Restaurateur Explains Menu Price Surges As Industry Recovers 1

Restaurateur Explains Menu Price Surges As Industry Recovers

 

Restaurant closures are down as the country reopens but many owners are grappling with inflation and have been forced to raise their own prices. Happy Cooking Hospitality CEO Gabriel Stulman explains the price increases at restaurants and how the industry could change post-pandemic.

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26 comments

  1. It’s simple, now that the covid-19 pandemic is getting under control and restaurants are opening back up so are the prices in this american capitalist economy where it all about the profit margins for big companies at the expense of working class people.

  2. Suggestion for short-staffed restaurants – let the customers bring their own food and booze, or phone a takeaway.

  3. Most businesses gonna raise costs to recoup losses, look at Vegas…..lots more obscure charges at hotels! F-ed up, but can’t do anything about it besides boycotting!

  4. As a chef, I’m glad restauranteurs are admitting openly that a price hike is necessary. But so sad that we’re now called essential workers, and these restaurants are still offering below poverty wages for their post-pandemic hires. I have no idea why restaurants are now having trouble finding staff!

    1. TIPPING! I stop going to restaurant LONG before covid, because of tipping. Even travelers from other countries DO NOT know why we do it. PAY YOUR EMPLOYEES A LIVABLE WAGE. Don’t ask me to do it!! I don’t write their performance review. Come on!!!

  5. Maybe the restaurant industry is tired of having a 30% profit margin and are raising their prices so they’re not skirting bankruptcy constantly so they can pay their workers better wages.

    1. TIPPING! I stop going to restaurant LONG before covid, because of tipping. Even travelers from other countries DO NOT know why we do it. PAY YOUR EMPLOYEES A LIVABLE WAGE. Don’t ask me to do it!! I don’t write their performance review. Come on!!!

    2. I doubt the reason they are raising prices with their employees in mind. I worked in the industry for a while and it is truly abusive

  6. As a former professional cook in the restaurant industry (up-scale, privately-owned) for 10(+) years, I have no qualms cooking for myself and my family.

  7. This guy tossed out a lot of pablum.

    The reality is the industry got through the pandemic by firing most of its workforce. Now they want them to come back at the same old low pay and no benefits when many have found work elsewhere at better pay with benefits. That’s why restaurants are short staffed.

    The owners are whining about inflation and jacking prices because they have packed dining rooms not because their costs are actually all that much higher and certainly not because they are paying staff all that much. They are taking profit now and hoping they can weather the storm until the economy forces new people into the industry at the same old pay and working conditions.

    If you walk into a place and they are busy and they say they are short staffed ask the manager, not any other employee, how much they have increased starting wages. If they get evasive or refuse to answer leave and don’t ever go back.

  8. Greed. Everybody gotta get theirs. The industry is lost to money over food. They do need you ,to help pay their way. Didn’t hear about the food

  9. I wonder if the skyrocketing gas prices, lack of workers and giving away pallets of cash has anything to do with it? All the while interest rates haven’t budged.

    1. My wife and I haven’t eaten out or ordered food since this started.
      Other than maybe a really good pizza, I don’t miss it.

  10. My cooking has massively improved. I am eating much healthier with higher quality ingredients. I have saved so much money. I have never felt better and I am not going back to eating out. Sorry.

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