Changes at Rear Ends

BUSINESS

Elaine and Mark Blumenfeld and Ariana Carps

Changes at Rear Ends Owners handing reins to daughter, closing West Bloomfi eld Store.

REAR ENDS FACEBOOK

DANNY SCHWARTZ STAFF WRITER

After nearly 43 years of allows me to be the mom I want owning and running to be who’s present when I’m Rear Ends, a women’s with my kids.” casual apparel boutique, Mark Carps has worked in the store and Elaine Blumenfeld will be since she was just a kid. In 2005, handing over the reins to their Ariana became a full-time mandaughter, Ariana Carps. ager and buyer, and by 2012, she

Due to the pandemic and was given a stake in the business. personal reasons, a decision was “This is the only thing I’ve also made to consolidate Rear ever wanted to do, and the only Ends into its Bloomfield Hills job I’ve ever had,” Carps said. store and to shutter the West “I can’t imagine doing anything Bloomfield location. else.”

The closing date for the West The plan was always for the Bloomfield store is Dec. 12. Blumenfeld’s to hand the busiMerchandise is on sale with ness off to their daughter, but most things well under $100, the pandemic accelerated that with the goal of clearing out the decision. inventory. “My daughter is unbelievable,”

“It’s the times we live in; you Blumenfeld said. “She grew up have to be smart about it,” said here, she was doing stock when Elaine Blumenfeld. she was 10 years old.”

According to her, about 50% It won’t be a full retirement of their orders had been can- for the Blumenfeld’s though. celed by vendors because of the In-season, they’ll be at the store pandemic, and they didn’t feel more often. They’ll step away a they could effectively merchan- bit more when it’s not as busy. dise two stores. “It’s comforting to say we’re

The consolidation is a positive going to step back, and we’ll move for Carps. come in when she needs us. We

“I’ll be able to leave a little might come in a little bit when early to pick my kids up from she doesn’t need us,” she added. school,” Carps tells the JN. “I “It’s been a good run,” Mark think it’ll give me a work-life Blumenfeld said. “I’m leaving balance. COVID has shown me this location with my head held how important that is. high, and everything’s good in

“It allows me to be the busi- life. How much more can I ask nesswoman I’d love to be, and it than that?”

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RESTRICTIONS ARE “DEVASTATING”

President Jeremy Sasson of the Heirloom Hospitality Group, whose restaurants include Townhouse Birmingham, Townhouse Detroit and Prime + Proper in Detroit, argues that the coronavirus restrictions have been devastating for the restaurant industry.

Summing up his company’s experience, Sasson said, “In the last eight or nine months, we’ve had catastrophic layoffs of employees. We’ve gone from 350 employees to 15, rehired to about 300, and now we’re back to eight employees at our organization. ... This time around, there’s no economic stimulus to support workers on unemployment. After 20 weeks from the first shutdown, there’s not a lot of time left for laid-off workers to get unemployment money.

“The hidden issue in this situation is that some employees are going to be forced to look for other jobs,” he added. “We’re the only industry singled out twice in this entire year, with two shutdowns now tied specifically to restaurants. I can’t blame employees for not betting on the restaurant industry for their livelihood. There will be a gap for finding restaurant and hospitality professionals when things have come back.”

Catering has been important during the pandemic, according to partner and Executive Chef Matt Prentice at Three Cats Restaurant in Clawson. “Thankfully, because I’ve been around for a long time, we’re doing an incredible volume.”

His location in a suburban neighborhood is an advantage he does not see for many of his colleagues starting out “or located in areas like Detroit that have seen a huge number of restaurants open but are now struggling.”

Prentice is concerned about restaurant staff, including his own 22 employees on furlough. “Shutting down restaurants and bars is an unwinnable hand for a lot of people,” he said. “How do you survive on $360 a week at the max for unemployment to pay for things at Chanukah and Christmas? People are hurting. No financial relief is in sight either.”

Bill Roberts of the Roberts Restaurant Group, whose restaurants include Beverly Hills Grill, Bill’s, Cafe ML, Roadhouse B&G and Streetside Seafood said, “The uncertainty is awful.

“Our team stuck with us through the (initial) threemonth shutdown and worked hard to rebuild our business and their lives. Now their reward is to have their jobs and our business (shut down) just before the holidays.”

As a past-president of the Michigan Restaurant & Lodging Association, Roberts said he was “thrilled that our Association sued the state to ask for our industry to be reopened” (a ruling is expected Monday).

His feeling is that most of the (virus) transmissions occur at home gatherings, “where people are not distancing, nor wearing masks, like they are in our restaurants.”

With outdoor dining not going in earnest until May 1, “one needs to have a strong financial situation or government help to make it until spring,” Roberts said. “Please ask your state government to reinstate dining. And, please, support your neighborhood restaurants.”