Kansas City

Problems in supply chain forcing family-owned restaurants to permanently close – Kansas City, Missouri

Kansas City, Missouri 2021-09-24 11:18:28 –

Denver, Colorado — Chef Chris Nikki returns to the kitchen when he sees a photo of his creative cuisine.

“It’s a midnight brisket hunt,” Nicky said, looking at a photo of a smoker. “It’s nothing clean there, but the paper is clean. You know it will be good.”

Owning his own restaurant was a long-standing dream come true.

“At that time, I was working as a paramedic in Chicago. It’s like burning out on a pretty bad phone. Some of my friends happened to have a seafood restaurant open, but in the end I went to the kitchen. I didn’t move, leave the ambulance, recertify as a paramedic, or look back, “says Nikki.

Hank’s Texas BBQ is named after Nicky’s four-legged business partner, Hank.

“He’s my first dog. The logo comes from him. He’s a miniature Wiener dog, so” lower, slower “is our slogan,” Nikki said.

The restaurant opened in Denver in 2019. One year and one month before the hit of COVID-19.

“We found our progress and went into the right routine. All the workforce and everything finally started to line up and everything shut down in early March,” he said.

Staff adapted to changing monthly limits, but when Nikki was finally able to bring customers back to the dining room, the business became more complex than ever.

“When the price per case went from $ 90 to $ 190, it no longer made sense, so we had to stop chicken wings,” Nicki said.

Food prices soared and shortages forced menu changes. “I’m used to getting 5 cases of ribs per order twice a week. And now you’re telling me I can get 4 cases a week? “Nikki said.

Nikki also said that the cost of supplies had risen exponentially. It was so expensive that customer price increases couldn’t make up for it.

“The increase in timber has doubled,” explained Nikki, a special timber needed to move smokers. “Our meat has doubled [in price].. “

Labor costs have also risen. Although Nikki had only a small staff, it was more difficult and expensive to bring back the workers than before the pandemic.

“I can now pay the rent or pay the rent. I had to pay the employees before I didn’t pay the rent. That’s all,” Nikki said.

The burden on the supply chain has become too heavy. Hanks is currently permanently closed.

“I think it’s been about 16 years since I haven’t made a plan,” Nikki said. “I just broke down. When you lose your first high school lover or something, you think the world is over. But to be honest, the more you cook, the more you start over. . “

Hanks is one of many family-owned businesses that went out of business this year. NS National Restaurant Association Supply chain issues and other pandemic-related issues have revealed that 110,000 US restaurants are temporarily or permanently closed.

Colorado states that 100% of the restaurants recently surveyed by the Colorado Restaurant Association are more expensive than ever to stay open. Even today, 25% of Colorado restaurants are considering closing completely.

“When people go to a local restaurant and see it busy now, they think,” Oh, the restaurant is back to normal. ” Half of the restaurants surveyed say it will take three to five years to recover from a pandemic, “said Sonia Riggs, president and CEO. Colorado Restaurant Association..

“Small restaurants and local businesses need more support than ever before. As you know, McDonald’s will be there tomorrow, but Ma and Pa’s favorite ice cream shop may close tonight. There is, “said Nikki.

Now that Hanks is gone, Nicky is starting to think about: He wants to take advantage of his love for barbecue in new ways.

“In the future, we want to get the food truck up and running,” he said.

Whether pandemic or not, this chef knows the joy that food brings not only to him, but to the people he serves.

“I miss Hank’s every day. I’ll be back there now and give someone something to serve delicious brisket. It may not have been successful in the long run, but we’re there I don’t think anyone can be any more proud of what they did when they were in Brisket, “he said.

What happened to Hanks has stopped happening to other local restaurants as Riggs and the Colorado Restaurant Association are seeking more support for family-owned restaurants.

“We have been very urgently demanding a replenishment of the Restaurant Revitalization Fund,” Riggs said. “Unfortunately, in Colorado, only about 40% of the restaurants we applied for actually raised money, so the majority of our restaurants that could show their financial need were unfunded. So that’s a real concern. “



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