Today we’d like to introduce you to Ronald Yeates.
Hi Ronald, thanks for sharing your story with us. To start, maybe you can tell our readers some of your backstory.
Purchased existing restaurant on September 16th, 2008, I had just been laid off from La-z-boy furniture manufacturing in Tremonton where I had work for 28 years.
I used my retirement fund to purchase the small diner Ogden called No Frills Diner.
I have currently owned and operated the diner for 17 years.
During covid we lost our lease on 12th street in Ogden where originated and had been for about 12 years.
We found a location on 25th street in Ogden that we had to turn into a restaurant, it had no kitchen, it was a blank slate.
It took 9 months of back and forth with city permits, contractors and health department to get everything finalized so we could open our door, which finally happened November 22, 2020.
When rebranded and changed our name to No Frills Diner on 25th.
Business took off and we had a booming business for 3 years on 25th street until they started construction of The Wonder Block. With tearing out parking lots and shutting down street it had killed us the past several months. A real struggle to survive. They use 25th street for many events thinking it will help the local businesses, but it actually hurts due to the lack of parking and keeps all our regular clientele away. The economy has effected us as well, both situations compounded have devastated the economy for small business owners downtown. Brining in the large event requires customers to park 4 to 5 blocks away to visit 25th street establishments. The construction works use the street along Lincoln and up and down 26th street for their parking and it is many vehicles which also removes parking that could be used for customers to visit the area. I will be surprised if allot of us on the street survive.
Would you say it’s been a smooth road, and if not what are some of the biggest challenges you’ve faced along the way?
No it has not and I mentioned allot of the reasons in the prior question not knowing this question was next.
Can you tell our readers more about what you do and what you think sets you apart from others?
Owning and operating **No Frills Diner** on Historic 25th Street in Ogden was one of the most defining chapters of my professional life. When I took over the diner, I inherited more than a business — I inherited a piece of local history, a loyal customer base, and a responsibility to keep a community landmark alive. That came with real challenges: aging infrastructure, rising costs, staffing hurdles, and the constant pressure to maintain consistency in a fast‑moving industry. But those challenges shaped my philosophy and strengthened my approach to business.
No Frills Diner wasn’t just a place to eat — it was an experience steeped in nostalgia. The moment people walked through the door, they were surrounded by the kind of old‑school ambiance that reminded them of simpler times. The walls were lined with vintage memorabilia, classic diner décor, and my personal **Coca‑Cola collection**, which became a conversation starter for customers of all ages. Every piece had a story, and together they created an atmosphere that felt familiar, comforting, and timeless. That nostalgic charm became part of the diner’s identity, turning first‑time visitors into regulars and giving longtime locals a place that felt like home.
That connection to the community was reflected in the recognition we received. In 2025, **No Frills Diner was voted 1st place for Best Breakfast in Northern Utah** by the readers of the Ogden Standard‑Examiner. It was a proud moment — not just for me, but for the entire team who showed up every day to make sure the food was hot, the service was genuine, and the experience was consistent. That award wasn’t about fancy ingredients or trendy menus; it was about trust, tradition, and showing up for the people who counted on us.
My philosophy has always been simple: **show up, be real, and take care of people**. I believe a business succeeds when it becomes part of the community’s daily rhythm — when customers feel seen, when employees feel valued, and when the product is honest. No gimmicks, no shortcuts, no pretending to be something you’re not. That’s what “No Frills” meant to me. It wasn’t just the name of the diner; it was a way of operating.
Running the diner taught me resilience. There were days when equipment broke, staff called out, or the unexpected walked through the door — and I still had to deliver the same quality and experience people counted on. I learned to adapt quickly, solve problems on the fly, and stay steady even when the pressure was high. Those experiences shaped my leadership style: hands‑on, practical, and grounded in accountability.
Through my company, **Ron Star Co**, I’ve carried those lessons into every project I take on. I focus on authenticity, operational clarity, and building systems that work in the real world — not just on paper. I’m proud of the reputation I’ve built for being straightforward, reliable, and committed to doing things the right way.
My career has been about more than running businesses; it’s been about building places where people feel comfortable, welcome, and connected. Whether it was serving breakfast at No Frills Diner or managing new ventures today, my philosophy remains the same: **keep it honest, keep it simple, and keep it human**.
We’d love to hear about how you think about risk taking?
The biggest challenge came when we made the decision to relocate from 12th Street to Historic 25th. It was a huge risk. The space we settled on had no kitchen — it was a blank canvas, and turning it into a functioning diner took everything we had. We poured our savings into building a kitchen from scratch and getting it approved by the city. After closing the 12th Street location, it took nine months of hard work, planning, and perseverance to get the new space ready for service. We believed the move would pay off, but it was a serious investment, and we had a lot of ground to cover to recoup the cost. That period tested our resolve, but it also reaffirmed our commitment to doing things the right way — even when it wasn’t easy.
Pricing:
- Made to order meals
- Fresh hot cooked meals
- Award winning service and me als
- Meals are priced well with the amount and size of meals
- Sensational selection of premium drinks
Contact Info:
- Website: https://Nofrillsdineron25th.com
- Instagram: https://www.instagram.com/nofrillsdineron25th/
- Facebook: https://www.facebook.com/NoFrillsDinerOn25th
