I’ve been slipping back into the booth at Busy Bee Café in Springfield for years now—not often, but enough to know that it still feels exactly the same as it did when I worked there twenty-five years ago. Back around the year 2000, when I was nineteen and scrubbing dishes in the back, you could still smoke in restaurants. The air was thick with a gray haze of cigarette smoke, the clink of silverware, and the steady rhythm of the grill turning out plates piled high with eggs, bacon, and biscuits.

The smoke is long gone now, but the soul of Busy Bee hasn’t changed a bit. The red vinyl booths and checkered floors still have that 1950s diner charm—the kind that feels like home the moment you step through the door. There’s a comforting hum inside, a mix of conversation, laughter, and the sound of coffee being poured. The mugs are still heavy and warm, and the servers still know when to top them off before you even have to ask.

Busy Bee has a long history in Springfield. Long before I was even born, it started out as an ice cream parlor in the 1950s, then became a 24-hour restaurant that went through a few names before eventually becoming Busy Bee. Over the years, it’s seen mill workers, students, families, and generations of locals who have kept it buzzing day after day.

When longtime owner Boyd decided to move on, Meg Holiday took over the café in October of 2022. She and her husband—who also run Slice Pizzeria and John Henry’s in Eugene—spent the winter bringing new life to the place. There weren’t many changes over the decades, but Holiday gave the floors, kitchen, and bathrooms some well-deserved updates. Busy Bee stayed closed until April 2023, when it officially reopened its doors to the community.

Holiday said her goal was simple: she wanted the regulars to walk in and say, “It looks the same, but something’s different.” And that’s exactly what happened. The place still feels like the same old Busy Bee—it just has a little extra shine now.

For Holiday, taking over Busy Bee was personal. “We were customers here before,” she tells The Chronicle. “When I lived in California, I worked in a diner with a counter. Being able to bring Busy Bee back and keep it alive was something that I was like, ‘Okay, this is a staple in here.’”

Within weeks of reopening, the familiar crowd returned in full force. “The biggest surprise is just how many regulars that have been coming here for decades still come back,” Holiday said. “They’re like, ‘Yeah, I’ve been through three generations of owners.’ We know all their names, and half the time we know their orders before they even sit down.”

That loyalty runs deep. Boyd once said she watched kids grow up, have children of their own, and still come back for breakfast. Busy Bee has been a constant in Springfield for generations, and even after changing hands, it hasn’t lost that heartbeat.

And then there’s the food—the reason people keep coming back year after year. The pancakes are enormous, golden, and buttery, taking up every inch of the plate. The biscuits and gravy are still the stuff of local legend, with soft, fluffy biscuits smothered in thick, peppery cream gravy.

The omelets are loaded to the brim—ham and cheese, veggie, Denver—but the taco omelet might just be the star of the show. One regular said it best: “I’m all about the taco omelette and country breakfast. We come every week or every other week.”

Of course, the real showstopper is the chicken-fried steak—and if you’ve ever had it, you already know. Locals on Reddit have called it “by far the best one in Oregon,” made from real cube steak that’s tenderized and pressed right there in the kitchen. Crispy on the outside, tender inside, and covered in creamy white gravy—it’s a classic done exactly right. I used to help prep those steaks back in the day, and I swear they taste just like they did when I was nineteen, standing behind the flat-top with my apron covered in flour.

Busy Bee’s menu has something for everyone. Their burgers and sandwiches hit that nostalgic sweet spot—no gimmicks, no frills, just honest, old-school flavor.

The cheeseburgers are juicy and perfectly seared, served with crispy fries and all the classic toppings. The club sandwich is stacked high with turkey, ham, bacon, lettuce, and tomato between buttery toasted bread, and the BLT is the kind that crunches just right with every bite. On weekends, you’ll spot plates of country skillets and crispy hash browns heading out faster than the coffee can be poured, and there are always a few cinnamon rolls sitting on the counter that are big enough to share—though most people don’t.

It’s rare that I stop in these days, but every time I do, I can’t help but smile. The faces may have changed, but the heart of the place hasn’t. The coffee’s still strong, the food’s still comforting, and the regulars still sit in the same seats they always have.

Busy Bee isn’t just another breakfast spot—it’s a piece of Springfield history. It’s the kind of place that feels familiar even if it’s your first time there. And for me, it’ll always be the little diner where I learned what hard work, good food, and community really mean.

If you grew up around Springfield, you probably already know: there’s something special about this place. And if you haven’t been yet—go. Sit down, order the biscuits and gravy, and let the past meet you at the table.

Address: 2152 Main St, Springfield, OR 97477
Phone: (541) 747-6331
Hours: Monday – Sunday, 6:00 AM – 2:00 PM