Grace NardeiDuring the early stages of the pandemic, many businesses had to reduce their staff and shift to delivery to adapt. Now, more than a year later, they鈥檙e struggling to find employees, according to the Bureau of Labor Statistics and D.C. business managers.
Michelle Molotsky, manager of the business improvement nonprofit District Bridges, said the food industry in particular has suffered from a labor shortage.
鈥淭he big issue for businesses is there’s been a real shift in the labor force. They call it 鈥楾he Great Resignation.鈥� A lot of people in the food service industry have quit to do other things,鈥� Molotsky said.
The Bureau of Labor Statistics reported that the number of people leaving private industries was at a in September, with the food industry representing the highest departure percentage: 6.6% compared to the total average of 3.4%.
Now, restaurant owners like Seth Hajbi are working overtime and are struggling to meet labor quotas. Hajbi runs DC Shawarma, a Lebanese restaurant that he opened on 6th Street NW just before the pandemic hit.
鈥淭he major challenge has been labor. You have to have adequate staffing in order to operate. What I鈥檓 doing is suicidal with a staff of two,鈥� Hajbi said.
When one of his chefs caught COVID-19, Hajbi had to close his business and reduce his staff at his restaurant. Many of the remaining employees left D.C. for other cities like Baltimore or Chicago to find work while the restaurant was closed. After reopening his business, he鈥檚 been unable to find people who are willing to work.
Finding new retail workers to replace those who have quit has also been challenging. A report from the Bureau of Labor Statistics shows the rate of retail employees quitting was 4.4% in September.聽
Pixie Windsor is owner of Miss Pixie鈥檚, a 14th Street business specializing in antique furniture and goods. For her, labor has also been a huge issue.
鈥淚t鈥檚 very hard to get staff, I could use more people. They鈥檙e just not out there, or they鈥檙e not coming here,鈥� Windsor said.
Beyond labor shortages, she said, the unpredictability and reduction of product stocks as well as increased costs have also placed pressure on businesses.
Reese Edmonds, manager of Stoney鈥檚, a local dive bar, said costs have increased drastically for the food she serves at her dive bar, challenging her to keep prices low.
鈥淧re-COVID we were paying less than $100 for a case of chicken wings. Now we鈥檙e paying $160,鈥� Edmonds said.
The same has been true for Hajbi鈥檚 restaurant DC Shawarma.
鈥淥ur costs are out of the roof. A can of soy oil that was $17 is now $50 wholesale,鈥� Hajbi said.
Rising costs and unpredictable food stocks have forced Edmonds and Hajbi to make drastic changes to their businesses. Hajbi went from serving Indian food to Lebanese food, because the spices he needed for the cooking were unpredictable in their availability or outright unavailable.
Additionally, Edmonds shifted to paper menus because costs and availability have forced her to constantly change what she can sell to customers.
鈥淲henever I place a food order, I never know what鈥檚 coming. This month we might be able to afford crab cakes, next month we might not be able to afford crab,鈥� Edmonds said.
For Windsor, stock shortages have actually worked to her advantage. Compared to mainstream furniture places that sold contemporary furniture, her store never experienced a shortage of antiques. Windsor believes that the nature of her business and people鈥檚 rediscovery of antique furniture made her business struggle less compared to others.
While home furniture stores like Pixie鈥檚 have fared relatively well, the additional challenges restaurants are facing are leaving the owners worried about survival. Despite utilizing other methods such as delivery, Instagram and streateries, owners like Edmonds and Hajbi are worried about whether enough people will come back to their business.
Edmonds is worried about whether she鈥檒l stay in business. She鈥檚 concerned people are still sticking to D.C.鈥檚 curfew habits and aren鈥檛 eating out.
鈥淲e thrived off of being packed at a bar before the pandemic. Every Friday night you couldn鈥檛 walk in this place,鈥� Edmonds said. 鈥淲e鈥檒l see what happens. It鈥檚 scary, but I think we鈥檒l be okay,鈥� Edmonds said.
While Edmonds is optimistic, Hajbi is resigned to the fact that his business will be closing.
Seeing that D.C. and other cities during the pandemic, he feels that business has slowed to a point at which he will not be able to recover.
鈥淭his food industry the way I see it is going the way of the taxi business. These new entrants, the ghost kitchens of the world, will inherit this business,鈥� Hajbi said.聽
鈥淭he mom-and-pop shop will not be able to survive no matter what they try.鈥�
Maria Lawson
Hannah Campbell
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