Turning a Gas Station Into a $5 Million Speakeasy

In May 2025, Tony Donatell opened The Farmer’s Cellar inside an empty storefront next to an Amoco gas-station in Lakeville, Minnesota. The venue combines a restaurant, a bar and a hidden speakeasy accessed through a faux soda cooler called “The Farmer’s Grandson.” Patrons move from fluorescent aisles to moody chandeliers, leather chairs, an antique wooden bar and a copper bathtub, creating a “roaring twenties” atmosphere.

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Donatell, 46, founded the Wondrous Collective, a Minnesota restaurant group that runs 12 establishments. He previously turned a dark gas-station store in Eagan into the speakeasy Volstead House. In late 2024 a nearby gas-station owner asked him to revive his struggling store, leading to the Lakeville project.

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• Early 2024 – Expands Eagan property with a burger joint and speakeasy.

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• November 2024 – Rents the Lakeville storefront and adjacent gas-station.

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• May 2025 – The Farmer’s Cellar opens.

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• May 2025 – April 2026 – First-year financial results compiled.

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• First-year revenue approached $5 million (CNBC Make It).

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• Breakdown: $1.7 million restaurant, $1.4 million convenience store, $1.9 million gas station.

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• The convenience store had been losing at least $10,000 per month before the speakeasy; losses reversed as patrons bought snacks while waiting.

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• CPI for eating out rose 3.4 % YoY as of July 2026 (BLS).

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• An OpenTable survey (Nov 2025) found 61 % of Americans view dining out as a “special treat.”

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• The National Restaurant Association reports restaurant expenses rose 36 % from 2019 to 2026, with menu prices up 3.4 % from July 2025 to July 2026.

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Amid a decline in dining frequency—37 % of diners reported eating out less often than a year earlier (YouGov, Oct 2025)—The Farmer’s Cellar shows how experiential concepts can attract customers willing to spend on unique outings. The hidden entrance and theatrical cocktail preparation (centrifuges, dry ice, liquid nitrogen) turn a routine fuel stop into a destination, helping the business stay profitable despite inflationary pressures.

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Donatell says the speakeasy’s success hinges on delivering an “incredible experience” that differentiates the venue. He notes labor is the largest expense in hospitality, requiring higher wages to retain skilled staff, and points to the synergy between the bar and the convenience store, where customers often purchase snacks while waiting.

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• “Guests are looking for experiences right now in this tough economy,” — Tony Donatell

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• “You really feel like you're back in the roaring twenties,” — Tony Donatell

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Donatell plans to refine the menu and cocktail showmanship and explore additional locations where underused gas-station properties could be repurposed for hospitality.

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