Foodhi Blog Update

Foodhis,

You've probably noticed I haven’t been posting blogs lately. Honestly, it’s just been hard to find the time. Between the kitchen, the menu changes, and everything else that goes into keeping Foodhisattva alive, sitting down to write hasn’t been easy. Still, I’ve been doing a lot of thinking (and running), trying to figure out how to keep Foodhi moving forward — and myself sane in the process.

Small businesses like ours are being pushed out all over the country as greed and bad politics make it harder to survive. I’ve spent months talking with landlords and developers around Cleveland, looking for a space I can afford and grow into. Prices keep climbing — rent, ingredients, utilities, payroll — everything. I’ve reached the point where I need more space and resources just to stay afloat. But commercial real estate hasn’t been immune to the same cost spiral, and staffing (if you can find anyone reliable) is another uphill battle. It’s been… a lot.

We’re also transitioning to a new management system right now, which means I’ve taken on even more behind-the-scenes work. I’ve always handled the day-to-day, but now I’m also doing the accounting, payroll, and all the digital stuff that keeps things running (this blog being the one fun exception).

In the months ahead, you’ll see some changes. Some might not be everyone’s favorite — like the “dine-in only” options on the current menu — but they’re necessary for now. Space, time, my silly pride… it all plays a part. Since so many things beyond my control aren’t shifting (costs, landlords, politics — local and otherwise), I’m doing what I can to adapt and keep Foodhi from sinking.

Mostly, I just wanted to say: I’m still here, still working, and still incredibly grateful to be part of this community. Your support, patience, and encouragement mean more than I can put into words.

Joshua