Why are so many restaurants closing? It’s complicated.
Julio and Amy Zuniga opened Maximo's on Broad in 2015. Now, the restaurant is set to close Saturday, June 29. (Patrick Lantrip/The Daily Memphian)
It’s tough to be a restaurant owner in Memphis right now.
Locally owned favorites like Frank Grisanti’s, Dory, Maximo’s on Broad, SupperClub on Second, 117 Prime and Bounty on Broad have all announced closures in the past few months.
Even national chains — such as the Cheesecake Factory and Red Lobster — are closing Memphis-area restaurants.
What’s going on is a question frequently asked by restaurant patrons as they ponder which restaurant might be next.
“It’s on everyone’s mind,” said Memphis Restaurant Association president Mike Miller, also the owner of East Memphis restaurant Patrick’s Neighborhood Bar & Patio.
Turns out, there is not one single answer. It’s a complicated confluence of several factors.
“As prices rise, society has to decide what is of value and how to allocate their dollars,” he said.
We sat down with several Memphis restaurateurs to talk about the factors impacting their decisions to close.
Topics
Dory Restaurant Bounty on Broad 117 Prime Mason Jambon David and Amanda Krog Subscriber OnlyThank you for being a subscriber to The Daily Memphian. Your support is critical.
As a 501(c)3 nonprofit news organization with a hybrid business model, we rely on a mix of revenue from subscriptions (50%), advertising, events and miscellaneous earned income (25%) and fundraising (25%).
Please consider making a fully tax-deductible donation or other contribution to The Daily Memphian today.
👉 Your subscription pays for you to read all our journalism.
👉 Your donation powers the work we do to reach everyone else with the news.
We believe an informed Memphis is a better Memphis. If you agree, join our growing list of donors now.
Jennifer Chandler
A cookbook author and former restaurateur, Jennifer Chandler has been writing about food and dining for more than 25 years.
She is the author of four cookbooks: “The Southern Pantry Cookbook,” “Simply Salads,” “Simply Suppers,” and “Simply Grilling.” While she boasts a degree from Le Cordon Bleu, this Memphis native is about making real food accessible for real families.
Comments
Want to comment on our stories or respond to others? Join the conversation by subscribing now. Only paid subscribers can add their thoughts or upvote/downvote comments. Our commenting policy can be viewed here.