Check out NH restaurants

Welcome to New Hampshire business. I am Frank Coke. I love going to restaurants in New Hampshire, but now restaurants in New Hampshire are operating at a higher cost. It was difficult to recruit some staff in some cases, and food supplies were not paid. So the National Restaurant Association is saying the same across the country. Here is their offer. About 95% of our restaurant sales go to food, labor and operating costs, all of which are increasing each month, while wholesale food prices have risen 16.3% over the past 12 months. During the same period, menu prices rose just 7.6%. Then here’s another quote. So if 5% of restaurant operators report not having enough employees to support customer needs, here’s the number of restaurants and food prices in New Hampshire, it’s 3001 49 and 47,000 employees. So it’s big business. Now I’m Patrick DEGNAN, owner of a popular restaurant in New Hampshire, owner of GRANITE STATE STEAK and GRILL in Rochester, who also runs WINDJAMMER, a seafood restaurant and local repair shop across town. LUCA is the owner of LUCAS MEDITERRANEAN CAFE and KEENE as well as the chairman of the Greater Green Chamber of Commerce. You both are welcome. Thank you very much. OK, Patrick, you just did. You have problems with recruiting, food supply, and higher costs. How are you going to deal with these issues, especially when inflation is rampant? Well, unfortunately, we actually had to close two days a week instead of seven days a week in the past. We had to scale up because people were willing to work and started to burn out. We spend thousands every month hiring. It’s just a slow and continuous process. We raised prices that were definitely last year and I’m going to have to do menu prices again in a very, very short time. Yes. Luca, same problem. Yes. So what do you have now. That’s exactly what’s happening with Patrick, it’s happening everywhere. And what we’re trying to do is try to maintain the quality and not raise the price because of how much someone is going to pay for a burger or a steak? You know, when the burgers started at $20 apiece, people started looking at us like we were crazy, but we were just paying, keeping track of levels to keep operating in place. So it’s difficult, but we have to find a balance as a restaurant tourism or how we take care of our customers, but also keep our team and keep it going. Problems with food supply? patrick. Absolutely. I would say that, on average, it takes at least 25% of the time to order food. these days. You know, if you have, we do it online. So if you haven’t already, you’re looking for a replacement, or we might even have to go to another supplier and find a similar product. Look. How about you? The best thing to do now is to start reducing menus and find these items. You can be more prepared and include other content as a special part of the recommendation, because otherwise you will never have a full menu. Yes. Either of you has utilized federal or state funding, such as the Governor’s. $3 million in funding to compensate restaurants for equipment and technology? I took advantage of the Main Street Grant, the Paycheck Protection Program, and the Employee Retention Credit. the same master. We haven’t gotten funding for the equipment yet, but it’s a great project. I would like to thank Patrick, owner of the local GRANITE STATE STEAK and Grill in Rochester and Paris, owner of LOGO’s Mediterranean cafe and team.THIS IS PART OF THIS INTERVIEW FOCUS ON THE NEW ANTIM RESTAURANT VOTED BY WM

NH Business: Check out New Hampshire restaurants

Restaurants across the country are grappling with rising costs and worker shortages.

Updated: October 2, 2022 7:42AM ET

Fred Kocher, NH Business Host

Restaurants across the country are grappling with inflation and worker shortages, and New Hampshire is no exception. New Hampshire restaurants have higher operating costs, fewer employees, and unpredictable supplies, so how do they get by? In the latest issue of NH Business, host Fred Kocher joins Patrick Gagnon, owner of Granite Steak & Grill in Rochester, and Luca Paris, owner of Luca’s Mediterranean Café in Keene, to discuss what restaurants in the Granite State are doing to Keep it open.

Manchester, NH —

Restaurants across the country are grappling with inflation and worker shortages, and New Hampshire is no exception. New Hampshire restaurants have higher operating costs, fewer employees, and unpredictable supplies, so how are they doing?

On the latest episode of NH Business, host Fred Kocher joins Patrick Gagnon, owner of Granite Steak & Grill in Rochester, and Luca Paris, owner of Keene at Luca’s Mediterranean Café, to discuss what restaurants in the Granite State are doing to keep their doors open .