Executive Chef Mark Stone
13 AUG 2021
Little did we know back in March 2020 when we first heard of the coronavirus overseas, the impact and then the almost complete destruction of the hospitality industry worldwide would be to follow. Arguably around the globe the hospitality sector was hit harder than most. It didn't matter if your establishment had 3 Michelin stars, or if you ran a food truck to feed the financial district employees on their lunch break. It didn't matter if you catered to 2000 people or 10 people and it certainly didn't matter if you were a world-renowned chef or a small-town home cook hero that held the record for the best ribs at the local fall fair. The closures hit quick, hard, and emotionally deep. The world changed overnight, and overnight the dreams, passions, and countless dedicated hours of fine-tuning a craft went up in smoke.
What did give us all hope, was the inspiring and educating adaptations of businesses to serve customers in a new and safe way, which is where we all find ourselves today. Serious lack of supplies and costs of goods are at all an all-time high. Staying in regular contact with your suppliers is a must as they can inform you of price hikes and quality issues. Just today was informed that fresh diver scallops will be around $9 per piece next week. That's the same price as a AAA 8oz Top Sirloin Steak or a whole Ontario chicken. There aren't even enough pickers in California or Mexico to harvest the crops in time before they spoil, so acres of fields go to waste.
Staff shortages are at a record high across the board. Most kitchen staff got a taste for nearly a year of having a normal schedule and getting home at a reasonable time with their families. Lots decided that's the life they desire and as such have left the industry leaving lots of holes to fill and their culinary talents to no longer be enjoyed by the public.
People will return to enjoy the unique pleasure the hospitality industry provides. The restaurant lights in so many establishments will be turned on again and the will and perseverance of those in the industry will endure.
We can adapt to meet our consumers demands, and while there are risks and side effects to the decisions we make right now, there is also a whole new world of opportunity to be discovered still.
Mark Stone, Executive Chef