different world," Fields said. "I'm enjoying every minute of it."
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