The restaurant industry’s reckoning has arrived. What’s next? - a podcast by Marketplace

The COVID-19 pandemic has exposed the problematic nature of operating a restaurant on tight margins, cheaper ingredients and cheaper labor. We spoke to Peter Hoffman, a chef and former owner of the farm-to-table restaurant Savoy and whose book “What’s Good? A Memoir in Fourteen Ingredients” examines how the restaurant sector reached this point. We also have a few more details on President Biden’s plan to tackle affordable housing. Workers at Starbucks are trying to form the coffee chain’s first-ever union.

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