Issue link: https://nebusinessmedia.uberflip.com/i/1471059
13 HARTFORDBUSINESS.COM | March 28, 2022 Scott Smith (left) and Steve Abrams are the majority owners of the well-known Max Hospitality restaurant group. PHOTO | CONTRIBUTED McAvoy said he has seen an obvious uptick in office workers in recent months, although still well below pre-pandemic levels. Agave's sales were down about 70% in 2020 and 40% in 2021 compared to 2019, McAvoy said. He estimates sales this year will be at least 75% of what they had been pre-pandemic. McAvoy has cut his staffing levels by half since the start of the pandemic, down to about 15 employees. "It actually has settled into somewhat of normalcy, definitely not normal compared to prior to COVID," McAvoy said. "Our lunches Monday, Tuesday, Wednesday, Thursday, Friday and even Saturday are very consistent. Nowhere near what they were, but consistent. If I look at sales today and from last week, they will probably be within $100 of each other." Rising commodities prices McAvoy said he's worried about ballooning food costs. He hasn't increased menu prices yet, but there is considerable pressure. McAvoy expects to spend an extra $15,000 this year for chicken and cooking oil alone. Big spikes are expected for cheese and other ingredients. McAvoy said he'll contemplate ways to reduce costs while retaining quality. It might mean slightly smaller portions or servers asking customers if they want beans with some entrees rather than automatically piling them on the plate. Tran, from Bahn Meee, said ingredients he purchases from Asia began rising earlier and have jumped far higher than food supplies from elsewhere. He's turned to making his own hot sauce. He branched out to jarring it and selling it through West Hartford's A Dong Market. Tran said he has staff mixing batches during quiet periods. Sales have gone so well that Tran is looking for space to scale up production. Closing the gap Steve Abrams, managing member of Max Restaurant Group, said the flagship Max Downtown restaurant on Asylum Street had a "fabulous" May, something he ascribes to graduation parties and COVID-weary people treating themselves. He said weekday lunch traffic is down, but evening and weekend visits are up, helped in part by free valet service. Max Downtown employed about 100 people before COVID. Now it has 61 but is looking to hire a dozen more to help with increased traffic. Unlike some owners, Abrams said he has seen a definite new pattern of slower lunches on Mondays and Fridays. "You can tell when people are in their offices," Abrams said. Call us 800-475-2265 or visit washtrust.com Any bank can give you a decision. WE REPLACE red tape with local decision makers who can give you an answer quickly. James M. Hagerty Executive Vice President, Chief Lending Officer Julia Anne Slom Senior Vice President, Team Leader, Commercial Real Estate Anthony Botelho Senior Vice President, Team Leader Kevin Hanrahan Vice President, Commercial Real Estate Brett W. Eagleson Vice President, Commercial Real Estate Thomas D. Pizzo Vice President and Market Leader, Commercial Banking Edward O. Handy III Chairman and Chief Executive Officer Member FDIC