its going be very long 4 years.
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Prices
- higher wages for the employees that DO show up naturally results in higher prices of goods and services
- food and other ingredients ARE affected by inflation
- fewer truck drivers means the cost of transportation goes up as demand increases and supply decreases
- costs of complying with local, county and state laws in order to open/stay open during pandemic
- delivery service needs to make money, too; cost added to overall cost of food delivered
Quality
- employee shortage = something is going to fall through the cracks, oversight usually first to be sacrificed
- grade A instead of grade AAA ingredients due to shortage of grade AAA ingredients
- low employee morale
- new employees not as well trained, lack experience level, of former employees
Many businesses are “starting from scratch” (so to speak) after being locked down. Unemployment benefits at the peak of the pandemic were greater than what could be earned, even when minimum wage was raised to $15/hr by some businesses. (Even now, with benefits reduced back to pre-pandemic levels, there are 10,000,000 jobs available and not enough people applying for them.) So business owners and franchise holders are trying to “tread water” until the problem works itself out. Prices are going to be high for some time to come, and probably go higher as inflation continues to run amok.
Prices went up because someone in the line of farm to restaurant raised their prices.
All it takes is for something simple such as the farmer paying more to feed
the cattle that the meat comes from.
The company that transport the products from one place to the next having
to pay more to run their diesel trucks.
The processing plant having to pay workers more. Then having to pay more
to run their trucks.
The list goes on and on. Any one of those raise prices, or have prices raised on
them. Will in turn cause everyone else in the chain to have to raise their own prices.
Speaking of farms. The Government are going to start putting a massive tax on livestock that has to be paid each year. $2000 per cow which will pretty much destroy the meat market and shut down cattle farms. Dunno when this will be coming into action, prolly the next year or so. I guess the only people who’ll be able to afford meat will be multi millionaires.
It’s the animal rights lobbyists. They’re trying to force everyone to be vegan. The Democrats are in league with them.
Call me a politically crazed conspiracy theorist, but that is what is happening.
okay time to turn off the router at the senior center
Covid has it’s costs
It is a combination of two things …
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We are reaching the tail end of the epidemic because of this restaurants are now in high demand again as more people get vaccinated and feel safe enough to go to restaurants demand increases however supply for ingredients s still low. As such it is more expensive for Restaurants to get the ingredients they need to make the food and as such they have to raise prices to make a profit. I believe this cost will go away in time.
-
Recently restaurants have found that from now on in order to keep employees they actually have to pay them wadges they can live off of. This means that there will be a price increase however we should not mind this because this means that A. these employees will now have more of a disposable income they can invest into the economy and B. eventually this will lead to a pay increase all across the board. And most importantly C. because it is the right thing to do to support employees who want livable wadges.
When you have a government tells the worker to stay home and they will pay them for a year. the workers will don’t want go back to work and rely the government to paid them.
Some of that and also asking them to go back before the pandemic is over, especially if they are anti vax. Also supply chain issues and other things, but they are mostly all Covid related. No catch all answer to this. I’m willing to pay more but understand not everyone can.
worked as a cook for i think 10 years now. it’s due to a lot of reasons.
- understaffed
- under paid
- over worked
- Lower food quality due to budgeting
- higher food costs due to covid
- lack of customers ( dine in and take out )
- measuring food due to costs ( by this i mean chefs are more stricter on quantity control ) at my current job we have to measure the food via scale. 1 regular portion is i believe 4oz ( i work at a retirement home we feed about 300 residents everyday 3 meals a day ) so they don’t eat as much if they want more we give them more but a lot of the time it goes to waste they eat what they want or don’t like the food at all.
lots of our workers that were just hired quit after 1 week. couldn’t handle the work load + pay. it’s pretty much a lose lose situation tbh bad quality of food means customers are less likely to return thus restaurants lose out more money until they eventually have to fold. in my state MANY folded during the pandemic.
key is to make what typically is bad quality and turn it into something nice. it’s more work to do but not impossible this is how it becomes a win win situation. restaurants make money, customers are happy. only people that get screwed over are the workers because it’s more work for us and if you can’t staff properly its not necessarily worth the time. i’ve been working pretty much 12 hour shifts 5 days a week. im already exhausted af and to top it off they added more menu items because of the fda that we must comply to.
For one thing, most places pay garbage for working there, add in rising inflation on top of an already 30 years of wage raises behind minimum wage and it’s no surprise restaurants (especially fast food chains that pay the least) have people walking out and those remaining quickly devolving into run into the ground zombies. Also consider that for every two workers that quits there’s one still there now trying to do three peoples’ jobs adequately.
But the biggest cause of all this degradation… is terrible management that has for decades been able to get away with too much in the workplace…
I’ve been working in retail/restaurant general since about 2016, and it was no better then than it is now… nor is it really any worse, the hospitality industry has almost always been detritus since about the 1980’s… (conveniently when the salaries stopped tracking with rising costs of living)