Tens of thousands of runners will participate in the Bank of America Chicago Marathon on Sunday. However, for Maurizio Michi, owner of the Italian restaurant Sofi, the big event is on the preceding Saturday. Michi states that the day before the marathon is consistently the busiest day each year for his restaurant, which is located a few blocks from Grant Park, where the race begins.
Many Italian restaurants in the city, including Sofi, are fully booked the night before the marathon as runners seek carb-heavy meals. “We never disappoint,” Michi remarks, highlighting that they increase pasta portion sizes to meet the marathoners’ needs.
According to a study by Jones & Associates Economics, the Chicago Marathon greatly boosts economic activity in the area. Last year, the event contributed nearly $756 million to the Chicago metropolitan economy. The study revealed that more than 75% of the 55,000 runners came from out of state, staying in local hotels and spending money in restaurants and shops.
The marathon route extends through 29 neighborhoods, broadening its economic influence. Tim Little, a business banking Midwest region executive at Bank of America, notes that many spectators explore neighborhoods they would not usually visit, bringing business to local restaurants and shops. Angel Diaz, owner of Frida Room in Pilsen, mentions that marathon day is a continuous influx of customers waiting for family members participating in the race.
Preparing for the marathon, Sofi’s kitchen staff triples their usual pasta supply and doubles the ingredients. Although runners generally aren’t big spenders on dinner, preferring meals between 4 and 7 p.m. and avoiding alcohol, they are loyal customers for their pre-race meals.
Intelligentsia Coffee steps up to meet the high demand for caffeine, preparing coffee in bulk for event volunteers who begin arriving at 3 a.m. Lori Haughey, Vice President of Operations, explains that the coffee chain opens early on marathon Sunday to accommodate the crowd. Intelligentsia sets up a coffee truck near the race course to serve runners and spectators fresh coffee, including a special “26.2 blend” designed to be easier on the stomachs of athletes.
The Asian-style restaurant BellyBowl, operated by Ivan Williams and Stephanie Gong, also capitalizes on the marathon’s draw by doubling profits at its South Loop location. The marathon attracts not only runners but their families, introducing them to new dining options like BellyBowl. Williams emphasizes their effort to maintain efficiency and accuracy, supported by delivery robots to ensure timely service. These robots help the restaurant staff handle the increased foot traffic.
Williams expresses pride in hosting marathon attendees and serving new customers each year. The marathon’s influence extends beyond the race day, fostering a lasting economic impact on local businesses.
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