Is There a Labor Shortage in the Restaurant Industry?

DC restaurateur Mark Bucher explains what’s behind the “labor” shortage (hint: it’s the wages), the role that restaurant owners need to play in stopping the “churn and burn” model of low-wage workers, and the future of the restaurant industry post-Covid. 

Mark Bucher is the co-owner of Medium Rare, a decade-old steakhouse with three locations in D.C., Arlington, and Bethesda. During the pandemic, he established “Feed the Fridge”, a project that places refrigerators around the DC metro area and pays local restaurants to fill them with fresh meals daily. 

Twitter: @MediumRareDC

DC restaurateur: There’s no staffing crisis. There’s a wage crisis. https://wtop.com/business-finance/2021/07/dc-restauranteur-theres-no-staffing-crisis-theres-a-wage-crisis/ 

Feed the Fridge: https://feedthefridge.org/ 

Minimum wage hike boosts customer experience: https://news.cornell.edu/stories/2021/08/minimum-wage-hike-boosts-customer-experience 

Restaurant industry unharmed by modest minimum wage hikes: https://news.cornell.edu/stories/2016/01/restaurant-industry-unharmed-modest-minimum-wage-hikes 

Website: http://pitchforkeconomics.com/

Twitter: @PitchforkEcon

Instagram: @pitchforkeconomics

Nick’s twitter: @NickHanauer