Inflation has reached a 40-year high and is taking a major toll on restaurants. Many restaurant owners are wondering how to approach the increasing labor and ingredient costs while remaining profitable. Join Karen Malody, a leading Food and Beverage consultant, and Steve O'Brien, a restaurant owner for 25+ years, as they share their real-world experiences with inflation and answer questions from the Fooda community.

Topics covered during the conversation:

1. The hard data: inflation spikes and how restaurants are impacted
2. Tips & tricks for managing restaurant inflation
3. Identifying common areas of lost revenue
4. Key takeaways from industry leaders

As always, the goal of Restaurant talk is to provide restaurant owners with clarity at a time when there are still unknowns.