April 10, 2025 • 12 mins
Local restaurants are suffering through the recent flood events and other 2025 catastrophies. Varanese and River House owner John Varanese along with APRON INC board member Dawn Bianconcini tell how we can all help our local service workers through these tough weeks.
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:00):
Well, we all know we're wrestling with the aftermath of
the flooding, but not like folks who are in business.
John Vernice is in the studio with maids, chef and
owner of Varenice Restaurant up on Frankfurt. And then there's
the River House. Yes, it's next to the river. Hi, John,
how you doing?
Speaker 2 (00:19):
Yeah?
Speaker 3 (00:19):
Almost in the river, but luck that we suggest high
enough to keep us out of there.
Speaker 1 (00:23):
And also it's complicated because there's construction that's been going
on River Road, making it a challenge for you there
at Riverhouse and other businesses along there. What is that
like an MSD project that's going on, a Louisville.
Speaker 3 (00:36):
Water company putting in wastelines all the way out to prospect,
you know, the biggest challenges there. And we actually sat
down with them with the Restaurant Association, a couple of
our city council members, and the City of Louisville Water
team about just the message that they're putting out because
the signages are very confusing. You know, you get off
the freeway at seventy one and it says River Road
(00:58):
North Brown closed detour facing downtown, but one hundred yards
in front of you is a sign that says local
businesses open. But you're already major decision, correct, And if
you're not from the area, you may be a little older.
I mean you're hesitant, you've already made up your mind
to turn another way. So we're trying to help the
better the communication their projects past that. It's hard to
(01:20):
come in from the east end at that point, but
you know, we're trying to help the other businesses on
River Road that are gonna have these problems in the future.
I mean, again, this is going on for two years
and there's all a decent amount of businesses.
Speaker 1 (01:32):
They're not going to shut down in front of your
place for two whole years. It's a portion of the
two years than.
Speaker 3 (01:37):
Your It's a rolling construction, so once they finish an area,
they move on. So right now they're in front of
Coxas Park. You could access to us from Mockingbird Valley
now and a river and Zorn, but you can't access
anywhere from the east end if you're coming down forty two.
Speaker 1 (01:53):
That is tough. And then obviously the water, the standing water.
I saw it when I went on seventy one over
that right now, astounding how far the water is absorbed.
Now it'll slowly recede and then clearly the river house
is not accessible right now, what is your expected timetable
to get back.
Speaker 3 (02:10):
Well, hopefully the graft doesn't change much. We watched the
Noah graft of the Upper McAlpine Dam and watching where
the water levels are right now as of this morning,
it's telling us Sunday morning at eight am, it'll be
about twenty four feet. It's about twenty five five twenty
six that it's on river road itself, so river road
(02:32):
should have cleared itself. Hopefully it doesn't have much debris
on it. Staff will help clear whatever it is to
make it accessible. We're going to get into their Sunday
morning and I call it put Humpty Dumpty back together again,
and we're aiming to open a Sunday night.
Speaker 1 (02:46):
Okay, good, Yeah, Well, we'll shoot off a flare gun
for you too that you guys are there, would like
get that messaging out at least online that you're when
you're available to get back up. By the way, we
just had dinner Bernice Few place is so good too.
Thank you do good work.
Speaker 3 (03:04):
Yeah, would be nineteen years this year or so goes right.
Speaker 1 (03:08):
Yeah, that's good. River House is always great too. I
had a meeting there with Buddies not too long ago.
The food was outstanding, service was great. It's all good.
You got great people, John beyond Concini, I hope I
said that right again. This time, Don good to see
you again. Is in from Apron. She's a board member
and founding member of Apron, Inc. And what this involves
is locally owned restaurants and their employees and their challenges.
Speaker 4 (03:31):
Yes it does.
Speaker 2 (03:32):
We've got a mother Nature gave us a doozy this year,
not just this week, but this year, as has been mentioned,
So we're here hopefully to give a little bit of relief.
It's so it's a hard time right now. I think
we're talking a week and a half for some restaurants.
It's going to be at least two for others.
Speaker 1 (03:52):
And John, you have employees that obviously, you know, have
their paycheck to paycheck oftentimes and sometimes people don't have
it health and meaning owning locally owned businesses is a
challenge because of obviously trying to keep them staffed. People
are transient much more and so oftentimes dawn then they'll
run into issues trying to pay their rent.
Speaker 4 (04:15):
Right, absolutely, and this will do it.
Speaker 2 (04:17):
You know, just a week or two out of work
takes the roof off of your out of your head,
off of your head, excuse me. And that can debilitate
some some folks. If you're living paycheck to paycheck as
you mentioned, and you can't pay for your groceries. Now
you're choosing between your rent, your car payment, your groceries. Yeah,
it's just unbelievable what's going on. And then they've got
(04:37):
to go clean up, as John mentioned, and those are
free hours on the most part. If the money is there,
they'll get some help. But let's be real, they need
some help from us. So here first, we're going to
give them a little bit of relief, peace of mind,
and help them pay the rent.
Speaker 4 (04:56):
That's what we do. We pay their bills for them,
so hopefully we can get them back on their feets.
Speaker 1 (05:00):
What do people do who are waiters or service staff
or valet parkers, whatever happens to be do they fill
out an application with Apron.
Speaker 4 (05:10):
It takes about five minutes.
Speaker 2 (05:12):
I think that's long if if I'm truthful, you go
to www dot aproninc dot org. You can fill out
an application there. As I said, it takes about five minutes.
We are a little bit behind right now, but we'll
get to you. The other place you can hit on
that is donate, Please please please donate. That's why we're
(05:33):
here today. These guys need a lot of help and
we're getting hit. We're getting hit harder than we thought,
and we're not sure when it's going to be over.
So yeah, we need your help.
Speaker 1 (05:45):
I know you do various fundraisers throughout the year, but
it does come down to just individuals also donating and
they can do it at Aproninc. Dot org. And John
talk about the challenges of getting service helps. It's an
interesting time here in America. Once COVID came, it's sort
of resettled everything, and so it's still a pretty good challenge, isn't.
Speaker 3 (06:06):
It to keep I mean it is every day finding
staff that that want to work. You know, we've had
a little bit of influx of uh some immigration that
come in that they've been legal, and so we've gotten
a little bit of a reprieve. But in general, especially
in the back of the house, you know, it's like
the offensive lignment of football. You know, you get the
least pay and you know, no glory, you know by
(06:30):
being in the front of the house of getting paid,
but you know, you got an opportunity to really create
your craft. And you know, people that really into find
find the pleasure. But uh, they're they're looking into other
industries of other business and it's really challenging on that aspect.
Front of the house service they make great money, so
uh they're they're pretty happy. But when you have times
(06:51):
like this and you shut down that long and even
like Dawn's point, you know, you have to make money.
So are you're looking for another job? You know, am
I going to get one hundred percent retention through this
when I come back? How many people might not be
coming back? And it's really important. Right now we have
Eastern next weekend, Derby's around the corner. Unfortunately, we took
the big looking of not having a thunder over Louisville
going on. That's hurt a lot of businesses. You know,
(07:14):
that's a big revenue driver for some. So you know,
it's just trying to you know, keep your staff as
much as possible. We've tried to find some work for
some of the hourlies that really need it. I've offered
people even Sunday I'm like, hey, if you want to
work all day to at least get some hours on
a week's check that you utilally forgot or didn't have
(07:35):
the opportunity to make money, or before we close up Saturday,
brought in all the staff, I'm like, hey, clean paint,
you know songs that you know we're getting something done.
You know, I don't I don't mind. Trying to take
care of the staff is as much as possible. We've
moved some people over to Vernie, so luckily able to
move some of our bigger reservations parties, repasses of the
big things that people had planned. And I'm very lucky
(08:01):
that I have that outlet, but not enough to take
care of everybody. But you know, put a little bit
of money in some people's pockets just to help suffice
for the time being.
Speaker 1 (08:11):
You know, the river's there next to River Alse. You
know it is gonna flood now and again to or
do restaurants? Are you allowed to get flood insurance? Is
there anything that helps you pay for the hit that
you take.
Speaker 3 (08:23):
I've looked into it before, and you know, the business interruption,
the premium premium on it is so large, and again
when you look historically at the river. It doesn't do
this every year. It happens every ten years. So when
you pay that premium, you're like, Okay, we're just going
to take the licking. But even if I did buy
that insurance, I've been open for nine years. I'm on
(08:43):
my seventh flood, and two of the years have been
twice in a year, which never happened in one hundred
and fifty years until this past nine years. So that
insurance company would have dumped me by now, or the
premiums would have been out the wazoo. Luckily, I don't
have to look into the flood insurance because we sit
at a level and never get in the building. But
when you look at people like River Road Barbecue, Captains Quarters,
(09:05):
cunning Hands, you know that they have it in their building.
I mean, unfortunately, Captain's Quarters is up in the ceiling.
Speaker 1 (09:10):
I want to hear that.
Speaker 3 (09:12):
Andrew says something about that they're not going to even
make it open for Derby, So that's very disheartening and
looking at those people that are going to have to
fight that much longer to survive, and the amount of cleanup,
I mean, you know the river is going to be
received and by you know, Sunday morning, most people are
gonna be able to get in their buildings again River
Road or most of the restaurants or above twenty five feet,
(09:34):
we're looking at twenty three twenty three and a half
feet twenty four feet Sunday at.
Speaker 4 (09:38):
Eight am, they'll be able to get in.
Speaker 3 (09:40):
But there's a lot of clean up. There's a lot
of damage, especially once it's in the drywall, your ceiling,
your electrical panels, a lot of different things that normal
people don't really think about what's attributed to the flood
besides just the waters residing.
Speaker 1 (09:52):
Then you've got to get a food truck in there
too to bring your fresh goods.
Speaker 3 (09:56):
Oh yeah, no, definitely, you know, logistically, I'm trying to
plan that out right now. And again, luckily enough, I
have another restaurant. I'm getting some deliveries this weekend and
bringing it over myself, knowing that I can't get the
delivery on a certain day or if I want to.
Speaker 1 (10:09):
I pulled up next to you at a red light
one time you had a giant fish.
Speaker 4 (10:12):
Sitting on your shoulder.
Speaker 1 (10:13):
I thought, that's a got It works hard at it's business, and.
Speaker 3 (10:16):
I promise it didn't pull that out though.
Speaker 1 (10:18):
However, No, it's a big salmon. They don't live in there. Well, Dawn,
anything that people can do to health, they should go
to apronink dot org please and learn the story about
what you guys are doing, because you're the safety net
for all these employees, for so many restaurants.
Speaker 4 (10:37):
This is why we're here.
Speaker 2 (10:39):
This is obviously we didn't expect it to be in
this magnitude, but this is why apron exists. These folks
need us year round. We do funerals, unfortunately, diseases, broken arms,
car wrecks, so we need you year round. Please, so
please do read our story, but donate now, please so
(10:59):
we can help these guys out that some of them
might be out for a month, some are going.
Speaker 4 (11:04):
To be out longer.
Speaker 1 (11:04):
It sounds like and John Vernice, we just appreciate local
owners like you because you do. You take hits over
and over again, just like you described the whole insurance conundrum.
You just you know, you take the pain because you
love the game, and so I just admire you. It's
for that four to two to keep coming back.
Speaker 3 (11:24):
Appreciate it and definitely you know right now we need
the local community to come support the local restaurants, especially
the ones that are the hard hit right now. You know,
so when we do come back from this flooding, you know,
we definitely need everybody out there to help support all
the staff. The busier we are, the more hours I
could give staff, the more money in the front of
the house is making. And you know, it all all
(11:46):
kind of trickles downhill. So come to support and give
us an opportunity to catch up. Hopefully it's not too
detrimental to some people that you know, it's been a
tough beginning of the year. You know, we've already had
one flood, We've had a nice storm, so some financial
pockets might be a little bit on the downside, and
sometimes it takes something like this to break it and
they don't open their doors, and I really hate to
(12:08):
see that. Definitely, come out and support them, so everybody
comes out on the other side of this.
Speaker 1 (12:13):
I hope you get a smooth journey the rest of
the year. For sure. Great to see you. They see you,
Dawn beyond Concini. I'm close anyway. He got it from Apron.
It's Apron Inc. Dot Oregon. John Varonese, has Varennese restaurant
on Frankfurt Avenue and River House. He expects to get
open on River Road at Zorn Sunday night. Hopefully, Yes, sir,
we'll let them know. Great to see you guys, best
(12:34):
of luck, thank you, Coming right back on news radio
eight forty whas
Well, we all know we're wrestling with the aftermath of
the flooding, but not like folks who are in business.
John Vernice is in the studio with maids, chef and
owner of Varenice Restaurant up on Frankfurt. And then there's
the River House. Yes, it's next to the river. Hi, John,
how you doing?
Speaker 2 (00:19):
Yeah?
Speaker 3 (00:19):
Almost in the river, but luck that we suggest high
enough to keep us out of there.
Speaker 1 (00:23):
And also it's complicated because there's construction that's been going
on River Road, making it a challenge for you there
at Riverhouse and other businesses along there. What is that
like an MSD project that's going on, a Louisville.
Speaker 3 (00:36):
Water company putting in wastelines all the way out to prospect,
you know, the biggest challenges there. And we actually sat
down with them with the Restaurant Association, a couple of
our city council members, and the City of Louisville Water
team about just the message that they're putting out because
the signages are very confusing. You know, you get off
the freeway at seventy one and it says River Road
(00:58):
North Brown closed detour facing downtown, but one hundred yards
in front of you is a sign that says local
businesses open. But you're already major decision, correct, And if
you're not from the area, you may be a little older.
I mean you're hesitant, you've already made up your mind
to turn another way. So we're trying to help the
better the communication their projects past that. It's hard to
(01:20):
come in from the east end at that point, but
you know, we're trying to help the other businesses on
River Road that are gonna have these problems in the future.
I mean, again, this is going on for two years
and there's all a decent amount of businesses.
Speaker 1 (01:32):
They're not going to shut down in front of your
place for two whole years. It's a portion of the
two years than.
Speaker 3 (01:37):
Your It's a rolling construction, so once they finish an area,
they move on. So right now they're in front of
Coxas Park. You could access to us from Mockingbird Valley
now and a river and Zorn, but you can't access
anywhere from the east end if you're coming down forty two.
Speaker 1 (01:53):
That is tough. And then obviously the water, the standing water.
I saw it when I went on seventy one over
that right now, astounding how far the water is absorbed.
Now it'll slowly recede and then clearly the river house
is not accessible right now, what is your expected timetable
to get back.
Speaker 3 (02:10):
Well, hopefully the graft doesn't change much. We watched the
Noah graft of the Upper McAlpine Dam and watching where
the water levels are right now as of this morning,
it's telling us Sunday morning at eight am, it'll be
about twenty four feet. It's about twenty five five twenty
six that it's on river road itself, so river road
(02:32):
should have cleared itself. Hopefully it doesn't have much debris
on it. Staff will help clear whatever it is to
make it accessible. We're going to get into their Sunday
morning and I call it put Humpty Dumpty back together again,
and we're aiming to open a Sunday night.
Speaker 1 (02:46):
Okay, good, Yeah, Well, we'll shoot off a flare gun
for you too that you guys are there, would like
get that messaging out at least online that you're when
you're available to get back up. By the way, we
just had dinner Bernice Few place is so good too.
Thank you do good work.
Speaker 3 (03:04):
Yeah, would be nineteen years this year or so goes right.
Speaker 1 (03:08):
Yeah, that's good. River House is always great too. I
had a meeting there with Buddies not too long ago.
The food was outstanding, service was great. It's all good.
You got great people, John beyond Concini, I hope I
said that right again. This time, Don good to see
you again. Is in from Apron. She's a board member
and founding member of Apron, Inc. And what this involves
is locally owned restaurants and their employees and their challenges.
Speaker 4 (03:31):
Yes it does.
Speaker 2 (03:32):
We've got a mother Nature gave us a doozy this year,
not just this week, but this year, as has been mentioned,
So we're here hopefully to give a little bit of relief.
It's so it's a hard time right now. I think
we're talking a week and a half for some restaurants.
It's going to be at least two for others.
Speaker 1 (03:52):
And John, you have employees that obviously, you know, have
their paycheck to paycheck oftentimes and sometimes people don't have
it health and meaning owning locally owned businesses is a
challenge because of obviously trying to keep them staffed. People
are transient much more and so oftentimes dawn then they'll
run into issues trying to pay their rent.
Speaker 4 (04:15):
Right, absolutely, and this will do it.
Speaker 2 (04:17):
You know, just a week or two out of work
takes the roof off of your out of your head,
off of your head, excuse me. And that can debilitate
some some folks. If you're living paycheck to paycheck as
you mentioned, and you can't pay for your groceries. Now
you're choosing between your rent, your car payment, your groceries. Yeah,
it's just unbelievable what's going on. And then they've got
(04:37):
to go clean up, as John mentioned, and those are
free hours on the most part. If the money is there,
they'll get some help. But let's be real, they need
some help from us. So here first, we're going to
give them a little bit of relief, peace of mind,
and help them pay the rent.
Speaker 4 (04:56):
That's what we do. We pay their bills for them,
so hopefully we can get them back on their feets.
Speaker 1 (05:00):
What do people do who are waiters or service staff
or valet parkers, whatever happens to be do they fill
out an application with Apron.
Speaker 4 (05:10):
It takes about five minutes.
Speaker 2 (05:12):
I think that's long if if I'm truthful, you go
to www dot aproninc dot org. You can fill out
an application there. As I said, it takes about five minutes.
We are a little bit behind right now, but we'll
get to you. The other place you can hit on
that is donate, Please please please donate. That's why we're
(05:33):
here today. These guys need a lot of help and
we're getting hit. We're getting hit harder than we thought,
and we're not sure when it's going to be over.
So yeah, we need your help.
Speaker 1 (05:45):
I know you do various fundraisers throughout the year, but
it does come down to just individuals also donating and
they can do it at Aproninc. Dot org. And John
talk about the challenges of getting service helps. It's an
interesting time here in America. Once COVID came, it's sort
of resettled everything, and so it's still a pretty good challenge, isn't.
Speaker 3 (06:06):
It to keep I mean it is every day finding
staff that that want to work. You know, we've had
a little bit of influx of uh some immigration that
come in that they've been legal, and so we've gotten
a little bit of a reprieve. But in general, especially
in the back of the house, you know, it's like
the offensive lignment of football. You know, you get the
least pay and you know, no glory, you know by
(06:30):
being in the front of the house of getting paid,
but you know, you got an opportunity to really create
your craft. And you know, people that really into find
find the pleasure. But uh, they're they're looking into other
industries of other business and it's really challenging on that aspect.
Front of the house service they make great money, so
uh they're they're pretty happy. But when you have times
(06:51):
like this and you shut down that long and even
like Dawn's point, you know, you have to make money.
So are you're looking for another job? You know, am
I going to get one hundred percent retention through this
when I come back? How many people might not be
coming back? And it's really important. Right now we have
Eastern next weekend, Derby's around the corner. Unfortunately, we took
the big looking of not having a thunder over Louisville
going on. That's hurt a lot of businesses. You know,
(07:14):
that's a big revenue driver for some. So you know,
it's just trying to you know, keep your staff as
much as possible. We've tried to find some work for
some of the hourlies that really need it. I've offered
people even Sunday I'm like, hey, if you want to
work all day to at least get some hours on
a week's check that you utilally forgot or didn't have
(07:35):
the opportunity to make money, or before we close up Saturday,
brought in all the staff, I'm like, hey, clean paint,
you know songs that you know we're getting something done.
You know, I don't I don't mind. Trying to take
care of the staff is as much as possible. We've
moved some people over to Vernie, so luckily able to
move some of our bigger reservations parties, repasses of the
big things that people had planned. And I'm very lucky
(08:01):
that I have that outlet, but not enough to take
care of everybody. But you know, put a little bit
of money in some people's pockets just to help suffice
for the time being.
Speaker 1 (08:11):
You know, the river's there next to River Alse. You
know it is gonna flood now and again to or
do restaurants? Are you allowed to get flood insurance? Is
there anything that helps you pay for the hit that
you take.
Speaker 3 (08:23):
I've looked into it before, and you know, the business interruption,
the premium premium on it is so large, and again
when you look historically at the river. It doesn't do
this every year. It happens every ten years. So when
you pay that premium, you're like, Okay, we're just going
to take the licking. But even if I did buy
that insurance, I've been open for nine years. I'm on
(08:43):
my seventh flood, and two of the years have been
twice in a year, which never happened in one hundred
and fifty years until this past nine years. So that
insurance company would have dumped me by now, or the
premiums would have been out the wazoo. Luckily, I don't
have to look into the flood insurance because we sit
at a level and never get in the building. But
when you look at people like River Road Barbecue, Captains Quarters,
(09:05):
cunning Hands, you know that they have it in their building.
I mean, unfortunately, Captain's Quarters is up in the ceiling.
Speaker 1 (09:10):
I want to hear that.
Speaker 3 (09:12):
Andrew says something about that they're not going to even
make it open for Derby, So that's very disheartening and
looking at those people that are going to have to
fight that much longer to survive, and the amount of cleanup,
I mean, you know the river is going to be
received and by you know, Sunday morning, most people are
gonna be able to get in their buildings again River
Road or most of the restaurants or above twenty five feet,
(09:34):
we're looking at twenty three twenty three and a half
feet twenty four feet Sunday at.
Speaker 4 (09:38):
Eight am, they'll be able to get in.
Speaker 3 (09:40):
But there's a lot of clean up. There's a lot
of damage, especially once it's in the drywall, your ceiling,
your electrical panels, a lot of different things that normal
people don't really think about what's attributed to the flood
besides just the waters residing.
Speaker 1 (09:52):
Then you've got to get a food truck in there
too to bring your fresh goods.
Speaker 3 (09:56):
Oh yeah, no, definitely, you know, logistically, I'm trying to
plan that out right now. And again, luckily enough, I
have another restaurant. I'm getting some deliveries this weekend and
bringing it over myself, knowing that I can't get the
delivery on a certain day or if I want to.
Speaker 1 (10:09):
I pulled up next to you at a red light
one time you had a giant fish.
Speaker 4 (10:12):
Sitting on your shoulder.
Speaker 1 (10:13):
I thought, that's a got It works hard at it's business, and.
Speaker 3 (10:16):
I promise it didn't pull that out though.
Speaker 1 (10:18):
However, No, it's a big salmon. They don't live in there. Well, Dawn,
anything that people can do to health, they should go
to apronink dot org please and learn the story about
what you guys are doing, because you're the safety net
for all these employees, for so many restaurants.
Speaker 4 (10:37):
This is why we're here.
Speaker 2 (10:39):
This is obviously we didn't expect it to be in
this magnitude, but this is why apron exists. These folks
need us year round. We do funerals, unfortunately, diseases, broken arms,
car wrecks, so we need you year round. Please, so
please do read our story, but donate now, please so
(10:59):
we can help these guys out that some of them
might be out for a month, some are going.
Speaker 4 (11:04):
To be out longer.
Speaker 1 (11:04):
It sounds like and John Vernice, we just appreciate local
owners like you because you do. You take hits over
and over again, just like you described the whole insurance conundrum.
You just you know, you take the pain because you
love the game, and so I just admire you. It's
for that four to two to keep coming back.
Speaker 3 (11:24):
Appreciate it and definitely you know right now we need
the local community to come support the local restaurants, especially
the ones that are the hard hit right now. You know,
so when we do come back from this flooding, you know,
we definitely need everybody out there to help support all
the staff. The busier we are, the more hours I
could give staff, the more money in the front of
the house is making. And you know, it all all
(11:46):
kind of trickles downhill. So come to support and give
us an opportunity to catch up. Hopefully it's not too
detrimental to some people that you know, it's been a
tough beginning of the year. You know, we've already had
one flood, We've had a nice storm, so some financial
pockets might be a little bit on the downside, and
sometimes it takes something like this to break it and
they don't open their doors, and I really hate to
(12:08):
see that. Definitely, come out and support them, so everybody
comes out on the other side of this.
Speaker 1 (12:13):
I hope you get a smooth journey the rest of
the year. For sure. Great to see you. They see you,
Dawn beyond Concini. I'm close anyway. He got it from Apron.
It's Apron Inc. Dot Oregon. John Varonese, has Varennese restaurant
on Frankfurt Avenue and River House. He expects to get
open on River Road at Zorn Sunday night. Hopefully, Yes, sir,
we'll let them know. Great to see you guys, best
(12:34):
of luck, thank you, Coming right back on news radio
eight forty whas
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