In one of the best of instances, restaurant homeowners function on skinny margins. Now, rising prices are making it even tougher for unbiased eateries to outlive. Jenna Petersiel, proprietor of Chilmark Tavern on the island of Martha’s Winery in Massachusetts, spoke with CBS MoneyWatch about how she retains her enterprise afloat. This interview has been edited for size and readability.
Jenna Petersiel
How has this painfully excessive bout of inflation affected your enterprise?
Jenna Petersiel: So far as inflation goes, the price of items for me on Martha’s Winery has all the time been excessive. And so when it goes up the way in which it’s proper now, it is actually exhausting for us to regulate our costs to mirror an acceptable revenue margin.
I’m all the time feeling like, “Oh my gosh I am charging an excessive amount of cash? Is it value what I am charging proper now?” For me, the most important problem round that’s the anticipated buyer notion. How a lot can we cost for meals with out individuals pondering they’re being ripped off?
Because it’s exhausting so that you can increase your menu costs, can you stay worthwhile given how prices are hovering?
We by no means cost sufficient right here. Chilmark is a dry city so we’re BYOB, and most eating places make all of their revenue off of alcohol and are fortunate in the event that they break even on meals. We’ve got to earn cash off of meals to cowl all the prices. I discover myself caught on this spot the place it is like, “How excessive can we go till it is merely not okay anymore?”
Financial progress has slowed sharply this 12 months, and there is a danger of recession. How is that affecting you?
I reside in a relentless state of concern. It is all the time, “What is that this week’s fear?”
So far as recession fears go, it form of looks like my buyer base is type of recession proof. However I’m discovering that prospects that used to return two to 3 instances every week are eating right here slightly bit much less often. I do not know if it is diet-based, due to age or COVID, or recession fears. I do not ask them, however I might prefer to.
COVID-19 remains to be round. Have there been any circumstances amongst your workers?
I used to be absolutely staffed and anticipated I used to be going to be overstaffed, which is a miracle on this market. Then slightly over a month in the past our sous-chef and line cook dinner had been in a horrible automobile accident and one in every of them really died.
Proper after the accident, we had been closed for 5 days. We reopened for one evening, then I examined constructive for COVID and the complete kitchen workers examined constructive for COVID the following day. We had been all sick and we closed for an additional week. That was the primary COVID sickness that we have had within the restaurant since COVID occurred.
We needed to shut though we had bought meals — had perishable meals —however there was nothing we might do. We saved what we might and needed to throw away a bunch of stuff, which feels terrible. We misplaced the 2 weeks earlier than Fourth of July that are normally great weeks for us.
We additionally sometimes have a 24-hour cancellation coverage however persons are saying, “I can not are available in as a result of I simply examined constructive for COVID.” I do not know in the event that they did or did not, however I cant inform them they’re mendacity.
Many eating places say they’re understaffed, however that hasn’t been an issue for you. What’s your secret?
Proper now, what’s essential to me is ensuring our kitchen workers is paid effectively and is appreciated. Generally that truly takes priority over ensuring the restaurant is worthwhile, as a result of it is exhausting watching individuals work 16 hours a day in a scorching 110 diploma kitchen and never make sufficient cash. I do not need to be that type of boss — to push individuals to their edge.
I feel it occurred by phrase of mouth that I am good to work for and am a sort employer. I’m all the time in search of a dishwasher. I feel that will likely be everlasting for the remainder of time in eating places. One will all the time be in search of a dishwasher — it is not a enjoyable job.
So what’s your greatest problem proper now?
The price of items and maintaining on high of that. Additionally the price of utilities, particularly right here on Martha’s Winery, have gone up. Electricians, plumbers, refrigeration repairs are costing much more than they used to.
Despite the fact that my prices are up, I have not raised menu costs that a lot as a result of it simply would not really feel proper. Would you be snug paying $36 for a hamburger? That is type of what it is value for every little thing that goes into it.
Are you a small enterprise proprietor dealing with inflation and a slowing financial system? If that’s the case, CBS MoneyWatch want to hear about your greatest challenges, and the way you might be adapting your enterprise. Please e mail moneywatch@cbsinteractive.com.
