Don Carter Jr.’s latest restaurant project, Tequila Willies Southwest American Grill in Wormleysburg, is on hold.
Originally, the south of the border restaurant was supposed to open in the spring, but that date shifted to late summer and now early November. Even that date is fluid, said Carter who blames delays on a manpower shortage.
“The situation gets worse by the day. It’s not getting better. It’s getting worse,” he said. “Everyone thinks it’s going to go away, like a miracle is going to happen in the next three months.”
Restaurants from independently owned establishments to national chains are advertising positions, some offering sign-on bonuses and flexible schedules. But as hard as they try, candidates aren’t lining up.
Eighteen months into the coronavirus pandemic as restaurants try to return to full operations, many are struggling to maintain staffing. As a result, some establishments are taking extreme measures, whether temporarily closing, delaying new projects or reducing hours.
In some instances, restaurants including the Vegetable Hunter and Café Fresco Center City, both in Harrisburg, recently announced one-day closings due to a lack of workers. Others like Paxtang Grill in Paxtang took a three-day hiatus over the Labor Day weekend and reopened Sept. 7.
Some like Appalachian Brewing Company in August temporarily closed its Harrisburg brewpub, citing worker shortages.
In a letter sent to patrons, the brewery chain said it will take the next few weeks to rebuild its team: “We are committed to opening back up as soon as possible and providing the great food, craft beverages, and service you’ve come to expect in the same warm, fun atmosphere.”
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Some like Stevie’s Bistro in Camp Hill permanently closed. Owner Stevie Wright cited hiring issues among the reasons for her decision at the end of August. She was working 100 hours a week and in need of at least four employees.
“I didn’t want to be known as that place that is so good and then what happened, it just fell apart? We worked too hard to let our reputation falter,” she said.
What’s happening in central Pennsylvania mirrors a national trend.
According to the National Restaurant Association, restaurants are nearly 1 million jobs or 8% below pre-pandemic employment levels and have the highest level of unfilled jobs of any industry. In addition, 75% of restaurant owners surveyed in June said recruiting is their top challenge.
Reasons behind the crisis vary. Many in the industry point to the $300 enhanced unemployment benefits extended through early September by President Joe Biden’s $1.9 trillion American Rescue Plan. Although, some like the non-profit One Fair Wage report that many workers say the industry’s low wages and dismal working conditions are to blame for the exodus.
Others say some have left the industry for more stable 9-to-5 jobs or are waiting for their second COVID-19 vaccines or kids to return to structured school schedules.
In Carlisle, Sage Cafe announced two years ago plans to open in the former Piatto space on West Pomfret Street. The pandemic delayed the opening. In a Facebook message posted Sept. 4, owners Ameer and Taryn Farhat shared a plea for help.
“We’re doing everything we can to build a great restaurant……but we need great people to run it! If you’re looking to be a part of what we know will a great team or know someone who would, let us know,” they wrote.
For industry veteran Carter, who also operates Dockside Willies in Wormleysburg and Dukes restaurants in Wormleysburg and Hampden Township, said the lack of help is puzzling but not surprising.
“I’ve sat for hours trying to figure this thing out or copy a solution. There’s nobody out there that has a trick up their sleeve that is working,” he said.
He’s paying cooks $21 an hour and paying out a record amount of overtime to employees.
Carter said he would rather put Tequila Willies on the back burner than open and fail. In the meantime, he’s focused on his other establishments.
Ron Kamionka, owner of several downtown businesses, including Sawyer’s, Bourbon Street and Susquehanna Ale House. May 7, 2020 Sean Simmers | ssimmers@pennlive.com
Bar owner Ron Kamionka is in a similar situation. The owner of about a half dozen area establishments held off since March 2020 unlocking the doors of Knock, Susquehanna Ale House and Hops, Vines and Spirits, all in Harrisburg.
They’ll reopen in mid-October when he shifts employees from his seasonal outdoor venues such as Sawyer’s. Kamionka’s approach is to focus on the most profitable and seasonal establishments.
“Part of me should be upset we have these profit centers we can’t utilize for whatever reason but the realist part of me focuses on where we can make money this week, this month, this year,” Kamionka said.
Kamionka also recognizes what the pandemic has proven: “If the last 18 months have taught us anything, it’s that we don’t have full control of our destinies.”
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Worker shortages forces central Pa. restaurants to close, delay openings and shave back hours - PennLive
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