RAPID RIVER, Mich. (WZMQ) – Some U.P. restaurants are reporting a dip in business this winter, along with struggles surrounding the rising cost of operations.
“We’re pretty much tourist-based, kind of—but we take care of our locals—so January’s always tough,” said Bobbi Ryan, owner of Jack’s Restaurant in Rapid River. “Up until May is tough, but January and February are the worst.”
Combine that with an unusually slow December and an increased cost of goods, and you have what Ryan calls a “make or break” winter.
“I think it’s still the residual post-COVID financial uncertainty in the world in general right now,” she said. “We’re trying to buy the specials, pastas and ground beef, stuff that’s cost-effective. Weather—a lot of produce is not that great. It’s the perfect storm at the moment.”
Labor costs are also a factor for many restaurants.
“This is the first year that we’ve cut back on the staff a little bit,” Ryan said. “We don’t have a dishwasher Monday through Thursday at all. We’re staggering our wait staff. If you come in and get a little slower service, you’re still going to get great service; it just might take us a minute. It’s the cost versus customer versus cost of goods. You try to bring in more customers so you can get your staff back onto a regular schedule.”
To keep business up and to make dining more affordable for customers, Jack’s has introduced a series of $12.99 specials for each day of the week.
“That includes the new salad bar, which people really like,” said Ryan. “We do our Friday fish, Saturday barbecue, and Sunday dinners. Basically, money for your value. If you walk out of here without leftovers, you were either super hungry or we did something wrong!”
Ryan believes in being honest with the community. A Facebook post about the situation led to a big response from customers and business owners who helped spread the word.
“We started doing these half pans, but nobody knew,” Ryan said. “I put that out on Facebook and it blew up. All of a sudden, all this stuff is flying out the door. We made 15 lasagnas and 15 turkey pot pies yesterday, and they’re gone. I have to do a big shoutout to Yvonne over at the Vagabond [Resort] and Sarah Perry from Perry Good Cleaners—people reading the post and going, ‘Let’s help these people out.’ A small town banded together, there’s nothing like it. I love this place.”
During this time of slower days and higher costs, Ryan says local support is especially appreciated by small businesses.
“I think the local people give to the local people,” she said. “You come in and you’re spending your money here; we’re probably turning around and throwing it back out there. Lights in the Park is a good one, the Honor Flight, the Legion. It stays here. Jack’s has always been a conduit to bigger things. Now it’s funneling backwards a little bit, which is great.”
Jack’s also hosts Chefs Challenges to draw people to the restaurant, with the next one planned for later this month. For updates on Chefs Challenges and other offerings, follow the Jack’s Restaurant Facebook page.
