A Wisconsin pizza restaurant that's been operating for 64 years is closing down due to the labor shortage

A pizzeria is the latest victim of the labor shortage. Joe Raedle / Getty Images
A pizza parlor in Oshkosh, Wisconsin, closes because it cannot find enough workers.
Red's Pizza & Catering opened in 1957 and is a family business.
"It's been very good for our family and I'll miss it," the owner told The Oshkosh Northwestern.
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A pizza parlor in Oshkosh, Wisconsin, closes its doors after 64 years because of difficulties recruiting due to labor shortages.
Steve Lawler told local newspaper Oshkosh Northwestern that he was 12 years old when he started working for Red's Pizza & Catering, a family business.
"It's been very good for our family and I'll miss it," he said. “You get to know all of your customers in this business and their families. They have become like family so it's difficult, ”he told the point of sale.
The restaurant will close on September 26th. At this point he is not sure whether he will continue to run the catering business.
Lawler said finding staff for Red's Pizza & Catering has proven to be a difficult task in recent years due to the combined effects of the pandemic and labor shortage.
"It has been very difficult to find help and it has gotten to the point where we just can't occupy the restaurant section," Lawler told the point of sale.
He added, "I wanted to hang out for a few more years, but it's just not intended."
Lawler's struggle is shared by many other hospitality entrepreneurs struggling to find work.
Ray Sykes, who owns the Arabellas Italian restaurant in Winter Haven, told The Ledger that he has yet to hire high school workers who have very little, or in some cases, no experience at all.
Recently, a BBQ restaurant called Bubbalous Bodacious Bar-B-Que in Winter Park, Florida, closed after the workforce dropped to just four, Insider's Grace Dean reported.
In the case of Red's Pizza & Catering, Lawler said he tried to adjust the restaurant's opening hours. This included closing one day a week to give his workers vacation, as most of them worked every weekend. But it wasn't enough to save the restaurant.
Lawler hopes to sell the company his father founded in 1957 to keep his name alive.
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