How Kingfisher Has Survived Tucson’s Restaurant Industry for 30+ Years

Restaurants open and close in Tucson every year. Margins are thin. Costs change constantly. And even long-standing places sometimes disappear.But Kingfisher has been part of Tucson’s dining scene since 1993.In this episode of Two-Lane Tucson, Elaine sits down with Chef Jacki Kuder to talk about the history behind the restaurant, why seafood works in the desert, and what it really takes to keep a restaurant running for decades.They discuss:• the story behind the Kingfisher building and its history as a Tucson restaurant• the dish that has stayed on the menu since day one• how Tucson’s dining scene has changed over the years• the rising costs and supply challenges restaurants face today• why loyal customers continue coming backJacki also shares her advice for anyone thinking about starting a business in Tucson.