Posted April 07, 2018 15:17:30 Chinese restaurants in Seattle are struggling to keep up with the demand for their signature dishes.
But the restaurant industry in general is in a bit of a mess, as a growing number of restaurants are not complying with local food regulations, and there’s also growing demand for local food in other parts of the country.
That means that, as restaurants struggle to keep their prices up, they’re also starting to look to other sources of income for their bottom lines.
“If you want to make a decent living, you have to go somewhere else,” said David Hsieh, owner of Ching Tzu in Ballard, a popular Chinese restaurant that recently added a vegan menu.
Hsiew said the changeover to a vegan diet has made the business less profitable and has pushed the owners out of business.
The restaurant has become a haven for many of the city’s Chinese immigrants, many of whom have been working at the restaurant for more than 30 years.
The restaurant’s owner said he’s hoping to bring his staff back to work soon.
“We’ve been on the job for 40 years, and now we have to start a new life, which means we can’t be here to celebrate,” Hsieu said.
Hsieh has been open since he opened his first restaurant in 1989.
It’s now a popular destination for locals and tourists, serving food from the comfort of its rooftop terrace.
He said his business was hit hard by the recent pandemic, which hit Seattle hard.
“The pandemic has really impacted the food business,” Hsuy told TechRadars.
“It’s hard to sell food to the general public.”
Hsieu says the restaurant has been in business for more or less 30 years, but the pandemic caused a massive shift in his business.
“There are more customers coming, there are more orders for food, and that means the sales of our business has decreased,” he said.
The new restaurant also has to deal with growing food demand in other countries around the world, and it has been forced to take on foreign workers.
“I have to hire new employees to work in China, and I have to pay them less,” Hsiy said.
“I’m going to make sure we’re paying them as little as possible,” Hui added.
The owner said the food in his restaurants has also become less affordable.
“We are a little bit struggling to make ends meet, and the food prices are increasing,” Hsung said.
“If we continue to raise prices, we’ll have to close the restaurant.”
While Hsie and Hui are trying to keep the business afloat, other Chinese restaurants are struggling.
There’s a growing concern in the industry that Chinese workers are becoming increasingly dependent on their government.
The government is cracking down on the consumption of foreign food, forcing many Chinese restaurants to shut down.
According to a 2016 report by the Institute for Southeast Asian Studies, some of the most populous Chinese regions in Asia, such as Guangdong and Yunnan, have seen an increase in restaurant closures, as the government seeks to cut off the supply of food.
The report found that the number of restaurant closures rose from 14 in 2015 to 30 in 2016.
According to Hsie, the closure of Chiang Mai restaurant in 2016 was “the worst year in a decade.”
The restaurant shut down because it didn’t meet government quotas for foreign workers, which were imposed by the government to keep its restaurant industry afloat.
“It was really difficult to find the money to pay our workers,” Hshing said.
As the number and demand for Chinese food is growing, more Chinese restaurants have been forced into the market, which makes it harder for local businesses to survive.
Hshing’s Chinese restaurant was among the first restaurants in the city to open a vegan dining option in 2015.
He says that by the end of the year, the business had closed down for good, but that the restaurant is still open for lunch.
“Some of my Chinese friends still come to lunch,” Hsin said.
As Hsie added, Hsie’s restaurant has made good progress, but he has a lot of work to do to stay afloat.
He’s now looking for an expansion to the city, but says it’s not easy financially.
“As soon as we start expanding, the price of food goes up, so we have a lot to think about,” Hsing said.
He’s also starting a crowdfunding campaign to help pay for his new restaurant.
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