No Vacation for American Restaurateurs?

Joe Rombi, a Californian restaurateur went on a summer vacation to Rome.  He found out that other European restaurateurs are also taking their vacations but for almost the entire month.

At this time of the year, European restaurant owners are just starting to get back to work from a long and extended holiday.  In contrast, American restaurateurs are huffing and puffing for the big push after the Labor Day on the heels of a very busy summer.

Owners Want a Vacation

According to a survey conducted by American Express, more than 50% of American restaurant owners will take a week off from their work this summer despite slower economic activities and rising cost of goods and services.

John F. Foley of Allbuisness.com said Americans might go for a week of vacation but never for a month or more.   However, Mr. Foley’s friend, Joe Rombi, has taken a step further.  Mr. Rombi closes his shop for the whole month of January and goes on a trip.  Rombi said that everyone should practice it as it would be good for the health of the restaurant and the restaurateur.

Mr. Foley however contradicts his friend saying the restaurant business is different.  According to Foley, customers treat their favorite restaurants as an extension of their houses.  Mr. Foley emphasized that it would not sit well with customers if their house extension will be closed for extended periods.

Joe Rombi has always closed his restaurant for the past 13 years.  This is also being practiced in his second Joe Rombi’s La Piccola Casa.   Mr. Rombi said that his two branches are always full in February as people keeps coming back after their January sojourn.

One Week Off

Most American restaurateurs do not have the luxury to close for a month or even a week.  But for Amy Wepf and Lisa Wepf, experimenting with a one-week off has proven to be very successful.

The Wepfs said that each time they open again, business is stronger compared to the week they shut down.  They said it is also good for the owners and staff as they will feel rejuvenated after a week of rest.  The Wepfs said that they work and perform better because of the week off.

Is It Worth the Risk?

Closing for extended periods have drawbacks also as customers might think that the shop has folded up.  Customers therefore will look for other restaurants.  

For small entrepreneurs, closing the shop even for a week is out of the question.  That’s because the meter is still going, according to Alice Bredin a small business advisor.  For small restaurant owners, the cost of rent, electricity, and other bills are still going whether they are open or not.