The New York Times wrote:The Restaurant Revolution Has Begun
By Anthony Strong, chef and owner of Pasta Supply Co. in San Francisco
Like so many other chefs, I was drawn to the restaurant business because it is exciting. I ignored its dysfunction and accepted that I’d forgo higher education, financial stability and holidays with family in order to share my craft with others.
All it took was a pandemic, an enormous wave of inflation and an impossibly tight job market to force me and many others to burrow to the very core of what a restaurant does for its guests, workers and community and redefine it from the ground up.
This is the silver lining of the pandemic and the never-ending economic uncertainty that has ensued: More places are finally figuring out how to make this business an actual business. ...
Here's a gift link to the full article, no NYT paywall:
https://www.nytimes.com/2023/10/20/opin ... =url-share