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Hamilton Beach Commercial Blog


Feeling the Squeeze: How Restaurants Can Handle Supply Chain Issues and Price Inflation

Out of the sauté pan and into the deep fryer: That’s how many restaurant operators feel right now. 

Just when operators were regaining their stride after surviving the COVID-19 pandemic, new tripwires stretched across their path: supply shortages and food price inflation, both compounded by labor shortages. In the United States, year-over-year inflation hit a 40-year high in November 2021.

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Topics: restaurant equipment, menu price inflation, food price inflation

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