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Seattle’s restaurants are struggling through pandemic-induced supply issues — here’s why that affects you | The Seattle Times

Restaurant owners and chefs say prices of many ingredients — from sushi-grade fish, to cucumbers, to cooking oil — have shot up, especially in the last few months, as restaurants across the country have reopened and demand has spiked. Chefs and owners say customers balk at significant price increases, so in many cases, restaurant owners have been absorbing the extra costs. Debra Glassman, teaching professor of finance and business economics at the UW, is referenced.