According to the National Restaurant Association, the industry is still down roughly 6% of its workforce from pre-pandemic levels.
“Everything is expensive, you name it,” said Loiacono. “It's becoming more and more difficult to run a business and make a profit.” “The staff that I do have, they've been fantastic,” said Loiacono. “I have a lot of servers who have been here for 10 years, and a lot of cooks who have been for 15 years, so I am a very fortunate operator and that's why I'm giving them a break because I don't want to lose them.
Loiacono has decided to close down his restaurant on Tuesdays to help give his employees a break. A difficult choice but one he says he needs to make “I hope that people will just miss us on Tuesdays and come and see us on other days that we are open,” said Loiacono.
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