SAN ANTONIO — After seven years and dozens of awards and accolades, a popular San Antonio restaurant announced it is closing its doors for good.
Sangria on the Burg, in San Antonio's Medical Center area, announced on Facebook it would continue operating until December 31.
The restaurant was founded and owned by Chef Ceasar Zepeda. In an emotional explanation, he cited "rising costs and declining sales" as the reasons for having to close the eatery.
“I think Sangria brought people a lot of joy,” Zepeda told KENS 5. "It's been a long time and we have been fighting the good fight, we have been struggling and doing everything we can to survive. At the end of the day, you have to be real with yourself and ask, 'How much longer can we do this?' We decided to close at the end of this month."
It came as a shock to many.
Sangria was popular among foodies in San Antonio, having won San Antonio's Best New Restaurant, nominated for Best Restaurant in San Antonio and nominated four times for Best Chef in San Antonio. It was also featured on the Food Network and the Travel Channel and won several cooking and taco competitions. The place is also known for its "Sangria flights" with various flavors of the beverage.
“The rise of prices that have never gone down is probably the hardest thing, not just for me but for our guests,” Zepeda said.
The cost of production has nearly tripled since 2019, according to Zepeda.
"We are past the pandemic and the shortage on everything, but prices are still up," he said. "We are paying two or three times more. You can't really raise your prices double or triple, but we have had to raise our prices a bit. Just like anything you buy at the store, you are kind of spending more and getting less. After a while, those economics will not work. Also, guest have a little less to spend because they are spending more on groceries, gas and rent. I understand it, I am a consumer as well. But you have to understand why a small restaurant is more expensive than a large chain. We don't have the same buying power. They can buy for a year out and buy a million dollars of beef; the normal restaurant can't do that."
Zepeda believes COVID has changed the county's culture, with more people choosing to work and eat at home.
"We were making a fraction of our cost," he said. "Friday and Saturday used to carry us, but they are not what they used to be. Even with Uber Eats or those third-party vendors, they are taking 30% on the order. The to-go supplies have all gone up, so when you add it all up, did we even make money on that to-go order?”
At best, it means razor thin margins.
“A lot of small businesses are really struggling right now," said Zepeda. "So, I think out of all of this I just hope the message is to support local. Don't forget about us, work us in. Even going once a month to a local [store or restaurant]. You would be shocked at the impact that has."
As for Zepeda, he may be down but don't count him out.
“I think our team is ready [for a new venture]," he said. "We have been working on it for a long time. So, stayed tuned. We will be back.”
The full Facebook post below: