D.C. restaurants are facing significant challenges amid rising costs, staff shortages, and changing consumer behaviors, leading many to question their sustainability. Owners report difficulties in managing expenses while maintaining quality service, with increasing food prices and labor costs straining profits. The pandemic has intensified these issues, forcing some establishments to reduce hours or cut staff. Without substantial support or changes in the economic landscape, many of these restaurants fear they may not survive. This situation highlights the urgent need for solutions to ensure the viability of the restaurant industry in the capital.
‘It’s just not sustainable’: D.C. restaurants pushed to the brink