Restaurant industry is its own worst enemy

COVID, minimum wage increase, staff shortages and now a shortage of liquor, the food industry has taken a hard bashing over the last two-and-a-half years with only pennies in profit on the food items.

As a chef (retired), I had to wonder how they were going to manage. Well I know how — either they will close or, to stay in business, make cuts.

I have been to many restaurants around the area over the years, so I have a pretty good pulse on the changes.

To the point, about three weeks ago I went to a popular restaurant that I have been to many times before. It had always been OK, good choices, pub food if you like.

Not this time. The whole menu had changed, but lots of choices still. I ordered fish and chips, a good safe bet. Now this is where the cutbacks in staff, high food costs and high labour costs show up.

What I got was two pieces of fish, they had the shape of fish sticks, not fillets. They were about three ounces for each piece (from frozen) still cold and translucent in the middle, the batter was cooked, so the fish must have been frozen.

Frozen fries from what must have been a medium-size pot served in a stainless dish, coleslaw, also from a bag (pre-made), no seasoning at all and only enough mayo to make it stick together. All I could taste was cabbage. Sad to say the highlight was someone had to cut the lemon wedges. I had to ask for salt, pepper and vinegar.

My wife had a stir-fry of some kind, two 7-Ups, one clamato juice, one beer and my fish and chips, plus tip — $75.

No more for me.

Johannes Kirche Penticton