The Hospitality Industry

Yet again, the hospitality industry has been hit hard.  The rising cost of food and other commodities needed to make an eating place a success have gone through the roof. Trying to keep afloat is the name of the game. This, too, merely to break even, whilst trying to pay the staff and not send them home are what the kinder and more decent owners of these establishments are currently concentrating on. Some restaurants have increased their prices and can only be afforded by the dollar earners and those with a disposable income.  The prices are certainly not within the reach of the majority.

Most employees are looking to take off to greener pastures overseas.  “Any job goes as long as we can get out of this country,” is what most youngsters are saying. The Hotels all over are offering low rates to the locals on credit cards etc. Yet, those who would like to take up these offers are unable to do so owing to the fuel crisis. The uncertainty of the return is another.  Taxis are not affordable unlike in the past.  

Most hotels offer very mediocre buffets owing to the rising cost of ingredients. The situation is dire. The backpackers and low budget travellers seem to be on the rise.  Most bring along their tents and are spotted camping out on the beaches on the east coast. It is quite tragic how low we have stooped to. Those who remember the austerity days during the Sirimavo Bandaranaike era believe that those times were like an era of luxury when compared to the current plight we are in.

Chatting to suppliers and going into super markets gives you a clear picture. Empty shelves as products are unavailable and the nearly tripled price of those that are, are not affordable to the average consumer. 
Prices of beverages have also shot up.  A crowded bar or open restaurant spaces do not mean that the establishments are minting money.  It merely means that people have met up and are nursing a drink or two.  Local spirits are now popular as they are more affordable. 

Let us all hope that the manufacturers and producers of local food and beverages get more adventurous and come up with some quality goods that could be used by local entrepreneurs.