When westbound motorists leave I-90 at Exit 47 into Superior, they are almost greeted by Durango’s Restaurant parking lot. It sits directly across from the stop sign, a familiar and convenient landmark for travelers and locals alike.

For years, Durango’s has been a draw for its reputation for good food, friendly staff and accommodating hours. Inside, the restaurant feels welcoming, with local artwork lining the walls, spacious seating throughout, booths along the sides and back, and an atrium dining area that greets guests at the front door. 

It is an institution in the community, and with that familiarity comes expectation, which can make change difficult.

Michelle Hunn, manager of The Hideout in DeBorgia, also oversees operations at Durango’s Restaurant in Superior. She says recent adjustments, while difficult, are necessary to keep the business operating through the winter months. 

“These are business decisions that are tough to make, but they’re necessary to keep the doors open,” Hunn said. “We’re keeping as much of the staff employed and giving them as many hours as we can afford, but costs have become so high and, quite frankly, the breakfast hours are not paying for themselves. A cook, waitress and cashier need more than just a few customers to cover the overhead.”

Hunn explained that while the parking lot often appears full, many of those patrons are visiting The Nugget bar next door. 

“If someone comes in and sees all the empty tables we’ve been having on the restaurant side, that tells the real story,” she said.

As part of the changes, remodeling will take place that will expand the bar and casino while downsizing the restaurant. The menu will also change. 

“We’ve told the staff that the next couple of months are going to be different,” Hunn said. “But it’s winter, and most seasonal businesses make adjustments like this. It’s not uncommon.”

Durango’s is owned by two brothers based in Florida who also own other restaurants and bars in Montana, most of which Hunn manages. Rising food and labor costs, she said, are forcing difficult decisions across the industry. 

“The world is crazy right now with the rising cost of food,” she said. “You can’t run a restaurant on $100 in food sales and $400 in labor. To do breakfast, you have to have high volume, and what we’re seeing right now just isn’t that.”

She emphasized that the changes are temporary and aimed at getting through the winter season. Durango’s will operate from noon to 8 p.m., seven days a week, a schedule that went into effect Monday, Jan. 5. Hunn noted that while full breakfast service is being scaled back, some breakfast offerings will remain. 

“There will be a breakfast special every week, so some type of breakfast will still be served,” she said. “But when you only have one to four tables in the morning, you just can’t make it work. This isn’t a bad thing; it’s a seasonal move.”

She added that the restaurant plans to begin sourcing local beef and exploring other local suppliers for the kitchen, with hopes of unveiling a refreshed menu by summer.

Hunn also clarified that The Hideout in DeBorgia is owned by a different company and will not be affected. 

“Everything we do up there has worked, so there aren’t any changes,” she said. “We’ve never done breakfast before, just lunch and dinner.”

Her message to locals and travelers is one of reassurance. 

“Don’t panic,” she said. “We’re going through the winter season and making changes that will be good for the community and good for everyone involved. We’re doing our best to keep as many people employed as we can.” 

She also encouraged continued community support. 

“Honestly, if people want to see more, please come out and support us,” she said. “I’ve been watching this for months, and it’s hard not seeing customers. Hopefully people will bear with us, and come summer, we’ll be able to bring out a whole new menu and go from there.”