I was recently on vacation in Hawaii, which seems to have really been hit hard by service sector labor shortages. Malls in areas with very large, high-spending tourist areas had significant tenant vacancies, despite large numbers of customers wandering around.
The places that were open had reduced hours and – it seems – increased pricing…
I was recently on vacation in Hawaii, which seems to have really been hit hard by service sector labor shortages. Malls in areas with very large, high-spending tourist areas had significant tenant vacancies, despite large numbers of customers wandering around.
The places that were open had reduced hours and – it seems – increased pricing. I mean, the prices at restaurants were truly incredible. I live in the Bay Area and I was still shocked, which wasn’t something I’d experienced before. The reduced hours seemed to translate to longer lines, which might lead to lost sales but could offer some optimization of sales per hour open.
I saw, interestingly, one small pizza place that had no front-of-house staff. There was just an ordering kiosk, but no people to take orders. When your pizza was ready, someone – presumably the chef? – would come out, yell a name, leave the pizza in a box on the counter, and go back to make more pizzas.
So I maybe don’t agree with the “walking dead” thesis. There are (maybe) some inefficiencies or optimizations that people might employ to reduce costs and increase revenue. Like every other part of the economy, small business are experiencing the after-effects of our massive Covid-inspired experimental shutdown and restart of the economy.
I was recently on vacation in Hawaii, which seems to have really been hit hard by service sector labor shortages. Malls in areas with very large, high-spending tourist areas had significant tenant vacancies, despite large numbers of customers wandering around.
The places that were open had reduced hours and – it seems – increased pricing. I mean, the prices at restaurants were truly incredible. I live in the Bay Area and I was still shocked, which wasn’t something I’d experienced before. The reduced hours seemed to translate to longer lines, which might lead to lost sales but could offer some optimization of sales per hour open.
I saw, interestingly, one small pizza place that had no front-of-house staff. There was just an ordering kiosk, but no people to take orders. When your pizza was ready, someone – presumably the chef? – would come out, yell a name, leave the pizza in a box on the counter, and go back to make more pizzas.
So I maybe don’t agree with the “walking dead” thesis. There are (maybe) some inefficiencies or optimizations that people might employ to reduce costs and increase revenue. Like every other part of the economy, small business are experiencing the after-effects of our massive Covid-inspired experimental shutdown and restart of the economy.