{"id":23377,"date":"2024-11-26T10:54:41","date_gmt":"2024-11-26T15:54:41","guid":{"rendered":"https:\/\/www.bu.edu\/hospitality\/?p=23377"},"modified":"2024-12-02T13:59:25","modified_gmt":"2024-12-02T18:59:25","slug":"boston-25-news-rising-costs-of-food-labor-restaurants-looking-at-alternatives-to-make-dining-out-affordable","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/hospitality\/2024\/11\/26\/boston-25-news-rising-costs-of-food-labor-restaurants-looking-at-alternatives-to-make-dining-out-affordable\/","title":{"rendered":"[Boston 25 News] \u2018Rising costs of food, labor\u2019- Restaurants looking at alternatives to make dining out affordable"},"content":{"rendered":"

By Bob Dumas, Boston 25 News\u00a0and\u00a0Rachel Keller, Boston 25 News<\/a><\/em><\/p>\n

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Seth Gerber<\/a>, Managing Partner of MIDA Hospitality Group and Adjunct Professor at BU School of Hospitality Administration, spoke with Boston 25 News about a pressing issue in the restaurant industry: balancing portion sizes, pricing, and sustainability in the face of rising costs. Gerber highlighted the challenges faced by restaurateurs, noting that \u201cthe cost of producing and getting something on the plate has been rising almost exponentially,\u201d making it increasingly difficult for restaurants to meet customer expectations without compromising on quality or affordability.<\/p>\n

The news story explored a growing trend in the restaurant industry: offering smaller portions at reduced prices to address rising costs, reduce food waste, and appeal to health-conscious and sustainability-minded diners. With 75% of consumers in a recent National Restaurant Association survey supporting this idea, the discussion touched on potential benefits and pitfalls, including concerns about \u201cshrinkflation\u201d and waste reduction. Industry leaders like Gerber emphasize the need for transparency and innovation as restaurants adapt to evolving consumer preferences.<\/p>\n

Link to article<\/a><\/p>\n

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