Kansas City Restaurant Festival Showcases Local Culinary Talent and Addresses Industry Challenges

Kansas City Celebrates Local Restaurant Talent at the Festival

On October 2, Kansas City came alive with the flavors and excitement of its vibrant culinary scene at the Kansas City Restaurant Festival. Held at the scenic Children’s Mercy Park, this year’s festival celebrated the dedicated individuals behind the plates that grace our tables. With a cornucopia of food, live music, and a chance for industry insiders to connect, the atmosphere was nothing short of festive.

Sponsored by Scavuzzo’s Foodservice and Liberty Fruit Co., the event welcomed restaurant workers from the Kansas City metro, Lawrence, Topeka, and beyond. It was a day filled with networking, games, and plenty of delicious bites and sips to keep everyone fueled up!

Addressing the Concerns in the Culinary World

One of the hottest topics of conversation at the festival was the ongoing challenges faced by the restaurant industry. While each operator brought unique worries to the table, there was a common thread connecting them all: the workforce. Employee turnover was less of a stressor compared to last year, but issues of retaining talent and the struggle of hiring back-of-house staff were front and center.

Jollene Hastings, owner of Vivilore, highlighted her struggle in finding kitchen staff with diverse skills. Lenning and James, representatives from the University of Kansas Health System, noted a concerning trend—many young people no longer see food service as a long-term career. It seems that longer-term commitment is becoming more elusive.

Of course, conversations about pay were unavoidable, especially since much of the restaurant industry still relies heavily on tips to supplement low wages. Interestingly, inflation and the availability of ingredients were less of a concern for most attendees.

As Steve Scavuzzo, VP of Sales for Scavuzzo’s, mentioned, challenges can vary significantly depending on where a restaurant is in its journey. For new operators, the need for cash to start and establishing a reliable team are paramount. More seasoned owners, however, often grapple with maintaining consistency and developing strong leadership.

The Heart of the Industry

Despite the challenges, when it came time to discuss the best part of the restaurant scene, attendees united in their love for people. Conversations about difficult customers melted away as staff reminisced about the joy of being part of customers’ special celebrations—from anniversaries to casual lunches with friends. It’s the hospitality that keeps many going in this line of work.

Andrew Olsen from J. Rieger & Co. noted the evolving tastes of customers since the pandemic. More than ever, people are curious about spirits, pushing restaurants to creatively adapt to their guests’ desires. This challenge sparks inspiration, making the industry more fulfilling.

The sentiment was echoed by Salvador, co-owner of Fronteras Mexican Restaurant, who spoke fondly of his close-knit team. With several long-term employees, they have cultivated a family-like environment that is essential to the restaurant’s atmosphere.

A Sustainable Future for Dining Out?

As the festival drew to a close, an intriguing question emerged: at what point does the restaurant boom in Kansas City become unsustainable? Steve Scavuzzo emphasized the complex dynamics at play, noting that dining out is often considered a luxury, heavily influenced by consumer disposable income. He suggested that continuous churning in the industry, where newer concepts replace older ones, is a likely trend.

If current consumer habits persist and residents maintain some level of disposable income, the appetite for dining out will continue. However, as Angie Scavuzzo pointed out, consumers are becoming more intentional with their choices. She encouraged diners to choose local establishments that prioritize local sourcing. By supporting local, we create a positive ripple effect—strengthening our community and enhancing our dining experience.

A Special Recognition

The festival also paid tribute to outstanding individuals in the industry with peer-nominated awards. Twelve winners walked away with a $1,000 tip-out, recognizing their immense dedication and contribution to the thriving culinary landscape of Kansas City.

As we look to the future, it’s clear that the restaurant industry in Kansas City is not just about the food we enjoy but about the incredible people who make it all possible. Here’s to celebrating their hard work and the memories they create through every meal!