The scramble for food is not only limited to individuals. Hotels too are now spending more of their management time trying to procure essential commodities and, of course, at reasonable rates.
Chairman of the Hotel and Restaurants Association, Graham Dickens, says the food supply situation in the hotels is now critical.
The problem is no longer simply that of inefficient distribution or unavailable transport but one of national consequence. The only answer lies in the implementation of more effective government policies and planning to ensure long-term viability of essential industries, he says.
With not just the shortages but also the escalating prices to contend with, this sector could be forced to rely more on tourists who can take advantage of the weak dollar or business clients whose expenses are met by their companies.
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