Folly Food Fairytale
By Lindsey Conklin
How are Folly Beach restaurants doing this summer after economic fears gripped the nation this past winter?
Once upon a bad economy, the world fell into a recession. Not only did paychecks, stocks, and jobs dwindle, but luxuries too. Vacations, shopping, and extravagances were cut back and money was spared for necessities. But in a land far away from the Market of Stock is a small town at the Edge of America called Folly Beach, where it seems that the luxury of eating out could have a fairytale ending for Folly’s 2009 summer season.
It seems that the economic fears which plagued America this past year are unfounded in the restaurant business on Folly Beach and that the shaky economy might actually have helped these businesses thrive in 2009. The common thread in the financial tapestry of local eateries is that business this year for Folly restaurants is equal to, or greater than, last year. The success is partly attributed to the belief that travelers are taking more regional trips and staying closer to home. Perry Darby, owner of the Surf Bar, thinks that, “People in close demographics aren’t going to Paris or Rome; they are taking nearby trips and heading to the beach.” Similarly, the manager of the Crabshack, Dana Tinkler, recognizes that good business can also be credited to “day-trippers” as “people are finally taking advantage of their backyards: the beach.” The secret behind Folly restaurants’ continued success is because it’s a value-oriented luxury: great food for great prices.
However, some changes have been necessary. The Crabshack, for instance, added a $10 and under “Value Baskets” page to their menu for people eating out on a budget. No staff members were eliminated, however, and hours were adjusted. Seana Flynn, owner of Lil’ Mama’s, mentioned that they slightly increased their already low prices, but that they have been able to add more staff members. Menu offerings, pricing, and staff remained consistent at the Surf Bar, as well as at Woody’s. It was noted, however, that there has been a staggering amount of applications at several restaurants, more so than previous years, and that the resumes submitted appear overqualified. Although the addition of new restaurants may seem to add competition, Darby from the Surf Bar views Folly as a tent, “and there’s room for everyone”.
Last winter, unsure of what the future would hold, local business owners anxiously awaited the summer tourist season to see what impact the national economic climate would have. Charleston was not immune to the downturn, which means that Lowcountry residents have been included in the “staycation” trend. People are staying close to home and enjoying the Lowcountry instead of traveling. The niche’ market that defines the economy of local barrier islands like Folly Beach may actually be getting a boost from neighbors that would otherwise have opted for overseas destinations in healthier economic times.
Ultimately, the recession has not had a negative impact for the restaurants interviewed due to the large number of visitors to Folly, great food, great value, and great people. The local residents have also been significant players in helping out the local businesses by frequenting their local establishments, not only for the good value and good food, but for the love of Folly. And the people ate happily ever after.
NOTE: This article is the first in a series focusing on the state of the Folly Beach economy. We’ll be looking at local real estate next.
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