Behind the Kitchen Doors: What’s Keeping Restaurant Owners Up at Night

If there’s one thing keeping restaurant owners up at night, it’s not what’s on the menu—it’s what’s happening behind the scenes.

Recently, we met Stormee, a restaurant owner who’s owned her business for 15 years (talk about commitment!). Stormee’s story is one of many we’ve heard, but it’s a standout. She’s been around long enough to see it all—the good, the bad, and the downright bananas.

Stormee isn’t just passionate about food—she’s a fighter, determined to keep her restaurants thriving no matter what the industry throws her way. She runs two restaurants on the Oregon Coast, juggling supply chain hiccups, labor shortages, and rising costs like a seasoned pro. But Stormee doesn’t just survive—she adapts, finding ways to keep her kitchens humming and her customers happy. (And let’s be real, happy customers feel like a small miracle some days.)

Labor Shortages: A Constant Struggle

“Labor is a killer,” she told us. Pre-COVID, finding skilled staff was hard enough. Now, it’s a scramble to hire anyone willing to show up, let alone stick around. “People want the paycheck but not the work,” she said. Stormee has to make tough choices, bringing on new team members and training them just to keep her doors open. (These days, finding reliable workers feels like hunting for truffles without a pig—possible, but rare.)

Have you faced similar challenges with your team? We’d love to hear how you’re tackling them—reach out and share your story.

Supply Chain Chaos: $70 Eggs?!

Then there’s the supply chain. “One week, eggs are $40. The next, they’re $70,” Stormee said. The constant fluctuations force her to juggle suppliers and find creative ways to maintain her standards. For someone who takes pride in the details, it’s a challenge she doesn’t take lightly. (Seriously—$70 eggs? These hens better be leading yoga classes on the side.)

Looking Ahead: Automation and Tough Choices

Stormee has leaned on technology to streamline operations, but it’s not enough. What she really needs is a unified platform for inventory, payroll, and POS. She knows automation is coming, even if it’s bittersweet. “It’s not what I want, but rising wages and labor costs make it inevitable,” she admitted.

Stormee’s story is one of grit, ingenuity, and heart. Running a restaurant has always been tough, but these days, it’s a whole new game. The margins are thinner, the challenges bigger—but that passion for great food and unforgettable service? It’s still going strong.

Your Turn: Share Your Story

Have a story of your own? We’d love to hear it! Connect with us, and your restaurant could be featured in one of our upcoming blogs. Together, we’ll continue improving the dining experience.