The Great Shortage: Restaurants Struggle to Find Materials, Food, and, Most of All, Labor | Eater

"This small wine bar and restaurant in Hudson, New York is known for a loyal clientele attached to a signature mac and cheese that depends on a specific dried pasta; inconsistent deliveries during the pandemic left the kitchen with only a single box or the wrong brand, forcing the owner to remove the dish and explain the change to disappointed regulars. Like many small independents, the restaurant has been squeezed by vendors raising minimum orders, cutting delivery days, and increasing prices, which makes routine purchasing and profitability harder and pushes the owner to rely less on large distributors and to hope for steadier sourcing." - Elazar Sontag