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