Entering the second winter of the COVID-19 pandemic, many restaurant owners across Europe and the U.S. are still trying to navigate labor shortages, food costs, and restrictions:
Many businesses said hundreds of festive corporate lunch bookings vanished almost overnight as infections began to soar and Johnson announced tighter restrictions, including mandatory mask-wearing in most indoor spaces, though restaurants are open as usual.
Many restaurant workers started new careers or went back to school. Jada Sartor of Grand Rapids, Michigan, saw her wages rise from $10 per hour to $16 per hour this year as restaurants grew more desperate for workers, but she recently quit her serving job because she couldn’t find affordable child care.Kristin Jonna, owner of restaurant and wine bar Vinology in Ann Arbor, Michigan, said she raised wages nearly 40% to attract and retain her staff of 35.
Sara Lund, owner of Bodega and The Rest, a bar and restaurant in Salt Lake City, Utah, said her ingredient costs rose between 15% and 40% this year. Steve Geffen, who owns four Chicago-area restaurants, including Once Upon a Grill, said he removed 30% of the tables from his restaurants to ensure customers felt comfortable dining inside. So far, it’s working.But Jeanne Busch in Forest Park, Illinois, is sticking with occasional takeout.
UKHospitality, an industry trade group, urged tax relief, saying concerns about omicron have wiped out 2 billion pounds in sales this month.
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