The article talks about rising cost of running a restaurant encompassing all fields that pertains to it. Beginning from the shortage and backlog of essential products due to war, pandemic, thereafter the shortage of proper labor force. The combined effect of rising cost of running day to day operation paired with hiking cost of rent and maintenance has driven out multiple businesses. In some restaurants menu items are raised in price to combat this situation in others the owners just decided to eat the rising cost. In this particular post the owner of Good Food restaurant, Mr. Moffett and his Chefs have decided to combine an effort of raising their prices as well as adjusting their menus to include more items that are affordable and exclude the items that will not reflect the nature or price of their business anymore. The options of choices have been reduced as well to maintain a firm grip on not only product ordering and wastage but also labor.

The stark difference between the price tag of any culinary experience is noticed remarkably before and after the pandemic that has changed the mentality of work force, supply chain and product availability. The continual rise of prices with no end in sight keeps affecting not only the culinary world but also our daily life. The procurement of products has become either very expensive or unattainable in today’s market of globalization where we are heavily depended on other countries for basic products. Much like Mr. Moffett I share his dream of the silver lining of creating a more sustainable products, supple chain and labor in future, when we are on the other side of this era of change.