January 21, 2022 — Restaurant operators face significant challenges – especially finding enough employees – but have pent-up dining demand in their favor, according to B. Hudson Riehle, senior vice president of the National Restaurant Association Research and Knowledge Group.
Restaurants’ labor costs are running at the highest rate in more than 40 years, Riehle said at the National Fisheries Institute’s Global Seafood Market Conference (GSMC) in Orlando, Florida, U.S.A., on Wednesday, 19 January.