Chefs and Restaurants

How These Owners Plan to Survive the Summer Restaurant Rush

Jonathan Kauffman

Anyone in the hospitality industry knows what it’s like to be in the weeds. Customers pressed up against the bar, three-deep, all trying to catch a bartender’s eye. Cooks with stations so covered in tickets that their brains shut down. Sous chefs yelling. GMs yelling, or at least leaning across the pass to hiss.

It’s just part of the business. Maybe even an average Saturday night. But after the past two years of reckoning with...