Times are changing, my friends, and I wish they could be for the better. All of us are feeling the pinch, and if you’re not, you are either living under a rock or you have more money than any one person should have. Those of us in the food and beverage industries seem to be feeling it the most, so more than ever it is time to work a little harder or reevaluate the future.



Within recent months the price of wheat on the open market has practically tripled and the costs of our dairy products have shot up faster than you can say, “Got Milk?” Don’t get me started, don’t EVEN get me started on the price of gas. Perhaps spend your little $600 gift from the Feds this spring on a good bike and helmet.



Vendors are tacking a delivery charge anywhere from $3 to $5 to food and produce bills. Because the Euro is strong and our dollar is weak, the cost of imported beer and wine is steadily increasing too. I could always find a good wine deal out there, but nowadays they are few and far between. These factors can become a clear sign for some in the biz.

It is quite clear that people are nervous about our economy, and they should be. But it doesn’t mean the worst for the hospitality industry. In a recession, people still go out for food and spirits; especially spirits. Somehow a good stiff drink takes the sting out of a tough reality.



In our area folks with money go to places like Asado. The last two times I visited the place it was packed, even on a Monday and Tuesday night. Just for the record, I can’t always afford the place twice in two weeks myself, but research and birthdays do have their benefits.



Happy hour seems to be quite popular around T-Town, and maybe this is how the majority will survive and hopefully thrive. One needn’t give away the farm, but some high-profit, cost-effective items can really give an establishment the push it needs to make ends meet.



Chances are your favorite eatery may have to raise its prices in the next few months, but give them a break. They are not trying to be greedy (unless they already were from the get-go). Chances are they are doing so because they have to. Besides, it won’t be by that much anyway. Hopefully they will add just enough to make the bottom line a little easier.

This certainly won’t help our economic woes, but have you heard the city is going to tear up downtown Pacific Avenue again? That really has to make those business owners’ panties bunch. Not only did they have to go through that trauma five years ago, they’ll have to do it again. Oh, but they will start work AFTER Tall Ships, and it will be done before holiday shopping season. Anyone want to take that bet?



The next six months will be difficult for the Tacoma restaurant community, but this is not our first time at the rodeo. We are strong, but we can’t do it alone. Don’t forget your favorite restaurants during bad times. You want them to always be there, especially when times are good.



PLEASE eat out Tacoma. We need your love.



Sandee Glib has worked in the restaurant and hospitality industry for more than 12 years as a server, bartender, cook and owner. Her opinions are expressly her own and she is always right.