We're lucky, as we're a "destination" restaurant, and have a built-in clientele. I don't think the place would have survived otherwise. We stay consistently busy, even with our higher prices, and I tweak product ordering constantly to assure that we aren't overbuying certain expensive and perishable ingredients that have limited use (eggs, milk, etc). I've dismissed the experienced, but extremely lazy slugs and woke college idiots and now only hire high school kids (limited dinner hours) with good work ethic, and it's paying off... for now. I do feel for those who couldn't adapt for one reason or another, and those places have become part of the ruined restaurant industry.

We're lucky, as we're a "destination" restaurant, and have a built-in clientele. I don't think the place would have survived otherwise. We stay consistently busy, even with our higher prices, and I tweak product ordering constantly to assure that we aren't overbuying certain expensive and perishable ingredients that have limited use (eggs, milk, etc). I've dismissed the experienced, but extremely lazy slugs and now only hire high school kids (limited dinner hours) with good work ethic, and it's paying off... for now. I do feel for those who couldn't adapt for one reason or another, and those places have become part of the ruined restaurant industry.