Summer has always been one of the busiest times of the year for American restaurants. Children are out of school, they eat food on a family holiday, people who live in the city like to eat and drink.
But this summer, the restaurant industry faces some major challenges which threaten to choose what should be the beneficial weather.
This topic appeared at the Restaurant Trends conference in Los Angeles last weekend. They talked to restaurant owners across the country.
In a comment on business, a business journal on business, Joe Pavakal, Managing Director of Technicom said, “Industry does not take full advantage of the growing economy.”
Here are four major problems facing the restaurant.
Labor shortage and high labor cost
The final service industry faces immediate problems in finding people to work.
The lack of restaurant chefs and cooks has been described extensively in the last few years, but the restaurant is having trouble finding people from the buses to the front of the house at all levels of work.
Pollack said that in the last two years, job opportunities among restaurants have increased by 40 percent.
I am on the list of jobs for many restaurant groups, and it is amazing to see how many of these emails have become.
Recently, when a server was posted on Cape Cod Facebook page that he was looking for a post, it was filled with the answers to the places where it was offered the post, it was not visible .
Anyone with marketable restaurant skills and track record can walk to any restaurant in any major city and can rent on that day.
But apart from this, restaurants face increasing wages. Many major cities and states depend on the minimum wage in the United States.
Although fake wages may remain low, the restaurant needs to provide the minimum staff and other staff to find reliable staff. Pollock says that since 2017, the average wage has increased by more than 10 percent.
It puts pressure on profit as well as other pressures.
High food value and lack of food
Almost in the whole country, restaurants pay higher prices for some ingredients. A notable example is Avocado. According to NPR, its price has almost tripled since last year. You think it affects the Mexican restaurant more, and most likely.
But it also affects those cafes that offer toast avocados and other places where avocado is becoming a favorite addition to those who follow diet plans for vegetarian diets and cato.
Floods flowing through the Midwest and Great Lakes caused this chaos in agriculture this summer and summer, which means that some products are rare and other types of costs are high.
A large fruit and vegetable wing in Southwestern Michigan, Fruit Acre warned customers last week that it has no local sweet corn. Instead, it is imported from Indiana.
In other markets of Michigan, corn and corn are available from Georgia and Florida. Meanwhile, fruit like peaches and apricots took a jolt from the whirlwind roast in the last winter. Due to heavy rain the weather of strawberry went in a glow.
In addition, consumer preferences for organic products in the form of flour lead some bakery to increase the price of bread and pastries to reflect this.
Lots of competition
If you live in any size city, then it is likely that you have several main or neighborhood roads that block the restaurant blocks.
In Chicago, the Fulton market has flooded and is closer to the north, as the famous chef Rick Bayliss sees.
The central business areas of New Orleans and Magazine have become such areas where they open new places every month. Detroit County, Midtown and Oriental Market have seen many new restaurants.
While these options are great for consumers, they make life difficult for personal restaurants, which compete for the shrinking number of customers.
In the conference, Palak cited an interesting figure: Americans spent the most money in restaurants when they were between 35 and 54 years old.
This is logical, because many people eat food for business purposes and with their family, as well as when they are shopping or working abroad.
In 2007, 40% of Americans were in this age group. However, this figure has come down to 34%. Pollack said, “Some consumers are in good condition.”
This means that there is a small advantage to the visitors in the restaurant.
At the same time, the restaurant industry is trying to figure out how small consumers will behave.
Many do not start eating much, while others rely heavily on delivery services, and they make food for themselves.
Therefore, if there is a restaurant that you especially like, then it will be a great time to enjoy food in the summer. Your work will definitely be appreciated.