Putting a lid on costs
Restaurants are sourcing cheaper ingredients, adopting technology and going green to cope with rising food and electricity prices
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Even as business picks up with the relaxing of Covid-19 restrictions on dining in, food-and-beverage (F&B) operators are facing another challenge - spiralling costs.
Besides an increase in food prices caused by supply-chain disruptions for products from China and Russia, electricity costs have also skyrocketed. Staff shortage, a result of a wave of foreign workers returning home after borders reopened, adds to their headache.