What is it Like to Own a Restaurant in Salem?
Welcome to this week's episode of What's Happening Salem!
Jacob Espinoza sits down with two industry veterans to explore the reality of owning a restaurant in Salem, Oregon, in 2025. Joined by Cecilia Ritter, restaurateur and owner of Wild Pear with 25 years in the industry, and Jason Brandt, President and CEO of the Oregon Restaurant and Lodging Association, this conversation pulls back the curtain on what it really takes to survive and thrive in Salem's food scene.
In this candid discussion, they cover:
- The harsh financial realities: operating on 3-5% margins while food costs surge
- Why do full-service restaurants face unique challenges with 40% labor costs
- The misconception that busy restaurants equal wealthy owners
- How outdoor dining structures and takeout models evolved post-pandemic
- Why limited-service models are becoming essential for new operators
- The three-legged stool of restaurant success: food costs, wages, and operational expenses
- Salem's dining scene evolution and future trends, like "snacking" and AI integration
- The real impact restaurants have as community builders and gathering spaces
Timestamps:
00:01 - Introduction to Salem's restaurant reality
02:09 - Rising costs and wage challenges in 2025
04:34 - Managing customer expectations amid price increases
05:53 - Wild Pear's 25-year journey and multiple restaurant ventures
08:08 - ORLA's perspective on industry-wide challenges
12:34 - The "three-legged stool" of restaurant operations
17:30 - Salem's downtown restaurant density and competition
21:28 - Business model challenges: full-service vs. limited-service
25:55 - Why restaurants aren't a Salem-specific problem
29:44 - Emerging trends: snacking, AI, and changing consumer habits
32:47 - The strategic value of limited operating hours
39:02 - Salem's food scene evolution over 20 years
44:12 - Post-pandemic adaptations: takeout and outdoor dining
48:03 - Misconceptions about restaurant profitability
52:17 - The personal toll of restaurant ownership and burnout
57:02 - Why restaurateurs do it: building community over profit
This episode offers an unvarnished look at the restaurant industry's challenges while celebrating the passion and community spirit that keep Salem's food scene alive.
