Eateries feel the heat

Caught a few minutes of this morning's "Airtalk" on KPCC where a bunch of local restaurant and hotel employees spoke of smaller tips, fewer work hours, and more cost-conscious customers. Unfortunately, the information is anecdotal; local government data is many months behind. Generally, chains and multi-unit operators are better off than the owners of single restaurants who might not have the financial resources to hang in there (not that many of the chains are doing great). Maybe that explains why the Dine L.A. program is being extended through the end of the month.