San Antonio Chef Addresses Restaurant Closures and Industry Struggles

In a challenging year for the restaurant industry, several establishments in San Antonio have announced closures, prompting reflection from local chefs. Among them, renowned chef Jason Dady has closed his restaurant Jardín at the San Antonio Botanical Garden this summer, illustrating the broader struggles facing the sector.

Dady, who operates the Jason Dady Restaurant Group comprising five restaurants, shared insights on the complexities behind restaurant closures. He noted, “A lot of people look at closing restaurants as a big negative, and sometimes it can be a positive, or at least I think that’s our approach.” He emphasized that each closure often has unique circumstances, highlighting that not all closures stem from poor performance.

Local Challenges Amplified by Economic Pressures

As the restaurant landscape shifts, community staples like Good Time Charlie’s Bar and Cafe, which served patrons for over 45 years, have also ceased operations. The closure was linked to the sale of the land to the nearby DoSeum, yet co-founder statements clarified that this sale did not directly influence their decision to close. Dady expressed frustration over public misconceptions regarding restaurant failures, stating, “I think it’s really unfair for people to point fingers and say, ‘Oh, you know, I went there and it was terrible, that’s why they’re out of business.’”

The Texas Restaurant Association corroborated the difficulties faced by the industry, noting that financial pressures on families have led to decreased spending on dining out. According to spokesperson Kelsey Erickson Streufert, “Texas families are seeing a lot of financial pressure, so they have fewer dollars to spend dining out.” This sentiment is echoed in the experiences of many restaurateurs.

Several other San Antonio restaurants, including Bandit BBQ and Burgers, Carriqui at the Pearl, and Cascabel Mexican Patio, have also closed their doors this year, contributing to a growing list of local restaurant challenges.

Resilience and the Importance of Hospitality

Dady highlighted the importance of resilience in the face of adversity, stating, “We just came out of what I believe to be the slowest summer I’ve seen in probably 20 years.” He reassured fellow restaurateurs that they are not alone in their struggles, noting, “Everybody’s hurting. You’re not alone. Everybody’s restaurants are slower than they were last year.”

With over 20 years in the industry, Dady has navigated various challenges and learned valuable lessons. Reflecting on his journey, he remarked, “I mean, 25 restaurants in 25 years, I’ve had great successes and I’ve had failures and I have had the tears. I have learned more from my closures than I have from my great successes.” He sees closures not merely as failures but as opportunities for growth and learning.

At the heart of Dady’s approach is a commitment to genuine hospitality. He believes that taking care of customers is paramount. “The best advice I could ever give is you’ve got to take care of the people that are walking in that door,” he asserted. Dady’s philosophy underscores the significance of building a strong team mentality and fostering a welcoming environment, which he identifies as key to running successful restaurants.

As the restaurant industry in San Antonio faces ongoing challenges, Dady’s perspective offers a reminder of the resilience and adaptability that many in the sector must embrace to survive and thrive.