CLEAN : Inflation latest tough dish for US hospitality industry

The video begins with a casual discussion about books, followed by a detailed conversation on the impact of inflation on the supply chain. The speaker highlights the rising costs of essential items like oil and butter, emphasizing the financial strain on restaurant operations. The video concludes with a message of resilience in the face of economic challenges.

What are some of the items mentioned that have seen a significant price increase?

How often does the restaurant change out the fryer oil based on the volume?

What is the estimated increase in costs for fryer oil per week?

What does the speaker imply about the visibility of increased costs to customers?

What is the speaker's attitude towards inflation and its impact on their business?