From recent newspaper coverage of Schuler's cookbook, Fresh Recipes & Warm Memories.

Kalamazoo Gazette
by Bill Wood
Thursday, April 22, 2004

"In the end it was hard not to like Schuler's. Staffers made us feel special. They carried out every little request. They had answers to questions. They smiled. They complimented. They hustled."

"One of the children's sundaes arrived at the table with such a stunning presentation that our daughter, who ordered the mousse, changed her mind and asked for one. The sundaes are served with little bowls of M & Ms, gummy bears, chocolate sauce, and raspberry sauce."

"The service is so good because most of the staff has been at the restaurant for 20 years or more, which is highly unusual in the restaurant world."

Muskegon Chronicle
by Bill Wood
Monday, March 22, 2004

"Schuler's is a wonder. It has remained popular for so long in part because of where it is located, close to I-94 and I-69, halfway between Lansing and Fort Wayne and halfway between Chicago and Detroit. It's a good meeting place for families spread through the region."

"'We say, welcome, we've been waiting for you,' Schuler said. 'That's the key. The hospitality is the key. It's the team effort, the communication between the front and back of the house, and it's continual. I'm proud of our gang'."

Jackson Citizen-Patriot
by Bill Wood
Monday, March 22, 2004

"Kids who eat at Schuler's get the impression that going out to dinner is a big deal."

"We all raved over the Great Lakes Whitefish ($21) sautéed with butter; white wine, capers and lemon, and Maple Glazed Salmon ($20), which is baked and served with apple pecan salsa. The salsa was especially pleasing, with bits of Ida Red apples, maple-glazed toasted pecans, roasted red peppers, onions all mixed with apple cider, cilantro, honey and oil."

"It is also the preferred restaurant for bus tours. 'About 10 busloads of people stop at the restaurant to eat every month,' said owner Hans Schuler."

Hillsdale Daily News
by Janet Lee
Wednesday, April 7, 2004

"'No matter how good a restaurant is, it has to change with the times, while still maintaining what has drawn them there to begin with,' said Jonathan Schuler. 'People want to have an anchor. They want to feel comfortable where they are'."

"'Ninety-five years of being in business, and getting it right takes an enormous amount of effort, and good will. There is something here for all of us to learn,' said Moore of Schuler's staff."

Detroit Free Press
by Susan Selasky
Tuesday, March 30, 2004

"Fans of Schuler's will not only enjoy the recipes and well done glossy photos of food and landmarks but also the interesting history of the restaurant and the Schuler family."

The Saginaw News
by Janet Martineau
Saturday, April 3, 2004

"'I have what I call an open book [said Jonathan Schuler] when it comes to cooking knowledge. My thought is if people can recreate at home what they eat at the restaurant, it helps us. They more strongly identify with us. Besides, there is no substitute for the atmosphere and service of our restaurant'."

Marshall Chronicle
by Shelley Sulser

"Published by Huron River Press in Ann Arbor, the book [Fresh Recipes & Warm Memories] combines the Schuler family history and the evolution of the famous Schuler's eatery over four generations with recipes Schuler hopes the public will enjoy making at home."

"Kehlbeck had experienced a lot of great restaurants in Washington and found Schuler's comparable. 'I was surprised to find a place like this with its wonderful food and hospitality,' he said, [Keith Kehlbeck] 'It intrigued me'."

"'People want to come back to something that's tried and true,' said Hans Schuler of the restaurant's longevity and fame. 'My father (Win Schuler) was phenomenal at remembering names. He was magic with names. That is part of our hospitality'."

The Oakland Daily Press
by Doug Levy
Sunday, April 4, 2004

"One of the things that gives the original Schuler's restaurant its distinctive dining is philosophy. Inscribed on the beams inside the dining room at the Marshall eatery are quotes from the pens of celebrated men, which serves as conversation pieces for guests enjoying their lunch or dinner."

"And as the legendary restaurant celebrates its 95th year in business, one of those quotes stands out among others: 'It's not how much, but how well'."