Ballaro’ owners' plea for support as Burnley restaurant faces mounting pressures
“For the first time, I’m worried.”
That’s the stark admission by Francesco Tutrone, co-owner of Ballaro’ Italian Restaurant as he reflects on the mounting pressures facing his business.
Since opening in 2018, Francesco and his business partner Simon Widdup have worked tirelessly to transform the former Kenanks restaurant into a popular Italian dining spot.
However, rising costs, falling customer numbers, and ongoing economic uncertainty have pushed them to a point of genuine concern.
Ballaro’ has become a local favourite over the past seven years, offering family-friendly Italian cuisine and a welcoming atmosphere. The owners invested heavily in refurbishing both the indoor and outdoor spaces, creating a restaurant that combines comfort with style.
“The outdoor area was almost nothing when we started,” said Francesco. “We wanted people to feel like they could come here and enjoy themselves with their families. We’re proud of what we have achieved here and we want it to continue for many years.”
Both owners have deep roots in hospitality, having worked in restaurants across Burnley, Colne, Rossendale and Preston. Yet even with years of experience, they say the last two years – and even more so, the last two months – have been unlike anything they’ve faced. Ever-increasing food prices, energy bills, insurance contributions, and minimum wage hikes have all made running the business a constant challenge. “Every week, the cost of flour, cheese, and other ingredients goes up,” said Francesco. “We can’t keep passing it on to customers; they’re already under pressure. But we also have bills and wages to pay. It really is a battle of survival at the minute.”
The impact on customer numbers has been stark. Since early October, Ballaro’ estimates a 30-40% drop in diners compared with previous years. Weekday bookings have fallen sharply, and even weekends are quieter. “Families are under pressure like never before,” said Francesco. “And when people are worried about bills and day-to-day costs, eating out naturally becomes less of a priority.”
Despite the difficulties, Francesco and Simon remain committed to their customers. “We will always do our best for our customers. But we need their support, especially over Christmas. Every booking counts, and every meal shared here helps us keep going. If things carry on like this, I don’t see how we can survive the next six months.”