Article Date 13/10/2021

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.

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