The Lantern’s “Best of OSU” polling, conducted through social media, is not statistically representative of Ohio State University’s entire student body.
When searching for a late-night snack on Ohio State’s campus, several familiar fast-food options like McDonald’s, Wendy’s, and Raising Cane’s are readily visible along High Street. However, a small shop at 1998 N. High St. stands out with its enticing aromas of glazed donuts, gyros, and coffee. This shop is Buckeye Donuts, which has been a beloved fixture for 55 years and was recently voted “Best Late Night Eat” in The Lantern’s 2024 poll.
While many in Columbus are familiar with Buckeye Donuts’ menu, including the signature Buckeye donut—featuring chocolate glaze and peanut butter filling—the behind-the-scenes operations that keep the shop open 24 hours a day are less known.
Eric Bretschneider, the general manager who has worked at Buckeye Donuts for over 20 years, explains that the shop’s efficiency stems from its training methods. New employees typically start at the register unless they have significant cooking experience or are filling a specific role. Once they become comfortable with the register, they receive training for back-of-house tasks.
“This approach helps our staff handle unexpected situations more effectively,” Bretschneider said. During busy night shifts, if one employee is overwhelmed with food orders, another can jump in to assist.
Buckeye Donuts operates with a small team of six to nine employees at any time. Each shift includes a core crew of three workers handling front-of-house tasks while an additional three focus on baking in the afternoon. Mornings are busier as they prepare for the day ahead.
Cleanliness is crucial at Buckeye Donuts. Bretschneider emphasizes that staff continuously clean equipment and surfaces during their shifts. A key part of their cleaning routine is “bricking the grill,” which involves scrubbing it with an abrasive brick and oil instead of chemical cleaners to maintain hygiene without shutting down operations.
Bryan Thomas, a cook at Buckeye Donuts, describes his morning routine as focused on preparing for breakfast rushes. He ensures that bacon and sausage are cooked and that supplies are stocked.
Both Thomas and Bretschneider highlight the donut-making process as central to their operations. They have a dedicated donut maker named Yanni, who has been with the shop for 40 years and comes in on weekends to create fresh donuts.
The donut-making process varies between cake donuts and yeast donuts. Cake donuts require less time; bakers mix ingredients, roll out the dough, cut it into shapes, fry it until golden brown, and then glaze it. Yeast donuts take longer as they need time to rise before being kneaded and proofed before frying.
Thomas appreciates the family-like atmosphere at Buckeye Donuts compared to corporate environments. “Here, we don’t have strict checklists or managers counting every plate,” he said. “They treat you like family.”
Looking ahead, Bretschneider indicates that Buckeye Donuts will maintain its current operations without plans for significant changes or expansion. “We just want to keep doing what we do well,” he stated.
Related topics: