"The stimulus packages do really help us take care of our staff, keep our doors open," said VandanBoogart.Ĭinders says there are many 'glimmers of hope' but, "We feel so bad for the places who couldn't make it." Miller says there are still job opportunities in Northeast Wisconsin.Īlthough, a second stimulus would help every business. I think there are a lot of people who are probably still working in some of those businesses, so its not necessarily one size fits all," said Miller. "Restaurant in particular relies on people coming in and dining in. Which puts Wisconsin below the current national unemployment rate of 6.7%.īusiness solution manager for Fox Valley Workforce Development, Bobbi Miller, says the unemployment rate is looking up, but not every business is doing well. Now, in November, the state unemployment rate is down to 5%. In May, the Wisconsin Department of Workforce Development reported a 12% unemployment rate - after the first stimulus bill. "We do know that 52% of our operators expect their staffing levels are going to decline in the next three months," said Hillmer, "Probably means that the unemployment rate is going to rise again after the holidays, after restaurants are slower." "It really depends on the vaccine, congressional help, what kind of business restaurants see in January and February, its not going to take a lot to see these restaurants close permanently." Hillmer says the next few months are crucial for the industry, "We know that 46% of our restaurants are considering closing temporarily until the pandemic passes," said Hillmer. The Wisconsin Restaurant Association's President and CEO, Kristine Hillmer, says like Cinders, restaurants have burned through their Paycheck Protection Program (PPP) funding. VandanBoogart says the first stimulus bill from April helped, but not long term. "Our sales are obviously nothing or way down and we still have bills coming in," says Operations manager, Lynda VandanBoogart. Her vendors say they simply don’t know.In Appleton, Cinders Charcoal Grille is serving less meals during the pandemic. There’s no clear idea of when this inflationary period will ease. “We have to stay competitive and we have to charge what we change in order to make money.” But with the costs of everything going up and inflation happening like it is, we have our hands tied behind our back,” she said. “We’re a family-orientated business, we’re reasonably priced, and we want to stay the way. It’s a family-owned operation with two locations.Ĭinder’s owner Kelly Matelski said those increased costs are reflected in higher menu prices. That’s the largest increase since 1981.Ĭosts are not only up for consumers, but also for businesses like Cinder’s. Bureau of Labor Statistics said food away from home is up about 7% from 2021. “We have to make money too, to pay bills to pay us, to pay for electricity and to pay everybody else,” Aguirre said. Not to mention the cost of running the business itself. That includes essential products like buns and chicken. “50%, or 60% or 75%, prices have gone up,” he said.
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