NEW HARTFORD, N.Y. — Nostalgia: a bittersweet emotional state that combines a fond, warm longing for a real or romanticized past with a touch of sadness or regret because that time cannot be recovered. Lately, it’s on the specials board of too many local restaurants.
“Before, this bar used to go till 2 a.m. every day of the week. Then, when COVID hit, it’s now 10; it’s over. Weekends, you do a little bit better. But business is not what it used to be,” says Joe Spinella, bar manager at Prop’s Inn in New Hartford.
He’s been there since 1981.
Prop’s Inn is not alone.
“So, I would say this is one of the tougher years that we’ve seen,” said Melissa Fleischut, president and CEO of the New York State Restaurant Association. “Overall, I can tell you that we are seeing more closures than openings this year, and that is true both statewide and in Oneida County.”
It’s not just brand-new businesses or flash-in-the-pan establishments finding they can’t make it in the current economy.
Nail Creek on Varick Street in Utica announced one week ago that they would be closing after 20 years in business.
In a long and very personal Facebook post, the owner of Nail Creek today announced that the pub on Varick Street in Utica is closing this weekend.
Craylee’s, a breakfast and lunch restaurant on Bleecker Street, recently closed after 10 years in business.
Nostro, in downtown Utica, closed recently after five years.
A Utica restaurant has announced it is closing its doors.
“The national data says that 42% of restaurants were not profitable last year,” said Fleischut.
While business isn’t on the rise, costs skyrocket.
“They’ve been dealing with wage increases of 35% post-COVID. They’ve been dealing with food cost increases about 35 to 40% since COVID. Utility costs have gone up. Insurance costs have gone up,” says Fleischut.
It’s a sad view from behind the bar.
“Well, we’re keeping our heads barely above water because we’re paying our bills. We’re paying our staff, but there’s really nothing left,” says Spinella. “People just don’t have extra money. They’re putting it in their gas tank or the grocery store. And they’ve got nothing extra.”
What’s it going to take to turn it around?
“Maybe that’s going to be a change in inflation. Maybe that’s going to be gas prices coming down. I’m really trying to look at what the consumer would be impacted the most by because I think that’s what we’re talking about, in terms of how to get them back out to restaurants,” said Fleischut.
Until then, they stay afloat on loyalty.
“We’ve got our nice older crowd, our regulars that come in two, three times a week. I do my specials. I’m doing a lasagna special this weekend,” said Spinella.
Nostalgia: a bittersweet emotional state that combines a fond, warm longing for a real or romanticized past with a touch of sadness or regret because that time cannot be recovered. Lately, it’s on the specials board of too many local restaurants.
