Post

When I used to think about the ailments of the culinary industry, I often thought about behavior in leadership, rent/costs of goods and labor increases. 🧊 targeting the culinary workforce will directly impact the industry with lasting ramifications. There’s a “known unknown” that 60-70% of the

Culinary workforce are immigrants. There’s a mixture of documented and undocumented, that percentage isn’t accounted for. But what I do know is that this will change the course of our industry’s lifeline. Porters, cooks, farmers, delivery drivers and everything in between.