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|10/11/2017 ||Email this article Print this article |
for a buyer,
By Tom Pantera
It's about to become harder to get one of DeWitt's most renowned local products: Chuckie's breaded tenderloin.
Unless the current owner finds a buyer, TC's Point After, a downtown DeWitt fixture since 1980, will close Nov. 1.
Dave Konrardy of Durant, the current operator, said the closing comes from a combination of tough times and other commitments.
Konrardy, who was buying the business on a contract from its founder, Chuck Cox, said he was letting the restaurant revert back to Cox, who is seeking another buyer. Konrardy has operated TC's since January 2016.
"It just doesn't have the cash flow, and number two, I'm just not there enough," Konrardy said.
Konrardy is one of three people who operate a Chuckie's trailer - the others are Cox and Michelle Bowers, who operated the restaurant for seven years between Cox and Konrardy. That part of the business simply takes up too much of his time to enable him to keep the DeWitt operation going, Konrardy said.
He'll be gone all of November and December and the first part of January, to serve the famed tenderloins all over the country, and he will be at training facilities for the Kansas City Royals and Texas Rangers the entire month of March.
Business at the DeWitt restaurant also has been spotty, resulting in a cut to hours and days of operation, he said. The restaurant has recently been closed on Mondays.
"One week, you're doing really good," he said, "and the next week, you can't get anybody in the door."
He's mystified about the reasons for that. He has the same cooks, making the same recipes.
"It just doesn't seem like it's there for us," he said. "I don't know if it's something we're doing, or it's just run its course. There's a lot of potential there."
The building also needs to be updated, he reported.
"It's unfortunate I don't have deep-enough pockets," he said. "[A new owner] would need to have deep pockets to do the repairs and the maintenance that needs to be done."
With a menu that included prime rib and steak, along with that tenderloin, TC's filled a definite niche, he said. "There's nobody around that serves the food we do."
Cox said he was actively looking for another buyer, but he was not optimistic.
"Right now, restaurants are not moving," Cox said. "A lot of restaurants are closing. I don't have a lot of hope."
TC's "had a great reputation," he said.
"But you've got to work 24/7," he explained. "The owner's got to be in the restaurant 24/7. The restaurant business is very, very hard."
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