I’m starting to wonder how long some restaurants can hang on, ours included. Margins are already razor-thin at 3–5%, and our owner is stuck between raising prices (and scaring off customers) or cutting portions and risking quality. On top of that, we’re still short-staffed, and finding good hires feels impossible. I love my job, but with traffic slowing and inflation hitting both customers and us, I’d be lying if I said I wasn’t worried about layoffs or even closures. Is anyone else making backup plans in case your place doesn’t survive the next year?
https://www.cnn.com/2025/08/10/business/restaurants-food-costs-consumer-spending
It’s a scary time, but not all restaurants are doomed. I’d suggest having a savings cushion, keeping your resume updated, and networking now just in case. Hope for stability, but be prepared to pivot if the numbers stop working.
Don’t know where you are talking about rising prices, short staffed , sounds like management needs a change. It has to be your location and visibility.
Something I've learned over the years is to always have some idea of what to do next, just in case things get bad at work. Restaurants come and go, and there's not always a lot of warning when things start to fall apart. So always be talking to people, stay in touch with your contacts as you may need to find something else.
Anybody who spends more than 1/2 hour Out in public can tell the economy is gettting stronger - most food can be procured locally, inflation is not rising, the stock market is at record highs and people with money aren’t scared to spend due to regulations that were ridiculous in the first place being lifted. I would say - if your establishment purchases mostly pre fabricated foods - IQF meat and pre processes seafoods and beef … get out because that isn’t a sustainable model. Find a spot the processes merely everything possible in house - this will bring cost of goods down and drop your menu price significantly. Just my opinion
It's a scary time right now. We haven't felt too much of a pinch just yet, but the signs and trends are still worrying. Foot traffic is down and I'm sure our revenue is well, though I don't know by how much. Unfortunately I can't really think of a way to future-proof my career since this industry is all I've ever known. I'm just crossing my fingers and hoping things turn around soon.
Yeah I’m worried too. Sales are definitely down along with foot traffic. People just aren’t eating out as much as they used to. I don’t have any plan yet - I guess I’ll just have to look for another job if I lose my job… but hoping my place survives!
Some of the local restaurants I eat ate are really struggling. Also, have put in self-checkout kiosks and the restaurants do not need to hire extra staff. The stores I frequent have also put in self-checkout kiosks and do not need to hire extra staff. The restaurants that do have the self-checkout kiosks do not offer the senior discount and have to find a server to wait on you.
If you can't make a living then close the doors.
1. Control portion sizes, and Review customer experience and quality
2. Properly price menu items
3. Properly staff (this includes a wage review)
4. Review fixed costs such as utility usage, insurance costs, costs to run payroll, renegotiate lease deals.
5. Advertise
Wow, where is your restaurant? In the middle of Kansas? I’ve never seen so much business as I am seeing right now!