Following in the steeped
tradition of serving the working man (and woman) working in the mills along the
Taunton River and the many waterways surrounding the City of Fall River, Al
Mac’s Diner will continue in its 100+ year tradition under the new ownership
and direction of Chef Robert W. Dunse II, Laura (Dunse) Reed, and Susan A.
Presented with a unique opportunity and fulfillment of a life-long dream
for our family to open a restaurant in Fall River, the Dunse Family will follow
the legacy of Robert and Laura’s paternal great-grandfather, Nicholas Pannoni,
who was co-owner and cook at the Columbus Café on Bedford Street. Our family will again be part of Fall River’s
history providing fresh, homemade foods to its residents and those in the
In 1910, Al McDermott
(Al Mac) started his business driving from mill to mill with his six-horse
drawn wagon, providing food and drink to the children and adult workers that
kept the mills humming around the clock.
By 1917, the number of mills reached 49 keeping Al McDermott’s business
thriving. Over the years the City’s
population increased by tens of thousands while spindle capacity in these
cotton mills moved from 500,000 to 1,000,000 earning Fall River the distinction
as the leading textile city in America.
Company, employing 6,000 people, became the largest company printer of cloth in
the world. Mills workers needed to eat
and Al Mac’s business boomed. During the
years that followed, many of the mills began moving their business to the
southern states but clothing manufacturers from New York took up much of the
inexpensive vacant space with immigrant workers who were eager to manufacturer
By 1940, there were just
17 companies in operation so Al McDermott needed to shift the way he was doing
business. During these years Al McDermott began purchasing and opening up
diners in the Northeast…so many that his family could not keep track of them
all. Finally, in 1953, Al Mac purchased
his last diner, his name sake, a 1953 stainless steel silver and green DeRaffele
diner, which is now located in the Executive Plaza at 135 President Avenue,
Fall River, MA. Its original location
was directly across Davol Street where the Bicentennial Park is now located.
Over the years Al Mac’s
had built its notoriety as an icon in the diner industry. With its infamous neon sign, one of the
largest in the industry, Al Mac’s Diner summons its customers in the night sky
as they cross the Braga and Veteran’s Memorial Bridges from the west or drive
by on President Avenue, Davol Street, or Route 79.
Placed on the National Register of Historic Places on December 20, 1999,
Al Mac’s Diner is as famous a landmark in the Fall River area as Lizzie
Borden’s house and the U.S.S. Massachusetts.
Our intention is to again make Al Mac’s Diner a destination for those
traveling from near or far.
The name Al Mac’s Diner,
will remain as will the overall theme of a table service diner serving freshly
made comfort foods and desserts as well as more sophisticated dishes to appeal
to a more discerning palate and attract a larger customer base. Focus will be
placed on freshly grown, freshly made and locally grown when available which
will reduce costs by removing the added mark-up for processing or storage.
Al Mac’s will be open 6
days a week, Monday, Wednesday and Thursday from 7:00 a.m. to 2:00 p.m. offering
breakfast and lunch and on Friday and Saturday extending its hours on opening at
7:00 a.m. and closing at 4:00 a.m., offering full breakfast to
the late night crowd. Offering breakfast
and brunch on Sundays, the diner will be open from 7:00 a.m. to 3:00 p.m.
Al Mac’s will continue
to offer standard American fare and diner foods with specials oriented more
towards fine dining. We will work to reconnect
with past customers of the diner while developing an additional new clientele
with our motto of “Four star food at a one star price”, making our food
affordable to those that might be out priced at other area establishments.
Goal Scorer’s LLC, Susan
A. Dunse, Robert W. Dunse II, and Laura (Dunse) Reed, brings together a vast
array of experience in hospitality/restaurant, business, and education, which
when combined, will move Al Mac’s Diner to the level of notoriety it once knew.
Putting our well-balanced skills to use, in management,
purchasing, personnel, marketing, and kitchen management we will all complement
and offset each other in reopening Al Mac’s and creating a profitable business
that will be the pride of Fall River once again.
Robert W. Dunse II, the Executive Chef,
educated at Johnson & Wales University in Baking and Pastry and over 8
years of experience in the culinary world, including Lead Catering Chef of
Gillette Stadium and former Personal Chef to Robert Kraft, the owner of the New
Susan A. Dunse, the Front of the
House Manager and Business Manager,
has over 35 years of combined experience in finance, small business ownership,
real estate management and sales, small business start-ups, vocational and
business education and working with at-risk students. She holds a B.S. in
Business Administration, an M.S. in Business Education, completing an MS in
Counseling and holds various levels of licensure in education in vocational
education and administration.
Laura A. (Dunse) Reed, the Night
Manager and Head Waitress, has over 11
years of experience in the Front of the House, including T.K O’Malley’s,
McCormick & Schmick, Zooma, and H2O. She holds a BS in Education
specializing in mild to moderate disorders and is a lead teacher at Bradley
Hospital teaching students with Asperger's.
Mindful of the economy
and socioeconomic background of Fall River and the surrounding area, we intend
to provide food options that allow all to patronize our establishment. We will be following the standards set by
Chef Robert W. Dunse II of “four star food at a one star price”. Believing that price point should not dictate
whether customers are served fresh, local, handmade items. Chef Robert’s goal
is to show that the items on the Al Mac’s menu will be equal to that of the
restaurants in Providence and New Bedford and still be in keeping with the
price point of Fall River. Keeping the
dinner menu small, focus will be given to the quality of each dish allowing for
variety on a daily basis.
With the purchase of a
Point Of Sales computer system, we will be able to accurately diagnose daily
sales, food costs and wages and make immediate adjustments to better serve our
customers and staff. All transactions
will be recorded allowing us to analyze trends, peak sales times and profitability
of items and hours. Serving versatile
menu items that are made to order, in small batches, or turnover quickly allows
costs to stay low. Supporting local
vendors allows us to have the variety we need at hand and not have to order in
bulk. Our customers will see this
translated in the cost of their food and the freshness on their palate.
We also intend to be the
first Fall River restaurant to be a certified green restaurant by the Green
Restaurant Association. To achieve this certification we will be lowering our
carbon footprint, reducing waste, composting, using un-harmful cleaning
chemicals, incorporating compostable and recycled products and reducing our amount of waste.
Hours of Operation:
|Monday||7:00am - 2:00pm|
|Wednesday||7:00am - 2:00pm|
|Thursday||7:00am - 2:00pm|
|Friday || 7:00am - 4:00am|
|Saturday || 7:00am - 4:00am|
|Sunday || 7:00am - 3:00pm|