Mike Williams of Southern Kitchen admits it’s been hard to see his business go from serving 2,000 customers weekly to a scant 100 since the “Shelter in place” order went into effect.
“Since the virus lockdown, we have been working day and night, literally, to keep the place going,” the restaurant owner says. “We’ve lost $75,000 in just the last three weeks, and have spent all of our savings to keep this place operational. It has been the hardest three weeks of our lives.”
Williams wants to keep as many of his 15 employees busy as possible, doing odd jobs around the restaurant like deferred maintenance. Bills are still due, and many of his vendors are in the same boat.
“Truck drivers are impacted; small suppliers are feeling it,’ Williams says. “We used to get 2,000 eggs per week from Good Eggs. Now we’re using only 200. It’s a trickle-down impact. It shows how fragile the system truly is.”
He acknowledges that it’s equally disconcerting for community members.
“The people who came here every day for 25 years, their routine has been broken, too,” Williams says. “This was a place where they came not just for the food but for a sense of family.”
And yet, he soldiers on, pleased to help the community at large and frontline workers in particular.
“We’ve been preparing food for the local firemen every day, and have been providing meals for hospital workers as well,” Williams says. “All the hospital cafeterias have closed, and these people need to eat. Everyone finds comfort in food, and we want them to have the best we can possibly make.”
It’s a reciprocal relationship. About two months ago, he had made some food for the local fire department. When Williams posted online about the impact of the lockdown, the fire captain immediately reached out with a big order. Then a customer called and wanted to buy meals for another station. That same customer has subsequently funded meals for every local fire station.
Williams credits Catherine Somers of the Los Gatos Chamber of Commerce with supporting local restaurants through the #FeedTheNeed effort that is helping to subsidize meals for frontline workers. He’s also grateful to the three officials still working at Town Hall who come by twice daily for takeout.
Still, he’d love for more of the community to make Southern Kitchen a part of their new routine.
“Many people are hanging out at home, having fun with their families,” Williams says. “We’re working every day, driving food to people’s homes, doing whatever we can to get by.”
Williams says their fried chicken dinners are an upscaled KFC experience, with homemade biscuits, gravy, mashed potatoes and coleslaw, plus churro waffles for dessert.
“I can’t believe I’m cooking fried chicken for takeout, but everyone needs comfort food right now,” he adds.
Southern Kitchen offers daily brunch, and for many people working (or not so much) from home, every day is potentially a Sunday.
“We can cook you up a great brunch with eggs Benedict, fried green tomatoes, whatever you want,” Williams says. “We have quality champagnes by the bottle, or we can make you mimosas.”
Williams is selling wines by the bottle, including Nicolas Feuillette champagne for just $55. And some locals are frequenting Southern Kitchen for libations like Bloody Marys or Irish coffees, which is fine by him.
While he thought about selling groceries, he gives food to his staff rather than trying to make a buck off of it.
“The money we make now is to feed ourselves and our staff,” Williams says. This place has been in the family for 30 years, and we are not going to let it fail.”
Call 408-345-7515 to place an order for pickup or delivery from 8 a.m. to 3 p.m., Tuesday-Sunday. To see the menu, visit https://www.southernkitchenlg.com. Orders can also be placed with DoorDash.