San Antonio Chef Navigates Restaurant Closures Amid Industry Struggles

In 2023, numerous restaurants in San Antonio, Texas, have announced closures, reflecting significant challenges within the food industry. Chef Jason Dady, who operates multiple restaurants in the area, closed his establishment Jardín at the San Antonio Botanical Garden this summer, citing a shift in strategy rather than failure.

“A lot of people look at closing restaurants as a big negative,” Dady explained. “Sometimes, it can be a positive, or at least I think that’s our approach.” He emphasized that every closure has unique circumstances, noting that some establishments may not succeed due to location or concept. “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.

Industry Challenges and Community Impact

The Jason Dady Restaurant Group includes five restaurants that offer catering and event services across the San Antonio area. Dady shared insights with KSAT 12 on the difficulties facing the local dining scene. For instance, the closure of Good Time Charlie’s Bar and Cafe, a community favorite for over 45 years, occurred after the land was sold to the DoSeum. However, co-founder Mike McGinnis clarified that the sale did not directly influence their decision to close.

Dady criticized the tendency to blame restaurant closures solely on customer experiences. “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,’” he stated. “You have no idea why or how they went out of business.”

According to the Texas Restaurant Association, restaurants statewide are grappling with economic pressures. Spokesperson Kelsey Erickson Streufert noted that Texas families face heightened financial strain, leading to reduced spending on dining out.

Notable San Antonio establishments that have closed this year include Bandit BBQ and Burgers, Carriqui at the Pearl, Cascabel Mexican Patio, and Dry Dock Oyster Bar. Dady remarked on the industry’s current state, saying, “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.”

Lessons from Experience

With over 20 years in the restaurant industry, Dady has encountered numerous challenges. He reflected, “I mean, 25 restaurants in 25 years, I’ve had great successes and I’ve had failures and I have had the tears.” He emphasized that he has learned more from his closures than from his successes, illustrating the value of understanding what works and what does not in the competitive landscape.

Dady believes that the foundation of successful restaurants 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 said. “It takes that team mentality of understanding about hospitality, being genuine to who you are, and building that culture. That is what makes great restaurants. It’s the culture within the walls.”

As the San Antonio restaurant scene continues to evolve, the experiences of chefs like Dady highlight the resilience and adaptability required to navigate these challenging times while maintaining a commitment to quality and community engagement.