According to the Guardian US and Dallas Morning News, eateries in booming Dallas suburbs aren’t just feeling a pinch from the shortage of food and beverage workers — they’re feeling a downright squeeze.

Restaurateurs are rapidly learning that staffing in the hottest suburbs of Dallas is a whole new ballgame.

The explosion of corporate relocations to new suburban mixed-use developments has created a soaring demand for nearby trendy restaurants. CityLine is a $1.5 billion development in Richardson anchored by State Farm Insurance with nearly 10,000 employees, and Legacy West in Plano is anchored by the massive Toyota U.S. headquarters. The remainder of companies in both developments likewise read like a who’s who of Corporate America.

While the workforce populations alone could almost guarantee area restaurants a steady flow of customers, hiring sufficient workers who will commute to these high-end developments in the northern suburbs is a monumental challenge for managers.

Per data from the Bureau of Labor Statistics, the number of jobs in the food and beverage industry in Dallas, Irving, and Plano increased 30.4 percent in the last five years, which is almost double the 17.9 percent rise nationally.

Despite statistics, a range of affordability factors make the northern suburbs off limits to a significant portion of hospitality workers. Clearly the wealth gap between people who dine in restaurants and those who serve them keeps widening.

Last year, food service employees in Collin County averaged earning $22,400 with zero benefits. That equates to a comfortable monthly rent of $560, which is half the median rent in Collin County. Since workers can’t afford to live close to work, they’re forced to pay more for transportation.

Steve DeShazo, director of El Centro College’s Food and Hospitality Institute in Downtown Dallas, told the Guardian US that while his roughly 400 students come from across the metropolitan area, nearly all of them live in lower-income neighborhoods, many of which aren’t transit-friendly.

At this point, solutions for the labor shortage in the northern suburbs are minimal. Establishments can either change the restaurant culture by paying workers a living wage with benefits, which would boost the cost of dining out. Or they can extend the wait times for food and service.