At The Flip Side, all are welcome

LACONIA — The newest restaurant downtown offers a full-service breakfast and lunch, something that’s been missing in the city’s center since the Soda Shoppe closed. It’s also a labor of love for the owner, who saw a chance to provide opportunities for people on both sides of the service.

The Flip Side, located at 566 Main St., opened last week. Owner Jeanin “Nin” Onos said she plans to add dinner service soon, perhaps as early as this spring.

Onos’ day job is at a nearby bank, and said she started The Flip Side because she saw a gap in the food service landscape downtown.

“I work here, I’m down here every day. There’s no place to go to breakfast right here in downtown,” she said.

Onos has a business management degree, but opening a restaurant is, in a way, a return to her first occupation. She took culinary arts classes as a high schooler in Maine, and was initially a culinary student in college before switching to business management. “I liked running things better,” she explained.

Helping her with the task is her sister, Dawn Souda, who is the restaurant's general manager.

Onos said the food at The Flip Side is “American classic diner. I wanted something that was affordable and that anybody could come here. I didn’t want it to feel stuffy and overpriced, I also wanted quality and quantity for the price you’re paying.” Think pancakes and eggs for breakfast; burgers, sandwiches and salads for lunch.

And doing her home state proud, Onos takes good care of her potatoes. The Flip Side offers both French fries and homemade chips as sides: they’re all hand-cut in house and then given a 24-hour cold water bath before they are cooked in hot oil.

Responding to some market research Onos conducted before opening, The Flip Side is committed to providing gluten-free versions of as many of their menu items as possible. They have gluten-free pancakes, breads and bagels, and a griddle that will never see gluten.

Onos said she expects her clientele to include people who work in the downtown area and people drawn to nearby shops, as well as vacationers and seasonal residents. “I’m constantly reminded that it takes a village, and that includes the actual village, the locals. They’re the ones who are here every day,” Onos said.

When designing her business, Onos made sure there was room in her restaurant, both in the kitchen and in the dining room, for members of that village that are sometimes excluded.

Onos has a child on the autism spectrum, and she serves on the board of Lakes Region Community Services, which operates a program called StaffWorks, helping people with developmental challenges find employment.

The Flip Side has a spacious kitchen, with generous space between work stations. This allows people who might have stimulation concerns to feel control over their own workspace — as opposed to more conventional kitchens, where cooks are often shoulder-to-shoulder in a hot, noisy environment. The layout of the dining room was created such that a person using an assistive mobility device, such as a wheelchair, can maneuver around tables and behind the service counter. Even the decor is part of the consideration — the walls are minimally adorned, so as to avoid visual overload.

“I saw a need to incorporate people with challenges. My son is on the spectrum and I want him to have a future,” Onos said. “I also have a cousin that I grew up with, was very close with, who has Down’s syndrome. She lives on her own, she needs minimal help, she’s so happy. That’s what I want, I want happiness, I want people to come in and joke around, have a good time.”

Wendy Robb, director of the LRCS StaffWorks program, said in an email that Onos’ vision aligns with the LRCS mission of promoting independence, dignity and opportunity for people with disabilities.

“By welcoming three individuals served by LRCS StaffWorks into their team, they have embraced diversity and are creating life-changing opportunities that will strengthen the well-being of the community and give meaningful employment opportunities to skilled and confident workers. These individuals are not just employees; they are integral members of The Flip Side family, gaining valuable experience and acquiring a diverse set of skills that not only enhance their personal and professional growth but also contribute to the overall success of the restaurant,” Robb said. “This partnership represents more than just a business collaboration; it symbolizes a shared commitment to creating an inclusive community where everyone has the opportunity to thrive.”

The Flip Side is open Thursday through Monday, starting at 7 a.m.