Restaurant Closures Are Up – How to Keep Your Doors Open

Every year, we see a heartbreaking trend—restaurants closing their doors shortly after ringing in the new year. This January has been no different, with several local spots shutting down, including:

The Bottle Tree
Center Theater Pi
Duckworth’s (Ballantyne location)
Fenwick’s
The Good Wurst Company
The Krustaceans Seafood
Link & Pin
Noche Bruta
The Pauline Tea-Bar Apothecary
Poppy Hand Crafted Popcorn
Sake Express (Belmont location)
The Waterman Fish Bar (Cornelius location)
Wolfman Pizza

These closures are a reminder of just how tough the restaurant industry can be—especially in January. After the holiday rush, foot traffic slows, sales decline, and bills from the busy season come due. The combination of lower revenue and high operational costs can push restaurants to the brink.

Why January Is Tough for Restaurants

After a bustling holiday season, many restaurants face:

A Drop in Sales – Consumers cut back on dining out after holiday spending sprees.
Higher Overhead Costs – Bills for bulk inventory purchases, increased labor, and holiday marketing campaigns start piling up.
Seasonal Staff Reductions – Many restaurants cut hours or lay off workers, which can impact service and consistency.
New Year’s Resolutions – Many customers opt for at-home cooking and health-conscious choices, affecting restaurant traffic.

But while January can be a make-or-break moment, restaurants that plan ahead and focus on year-round success can avoid the slow-season slump.

How to Keep Your Restaurant Thriving Year-Round

Watch Your Cash Flow – The profits from November and December should help sustain you through January and February. Set aside a reserve fund to handle the slower months.
Keep Marketing Strong – Many restaurants pull back on marketing after the holidays, but this is when you need it most. Engage your audience with social media promotions, email campaigns, and special offers.
Offer Seasonal Promotions – Instead of waiting for customers to return, give them a reason to come in. Winter specials, cozy comfort food menus, or limited-time discounts can help drive traffic.
Streamline Costs Without Cutting Quality – Take a close look at your overhead. Are there areas where you can reduce waste, renegotiate supplier contracts, or adjust portion sizes to maximize margins?
Focus on Customer Loyalty – A strong base of regulars can help sustain your business through slow periods. Consider a loyalty program, personalized offers, or special events to keep guests coming back.
Plan for Year-Round Success – A thriving January starts with smart decisions in July. The most successful restaurants don’t just focus on the busy season—they create strategies that sustain them all year.

At Albemarle Paper Supply, we know that every dollar matters. We help restaurants save on essential supplies without sacrificing quality, so you can keep costs down and margins up. Let’s talk about how we can support your business and help you plan for a strong year ahead.

Charlotte is getting recognition on the national restaurant scene with three nominees of the prestigious James Beard Award. And APS has been along for the ride as these talented individuals and their respective restaurants have won over Charlotteans.

You can learn more about these James Beard Nominees and the restaurants where they work from past episodes of the Paper Trails Podcast. Check them out!

– Chayil Johnson, Executive Chef at Community Matters Café, nominated for Best Chef: Southeast. In the sixth episode of Season 3 of the Paper Trails podcast, Nick sat down with Chaylil. They discussed his culinary influence from growing up in New Orleans and how Community Matters Cafe is impacting Charlotte. Watch/listen here.

– Sam Diminich, Executive Chef at Restaurant Constance, nominated for Best Chef: Southeast. Nick interviewed Sam about his gourmet meal delivery service, Your Farms Your Table, before he started Restaurant Constance. They discussed his victory over Bobby Flay, and how he found a way to thrive and help others during Covid’s impact on the restaurant industry. Watch/listen here.

– Colleen Hughs, Mixologist at Supperland, nominated for Outstanding Professional in Cocktail Service: While we haven’t interviewed Colleen, Nick interviewed owners Jamie Brown and Jeff Tonidandel when they first opened Supperland over three years ago. Watch/listen here.

The James Beard Awards are prestigious honors recognizing excellence in the culinary and hospitality industry across the United States. Presented annually by the James Beard Foundation, they celebrate chefs, restaurants, restaurateurs, writers, and media professionals who make significant contributions to the food world. Often referred to as the “Oscars of the food industry,” these awards highlight innovation, leadership, and dedication to culinary excellence.

Why January Is Tough for Restaurants

How to Keep Your Restaurant Thriving Year-Round

Have questions? Get in touch with us today!