They’re shorthanded
On the flip side, the labor pool shortage is probably the biggest single pain point for Foodservice operators. The good news is that consumers have steadily shifted to dining out more often but there’s a level of unpredictability in how often and where they are dining.
Consumer Price Index
All items
Food away from home
Food in home
Full-service and fine dining restaurants have a higher labor cost percentage than fast casual or QSRs do. As a result, operators remain sensitive to contract pricing. They must take into consideration their labor costs. Their questions are: Can I afford to attract help by increasing hourly wages? How can I keep menu item prices down? Is shrinkflation 
To combat this, CP manufacturers must choose between 1 of 3 pricing strategies: cost-adjusted, market-aligned and elasticity.