Even after being “rescued” the bar and restaurant business is tough
Relaxing at home Saturday morning, I ended up watching Spike TV’s “Bar Rescue” — a program featuring expert Jon Taffer and crew. Jon leads a diverse team of bar specialists who overhaul failing bars (that also serve enough food to keep patrons sober and coming back).
Today’s episode featured the nearly shuttered Downey’s in Philadelphia, a staple on Front and South streets since 1976. Taffer and team worked to redesign, refocus and reenergize this Philly landmark.
It was such an inspiring show — with Taffer playing the bad ass who finally, touchingly, breaks through to Chef and owner Dominic Centofanti, revealing the tragedy of his brother's death that sent Centofanti and Downey’s into the downward spiral.
The grand reopening was held and everything was good with Chef and Downey’s. Applause and roll the credits. Then I Googled the episode.
It was filmed during Bar Rescue’s first season, meaning it was filmed in 2011. And Downey’s has since been shuttered and sold.
Running a bar is difficult. And running a restaurant is hard. Physically and mentally draining with long hours, demanding customers, fickle trends that can put your business out of favor. Finding just the right mixology to make the business run smoothly as an Irish coffee is part brains, solid business practice and luck. As of May 2015, Google tells me Downey’s has run out. “May the road rise up to meet you, May the…”
Read more about Downey’s here: http://www.philly.com/philly/blogs/the-insider/Landmark-bar-Downeys-is-for-sale.html
