Canada's high-end restaurants face struggle to survive
Source Globe and Mail
Over its six decades in business, Barberian's Steak House in Toronto has weathered more than a few crises in the restaurant industry. When beef prices went through the roof during both the 1970s meat shortage and the 1990s mad-cow scare, deft renegotiations of supplier contracts saved the restaurant. During the 2008 recession, the owners auctioned off investment-grade wine from their vast cellar to keep up cash flow. But the COVID-19 pandemic has pushed the venerable business to the brink.