The Green Line, which opened on December 15, 2023, was instantly popular with the locals of Fort Thomas. (Picture provided by Green Line)

The ribs sear in the pan, the pasta simmers in hot water, and the chicken sizzles on the grill. The tempting aromas fill the kitchen, enticing customers with a hint of the delights to come. Customers arrive awaiting delicious food, refreshing drinks, and an enjoyable experience. Despite not having celebrated its first anniversary yet, the Green Line has quickly become a favorite destination for residents throughout Fort Thomas.

The Green Line opened on December 15, 2023, and has been a hit right from the start. However, this didn’t just happen automatically, as hard work, dedication, and long hours have been put in to make the restaurant what it is today.

“It’s a tough business, don’t get me wrong, but I have a great staff, great people that work here, and great customers,” managing partner Tracy Neuhaus said.

A dedicated team works at The Green Line, supporting Neuhaus in her vision. She tirelessly ensures that only the most qualified individuals are hired, creating a workplace filled with the perfect people who will always be there to help out.

“I generally try to hire people that are smart. Somebody who wants to be in the service industry, somebody who has no problem waiting on people; courteous, friendly, and hard-working,” said Neuhaus.

The restaurant has been quite profitable since its opening, thanks to a clear plan established from the start. This strategy has been effectively executed, allowing the business to thrive in an unforgiving business.

“So the goal was upscale, and family is what we were looking for. So my partners and I just had this idea, and then somebody came up with the name from the green line; which was a streetcar and later a bus line that went through Fort Thomas,” said Neuhaus.

Neuhaus and her team of managing partners have expertly navigated the challenges of a highly competitive restaurant industry. By recruiting exceptional chefs with unique culinary talents, they have set a high standard for quality in the dining experience they offer.

“I’ve known the Cafeo (restaurant) group for well over 10 years since the beginning of the Price Hill Incline House, the public incline house, over in Price Hill. I started there roughly about six months after they opened when I was in high school,” Justin Heavenrich, a sous chef at Green Line, said. 

While the Green Line has been enjoying considerable success, there are certain items on the menu that require occasional updates to keep things fresh and exciting.

“We run features every weekend, but we also have a seasonal menu, so we change our menu about once every quarter (four months). We often change things that don’t particularly work or things that we just don’t like. It all comes down to what the audience, or the people that come in here want,” Heavenrich said. 

Although they have been largely successful,  the key to sustaining it lies in constantly seeking and using innovative ideas. By embracing creativity and adapting to changes, they can remain competitive and effectively meet the evolving needs of their audience.

“Of course, there are new ideas going through my head all the time. Some get implicated, some don’t. It’s more about just proficiency in the back, things that we can do, like steps that we can take to reduce the wait time, improve the food, or make things better,” Heavenrich said.