It goes without saying that rising food and labor expenses are causing significant stress, making it increasingly difficult to find reliable employees. Almost every vendor seems to be increasing their prices, leading to a situation where the joy in the business is fading, and survival has become the main focus. We are often preoccupied with managing the chaotic demands of the back end, but we must not forget the customers who are the reason we are in this industry. Eventually, when operational challenges take precedence, adjustments will be necessary since prioritizing customers is essential; otherwise, competitors will gladly step in to claim their loyalty. While our guests should always come first, it is crucial to recognize that without maximizing revenue to meet soaring costs, we risk losing both our menu and the team that creates the dining experiences our patrons expect. Therefore, striking a balance between operational sustainability and customer satisfaction is paramount for long-term success in the business.
