A local small business owner says the frozen chip shortage, crippling the hospitality industry, could persist for almost a year.
Poor conditions across the state and in Tasmania, as well as drought in Europe have caused supply issues and a lag in harvest.
Eaglehawk Fish N Grill owner, Jesse, said he’s had to source his chips from three different suppliers and doesn’t expect the issue to be resolved for “about 10 months”.
Explaining to Gold that, in addition, oil prices have increased by 220 percent and the price of fish has more than doubled.
“Those big jumps are really hard to absorb,” he said.
“When you go to wholesale shops, the shelves are empty.”
Trying to find a balance between giving customers the same quality and reducing outgoing costs, he said was key for small businesses “to survive”.
