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Local Fine Dining Restaurants Expect Business To Get Better in 2014

After the owner of Pasqual Restaurant announced the business was closed after New Year's Day, other fine dining restaurants in Wichita Falls say business is tough but they are making the best of it.
After the owner of Pasqual Restaurant announced the business was closed after New Year's Day, other fine dining restaurants in Wichita Falls say business is tough but they are making the best of it.

The owners of restaurants like Pelican's and Salt and Pepper say they're sad to hear Pasqual has closed but, they say they're hoping for another strong year ahead like the one that even recently expanded Salt and Pepper's business.

Salt and Pepper Mediterranean Bistro has been in business for ten years.

Eleni Moshtaghi, co-owner of Salt and Pepper, says she feels her fine dining establishment offers customers a unique experience.

"I think there's a need for such a place," Moshtaghi says. "It's nice for special occasions and we never like to rush anyone for lunch or dinner. It's a place where you can come relax and enjoy good food and a nice environment."

Moshtaghi says its been a great holiday season and expects good crowds to continue.

She's even opened up a new bar, The Maplewood, next door to her restaurant.

Moshtaghi sees new places opening up around town as a positive.

"Competition is always good but it's nice to have choices, that's how I see it so we really haven't really felt the impact at all of the new places," Moshtaghi says. 

However, while the owner of Pelican's Restaurant Scott Plowman says business is good, he knows running a restaurant in this struggling economy is not easy.

He says it is especially tough when the costs to do business continues to climb.

"One thing that worries me is food prices," Plowman exclaims. "As you go to the grocery store, as you see they keep going up. We keep fighting that everyday also and as you try and take care of your employees and raise them up, it keeps costing more but we're very conscious about what I do with my menu and how I charge and when I raise and when I don't."

Moshtaghi says finding that balance is what keeps customers coming back.

"I expect business to continue being good. We've had some loyal customers and we owe it to them actually so we'll do our best to continue and I'm sure they will continue supporting us," Moshtaghi says. 

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