Can the Restaurant Industry Overcome the Post-Covid Labor Crunch?

Adam and Zach discuss the fact that even as demand for restaurants and bars ramps up, operators face real challenges when it comes to staffing, as many seasoned restaurant veterans have moved on: away from the restaurant industry entirely, onto their own ventures, or out of big cities to places with lower costs. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, Stitcher, or wherever you get your podcasts, and send any questions, comments, critiques, or suggestions to podcast@vinepair.com. Thanks for listening, and be well.

Zach is drinking: L'Ermitage du Pic Saint Loup "Cuvée Sainte Agnès" Languedoc Rouge

Adam is drinking: Spindrift Paloma

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