Joe and Meigan Ferrie pose in front of the Copper Penny Carnivore Caravan, the couple’s catering venture that has become central to the Silver Dollar’s evolving business model. Courtesy photo

MARYSVILLE, CA (MPG) - The Silver Dollar Saloon, a longtime fixture in downtown Marysville, will significantly scale back its operations beginning in early May, shifting to a Sunday-only schedule as owners pivot their business model and reassess the future of the historic property.

Starting May 3, the restaurant will close during the week and operate only on Sundays for brunch, with the bar remaining open into the afternoon. The move marks the latest adjustment for the business, which has spent the past several years navigating rising costs, shifting customer habits and the realities of operating in a smaller market.

“Last time we were looking for a sale,” owner Joe Ferrie said. “This time, we’re hanging on to it. It’s not necessarily a rebranding, it’s more of a pivot.”

That pivot, he said, has been driven largely by the success of the business’s catering arm, the Copper Penny Carnivore Caravan, which has outperformed traditional restaurant service over the past year.

“When it comes down to brass tacks, it’s the catering that has carried the restaurant,” Ferrie said. “We do really well with catering and then all that margin just gets pulled right back into the restaurant in order to keep the doors open. I don’t know how long you can keep doing that.”

Beyond shifting customer demand and rising overhead costs, Ferrie said the economics of running a full-service restaurant in Marysville have become increasingly difficult.

“Quality is really important here,” he said. “The people who come in, they’re ranchers, they know their meat, so you can’t cut corners. But because it’s Marysville, we can’t raise prices the way other places can. I’m paying the same price for products as restaurants in Sacramento. It’s just a smaller market and it’s a lot harder to make money. We lose money on our steaks.”

The Silver Dollar has faced similar challenges before. In early 2023, the business reduced hours, trimmed its menu and laid off much of its staff amid rising costs and post-pandemic pressures. In 2024, the owners briefly listed both the business and the building for sale before ultimately deciding to continue operating on a reduced schedule. Now, with the latest shift, Ferrie said the focus is on stabilizing the business while exploring new opportunities, including expanding its use as an event venue.

“We’ve got so much more in this place,” he said. “We were at a wedding venue recently and it got me thinking, we could book this place out every weekend if we packaged it right.”

Ferrie said the property already includes many of the elements needed for that transition, including a commercial kitchen, patio space and upstairs rooms that could accommodate weddings, rehearsal dinners and overnight stays.

Even as regular restaurant service scales back, the Silver Dollar will remain active during key community events such as the Bok Kai Festival, the Marysville Stampede and the Peach Festival. Silver Dollar favorites and menu staples will remain available via the business’s food trailer, the Copper Penny. Interested patrons can follow the trailer’s whereabouts on Instagram at @pennycarnivore.

While the long-term future of the restaurant remains uncertain, Ferrie said the goal is to remain flexible and ready to expand again if conditions improve.

“If things turn around with the economy, we’d love to build it back up,” he said. “But right now, this is what makes the most sense.”