The Great Shortage: Restaurants Struggle to Find Materials, Food, and, Most of All, Labor | Eater
"The upscale, second-floor restaurant inside a larger Chinese marketplace saw its staffing decimated during repeated pandemic closures, losing key cooks and suffering the kind of talent drain that made restoring prior service levels difficult; the experience underscores how vulnerable fine-dining operations have been to prolonged instability and workforce attrition." - Elazar Sontag
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