After two years of pandemic-restricted service, chefs and restaurateurs were eager to ramp up menu innovation in 2022. Then the industry was hit with a triple whammy.
The supply chain was still erratic, kitchens were understaffed and inflation was starting to take a bite out of creativity. Click here to read the full article.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. Archives
June 2026
Categories
All
|