How can small operators navigate an environment where labor and commodity costs are skyrocketing?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Jim Balis, Managing Director of Strategic Operations at CapitalSpring, on how restaurants can address these challenges.

Balis is an experienced trader who works with a number of concepts from Capital Spring, among others.

Nowadays, this job is more difficult than ever. Labor costs have taken off, assuming restaurants can even find workers. Jim talks at length about manpower issues and some strategies to deal with them, including some rather innovative approaches like cryptocurrency login bonuses.

He also talks about commodity costs and how to overcome those challenges. His comments extend to menu price inflation and how long consumers can continue to pay higher prices.

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