US restaurants are in the midst of an ingredient shortage.
Seventy-five percent of restaurants were forced to change menu items due to supply chain issues, according to a recent National Restaurant Association survey. The association polled 4,000 US restaurants between Sept. 7 and Sept. 15.
David Nayfeld, the chef and owner of Che Fico in San Francisco, has been adjusting his menu, as certain types of olive oil or cheese have been difficult to procure. That comes even when many of the items are locally sourced, he adds. “The supply chain issue seems to be so deep rooted in every spectrum of what we’re doing,” says Nayfeld.