Summary
Rising food and fuel prices, coupled with a decreased demand from cash-strapped consumers, are creating a do-or-die climate for restaurateurs.
It's hard to swallow, but many owners say they're absorbing cost increases without raising prices to keep customers. Employees might share some of the pain, too. And it could get worse as prices continue to climb, some predict.See the full content of this document
Extract
Restaurants Shave Profits to Keep Diners
Many restaurateurs say they try to micromanage every overtime hour, every cut of salmon, every piece of produce -- in short, every penny -- to turn a profit while providing customers with the same quality and quantity of food they've always served.
Owners of local establishments say they haven'...See the full content of this document
Sponsored links
