In a time of economic stagnation and international turbulence, the United States food-service industry finds itself struggling with long-term problems that can only be magnified by the current environment. While it would be an overstatement to say that the industry is in crisis, such issues as dealing with government regulations and finding and keeping skilled employees seem critical after three years without economic growth. As explained in this report, the human resources challenge seems particularly thorny.
Enz, C. A. (2003). Key issues of concern for food-service managers [Electronic article]. Cornell Hospitality Report, 3(4), 5-18.