Only 3% of operators say their labor costs declined as a percent of sales 91% of operators say their total labor costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak.96% of operators say their total food costs (as a percent of sales) are higher than they were prior to the COVID-19 outbreak.72% of Texas operators say their restaurant currently does not have enough employees to support its existing customer demand.“It’s hard and we are doing the best we can.”Īccording to a recent survey from the Texas Restaurant Association: “It’s like, ‘We can rise to this challenge, we got it, we got this.’ But there are days you feel a little defeated,” said Huntsberger. She’s down about 30 employees, making the holiday rush a little more difficult. Instead of working in her office, she’s out on the floor, and even working on her days off. Her job description has looked a little different in the past few months. “It is our third busiest day of the year and I’m just anticipating crowds getting larger,” said Carol Huntsberger, owner of Quality Seafood.
To-go orders, reservations and restaurant traffic more than doubled Wednesday for many Austin-area restaurants. AUSTIN (KXAN) - Thanksgiving Eve is one of the biggest tests for restaurants around Central Texas this year - as owners juggle staffing shortages and customer demand.