A recent industry report from the National Restaurant Association confirms what you already know: Costs (food and labor) are up, staffing is an issue, competition is fierce, consumers want value, and, ...
Finally, of course, you can always pickle your beetroots. Take 600g of beetroots, 300 ml of cider vinegar, 50g sugar, 200g red onion, 5g dried thyme, 5g salt, 5g oregano, and 10g black peppercorns.