How the Restaurant Business Could Change for the Better

<p>After navigating the pandemic, restaurants are now facing supply and sourcing issues, labor shortages and entitled customers. <a href="https://www.foodandwine.com/" rel="noopener noreferrer" target="_blank">Food &amp; Wine </a>restaurant editor <a href="https://twitter.com/KhushAndOJ?ref_src=twsrc%5Egoogle%7Ctwcamp%5Eserp%7Ctwgr%5Eauthor" rel="noopener noreferrer" target="_blank">Khushbu Shah</a> chats with Nora and Scott about the business of restaurants, and introduces us to the chefs who are doing things differently. Bonus: Here’s a <a href="https://www.foodandwine.com/fwpro/new-rules-dining-out" rel="noopener noreferrer" target="_blank">handy guide</a> on how to be a better restaurant customer.</p><p>See Privacy Policy at <a href="https://art19.com/privacy" rel="noopener noreferrer" target="_blank">https://art19.com/privacy</a> and California Privacy Notice at <a href="https://art19.com/privacy#do-not-sell-my-info" rel="noopener noreferrer" target="_blank">https://art19.com/privacy#do-not-sell-my-info</a>.</p>