Why is it so difficult to own a restaurant in Cincinnati?
UC expert weighs in on challenges in the industry
Rising costs of both labor and food are putting pressure on restaurant owners across the region, according to WLWT.
The outlet turned to UC Lindner College of Business economics professor David Brasington for a look into the factors that make restaurant ownership so difficult in today's market.
Brasington told WLWT that the ease of starting a restaurant actually makes resources including ingredients, labor and location in the Cincinnati and northern Kentucky area more competitive.
“It's easy to get into this business, so there's a lot of competition for price, quality, for experience,” he explained.
Brasington also said that the "dramatic" increase in food costs along with the uncertainty in today's economic landscape make running a restaurant challenging on levels seen during the COVID-19 lockdown.
Featured image at top of a store front with an open sign. Photo/Adobe Stock
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