Glen’s Frozen Custard demolishes former Clementine’s restaurant for new production facility
The owner of Glen’s Frozen Custard demolished the old Clementine’s family restaurant building at 2604 Leechburg Road in Lower Burrell last week to make way for a new production facility.
Glen’s, with stores in Lower Burrell and Springdale, bought the old restaurant this year to build a 10,000 square foot facility to make more ice cream and baked goods.
In addition to offering sugary treats at both Glen locations, the small business produces mint chocolate chips and other flavored ice cream at retail stores such as Community Market, Giant Eagle, Shop ‘n Save and some local restaurants.
“We practically ran out of space,” said Eli Wilson, Glen’s president and fourth generation owner.
“If I wanted to make a cream-filled donut, I can’t,” he said. “This additional space will allow us to release new products. “
Glen’s opened in 1948 in Cheswick and moved to Springdale in 1959. The Lower Burrell location opened in 2010 and was expanded in 2016 to include a small restaurant, GC Grill.
“We want all of our production to be under one roof to make it easier and more efficient,” Wilson said.
In addition to the two stores, Glen’s uses a small warehouse.
The Lower Burrell and Springdale stores will continue to operate.
Wilson chose to locate the new facility in Lower Burrell because of its proximity to its stores and because it was the right size – 2 acres.
“It’s great to see a local business grow and expand,” said Chris Fabry, Lower Burrell City Councilor. “I am delighted that they want to continue to grow in our city.
The restaurant was vacant for about a dozen years, Fabry said.
“It will be great to see the development unfold and become another point of pride for Lower Burrell,” he said.
Wilson decided to demolish the old restaurant because the basement walls were warping.
He and his cousin Wade Bursic own an excavation business and do the demolition work.
Wilson expects all excavations to be completed in the coming weeks. They will prepare the site during the winter and begin construction of the new building in the spring.
The new facility could be operational by the summer.
In addition to consolidating operations, Wilson said he wanted the new facility to produce more baked goods and, one day, be open to the public for shopping.