A Year of Empty Tables
When a restaurant closes, it often feels personal. It's more than just the loss of a place to grab a bite—it's the end of memories made over meals, of first dates, family celebrations, and neighborhood rituals. In 2024, downtown Cincinnati and its neighboring areas of Covington and Newport saw an unsettling wave of restaurant closures that left a void in the community and brought attention to the challenges facing the dining industry. Let’s take a closer look at the restaurants that closed, the reasons behind their struggles, and what this means for the future.
The list of closures in 2024 is long and reflective of an industry under strain. Covington’s Rich’s Proper Food and Drink and Hangry Omar’s Slider Shack both closed their doors in December, marking the end of two well-loved establishments. Across the river in Cincinnati, Goose & Elder, a concept near Findlay Market, shuttered in June, along with Maize OTR, which had been a staple of Latin American cuisine for six years.
Other closures included Golden State Tacos, a short-lived taco spot in Terrace Park, and the iconic York Street Cafe in Newport, which had been serving patrons since 1997. Even chains like Frisch’s Big Boy, which has long been a regional institution, closed several locations, including the historic Mainliner location in Fairfax.
Fast-casual establishments weren’t immune either. MOD Pizza, Honey Uninhibited, and TGI Fridays faced similar fates, unable to sustain operations amidst rising costs and declining traffic. The ripple effect reached breweries like 16 Lots Brewing Company in Newport, neighborhood favorites like Red Feather Kitchen in Oakley, and even food halls like Oakley Kitchen, which ceased restaurant operations while continuing to host private events.
The diversity of this list—from fine dining to fast casual—illustrates that no corner of the industry was safe from the challenges of 2024.
The reasons behind these closures are as varied as the menus they once offered, but several common threads emerge:
Rising Operational Costs: Inflation drove up the cost of everything from food to utilities, and many restaurants were unable to pass these costs onto customers without losing business. Rent hikes in high-demand areas like downtown Cincinnati and Covington made survival even harder.
Labor Shortages: The restaurant industry has been grappling with staffing challenges since the pandemic, and 2024 was no exception. Many owners struggled to find and retain workers, leading to reduced hours, burnout, and in some cases, permanent closure.
Post-Pandemic Behavioral Shifts: Consumer habits have changed. The rise of takeout and delivery services means fewer people are dining in, while remote work has reduced foot traffic in urban centers. Restaurants that relied on office workers and evening diners have felt the squeeze.
Economic Uncertainty: As inflation eroded consumer confidence, dining out became a luxury that fewer could afford. High-end and niche restaurants, in particular, struggled to attract consistent crowds.
Market Saturation: Cities like Cincinnati and Covington have seen a boom in new restaurants in recent years, creating fierce competition. In this crowded market, even established players found it hard to maintain customer loyalty.
Cities across the country are grappling with similar issues. In San Francisco, high rent and labor costs have led to closures of even Michelin-starred restaurants. New York City and Los Angeles have seen a wave of shuttered establishments as well, with many citing the same struggles faced by Cincinnati’s restaurants: inflation, staffing shortages, and evolving customer behaviors. Even smaller cities like Indianapolis and Charleston have felt the sting, particularly in tourist-dependent areas that haven’t fully recovered from the pandemic’s impact on travel.
The outlook for 2025 is a cautious mix of hope and continued challenges. Experts predict a modest recovery as inflation stabilizes and consumer confidence improves. Younger generations, particularly Millennials and Gen Z, continue to prioritize dining out as an experience, which could drive traffic back to restaurants. However, labor shortages and high operating costs are expected to persist, forcing the industry to innovate.
Ghost kitchens—delivery-only concepts operating out of shared spaces—are likely to grow, providing a lower-cost alternative to traditional brick-and-mortar restaurants. Technology, such as AI-powered ordering systems and automated kitchens, may help reduce labor reliance. Meanwhile, experiential dining—offering unique, Instagram-worthy experiences—is expected to gain traction as customers seek more value in their dining outings.
Preventing further closures will require a concerted effort from restaurateurs, communities, and policymakers. Here are some expert-recommended fixes:
Streamlining Menus: Simplified menus can reduce costs and waste while focusing on high-margin items. Restaurants like Sweetgreen have thrived by keeping their offerings simple and consistent.
Investing in Staff: Higher wages, better benefits, and flexible schedules are essential to attract and retain talent. Cross-training employees to handle multiple roles can also help alleviate labor shortages.
Leveraging Technology: Self-ordering kiosks, online reservation systems, and AI-driven inventory management can improve efficiency and reduce operational burdens.
Building Community Ties: Partnering with local suppliers, hosting community events, and fostering customer loyalty through rewards programs can create a more sustainable business model.
Flexible Business Models: Hybrid operations that include dine-in, takeout, delivery, and catering can diversify revenue streams and reduce dependence on one customer segment.
Government Support: Policymakers can help by offering grants, tax incentives, and small business loans targeted at the restaurant industry.
The loss of so many restaurants in 2024 is a stark reminder of the fragility of the dining industry. Yet, it also presents an opportunity for reinvention. The challenges are immense, but so is the resilience of the restaurateurs, chefs, and workers who make dining out an essential part of our lives. If the community, industry, and policymakers can come together to address these issues, 2025 could mark the beginning of a renaissance for restaurants in Cincinnati, Covington, Newport, and beyond.