Restaurants are still reeling from “COVID aftermath,” according to Mary-Beth Scott, director with Citrin Cooperman’s Braintree, Massachusetts office. She said with the labor shortages, inflation, rising interest rates and the high cost to do business these days, restaurant owners are left with “slimmer profits” and “fatigue.”
Scott believes these disruptions and challenges are leading some owners to sell or at least toy with the notion of an exit strategy. In this episode of the Boston…
