Restaurant fragility, frontline employees, worker resources

Restaurants have been a key “third space.” Not home and not work, they’re a gathering place where people can recharge, relax, enjoy some food and drinks between the pressures of work or home. Given socializing constraints, economic pressure, and many adults having to simultaneously work and care for children at home, it’s extraordinary that the industry is still delivering hospitality at all.

Today, Good Food focuses on the restaurants — the food, the people, and the pleasure and pain of an industry in the throes of change.