Chefs and Restaurants

Getting Through the Weeds

Liz Grossman

Whether you’ve faced customers four-deep at the bar and waving credit cards to get your attention, dealt with pushy groups trying to score a table without a reservation, or tried to keep up with an onslaught of kitchen tickets, everyone in the industry knows how it feels to be “in the weeds.” 

In this issue we’re taking a different approach to being in the weeds as restaurants reopen, tourism booms, and reservation books...