Restaurant customers aren’t tapped out. They’re just bored
BY JONATHAN LEVIN, BLOOMBERG OPINION THE TRIBUNE CONTENT AGENCY, Miami Herald
The restaurant business has been through a volatile stretch. Restaurateurs battled through the early days of the COVID-19 pandemic (when no one was eating out); the “reopening” period (when everyone was eating out, but there weren’t enough workers); and the inflation surge (when ingredients and other input costs surged). Overall, restaurants prospered despite the turmoil, thanks to innovation and nimbleness at every turn.
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