Stella Dennig, co-owner of Daytrip, stated, 'The reality of it is that we've been operating a business model that we just can't get to work, and we've been losing money especially this year at such a fast rate.' This reflects the challenging conditions faced by many restaurants today, attempting to balance high-quality offerings with financial sustainability, ultimately leading to their closure.
Finn Stern, chef and husband of Dennig, explained that even seemingly affordable dishes had high labor costs, remarking about a popular pasta dish that required a day and a half to prepare. He noted, 'In order to treat our employees financially the way we wanted to, it just didn't add up.' This highlights the struggles many restaurants face in maintaining quality while managing operational costs.
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