'Every single dollar makes a difference': Stevens Point restaurants struggle to survive amid COVID-19 restrictions

STEVENS POINT - Your social media feeds might still be filled with pictures of food, but these days, it’s more likely to be in a takeout box, as many local restaurants have made the switch from dine-in service to carry out and delivery.

The COVID-19 pandemic and Gov. Tony Evers’ safer-at-home order have changed nearly every aspect of the restaurant industry. Under the order, which started on March 25 and was extended to run through at least May 26, restaurants are only able to provide carryout or delivery options for customers. Diners are prohibited from eating inside establishments.

It’s an adjustment for many restaurants in the Stevens Point area as they have made changes inside their businesses to keep customers and employees safe. And while local restaurant owners say the community is stepping up to support them, many are struggling to make ends meet.

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‘This is not sustainable, but we’re treading water until things can improve.’

The past five weeks have looked different for various restaurants in the Stevens Point area. Christian Czerwonka said business started with a bang at his restaurant, Chef’s Kitchen, but business has dropped a little bit lower each week. The past week or two has leveled off, but it’s remained consistent with a solid base of support from loyal customers, Czerwonka said.

“This is not sustainable, but we’re treading water until things can improve,” he said. “We’re definitely behind the ball a little more every day.”

Noe Benavidez said El Molcajete Mexican Grill has been struggling, but it’s also hard knowing there are many customers who can’t afford to support local restaurants.

“The community support has been really good, and a lot of people are coming in, but it’s still a hard time,” he said. “Not everyone can spend that kind of money on restaurants.”

Benavidez said the restaurant had a rough start the first two or three weeks, but business has picked up since then.

“I think people are realizing it’s not going to end soon, so they’re looking at options,” he said.

Mai Vang said her restaurant, Mama Mai’s Noodles, saw similar trends. The first week of offering curbside delivery started out slow, but she’s seen a gradual increase in sales on the second week, and business has remained fairly steady since.

Mike Mitchell said the sales at Hilltop Pub & Grill were almost identical for the first four weeks, but since then, sales have generally trended upward. While the increase looks promising, the restaurant is still selling about 20% of what it normally does. 

‘We’re doing what we can.’

With a decrease in sales across the board, many restaurants are struggling to keep up with bills, pay rent and supplies and cover paychecks for employees.

Mitchell said Hilltop Pub & Grill had 61 employees before the pandemic, but when restaurants needed to switch their businesses to takeout or delivery, his restaurant dropped to 16 employees. He applied for the Paycheck Protection Program and received support. Now, Mitchell said he’s in the process of rehiring staff that were laid off March 18.

“It’s a tricky equation, because labor costs are the biggest expense,” Mitchell said.

Now, with help from the federal program, the restaurant has 32 to 33 employees with the hope to add a few more when they can more fully reopen. With money from the program, labor costs are being covered for eight weeks, he said.

Czerwonka said he has received some loans and grants, which have helped, but the most anxiety has come from not knowing what will happen in the future. There will still be a lot of changes being made even when restaurants can reopen, he said.

He also said he is trying to look ahead 5 to 10 years as he makes decisions today for his business, especially when it comes to looking at loans. Czerwonka said his landlords have held off on collecting rent, but that money will be due eventually.

“It’s about being able to sustain ourselves down the road,” he said. “Not only looking at now, but also five years from now — 10 years — we’re keeping that in mind. I have two restaurants and a food truck. I’m hoping that won’t change, but you have to be realistic.”

Czerwonka said he has kept a couple of his employees, and he’s been able to offer them a few hours a week, but most are on unemployment now.

Benavidez said he’s just barely making enough money to pay employees and some bills. He opened El Molcajete in October, so he had already been paying off debts from opening a new restaurant when the restrictions began.

He’s been able to keep some of his employees, and he is also trying to give each a day or two of work each week, but a couple people already quit.

“We’re doing that we can,” he said.

Tom Lodzinski said business is going OK at Mickey T’s Club 10, but his business is taking a hit without the alcohol sales he usually gets. He said he had to cut several employees, and the ones remaining are almost working for free because of the drop in business.

“We’re just waiting for everything to be done with, so (customers) can come back and enjoy food and drink and enjoy the atmosphere,” Lodzinski said.

Vang said she and her husband are the only ones running the restaurant, and they’re doing all right, so far.

“We don’t get as much as we’d like, but we’re hanging in there,” she said.

‘The support is humbling.’

Despite the struggles and hardships each restaurant is facing, owners said the community support has been great.

“The community has been really supportive throughout, and I’m grateful,” Vang said. “Even though we’re in this rough time, we really appreciate all of their support and hope they’ll continue to support all small businesses in the area.”

Benavidez said it’s been good to see a lot of local people coming in to support El Molcajete. He wants people to know the restaurant is open and they’ll keep going as long as people are supportive.

“We want to be here,” he said.

Czerwonka said the community and loyal customers have been very supportive, but there will surely be changes implemented for restaurants when they are allowed to reopen in the future. Evers's Badger Bounce Back plan indicates when restaurants are able to reopen in the first phase of the plan, they will need to implement "best practices" to ensure safety of elderly and medically-vulnerable people. Czerwonka said he's not sure what the community reaction will be like, and there will be a lot of questions along the way. He hopes the support will continue.

“(The community has been) really good,” he said. “Keep it up. Every single dollar makes a difference.”

He said the staff is divvying up tips to help them get by, and they’re grateful for the support.

Czerwonka also wants people to keep an eye out for legislation that is intended to help bars and restaurants and do what they can to support it.

The support from the community and customers has meant a lot to local restaurant owners.

“The support is humbling,” Mitchell said. “We’re grateful for the support we’ve had so far, and we’re doing our best to try to make the most of the situation, because there are a lot of things that are out of our control.”

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Contact Caitlin at cshuda@gannett.com or follow her on Twitter @CaitlinShuda.