Staffing Has Been Difficult: Restaurant Owner Amelie Kang

The transcript discusses the challenges faced by a restaurant in New York City post-pandemic, including staffing difficulties, customer return rates, supply chain issues, and economic challenges. It highlights the restaurant's strategies for overcoming these obstacles, such as menu adjustments and pricing strategies. The conversation also touches on innovations like outdoor dining and future expansion plans.

What is one of the main reasons for staffing difficulties in the restaurant industry post-pandemic?

• Higher education requirements

• Increased competition from other industries

• People leaving New York City

• Lack of interest in culinary arts

What percentage of customer return is being observed in restaurants compared to pre-pandemic levels?

• 80%

• 50%

• 60%

• 70%

What challenge is mentioned regarding the supply chain in the restaurant industry?

• Lack of local suppliers

• Difficulty in sourcing spices from China

• Increased demand for organic products

• Shortage of delivery trucks

How are restaurants adapting their pricing strategies post-pandemic?

• By considering the value provided to customers

• By reducing portion sizes

• By increasing prices without adding value

• By offering discounts to attract customers

What innovation in the restaurant industry is likely to continue post-pandemic?

• Elimination of takeout services

• Reduction in menu options

• Outdoor dining

• Indoor dining only

What is one of the future plans mentioned for the restaurant industry?

• Focusing solely on delivery services

• Reducing the number of locations

• Eliminating outdoor dining

• Expanding to new locations

What label does the restaurant mentioned in the transcript hold?

• Zagat Rated

• Michelin Star

• Michelin Bib Gourmand

• James Beard Award