Adrian Baldwin wrote:I don't know one single person who's staying away from Dining Rooms due to "Covid Fear".
Mary Anne wrote:Adrian Baldwin wrote:I don't know one single person who's staying away from Dining Rooms due to "Covid Fear".
Hello Adrian. Please meet someone who is staying away from dining rooms due to covid.
Adrian Baldwin wrote:I don't know one single person who's staying away from Dining Rooms due to "Covid Fear".
Jimmy R wrote:Mary Anne wrote:Adrian Baldwin wrote:I don't know one single person who's staying away from Dining Rooms due to "Covid Fear".
Hello Adrian. Please meet someone who is staying away from dining rooms due to covid.
Make that two people.
SilvioM wrote:A different question. On the "supply chain" issue, are there particular areas in which shortages are acute, or is it kid of a random thing? Are there particular ingredients, or equipment, that are in short supply that are causing chefs to make changes?
Robin Garr wrote:SilvioM wrote:A different question. On the "supply chain" issue, are there particular areas in which shortages are acute, or is it kid of a random thing? Are there particular ingredients, or equipment, that are in short supply that are causing chefs to make changes?
That is a very good question. I think it's startlingly random. Walk around Kroger and look at the occasional empty shelf amid the full ones. One week it's butter; another it's paper towels. I'm digging into this and have a couple of interesting sources. Happy to find more if any of you can refer me.
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