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How operators can navigate twin inflationary waves

A Deeper Dive: Jim Balis, managing director with CapitalSpring, joins this week’s episode to talk about overcoming labor and commodity inflation.

How can small operators navigate an environment in which both labor and commodity costs are soaring?

This week’s episode of the Restaurant Business podcast “A Deeper Dive” features Jim Balis, the managing director of strategic operations for CapitalSpring, to talk about how restaurants can deal with these challenges.

Balis is an experienced operator who works with a number of Capital Spring’s concepts, among other things.

These days that job is as difficult as ever. Labor costs have taken off, assuming restaurants can even find workers. Jim talks extensively about the labor issues and some strategies for dealing with them, including some rather innovative approaches such as cryptocurrency sign-on bonuses.

He also talks about commodity costs and how to navigate those challenges. His comments extend to menu price inflation and how long consumers can be expected to keep paying higher prices.

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