San Antonio Restaurants Face Closure Challenges Amid Economic Pressures

Multiple restaurants in San Antonio, Texas, have announced closures this year, highlighting significant challenges within the restaurant industry. Local chef Jason Dady, who operates several establishments, closed his restaurant Jardín at the San Antonio Botanical Garden during the summer of 2023. Dady emphasized that while closing restaurants often carries a negative connotation, it can sometimes be a necessary decision for future growth.

“A lot of people look at closing restaurants as a big negative,” Dady stated. “Sometimes it can be a positive, or at least I think that’s our approach.” He acknowledged that closures can stem from various factors, including poor performance or unfavorable locations. “I’ve also had a lot of restaurants that I’ve closed just because we felt that it wasn’t smart for us to continue,” he added.

Dady’s business, the Jason Dady Restaurant Group, includes five restaurants along with catering and event services throughout the San Antonio area. Each closure within the industry can be attributed to unique circumstances. For instance, Good Time Charlie’s Bar and Cafe, a local favorite for over 45 years, closed after the land was sold to the nearby DoSeum. Despite speculation, co-founder Dave McIntyre clarified that the sale did not influence their decision to shut down.

“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,’” Dady remarked. “You have no idea why or how they went out of business.”

According to the Texas Restaurant Association, the industry is currently experiencing challenging conditions. Spokesperson Kelsey Erickson Streufert indicated that many Texas families are under financial strain, which results in reduced spending on dining out.

In San Antonio, a variety of restaurants have ceased operations this year, including Bandit BBQ and Burgers, Carriqui at the Pearl, Cascabel Mexican Patio, and Dry Dock Oyster Bar, among others. Dady noted, “We just came out of what I believe to be the slowest summer I’ve seen in probably 20 years. Everybody’s hurting. You’re not alone. Everybody’s restaurants are slower than they were last year.”

To navigate these tough times, Dady emphasizes a focus on financial prudence and exceptional customer service. “You just got to buckle down, be smart with every dollar, and take care of the guests,” he said.

With over 20 years in the restaurant industry, Dady has encountered a myriad of challenges. “I mean, 25 restaurants in 25 years, I’ve had great successes and I’ve had failures and I have had the tears,” he reflected. “I have learned more from my closures than I have from my great successes because you learn that that didn’t work or that’s not really working here, but maybe we can use that here.”

For Dady, the foundation of a successful restaurant lies in genuine hospitality. “The best advice I could ever give is you’ve got to take care of the people that are walking in that door,” he advised. “That’s why it takes that team mentality of understanding about hospitality, being genuine to who you are, and building that culture is what makes great restaurants. It’s the culture within the walls.”

As the San Antonio restaurant scene continues to adapt to economic pressures, Dady’s insights offer a valuable perspective on resilience and the importance of community in the face of adversity.