Keith Hancock and Christine DeVita are partners and chief executives of DeVita and Hancock Hospitality, a full-service consulting and recruiting firm specializing in restaurant, QSR and retail consulting. Christine is the President and CEO with over 25 years of experience in business development and operations while Keith serves as the Vice President and COO with over 15 years in sales, mentorship, and restaurant management. In this episode, they talk about issues they faced in the restaurant industry due to the pandemic: supply chain, labor, remote work, and an increase in prices of chicken wings.

[00:00:25] Supply Chain, Labor, and Unemployment Issues During the Pandemic

Getting Back to Work

Now that the US is slowly recovering from the pandemic and restaurants are opening their doors to the public, Christine urges those in need of jobs to start applying before a surge in applications arrive in September. As veterans in the restaurant and hospitality industry, Keith and Christine are also firm believers in face-to-face working environments to keep their businesses running.

Increases in Pricing

Christine recounts her experience with price increases through two scenarios: buying gas for her car and buying chicken wings from her supplier. While she has no choice but to pay for gas given the fixed prices in gas stations, global food prices have risen for the 12th month in a row last May and she is shocked with how the price of chicken wings have increased by $50. Given this predicament, business owners are forced to increase prices of their services as well.

Going Digital in the Restaurant Industry

Keith and Christine believe that print marketing is done and over within their industry and going 110% digital is the way to go as they promote their upcoming marketing and web design business.

Where to find them:

Facebook - DeVita & Hancock Hospitality Group Inc.