Worcester Business Journal

money for days, let alone weeks," Piccolo said. "It's difficult to find help, and when you do employees oen call out. I know an owner who pays dishwashers $22 an hour just to keep them on board. "I'm optimistic, but I also think it may be a good time for some owners to get out of the business if they can," said Piccolo, the long-time president of the Shrewsbury Street Merchants Association. Consumers, more than ever, look for specials and value, he said, but there's only so much restaurants can do to cut costs. "We're still in the business to make money," Piccolo said. "In this climate, it's better to own the land and building where the restaurant is located because rental space is pretty expensive and that's not going to change." In early September, the mixed-use home of Meze Estiatoro on Shrewsbury Street was listed for sale for $1.6 million. ere are pros and cons for restaurants buying and leasing, but owning the building provides future revenue as an investment property. In 2016, Oriola Koci and her husband, executive chef Enton Mehillaj, opened Altea's Eatery on Park Avenue in Worcester, purchasing the building that housed the former Shiraz Armenian Cuisine restaurant. e couple owned its first restaurant, Livia's Dish on Main Street, for 10 years before leasing the restaurant in 2022 to two of their employees. ese days, maintaining a work/ life/family balance is key for many restaurateurs, including Koci and Mehillaj. eir restaurant (American cuisine with a French twist) opens daily, closes mid- aernoons, and has no evening hours, except for private parties. Koci said restaurateurs have to be dedicated and disciplined to succeed, especially aer the pandemic. With changing consumer demands, an owner needs to be ahead of the game and also on-premise, she said. "You have to treat your restaurant as a business and sometimes owners may be guilty of not following through." Hard work helps make the end result profitable, she added. Altea's owners focus on teamwork and teaching. "We know customers who receive great and exemplary service are likely to return," Koci said. Niche Hospitality Group President Mike Covino, with partners Mike DesRosiers, Steve Champagne and Dave Green, operates five restaurants, with three Worcester locations. Bocado Tapas Wine Bar on Winter Street expanded this year into the property next to the restaurant, adding a patio. Mezcal Tequila Cantina moved from Major Taylor Boulevard to the East Central Street building that housed the 99 Restaurant until 2020. e Fix Burger Bar remains in the former Northworks Altea's Eatery opened on Park Ave. in 2016. COURTESY ALTEA'S EATERY Continued on next page wbjournal.com | October 28, 2024 | Worcester Business Journal 27 35th Anniversary WBJ

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