this really captures how many different pressures restaurants are getting squeezed by simultaneously right now: not just food costs, but labor, leases, debt structure, seasonality, insurance, consumer behavior... all of it.
and, in south florida especially, those razor-thin margins become even scarier once summer hits. we’re seeing closures and “temporary pauses” across categories, not because the concepts were bad, but because the economics have become brutal to sustain long enough to weather slower seasons.
really thoughtful reporting and framing here. i’ll definitely be interested to see what patterns continue emerging in BBQ specifically if you keep digging into this.
this really captures how many different pressures restaurants are getting squeezed by simultaneously right now: not just food costs, but labor, leases, debt structure, seasonality, insurance, consumer behavior... all of it.
and, in south florida especially, those razor-thin margins become even scarier once summer hits. we’re seeing closures and “temporary pauses” across categories, not because the concepts were bad, but because the economics have become brutal to sustain long enough to weather slower seasons.
really thoughtful reporting and framing here. i’ll definitely be interested to see what patterns continue emerging in BBQ specifically if you keep digging into this.