Rants & Raves
May 1, 2023
Losing a Beloved Destination.
Thanks for the Memories.

It's heartbreaking to learn that a much loved restaurant is closing its doors after establishing itself as a treasured dining destination and valued part of the community. For me, it's hard to accept the loss of a place that has given rise to so much enjoyment and so many cherished memories.


I've mourned the closing of the Carnegie Deli in New York, K-Paul's in New Orleans and, on Saturday, May 27, I will be mourning the loss of Black Sheep in my home town of Jacksonville. What I find difficult to understand is how some restaurants, especially franchises with their formulaic menus and dumbed-down presentations, outlive independent operations that champion creativity and deliver exceptional dining experiences.

To be clear, franchises are tried-and-true, carefully planned and highly regimented operations. To survive, they test the crap out of everything, create foods that are simple-minded parodies, and rarely take risks. Plus, the operators are corporate entities, caring more about the company and its shareholders than the community that supports them.

It's for entirely these reasons that I steer clear of franchises and patronize independent operators whenever possible. I love the local flavor and individuality that stand-alone restaurants bring to the table. That's what makes culinary tourism so exciting. Nothing beats wandering the streets, discovering new foods, ingredients and culinary experiences that outshine anything previously encountered. With franchises, its the same thing wherever you go, oblivious to regional character and culinary specialties. From Santa Fe to Seattle, Charleston to Chicago, it's all the same. While some people relish the mind-numbing predictability of franchises, I'll take the individuality and mind-expanding opportunities that independent chefs and restaurateurs have to offer.

When it comes to longevity, I appreciate the ebb and flow that restaurants must overcome to keep their operations sustainable, vital and relevant. In part, they learn from innovative new chefs, maintain a watchful eye on the competition and, most importantly, keep their fingers on the pulse of trends and the ever changing preferences of their patrons.

They understand that menus need to evolve and, every once in a while, a fresh coat of paint, reupholstered furniture and a thorough cleaning is more than simply maintenance. They also work diligently to maintain active marketing and community outreach programs, including social media, as part of their overall health and wellness activities. Capturing the attention and provoking an enthusiastic response from a large number of well informed and highly influential people on a regular basis is always a good thing. Unfortunately, there's only so much that these practices can do to help keep the doors open.

When you consider that the average lifespan of a restaurant is estimated to last 8 to 10 years, I guess I shouldn't get too attached or be too upset when the bad news breaks. Plus, chefs quit (or retire), recipes change and the fashionability that made the place so exciting in the beginning may be difficult to maintain or, over time, become obsolete. Even the most enduring operations, those that seem to defy the aging process, are never quite the same year after year. Just take a look at some of those old-fashioned diners. While these operators work diligently to stay as close to their original concept as possible, even they must respond to changing industry dynamics and consumer preferences.

As some point, restaurateurs are forced to take stock and tally up receipts. In spite of valiant efforts to maintain momentum and stay alive, even the best of the best must accept the sad reality that it's time to pack it all up, turn off the lights and shut the door.


A Personal Note: Black Sheep has been one of the more highly celebrated restaurants and one of my favorite watering holes in Jacksonville for many years. I was there when they opened their doors in 2012. Having learned that they will be shutting down in a few short weeks, I will miss those sunny afternoons sipping martinis on their rooftop deck while happily nibbling away on their fried olives, poutine and so much more. As Bob Hope used to say, "Thanks for the memories."


Jeffrey Spear has been writing about food, creating culinary brands, developing recipes and producing cookbooks for more than 40 years. If you're looking to enhance the impact of your culinary brand, or simply need someone to tell your story in ways that are visually and emotionally appealing, give Jeff a call: 866 787 8761 - or shoot him an email: jeff@studiospear.com