Even though Ivan Chan's restaurant is only open four hours most days, he works 14 to 16 hours in an effort to keep everything running. "I'm free, right? That's the only way to lower the cost right now in my place," said Chan, owner/chef of The Orient Chinese Cuisine in Bedford. "I try to keep the overhead low because the income stream is a lot smaller than before.
" When he says "before," he's talking about the COVID-19 pandemic. Ivan Chan, chef/owner of The Orient Chinese Cuisine in Bedford, says high food and labour costs are leaving his business in the red. (Dan Jardine/CBC) Chan admits he's not making money — and he's not alone.
According to the Restaurant Association of Nova Scotia, nearly half of the province's restaurants are operating at a loss or merely breaking even. " This is largely due to an increase in expenses, not just food costs, but also utilities, insurance, equipment, etc.," said executive director Natasha Chestnut.
"The industry has tight profit margins, sitting on average just under four per cent, so every expense or additional cost affects their bottom line." Liz Ingram-Chambers said any restaurant making four per cent is "one that will survive." She owns Le Bistro in Halifax, and has been watching her bank account drain in recent months.
"Every day it's a fridge, it's people calling in sick, your ovens are breaking, dishes are breaking," she said. "Sometimes you get worn down a little bit in this industry, especially if you're an owner/operator." Liz .