Wow an end of an era on #Gophers campus as Annie’s Parlour closed after more than 50 years! Who has great memories going there while in Dinkytown?

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Kitty Cat Klub downstairs was the best place to take a date.

A funky, chil, sophisticated vibe by campus standards and couches instead of chairs sitting across a table from each other.

Owned by the same people as Annie's and sadly is some kind of police resource center now. Sign of the times...
 

Bummer....used to like going to Annies during my time at the U. Great shakes and the burgers were good as well.
 

Glad we made it there a few times before hockey games last year.
 

I used to eat there once on awhile before games as well as the Loring. Sadly there are hardy any places left to go in and around campus. I am a non-tailgater but there are still places on the way. Sad but a sign of the times in the restaurant business.
 



The Plaza Burger served on a dark rye bun with sour cream and chopped raw onions was uniquely delicious. The overcooked fries were also great.
I did not help with this matter as it has probably been 10 years since I've been there.
 


The business model combined with location just wasn't going to be sustainable. $16 cheeseburgers and $10 malts/shakes just won't be a popular option on a campus.

I loved their food, but it was just too pricey to eat there a lot.

And, yes, I know, its pricey everywhere.

But, college campus probably creates more challenges when it comes to spending money on expensive burgers when there's a McDonalds, $9 Chinese food, and a Qdoba a block away.
 



Spaulding!No! said:
This was planned?
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In classic GH fashion we have one poster who believes it was the pandemic shutdown that closed it and another that thinks it was because of a police state takeover.

Just ignore them. It is probably because the restaurant business is a super tough one. They say the only way to make money in the restaurant bizz is to be the hot new for a few months and then sell it and start something else.
 
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WoodburyTim said:
In classic GH fashion we have one poster who believes it was the pandemic shutdown that closed it and another that thinks it was because of a police state takeover.

Just ignore them. It is probably because the restaurant business is a super tough one. They say the only way to make money in the restaurant bizz is to be the hot new for a few months and then sell it and start something else.
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No, literally, one of them is now a Police Safety Center.

 

tjgopher said:
The business model combined with location just wasn't going to be sustainable. $16 cheeseburgers and $10 malts/shakes just won't be a popular option on a campus.

I loved their food, but it was just too pricey to eat there a lot.

And, yes, I know, its pricey everywhere.

But, college campus probably creates more challenges when it comes to spending money on expensive burgers when there's a McDonalds, $9 Chinese food, and a Qdoba a block away.
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The only edible option is Chinese if it's Shuang Cheng.
 

Spaulding!No! said:
This was planned?
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It actually was the death of the owner a year ago, according to this thread on Reddit
Sounds like the sons inherited Annie's/KCK and a few other businesses and decided to close and sell the property. Sold the downstairs to UMPD and who knows what happens with Annie's above.
 



Annie’s was a great place with great food. Haven’t been there since the very early 80’s. It was reasonably priced and a good date night stop.
 

gopherphil said:
Another business bits the dust because of the plandemic. Don’t care what that article says.
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Evil prowls the world, phil.

We've all suffered for it.

Much of what was behind and connected to the plandemic is known... and if you know where to look, is being said. Hit me up if you want some info.
 


oak_street1981 said:
Well, the ol' curtain is dropping on Minneapolis as a functioning city.

Even Palmer's Bar, a hippie era hold out with good customer support just gave up the ghost. i ride my bike through the West Bank/ Cedar area twice a day, and it is not great but no worse than the rest of a formerly great city.

The next domino is probably the Caboose, there is nothing left, other than the Red Sea. Back in the 90s there were 15 plus fun places to hit up around there. (sorry I missed the Corner Bar and the Town Hall still there).

Shit, I might as well move to Hugo or Hampton. Zero fun left in Minneapoils, even the old First Avenue Danceteria (club.- disco night) died with COVID. Other than sports events it is a Detroit like hollowed out shell.
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Sad, but true.
 

WoodburyTim said:
In classic GH fashion we have one poster who believes it was the pandemic shutdown that closed it and another that thinks it was because of a police state takeover.

Just ignore them. It is probably because the restaurant business is a super tough one. They say the only way to make money in the restaurant bizz is to be the hot new for a few months and then sell it and start something else.
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How many restaurants do you know of that sell after a few months of being open? This place has a 50 year run.
 

PMWinSTP said:
How many restaurants do you know of that sell after a few months of being open? This place has a 50 year run.
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The trendy ones do. There is a whole industry around it. Create a buzz, full seats, new offerings and sell while the name is hot.

Annie’s is obviously different than those but the restaurant business is a tough one nonetheless. . Even ones that are full are usually on the edge of profitability. And it is especially tough if you are not a bar. When the only thing you sell is highly spoilable the difference between a profitable week and one that isn’t is how well your inventory is managed. Not to mention staffing, which for a restaurant is nightmare compared to many other businesses.
 

WoodburyTim said:
The trendy ones do. There is a whole industry around it. Create a buzz, full seats, new offerings and sell while the name is hot.

Annie’s is obviously different than those but the restaurant business is a tough one nonetheless. . Even ones that are full are usually on the edge of profitability. And it is especially tough if you are not a bar. When the only thing you sell is highly spoilable the difference between a profitable week and one that isn’t is how well your inventory is managed. Not to mention staffing, which for a restaurant is nightmare compared to many other businesses.
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Give me an example of one you know. Define trendy.
 

fmlizard said:
It actually was the death of the owner a year ago, according to this thread on Reddit

Sounds like the sons inherited Annie's/KCK and a few other businesses and decided to close and sell the property. Sold the downstairs to UMPD and who knows what happens with Annie's above.
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That makes sense. Just because your dad was in the restaurant business doesn't mean the kids wanna do it. I'd have sold and pocketed the money too, as I have no interest in running/owning a restaurant.
 


GopherTheJugular said:
That makes sense. Just because your dad was in the restaurant business doesn't mean the kids wanna do it. I'd have sold and pocketed the money too, as I have no interest in running/owning a restaurant.
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It's such a hard business. It amazes me that any stay open sometimes ...
 

A_Slab_of_Bacon said:
It's such a hard business. It amazes me that any stay open sometimes ...
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I wonder if it ever was an easy business. Like, does it run in cycles? Maybe it was easy for a while and then something happened and now it stinks, but maybe in 20 years it'll be a solid living again? Or has door dash and the like kinda put the nail in the coffin?
 

GopherTheJugular said:
I wonder if it ever was an easy business. Like, does it run in cycles? Maybe it was easy for a while and then something happened and now it stinks, but maybe in 20 years it'll be a solid living again? Or has door dash and the like kinda put the nail in the coffin?
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My own theory:

Food service businesses have high overhead costs with staff, food, rent that burn through cash in a fairly inflexible rate.

You can start so many businesses where your costs can be managed if you start slow, while you're "figuring things out" or have some downturn. Restaurants really don't allow for that kinda flexibility.
 

GopherTheJugular said:
I wonder if it ever was an easy business. Like, does it run in cycles? Maybe it was easy for a while and then something happened and now it stinks, but maybe in 20 years it'll be a solid living again? Or has door dash and the like kinda put the nail in the coffin?
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It's especially challenging for a restaurant with built-in seasonality like Annie's has.

I haven't seen their books or been there in over a decade but I imagine they have a significant business drop-off in summer when students are away, and then also have to deal with Minnesota winter seasonality keeping people indoors.

I once worked at the Dinkytown Pizza Hut in college and it had major seasonality.
 


GopherTheJugular said:
I wonder if it ever was an easy business. Like, does it run in cycles? Maybe it was easy for a while and then something happened and now it stinks, but maybe in 20 years it'll be a solid living again? Or has door dash and the like kinda put the nail in the coffin?
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I know someone that is an executive in the food/restaurant business. He always says if you're just looking to make some money in the restaurant business your best bet is to buy into an established fast food franchise. Independent restaurants are high risk.
 

Word said:
I know someone that is an executive in the food/restaurant business. He always says if you're just looking to make some money in the restaurant business your best bet is to buy into an established fast food franchise. Independent restaurants are high risk.
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I'd even be a little worried about fast food. I think Subway owners are kinda screwed and McD's not much better. Maybe Chik-fil-A?
 


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