This is the piece I’ve been avoiding for the past several months.
I lost my restaurant.
No, I didn’t misplace it. It’s still in its location. If it were a food truck, I might understand the confusion, like I parked it somewhere and now I can’t recall where. Given my history with alcohol, that’s not entirely outlandish. I often resort to humor to mask my pain.
But the truth is, I made the heart-wrenching choice to close my restaurant for good. It’s not as amusing as it sounds. I’ve witnessed others lose their businesses, and it felt comical from the sidelines. But now it’s my reality, and that’s a far less amusing scenario.
I feel compelled to share this for two reasons.
First, I’ve been metaphorically knocked off my horse for seven months, and it’s time to get back in the saddle. The saying suggests that I must reclaim my literary confidence and tackle this challenge. The longer I wait, the more I risk letting fear paralyze me.
Second, it’s selfish to keep my struggles to myself when sharing them might resonate with others. While I don’t have many secrets, this one cuts deep into my identity. I’m filled with embarrassment and rage, and I’ve lost a bit of my self-assuredness. But I know I’m not alone. If my story can help someone else navigate their own grief and loss, I owe it to them to be open.
So, here I am, ready to delve into my favorite topic: myself.
If It Can Happen to Me, It Can Happen to Anyone
As a kid, I always envisioned owning an Indian fast-casual restaurant in Washington, DC. What little boy from rural Southeast Texas wouldn’t dream of such a future? Despite what some may think, I’ve been in the restaurant industry since I was 14. Over the years, I discovered an odd truth: the best two positions in the business are server and owner. Everything else in between is a grind.
As a server, you can drop shifts, leave work behind when your shift ends, and earn based on your own efforts. As an owner, you’re your own boss, and ideally, your income reflects your hard work. But as a manager, you find yourself chained to the restaurant, often underpaid and answering to someone else who may not have a clue what they’re doing.
After spending years as a manager, I finally got the chance to take the plunge into ownership. I was brought on to consult for a small “scoop-and-go” Indian restaurant that was struggling. The owners were looking to sell to a franchising consultant who thought he could turn it into the next big thing.
I helped turn the struggling business around, only for the consultant to abandon the project for something flashier. Recognizing the owners’ likely losses, I devised a plan to buy the restaurant, allowing me to pay for it with the cash flow generated by the business.
To my surprise, they agreed. Suddenly, I went from being on the brink of losing everything to owning my restaurant. Over the next few years, I turned it into a thriving establishment that provided jobs for others and allowed me to work alongside my staff.
However, I was facing financial challenges before the pandemic hit. We were just starting to stabilize when COVID-19 struck.
In March 2020, Washington, DC shut down. Our sales plummeted, and catering ceased completely. It became clear that we wouldn’t survive without a miracle. After much deliberation and consultation with lawyers and accountants, I faced the painful reality that I had to close my restaurant for good.
Did COVID-19 kill my restaurant? Essentially, yes, but the situation is more complex than that. We were already vulnerable, and the pandemic was the final blow. I lost a significant part of my identity, and the pain is profound.
Falling flat in front of others is humiliating, even if you’re tripped by circumstances beyond your control. I’ve taken some time to process this loss, and now I’m ready to look others in the eye again, focusing on the fact that while professional failure stings, it doesn’t have to define me long-term.
Thank you for joining me in this process.
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- How to cope with losing a restaurant
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Summary:
The author reflects on the painful experience of losing their restaurant due to the pandemic. After years of hard work and dedication, they faced the difficult decision to shut down their business. The article explores their journey, the impact of COVID-19, and the emotional toll of professional failure. By sharing their story, they aim to connect with others who may be experiencing similar challenges.
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