KANSAS CITY, Mo. — Kansas City restaurants are gearing up for a busy 10 days, which restaurant owners say are desperately needed.
KC Restaurant Week kicks off Friday. The event will look very different this year because of COVID-19 restrictions.
For many restaurant owners, like Chris Riggins, owner of Brewer's Kitchen, the event is a sign of hope.
"I signed up the day I could to participate in Restaurant Week this year because last year was our best week we ever had," Riggins said.
After a long and challenging year to make ends meet, Riggins hopes the event will provide the boost in sales the restaurant needs.
Riggins said Brewer's Kitchen, which uses all locally sourced food and beer, is his passion and life's work.
"You don’t go into the restaurant industry because you want to be a millionaire, you love people, you love food," Riggins said.
The event is even allowing him to bring a few employees off unemployment.
"It’s really exciting just to know and prepare for two weeks of busyness, it’s a muscle that our staff is excited to flex," Riggins said.
The Greater Kansas City Restaurant Association considered canceling the event. Executive Director Bill Teel said the association decided to move forward with it knowing restaurants need the business.
"We estimate that about 15% of restaurants in Kansas City have closed, and a lot of those restaurants are small neighborhood restaurants," Teel said.
Teel said the association also saw a need to support the Don Bosco Centers, which receives a portion of the profit for its Meals on Wheals program.
"They provide meals to a lot of people who can't get out normally and now can't get out at all because of the virus," Teel said.
Those who participate in Restaurant Week this year will notice some changes due to COVID-19 restrictions. Restaurants will have to abide by occupancy limits.
Carryout, curbside and delivery options are new this year.
Josh Mobley, owner of The Ship, said his workers are preparing for a lot of carryout and delivery orders, which currently make up about 60% of his sales.
"It’ll be interesting to see how much is to-go," Mobley said. "We’ve already gotten orders from ChowNow and people ordering Restaurant Week to pick up, which is great."
Mobley said federal relief money is crucial to get by during the winter months.
"If we get that PPP (loan), we'll be fine until spring and then pivot to something else," Mobley said.
As restaurants gear up for a busy couple of weeks, they want customers to know their support truly matters.
"When someone chooses to spend their hard-earned dollars, and they are hard-earned dollars right now, it means the world to me and my staff because it helps me continue my dream," Riggins said. "It helps me continue supporting local farmers and local breweries."
