Utah’s food and beverage workers are struggling to hang on through labor and supply shortages, says one bar manager.
Two years into the pandemic, workers are getting creative ‘just to stay competitive and to stay open.’
In the last two years, as the COVID-19 pandemic has continued, staff members in Utah’s food and beverage establishments are burning out. The days are long, supply is short and demands are high. Supply-chain issues and staff shortages have Stephenson — and pretty much anyone else in the food and beverage industry — scrambling to creatively troubleshoot anything, from not having the appropriate glassware to posting job positions that people simply aren’t applying to.
“I have to continually remind myself that it’s not just our business. It’s affecting everyone on the planet.” Specially made plastic wraps, required to be shrink-wrapped around magnetic liquor-control stoppers on new bottles, are just one of the many things that are in short supply, as seen on Friday, Jan. 28, 2020 at Lake Effect cocktail bar in downtown Salt Lake City. Restaurants and bars are running short on supplies as well as workers as the supply chain struggles continue two years into the COVID-19 pandemic.
Boutwell said random supplies you wouldn’t normally think twice about are a rare commodity nowadays. “You cannot buy straws. I can’t buy to-go bags. I’ve had to change brands innumerable times.” Michael McCarty, vice president of Joe Granato Produce, a Salt Lake City-based produce distributor, understands the challenges of dramatic costs increase.
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